Spring/Egg Rolls (Chicken/Shrimp). Fill a large pot with chicken stock, scallions, ginger, garlic, and salt. Bring to a boil over high heat. Turn off heat and add chicken.

Fold over ends of skin and roll up like jelly roll, folding in the ends. Cut each roll in half or leave whole. Shiitakes and bean sprouts stuff the rolls in addition to the chicken or shrimp. You can have Spring/Egg Rolls (Chicken/Shrimp) using 15 ingredients and 16 steps. Here is how you achieve that.

Ingredients of Spring/Egg Rolls (Chicken/Shrimp)

1. Prepare 1 tbs of soy sauce.
2. It's 1 tsp of rice wine or white wine.
3. You need 1/2 tsp of black pepper.
4. Prepare 1 tsp of corn starch.
5. You need 1 lb of ground chicken.
6. It's 15 of large shrimp peeled, deveined and minced.
7. It's 2 tbs of sesame oil.
8. You need 2-3 cloves of garlic minced.
9. You need 2 tsp of ginger freshly grated.
10. It's 2 of green onion chopped.
11. You need 1/2 head of cabbage shredded.
12. It's 1/2 cup of carrots grated.
13. You need 2 tbs of oyster sauce.
14. It's 60 of spring rolls.
15. Prepare 2 cups of cooking oil.

Whisk together the sugar, soy sauce, and rice wine and then toss with the chicken or shrimp. Brush over the wrapper edges with the beaten egg using a pastry brush; this helps stop the spring rolls from bursting open while frying. Fold each of the opposite corners in over the filling and roll the wrapper into a cigar shape. Repeat with the remaining wrappers and fillings.

Spring/Egg Rolls (Chicken/Shrimp) instructions

1. Whisk together soy sauce, rice wine, black pepper and corn starch.
2. Heat wok and add 1 tsp of the sesame oil.
3. Add chicken and shrimp to work, cook.
4. Add marinade to chicken and shrimp. Cook for another 2 minutes, stirring until all marinade is combines with the chicken and shrimp..
5. Remove chicken and shrimp from wok..
6. Wipe, don't wash, wok clean. Return to stove top and add 1 tsp sesame oil..
7. Add garlic to wok and just as the garlic turns slightly brown, add ginger and onion. Save about a tsp of garlic for cooking oil..
8. After about 1 minute, add cabbage and carrots to garlic mixture. Stir for about 2 minutes, just until cabbage starts to soften..
9. Add chicken, then toss in soy sauce..
10. Using a paper towel, line bottom of a baking pan and spread chicken over paper towel. This will allow the excess liquid to be absorbed..
11. Prepare the egg rolls first before heating the oil..
12. For each won ton wrapper, fill with 2 tsp of chicken and shrimp mixture..
13. Fill a bowl with water. Dip your index finger in the water and trace the 4 corner edges with the water. Roll and seal. Repeat.
14. Heat oil with garlic. When garlic turns slightly brown, remove garlic. You want to capture that slight hint of garlic with these bad boys..
15. Place egg rolls in oil and cook until bottom is brown, flip and continue cooking until all sides are brown..
16. Remoce and place on paper towel to drain oil. Top with the garlic you removed from the oil..

Heat vegetable oil in a large skillet or Dutch oven over medium high heat. In a medium bowl, combine shrimp, coleslaw mix, bean sprouts, celery, green onions, garlic, soy sauce, oyster sauce, ginger, sesame oil and Sriracha. Remove with a slotted spoon to a paper towel-lined. Shrimp, pork chicken egg rolls looks awesome. thanks for sharing with Hearth and soul blog hop, pinning, tweeting and sharing in google plus. Spring Rolls are the vegetarian super light, crispy and tender vegetarian appetizer cousin of the traditional egg roll.