These you have GOT to try. I stumbled upon this creation one day while puttering with what was in the fridge, and viola!! A crispy egg roll filled with shrimp, chicken and bacon for a full flavored crunch.

PAYE

Gallery

Recipe Summary

prep:
30 mins
cook:
5 mins
total:
35 mins
Servings:
12
Yield:
12 egg rolls
Advertisement

Ingredients

12
Original recipe yields 12 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • In a large bowl, stir together the bacon, chicken, shrimp and bean sprouts. Season with soy sauce and garlic salt, and mix until well blended. Place a few generous teaspoons onto the center of one egg roll wrapper at a time, and roll up according to the package directions.

    Advertisement
  • Heat enough oil to cover the rolls completely in a large heavy skillet to 365 degrees F (180 degrees C). Fry rolls a few at a time, turning once, until golden brown. Remove with tongs to drain on paper towels. They are delicious plain, or with plum sauce for dipping.

Editor's Note

We have determined the nutritional value of oil for frying based on a retention value of 10% after cooking. The exact amount may vary depending on cook time and temperature, ingredient density, and the specific type of oil used.

Nutrition Facts

215 calories; protein 9.6g; carbohydrates 20.1g; fat 10.6g; cholesterol 30.4mg; sodium 367.4mg. Full Nutrition
Advertisement

Reviews (26)

Read More Reviews

Most helpful positive review

Rating: 4 stars
01/25/2004
These were very good and we all enjoyed them but we all agreed we prefer the taste of shredded cabbage over the bean sprouts. Also I think cabbage is easier to work with and the wraps are easier to fold than with the sprouts. Because others complained of the salt content I substituted the garlic salt for 1/8 tsp. garlic powder. Tasted perfect. This recipe is a keeper! Read More
(50)

Most helpful critical review

Rating: 3 stars
05/02/2008
These were in my husband's words...THE BOMB! They really were quite good. I served them with fried rice. Read More
(5)
30 Ratings
  • 5 star values: 16
  • 4 star values: 10
  • 3 star values: 3
  • 2 star values: 1
  • 1 star values: 0
Rating: 4 stars
01/25/2004
These were very good and we all enjoyed them but we all agreed we prefer the taste of shredded cabbage over the bean sprouts. Also I think cabbage is easier to work with and the wraps are easier to fold than with the sprouts. Because others complained of the salt content I substituted the garlic salt for 1/8 tsp. garlic powder. Tasted perfect. This recipe is a keeper! Read More
(50)
Rating: 4 stars
08/28/2007
Very good, but I made a few changes since several people commented these were too salty. I used cooked salad shrimp from the seafood counter instead of canned, used 3 cups cabbage instead of bean sprouts and used garlic powder instead of garlic salt. I baked mine for 10-15 minutes, turning 1/2 way through, because I don't like dealing with the mess of deep frying. Read More
(47)
Rating: 5 stars
01/25/2004
These are so good. My husband loved them. They were easy to make and used a lot of things I had on hand! Thank you for this recipe! Read More
(31)
Advertisement
Rating: 5 stars
02/22/2005
I decided to make these on a day when I was at home by myself and wound up wishing I had somebody at home to enjoy them with. I used cabbage rather than bean sprouts and added some fresh ground pepper to the 2nd 6 before I rolled them up. I like the ones with the pepper just a little better. Deep fried in peanut oil and yum! Read More
(16)
Rating: 4 stars
02/23/2007
These were terrific! Used about 1 c sprouts and 2 c shredded cabbage w/ 1/2 c shredded carrot. Added 1 t minced fresh ginger. Limited soy sauce so it wouldn't make rolls soggy - garlic salt was great to get the saltiness it needed. Very delicious - just as good (if not better!) than restaurant rolls! I used chopped shrimp next time I'll add pork/chicken. Read More
(14)
Rating: 5 stars
01/25/2004
These are superb! We all loved them although they were a little salty. Albeit I did sautee the chicken in a soy sauce teriyaki lemon & garlic marinade. Overall great!!! Read More
(12)
Advertisement
Rating: 5 stars
02/12/2004
i was asked to make egg rolls and am i ever happy to have come across these.Although i substituted cabbage for bean sprouts as there is alot of health contraversies they turned out wonderful.I may not have followed the measurments to the tee i used the basic concept and was told they were the best egg rolls ever had.So i thank you! Read More
(7)
Rating: 5 stars
03/01/2007
Man were these good! I served them with store-bought plum sauce and they were gone before I knew it! Easy recipe to adjust to your taste as well. Read More
(6)
Rating: 4 stars
05/13/2011
These were pretty good. I used some left over chicken breast and precooked bacon. Didn't have any bean sprouts but cabbage was a nice substitute. Though I did saute the cabbage in the skillet for 15 minutes or so. Used garlic powder instead of garlic salt didn't have that. My egg roll wrapper package had 15 wrappers so we made them kind of small to use all the wrappers. I really would have liked to have them a bit on the large side though. That way their not too 'doughy' tasting if you know what I mean. Have the white of one egg in a bowl handy to seal the ends of your egg rolls towards the end of rolling the up....just use a small brush. A NEW paint brush works great (the small ones). I deep fried the egg rolls at 350 degrees for 3 minutes PER SIDE. Any longer and they'd be burned. Read More
(6)
Rating: 3 stars
05/02/2008
These were in my husband's words...THE BOMB! They really were quite good. I served them with fried rice. Read More
(5)
Advertisement