Egg Rolls - America's Best Copycat Recipes

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Egg Rolls

CHINESE RESTAURANTS > PF Chang's
EGG ROLLS
PF Chang's Copycat Recipe

Makes 1 Dozen

1 (14 oz.) can bean sprouts, well drained
1 (6 oz.) can shrimp, drained and chopped
8 scallions, chopped
2 celery stalks, chopped
1 medium carrot, grated
1 tablespoon soy sauce
1/2 teaspoon ground ginger
12 egg roll skins
1 egg, beaten
2 tablespoons vegetable oil

Preheat oven to 450 degrees. Coat a rimmed baking sheet with cooking spray.  In a large bowl, combine bean sprouts, shrimp, scallions, celery, carrot, soy sauce, and ginger; mix well. Divide mixture equally in center of the egg roll skins.  Brush edges of egg roll skins with beaten egg. Fold one corner over filling. Fold in 2 sides and roll up.  Place on baking sheet and brush with vegetable oil.  Bake 12 to 15 minutes, or until crisp and golden.
 
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