Recipe: Shrimp & Edamame Egg Rolls



  • 1/3 pound cooked, chopped shrimp
  • 1/3 cup steamed Edamame1/3 cup bean sprouts
  • 1/3 cup grated carrot
  • 1/3 cup finely chopped Persian cucumber
  • 2 green onions; sliced into thin circles
  • 2 tablespoons chopped mint
  • 1 teaspoon toasted sesame oil
  • 1 teaspoon Oyster sauce
  • 1 teaspoon grated ginger
  • 3/4 teaspoon Ohana Teriyaki spice blend
  • 2 teaspoons freshly grated lime zest

12 (5” x 5”) square egg roll wrappers
3 egg whites; beaten until frothy
1/2 cup flour

2 cups Peanut oil


In a large bowl, mix together all filling ingredients.

Working one at a time, spoon mixture down the center of each wrapper to come within 1/2 inch of top and bottom edges. Turn egg roll on it’s side and tightly wrap to form a “cigar”. Wetting your finger with water, rub on the inside edge to seal. Repeat until all wrappers are used.

Heat peanut oil in a large (high-sided) skillet.

Dip the egg rolls in egg whites then into the flour (gently shaking off excess.

Quickly fry egg rolls (turning once) in batches until crispy on all sides; drain on a paper towel.

Serve with your choice of dipping sauce and fresh lime wedges.

12 Egg Rolls

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