How to Make Award-winning California Farm Shrimp Avocado Egg Rolls
Hello everybody, it's John, welcome to my recipe page. Today, I'm gonna show you how to prepare a special dish, How to Prepare Perfect California Farm Shrimp Avocado Egg Rolls. One of my favorites. For mine, I will make it a little bit tasty. This is gonna smell and look delicious.
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Many things affect the quality of taste from California Farm Shrimp Avocado Egg Rolls, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare California Farm Shrimp Avocado Egg Rolls delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.
As for the number of servings that can be served to make California Farm Shrimp Avocado Egg Rolls is 2 people, two large egg rolls each. So make sure this portion is enough to serve for yourself and your beloved family.
Just in addition, the time it takes to cook California Farm Shrimp Avocado Egg Rolls estimated approx Half an hour.
To begin with this recipe, we must first prepare a few ingredients. You can have California Farm Shrimp Avocado Egg Rolls using 17 ingredients and 3 steps. Here is how you can achieve it.
Fresh or thawed, peeled, deveined raw shrimp need only four minutes on each side to cook to perfection when wrapped in fresh eggrolls with slivered red onions and avocado, the same time the eggrolls need to become crispy and golden. Fifteen minutes more to make fresh eggroll skins, same time as it takes to heat the grapeseed oil for wok frying, and you can serve a delicious, sophisticated lunch or dinner in half an hour.
Here is the recipe.
Ingredients and spices that need to be Prepare to make California Farm Shrimp Avocado Egg Rolls:
- For the filling:
- 1 pound Shrimp, deveined, shelled, 60 to 80 count, heads and tails removed (freeze to make broth)
- 2 small avocados cut same thickness of shrimp
- Slice Slivered red onion, same length as shrimp
- For the egg roll shells:
- Fresh farm egg
- 4 heaping tablespoons all purpose flour
- 4 Tbs cold water
- 1 Tbs corn starch
- Tsp lemon zest
- 4 squirts of olive oil
- For the wok frying:
- Quart grapeseed oil (filter and reuse)
- For the dip: (optional)
- Tbs soy sauce, or mayonaise, ketch up or lemon juice
- Equipment: large cast iron skillet, wok
- Cost: shrimp $6, avocado $2, other 40 cents, $4.20 per dinner
Instructions to make California Farm Shrimp Avocado Egg Rolls
- Stir egg, flour and water till smooth. Stir cornstarch and water till smooth. Mix together, stir. Add Water Tbs by Tbs till batter has consistency of thin milk. Add lemon zest. Heat large skillet to medium, spray with squirt of olive oil, ladle 1/4 of batter in half the skillet, swirl around to cover bottom. Fry two minutes till top is dry and sides curl. Slide on dinner plate. Makes 4.
- Layer 8 to 10 raw shrimp in center of wrap. Cover with avocado slivers. Top with onion slivers, put 8 to 10 shrimp on top.
- Wrap tight, close ends with tsp corn starch in Tbs cold water. Heat oil on medium in wok to 350F degrees, fry two shrimp eggrolls at a time, 4 minutes each side. Serve. Enjoy.
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