Shrimp And Coconut Egg Rolls
Shrimp And Coconut Egg Rolls

Hey everyone, it’s me, Dave, welcome to our recipe page. Today, I’m gonna show you how to make a distinctive dish, shrimp and coconut egg rolls. One of my favorites food recipes. For mine, I will make it a bit unique. This will be really delicious.

Shrimp And Coconut Egg Rolls is one of the most favored of recent trending meals in the world. It is enjoyed by millions every day. It is easy, it’s fast, it tastes delicious. They’re fine and they look wonderful. Shrimp And Coconut Egg Rolls is something which I have loved my whole life.

To begin with this recipe, we have to prepare a few ingredients. You can cook shrimp and coconut egg rolls using 14 ingredients and 12 steps. Here is how you can achieve that.

The ingredients needed to make Shrimp And Coconut Egg Rolls:
  1. Make ready assembly
  2. Make ready 6 egg roll wrappers
  3. Prepare 1 quart vegetable oil, enough to deep fry
  4. Make ready 1/3 cup shredded coconut
  5. Make ready 1/2 cup panko breadcrumbs
  6. Take 1 large egg, beaten
  7. Prepare filling
  8. Make ready 14 large shrimp, shelled, tail off and deveined
  9. Take 1/2 tsp fresh grated ginger
  10. Get 1/4 cup pineapple preserves
  11. Make ready 3 tsp soy sauce
  12. Get 1/4 tsp sesame oil
  13. Get 1/4 tsp salt
  14. Make ready 1 1/2 tsp cornstarch
Steps to make Shrimp And Coconut Egg Rolls:
  1. Chop up into medium chop the cleaned shrimp.
  2. In a large bowl add soy sauce, ginger, preserves, sesame oil, salt and cornstarch. Mix together well. Add shrimp. Mix again. Cover and refrigerate 1 hour.
  3. Start heating your oil in a large pot or deep fryer to 350°F.
  4. Get three plates ready in an assembly line fashion.
  5. First plate add beaten egg. Second add panko and coconut. Third leave for finished egg rolls.
  6. Take a small amount of filling and place it at top of egg roll wrapper. Roll over once and with some water, wet all exposed edges.
  7. Fold in the edges as seen in photo. Continue then to roll to end. Lay finished roll to the side, seam side down.
  8. Finish same technique with other five rolls.
  9. Dip finished egg roll in egg, then in crumb mixture to coat thoroughly. Repeat until all are coated.
  10. Fry until a light golden brown. Drain on paper towels.
  11. Serve these with a plain soy sauce or sauce with some heat to dip with. It compliments the sweetness.
  12. Recipe by taylor68too.

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