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P.F. Chang’s Shrimp Egg Rolls Recipe
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P.F. Chang’s Shrimp Egg Rolls Recipe

P.F. Chang’s Shrimp Egg Rolls are crispy, golden appetizers filled with tender shrimp, cabbage, carrots and green onions, delivering a savory blend of flavors with a satisfying crunch, often served with a side of tangy dipping sauce. Make our P.F. Chang’s Shrimp Egg Rolls Recipe at home. With our Secret Restaurant Recipe your Shrimp Egg Rolls will taste just like P.F. Chang’s.
Prep Time30 minutes
Active Time15 minutes
Total Time45 minutes
Course: Appetizer, Dinner, Lunch, Snack
Cuisine: Asian, Chinese
Keyword: Asian, Chinese Restaurant, Chinese Restaurant-Style Recipe, P.F. Chang's
Yield: 12 Egg Rolls

Ingredients

  • One 14-ounce can Bean Sprouts well drained
  • One 6-ounce 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

Instructions

  • Preheat oven to 450°F.
  • Coat a rimmed baking sheet with cooking spray. Set aside.
  • In a large bowl, combine bean sprouts, shrimp, scallions, celery, carrot, soy sauce and ginger. Mix well.
  • Lay egg roll skins out flat on a work surface.
  • Divide mixture equally in centers of the egg roll skins.
  • Brush edges of an egg roll skin with beaten egg. Fold one corner over filling. Fold in 2 sides and roll up. Repeat with remaining rolls.
  • Place all rolls, seam side down on baking sheet.
  • Brush with vegetable oil.
  • Bake 12 to 15 minutes, or until crisp and golden.
  • Serve with a good Asian Dipping Sauce.

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