Shrimp & Lobster Egg Roll Recipe

Time30m

Serves5

Sauteed shrimp, lobster meat, cream spinach and garlic, stuffed in a egg roll wrap

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Ingredients

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1
Prepare the Filling
In a skillet over medium heat, add a tablespoon of vegetable oil and sauté the minced garlic until fragrant, about 1 minute. Add the shrimp and cook until pink, about 3-4 minutes. Stir in the lobster meat and creamed spinach, season with salt and pepper, and cook for an additional 2 minutes. Remove from heat and let the filling cool slightly.
2
Assemble the Egg Rolls
Lay an egg roll wrapper on a clean surface with a corner pointing towards you. Place a heaping tablespoon of the shrimp-lobster filling in the center. Fold the bottom corner over the filling, then fold in the sides and roll tightly to seal. Use a little water to moisten the edge of the wrapper to help seal it.
3
Fry the Egg Rolls
In a deep skillet or wok, heat the vegetable oil over medium-high heat until hot. Carefully add the egg rolls in batches, frying them until golden brown and crispy, about 3-4 minutes per side. Remove from oil and drain on paper towels.
4
Serve
Serve the shrimp and lobster egg rolls hot with your favorite dipping sauce.