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Wednesday, July 21, 2010

Grilled Shrimp Eggrolls

I used the extra shrimp I grilled on the Memphis Pro...from my grilled shrimp and veggie salad....






I rough chopped the shrimp, added shredded cabbage, minced garlic, green onion and some minced jalapeno..(that I didn't get in the photo)



then... keeping with the bbq/grilled flavor, I sprinkled all with Seafood Splash dry rub....




rolled them up....














and fried til crisp.....






still staying with the grilled theme, I used a spicy Billy Sims Boot Kickin' hot Q sauce as a dip..






They were pretty danged tasty.. :)

16 comments:

Rocco said...

home made egg rolls are the best, and so easy to make,
and cheap too!

Big Dude said...

I love egg rolls but have never made them - you sure made it look easy and delicious.

Sara said...

Ack! Now I am *craving* eggrolls!! I've never made my own before - you make it look so easy! What kind of oil do you use for frying? (Is that about 1/2 inch in the pan?)

cowgirl said...

I agree Rocco... and the fillings are endless. You can make them any way you like!

cowgirl said...

Thanks Larry, they are really easy. Hope you give them a try sometime. :)

cowgirl said...

Thanks Sara! They really are easy.
I tried to keep these BBQ flavored but I love oriental eggrolls.
I used some veggie oil in the pan and it was about 1/2 inch deep...enough to come half way up the side of the rolls. Usually I deep fry but I didn't want to use so much oil this time. lol
This way works fine and you just turn them over til they are crisp on both sides.
Hope you give them a try...the fillings are endless!

Thanks again Sara!

Anonymous said...

Wow i just love coming and reading your blog all the great photos and recipes!!!!!
Should i feel guilty for checking out the archive for 4 hours straight hehehe
Keep it up you are amazing on the cookers

thx

cowgirl said...

Thank you so much Anonymous! I'm glad that you enjoy looking at the stuff I do... 4 hours? I'm glad to hear that it didn't bore you. haha...
Thank you for taking the time to let me know too.. I appreciate it! :)

Ron said...

Jeanie,

We recently made your shrimp, rice and cabbage casserole. It was really good, but it is a lot of butter! Have you modified it any to lessen the amount of the butter? If so, what difference did it make in the overall finished product?

Or, is a one of those dishes where we have to be sinful on occasion?

It was good, however!

Chris said...

Great tutorial on how to roll these. You nailed the perfect cooking of these, golden, but not burned at all. You rock, J

Anonymous said...

That a girl Cowchicky!! Way to stay busy girl!
The rolls look great, are the shrimp homegrownies?? :)

tjus77 said...

OK, another meal on the list of things to try when I am off this diet..... awesome as usual.

cowgirl said...

Hi Ron!
You can definately cut back on the butter... add more broth to keep it from drying out while it bakes.
Tweak the recipe to suit your taste!
Thanks Ron. :)

cowgirl said...

Chris, you're so sweet! Thanks! :)

cowgirl said...

Thank you Sap.. I'm tryin' really hard to keep busy.
These were from the pond, I thawed them for the crawdad boil and didn't need them so I grilled them for a salad...then used the leftovers for this. lol
Thanks B... :)

cowgirl said...

TJ! Thank you so much! I hope your diet is going well... also hope you are having a nice summer. The weather is cool here today, I'll send some your way. :)