Step-by-Step Guide to Make Homemade Shrimp And Coconut Egg Rolls

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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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