Chicken-Shrimp Egg Rolls
This chef-curated Chicken-Shrimp Egg Rolls offers an authentic, wholesome dining experience. Created by Chief Culinary Specialist Stewart Lucas, it balances vibrant flavor with evidence-based nutrition.
Key Takeaways
- ✓Ready in just 30 mins using straightforward, kitchen-tested technique.
- ✓Delivers 35g of muscle-fueling protein per serving for lasting satiety.
- ✓Portion-balanced at 500 calories per serving with wholesome, unrefined ingredients.
- ✓Masterclass temperature checkpoints ensure maximum tenderness and flavor development.
The Story
This chef-curated Chicken-Shrimp Egg Rolls offers an authentic, wholesome dining experience. Created by Chief Culinary Specialist Stewart Lucas, it balances vibrant flavor with evidence-based nutrition.
Culinary Heritage & Chef's Notes
In the NutriGuide test kitchen, Chief Culinary Specialist Stewart Lucas refined this classic Chicken-Shrimp Egg Rolls to celebrate vibrant, wholesome ingredients. By prioritizing aromatic layering and precise thermal control, this recipe achieves remarkable culinary depth while preserving natural micronutrients and wholesome texture.
At NutriGuide, our mission is to ensure that home cooking is both accessible and culinary-grade. When executing Chicken-Shrimp Egg Rolls, focus on fresh aromatics, dry surface contact for proper searing, and allowing the food to rest before serving.
Ingredients & Measurements
- Amount Measure Ingredient -- Preparation Method
- 1/2 pound chicken breasts -- minced
- 1/2 pound shrimp -- minced
- 8 green onions -- minced
- 1 tablespoon vegetable oil
- 1 cup bean sprouts -- chopped
- 1/2 cup Chinese waterchestnuts -- chopped
- 1 tablespoon fresh ginger root -- grated
- 1 1/2 tablespoons soy sauce
- 1 pound eggroll skins -- *see note
- --- Sweet-Sour Sauce: ---
- 1/2 cup brown sugar
- 2 tablespoons cornstarch
- 1/2 cup cider vinegar
- 2 tablespoons soy sauce
- 1 1/2 cups pineapple juice
Chef's Sourcing & Quality Tips:
- Produce & Aromatics: Always use fresh whole aromatics and seasonal herbs rather than dehydrated powders when possible.
- Cooking Oils: Utilize cold-pressed oils with appropriate smoke points such as extra virgin olive oil or avocado oil.
- Salt & Seasoning: Season from a modest height above the pan to ensure an even, uniform crystalline dispersion.
Step-by-Step Culinary Masterclass
Follow these sequential steps with careful attention to sensory cues and cooking temperatures:
Step 1: Technique & Execution
- Use eggroll skins of about 6-1/2 by 7 inches 1
Step 2: Technique & Execution
Saute chicken, shrimp and onion in hot oilStep 3: Technique & Execution
Stir-fry for 3 minutesStep 4: Technique & Execution
Add bean sprouts, waterchestnuts, ginger root and soy sauce. (Use low-sodium soy sauce if you wish.) 2Step 5: Technique & Execution
To make rolls, spread 1 tablespoon filling along one side of each eggroll skinStep 6: Technique & Execution
Fold over ends of skin and roll up like jelly roll, folding in the endsChef's Pro Tips & Variations
Nutritional Profile per Serving
| Metric | Amount | Dietary Benefit |
|---|---|---|
| Calories | 500 kcal | Controlled caloric load for steady metabolic burn |
| Protein | 35g | High-biological-value protein for tissue maintenance |
| Carbohydrates | 41g | Complex, slow-digesting dietary fiber |
| Fat | 18g | Wholesome dietary lipids for micronutrient absorption |
Chicken-Shrimp Egg Rolls
This chef-curated Chicken-Shrimp Egg Rolls offers an authentic, wholesome dining experience. Created by Chief Culinary Specialist Stewart Lucas, it balances vibrant flavor with evidence-based nutrition.
Macro Nutrition Profile (Per Serving)
Ingredients
Ingredient Substitutions
| Original Ingredient | Healthy Alternative |
|---|---|
| Chicken breast | Turkey breast or extra-firm tofu (1:1 ratio) |
| Dino kale/greens | Baby spinach or Swiss chard (cooks faster, add at the end) |
Instructions
Technique & Execution: Use eggroll skins of about 6-1/2 by 7 inches 1
Technique & Execution: Saute chicken, shrimp and onion in hot oil
Technique & Execution: Stir-fry for 3 minutes
Technique & Execution: Add bean sprouts, waterchestnuts, ginger root and soy sauce. (Use low-sodium soy sauce if you wish.) 2
Technique & Execution: To make rolls, spread 1 tablespoon filling along one side of each eggroll skin
Technique & Execution: Fold over ends of skin and roll up like jelly roll, folding in the ends
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Storage & Freezing Tips
- Refrigerator: Store in an airtight container for up to 2 days. Keep the components separate if possible to preserve texture.
- Reheating: Reheat gently in a skillet on medium-low heat with a splash of olive oil or butter.
- Freezing: Freezing is not recommended for this dish because ingredients like eggs become soggy, rubbery, or mushy when defrosted.
Frequently Asked Questions
Can this recipe be prepared ahead of time?▼
Yes, this meal is excellent for weekly meal prep. Store components separately and assemble before serving.
Is this recipe gluten-free?▼
All ingredients used are naturally gluten-free. If you are highly sensitive, verify that packaged ingredients are certified gluten-free.
Tried this recipe?
Tag @stewartlucas on Instagram and hashtag it #nutriguide!
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Stewart Lucas
Chief Culinary SpecialistStewart Lucas is the Chief Culinary Specialist and lead recipe developer representing the NutriGuide team. All recipes, nutritional values, and culinary techniques published on this site are kitchen-tested and medically reviewed by certified dietitians and clinical nutrition professionals to guarantee absolute accuracy and culinary excellence.
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