Egg Rolls a la Paye

These you have GOT to try. I stumbled upon this creation one day while puttering with what was in the fridge, and viola!! A crispy egg roll filled with shrimp, chicken and bacon for a full flavored crunch.

Original recipe makes 12 egg rolls


1/4 cup cooked crumbled bacon
1 cup cubed cooked chicken
1 (4 ounce) can small shrimp, drained
3 cups bean sprouts
2 teaspoons soy sauce
1/2 teaspoon garlic salt
1 (14 ounce) package egg roll wrappers
1 quart oil for deep frying

  • PREP

    30 mins

  • COOK

    5 mins


    35 mins


  1. In a large bowl, stir together the bacon, chicken, shrimp and bean sprouts. Season with soy sauce and garlic salt, and mix until well blended. Place a few generous teaspoons onto the center of one egg roll wrapper at a time, and roll up according to the package directions.
  2. Heat enough oil to cover the rolls completely in a large heavy skillet to 365 degrees F (180 degrees C). Fry rolls a few at a time, turning once, until golden brown. Remove with tongs to drain on paper towels. They are delicious plain, or with plum sauce for dipping.


Calories: 215 kcal
Carbohydrates: 20.1 g
Cholesterol: 30 mg
Fat: 10.6 g
Fiber: 0.9 g
Protein: 9.6 g
Sodium: 367 mg