Name: Oysters Rockefeller Egg Rolls
Prep time: 35 min
Cook time: 35 min
Yield: 1
Ingredients: 6 bacon strips, chopped -; 1/4 cup all-purpose flour -; 2 cans (8 ounces) whole oysters, drained and patted dry -; 1/4 teaspoon salt -; 1/8 teaspoon cayenne pepper -; 1 shallot, minced -; 1 tablespoon minced garlic -; 1 teaspoon dried parsley flakes -; 1 tablespoon canola oil -; 1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry -; 1/2 teaspoon grated lemon zest -; 1 large egg -; 10 egg roll wrappers -; Oil for deep-fat frying -; Optional: Seafood cocktail sauce and lemon wedges -

Recipe information

Cooking:

35 min.

Servings per container:

Source:

More details

Ingredients for - Oysters Rockefeller Egg Rolls

1. 6 bacon strips, chopped -

2. 1/4 cup all-purpose flour -

3. 2 cans (8 ounces) whole oysters, drained and patted dry -

4. 1/4 teaspoon salt -

5. 1/8 teaspoon cayenne pepper -

6. 1 shallot, minced -

7. 1 tablespoon minced garlic -

8. 1 teaspoon dried parsley flakes -

9. 1 tablespoon canola oil -

10. 1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry -

11. 1/2 teaspoon grated lemon zest -

12. 1 large egg -

13. 10 egg roll wrappers -

14. Oil for deep-fat frying -

15. Optional: Seafood cocktail sauce and lemon wedges -

How to cook deliciously - Oysters Rockefeller Egg Rolls

1. Stage

In a large skillet, cook bacon over medium-high heat, stirring often, until crisp, about 5 minutes; remove bacon, reserving drippings in skillet. Place flour in a shallow dish. Sprinkle oysters with salt and cayenne pepper; toss oysters in flour. Cook in reserved drippings until golden brown, 3-4 minutes; drain.

2. Stage

Wipe out skillet. In same skillet, cook shallot, garlic and parsley in canola oil over medium heat until shallot is tender, 2-3 minutes. Add spinach and lemon zest; cook, stirring occasionally, until heated through, 2-3 minutes. Transfer spinach mixture to a bowl; stir in oysters and bacon.

3. Stage

In a small bowl, whisk egg and 1 teaspoon water. Brush edges of an egg roll wrapper. Place ¼ cup oyster mixture in the center; fold bottom corner over filling. Fold sides over filling toward center; roll up tightly to seal. Repeat with remaining wrappers and filling.

4. Stage

In an electric skillet, heat ½ in. canola oil to 375°. Fry egg rolls until golden brown, about 2 minutes on each side. Drain on paper towels. If desired, serve with cocktail sauce and lemon wedges.