Anytime I order Asian food, an egg roll is a must and not because they’re one dollar. There is something about the beef or pork mixed in with various vegetables. When I saw the Chung’s shrimp egg rolls in the grocery store, the thought of being able to eat egg rolls at home on a regular basis was enough to put a smile on my face.
The Chung’s shrimp egg rolls came in a box of five with three sweet and sour sauce packs. The shrimp eggs rolls are in a container which houses the shrimp egg rolls separately. The only thing I don’t like is how hard it is to remove the plastic from the container. I’ll be on
a roll (no pun intended) when I’m removing the plastic film, and next thing you know my perfect technique is causing the plastic to be removed on an angle. However, I do like how the box comes with three sweet and sour sauces that only take a few minutes to thaw.
I’ll take the five shrimp egg rolls and place them on a sheet of aluminum in the oven for ten to fifteen minutes at four hundred and fifty degrees. When they’re ready to be taken out, they have a nice, golden shade to them and parts of the shrimp egg roll is cracked which means they’re going to be crunchy. I’ll pour the packs of sweet and sour sauce ...