Oysters Rockefeller is a classic, elegant and timeless appetizer from New Orleans. I love the flavor but wanted to try it in another of my favorite appetizers: egg rolls. I think the combination is a winner. —Renee Murby, Johnston, Rhode Island,
- 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
image/svg+xml Text Ingredients View Recipe,
In a large skillet, cook bacon over medium-high heat, stirring often, until crisp, about 5 minutes; drain, 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.
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.
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.
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.
1 egg roll: 299 calories, 18g fat (3g saturated fat), 43mg cholesterol, 427mg sodium, 25g carbohydrate (1g sugars, 2g fiber), 10g protein.