Ingredients
6 bacon strips, chopped1/4 cup all-purpose flour2 cans (8 ounces) whole oysters, drained and patted dry1/4 teaspoon salt1/8 teaspoon cayenne pepper1 shallot, minced1 tablespoon minced garlic1 teaspoon dried parsley flakes1 tablespoon canola oil1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry1/2 teaspoon grated lemon zest1 large egg10 egg roll wrappers Oil for deep-fat fryingOptional: Seafood cocktail sauce and lemon wedges
Preparation
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.
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.
