Shrimp Egg Rolls Recipe
Ingredients
(Makes 10-12 egg rolls)
- For the Filling:
- 1 lb (450g) raw shrimp, peeled, deveined, and chopped into small pieces
- 2 cups shredded cabbage (or coleslaw mix for convenience)
- 1 cup shredded carrots
- 1/2 cup bean sprouts (optional)
- 3 green onions, thinly sliced
- 2 cloves garlic, minced
- 1 tbsp fresh ginger, minced
- 2 tbsp soy sauce
- 1 tbsp oyster sauce (or hoisin sauce as a substitute)
- 1 tsp sesame oil
- 1/2 tsp sugar
- 1/4 tsp black pepper
- 1 tbsp vegetable oil (for cooking)
- For Assembly:
- 10-12 egg roll wrappers
- 1 tbsp cornstarch mixed with 2 tbsp water (for sealing the wrappers)
- Vegetable oil (for frying)
- For Serving:
- Sweet chili sauce, soy sauce, or duck sauce for dipping
Instructions
- Prepare the Filling:
- Heat 1 tbsp vegetable oil in a large skillet or wok over medium-high heat.
- Add the garlic and ginger, sautéing for 30 seconds until fragrant.
- Add the chopped shrimp and cook for 2-3 minutes until pink and opaque. Remove from the skillet and set aside.
- In the same skillet, add the cabbage, carrots, bean sprouts, and green onions. Stir-fry for 2-3 minutes until the veggies are slightly softened.
- Return the shrimp to the skillet. Add soy sauce, oyster sauce, sesame oil, sugar, and black pepper. Stir to combine and cook for another 1-2 minutes. Remove from heat and let the filling cool completely.
- Assemble the Egg Rolls:
- Lay an egg roll wrapper on a clean surface in a diamond shape (one corner pointing toward you).
- Place about 2-3 tbsp of the filling near the bottom corner of the wrapper.
- Fold the bottom corner over the filling, then fold in the sides. Roll tightly toward the top corner.
- Use the cornstarch slurry to seal the edge of the wrapper. Repeat with the remaining wrappers and filling.
- Fry the Egg Rolls:
- Heat about 2 inches of vegetable oil in a deep skillet or pot to 350°F (175°C).
- Carefully add the egg rolls, a few at a time, and fry for 2-3 minutes per side until golden brown and crispy.
- Remove with a slotted spoon and drain on a paper towel-lined plate.
- Serve:
- Serve the shrimp egg rolls warm with your favorite dipping sauce, such as sweet chili sauce, soy sauce, or duck sauce.
Tips for Success
- Baking Option: For a healthier version, brush the egg rolls with oil and bake at 400°F (200°C) for 15-20 minutes, flipping halfway through, until crispy.
- Make-Ahead: You can prepare the filling and assemble the egg rolls ahead of time. Store them in the fridge (covered) for up to 24 hours before frying.
- Freezing: Freeze uncooked egg rolls on a baking sheet, then transfer to a freezer bag. Fry directly from frozen, adding a few extra minutes to the cooking time.
Enjoy these crispy, flavorful Shrimp Egg Rolls—they’re a guaranteed crowd-pleaser! 🍤🥢