Shrimp Egg Rolls


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

  1. 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.
  1. 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.
  1. 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.
  1. 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! 🍤🥢

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