Description
These Shrimp Egg Rolls are a delightful appetizer featuring a savory blend of chopped shrimp, cabbage, carrots, and green onions wrapped in crispy egg roll wrappers. Perfectly pan-fried to golden perfection and served with your favorite dipping sauces like sweet chili, soy sauce, or garlic aioli, they deliver a satisfying crunch and flavorful bite every time.
Ingredients
Scale
Filling
- 1/2 pound shrimp, peeled, deveined, and chopped
- 1 tablespoon vegetable oil
- 2 cloves garlic, minced
- 1/2 teaspoon ginger, grated
- 1 cup shredded cabbage
- 1/2 cup shredded carrots
- 1/4 cup green onions, chopped
- 1 tablespoon soy sauce
- 1 teaspoon sesame oil
- 1/2 teaspoon black pepper
- 1/2 teaspoon salt
Assembly and Frying
- 12 egg roll wrappers
- 1 egg, beaten (for sealing)
- Vegetable oil (for frying)
Serving
- Sweet chili sauce
- Soy sauce
- Garlic aioli
Instructions
- Prepare the Filling: Heat 1 tablespoon vegetable oil in a pan over medium heat.
- Sauté Aromatics: Add minced garlic and grated ginger, sauté for 30 seconds until fragrant.
- Cook Shrimp: Add chopped shrimp and cook for 2-3 minutes, until shrimp are pink and fully cooked.
- Add Vegetables and Seasoning: Stir in shredded cabbage, carrots, chopped green onions, soy sauce, sesame oil, black pepper, and salt. Cook for 2-3 minutes until vegetables are tender.
- Cool Filling: Remove from heat and let the mixture cool slightly.
- Assemble the Egg Rolls: Lay an egg roll wrapper on a clean surface, with one corner pointing toward you (diamond shape).
- Add Filling: Place 2 tablespoons of the shrimp filling near the center of the wrapper.
- Wrap the Egg Rolls: Fold the bottom corner over the filling, then fold in the sides. Roll tightly, sealing the edge with the beaten egg.
- Heat Oil: Heat vegetable oil in a deep pan to 350°F (175°C).
- Fry the Egg Rolls: Fry the egg rolls in batches for 3-4 minutes, turning occasionally, until golden brown and crispy.
- Drain: Remove and drain on paper towels.
- Serve: Serve hot with your favorite dipping sauces such as sweet chili sauce, soy sauce, or garlic aioli.
Notes
- Ensure the filling is not too wet to avoid soggy egg rolls.
- Keep egg rolls sealed tightly to prevent oil from seeping in during frying.
- Use a thermometer to maintain oil temperature around 350°F for optimal crispiness.
- You can prepare egg rolls ahead and freeze them uncooked; fry directly from frozen adding extra fry time.
- Serve immediately for best texture and taste.
