Description
Delicious and crispy Shrimp Egg Rolls packed with a flavorful mixture of sautéed shrimp, cabbage, carrots, and green onions. These homemade egg rolls are perfectly fried to golden perfection and served with tasty dipping sauces like sweet chili, soy, or garlic aioli. A perfect appetizer or snack for any occasion.
Ingredients
Scale
Shrimp 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
Egg Rolls & Frying
- 12 egg roll wrappers
- 1 egg, beaten (for sealing)
- Vegetable oil (for frying)
Dipping Sauces (optional)
- Sweet chili sauce
- Soy sauce
- Garlic aioli
Instructions
- Prepare the Filling: Heat 1 tablespoon of vegetable oil in a pan over medium heat to start building the base of the filling.
- Sauté Aromatics: Add the minced garlic and grated ginger to the hot oil and sauté for about 30 seconds until fragrant and aromatic.
- Cook Shrimp: Add the chopped shrimp to the pan and cook for 2 to 3 minutes until the shrimp turn pink and are fully cooked through.
- Add Vegetables and Seasonings: Stir in the shredded cabbage, shredded carrots, chopped green onions, soy sauce, sesame oil, black pepper, and salt. Continue cooking for 2 to 3 minutes until the vegetables are tender but still have a slight crunch.
- Cool the Filling: Remove the pan from heat and let the shrimp and vegetable mixture cool slightly to make it easier to handle while assembling.
- Assemble the Egg Rolls: Lay one egg roll wrapper on a clean surface with a corner facing you, forming a diamond shape. Spoon about 2 tablespoons of the shrimp filling near the center of the wrapper.
- Fold the Wrapper: Fold the bottom corner over the filling, then fold in both sides, and roll tightly towards the top corner. Seal the edge by brushing the beaten egg along the top corner to hold the roll together.
- Heat Oil for Frying: Heat vegetable oil in a deep frying pan or pot to 350°F (175°C) to prepare for frying the egg rolls to golden crispiness.
- Fry the Egg Rolls: Fry the egg rolls in batches for 3 to 4 minutes, turning occasionally to ensure even browning and crispness all over.
- Drain Excess Oil: Remove the fried egg rolls and place them on paper towels to drain any excess oil.
- Serve: Serve the hot shrimp egg rolls immediately with your choice of sweet chili sauce, soy sauce, or garlic aioli for dipping.
Notes
- For a spicier version, add a pinch of crushed red pepper flakes to the filling.
- Ensure the oil is at the correct temperature before frying to avoid greasy egg rolls.
- You can substitute shrimp with cooked chicken or tofu for different variations.
- Egg roll wrappers can be found in the frozen section of most grocery stores.
- Do not overfill the wrappers to prevent tearing while rolling and frying.
