Description
Crispy and flavorful shrimp egg rolls filled with a savory mixture of shrimp, cabbage, carrots, and aromatic seasonings. These golden fried rolls are perfect appetizers or snacks, served with your favorite dipping sauces like sweet chili, soy sauce, or garlic aioli.
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
- 12 egg roll wrappers
- 1 egg, beaten (for sealing)
For Frying and Serving
- Vegetable oil (for frying)
- Sweet chili sauce (for serving)
- Soy sauce (for serving)
- Garlic aioli (for serving)
Instructions
- Prepare the Filling: Heat 1 tablespoon vegetable oil in a pan over medium heat to warm up before adding ingredients for the filling mixture.
- Sauté Aromatics: Add minced garlic and grated ginger to the oil and cook for 30 seconds until fragrant, releasing their flavors into the oil.
- Cook Shrimp: Add the chopped shrimp and sauté for 2-3 minutes until they turn pink and are fully cooked through.
- Add Vegetables and Seasonings: Stir in shredded cabbage, shredded carrots, chopped green onions, soy sauce, sesame oil, black pepper, and salt. Cook everything together for 2-3 minutes until the vegetables soften slightly.
- Cool Filling: Remove the pan from heat and let the shrimp and vegetable mixture cool slightly to make handling easier while assembling the rolls.
- Assemble the Egg Rolls: Lay an egg roll wrapper on a clean surface with one corner pointing toward you, forming a diamond shape.
- Add Filling: Place about 2 tablespoons of the shrimp filling near the center of the wrapper, ensuring not to overfill.
- Roll and Seal: Fold the bottom corner of the wrapper over the filling, then fold in the sides snugly. Roll the wrapper tightly and seal the edge using the beaten egg as glue.
- Heat Oil: In a deep pan, heat vegetable oil to 350°F (175°C), enough to submerge the egg rolls for frying.
- Fry Egg Rolls: Fry the egg rolls in batches for 3-4 minutes, turning occasionally until all sides are golden brown and crispy.
- Drain Excess Oil: Remove the fried egg rolls from the oil and place them on paper towels to drain off any excess oil.
- Serve: Serve the hot shrimp egg rolls with your choice of dipping sauces such as sweet chili sauce, soy sauce, or garlic aioli for dipping.
Notes
- Ensure the filling has cooled slightly before wrapping to prevent the wrappers from becoming soggy or tearing.
- Do not overfill the wrappers to avoid bursting during frying.
- You can substitute shrimp with other proteins like chicken or tofu depending on preference.
- Use fresh vegetable oil for frying to achieve the best crispiness and flavor.
- Egg roll wrappers should be handled gently as they can dry out quickly; keep them covered with a damp cloth while assembling.
