Description
Delicious homemade shrimp egg rolls featuring a flavorful filling of shrimp, cabbage, carrots, and aromatics, wrapped in crispy egg roll wrappers and fried to golden perfection. Perfect as an appetizer or snack served with sweet chili sauce, 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 and Frying
- 12 egg roll wrappers
- 1 egg, beaten (for sealing)
- Vegetable oil (for frying)
To Serve
- 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 to release their flavors.
- Cook Shrimp: Add the chopped shrimp and cook for 2-3 minutes until the shrimp turn pink and are fully cooked through.
- Add Vegetables and Seasoning: Stir in shredded cabbage, shredded carrots, chopped green onions, soy sauce, sesame oil, black pepper, and salt. Cook for an additional 2-3 minutes until the vegetables become tender but retain slight crunch.
- Cool the Filling: Remove from heat and allow the mixture to cool slightly to make it easier to handle during assembly.
- Lay Out Wrappers: Place an egg roll wrapper on a clean surface in a diamond shape with one corner pointing toward you.
- Add Filling: Spoon about 2 tablespoons of the shrimp filling near the center of the wrapper.
- Fold and Roll: Fold the bottom corner over the filling, then fold the sides inward, and roll tightly toward the top corner, sealing the edge with the beaten egg to secure the egg roll.
- Heat Oil: In a deep pan, heat vegetable oil to 350°F (175°C) for frying.
- Fry Egg Rolls: Carefully fry the egg rolls in batches for 3-4 minutes, turning occasionally to ensure they are evenly golden brown and crispy on all sides.
- Drain Excess Oil: Remove the fried egg rolls from the oil and drain on paper towels to remove excess oil.
- Serve: Serve the hot crispy shrimp egg rolls with sweet chili sauce, soy sauce, or garlic aioli as desired.
Notes
- Ensure the filling cools before assembling to avoid soggy wrappers.
- Do not overfill the egg rolls to prevent them from bursting during frying.
- Maintain oil temperature around 350°F to achieve a crispy texture without absorbing excess oil.
- Use a slotted spoon or wire rack to drain fried egg rolls thoroughly.
- Egg roll wrappers can be found in the refrigerated section of most grocery stores.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Appetizer
- Method: Frying
- Cuisine: Asian
