why make this recipe
Shrimp egg rolls are a delicious and fun way to enjoy shrimp and vegetables. They are crispy on the outside and filled with tasty flavors on the inside. These egg rolls are perfect for parties, as a snack, or even as a main dish. Making them at home allows you to control the ingredients and adjust the flavors to your liking. Plus, they are easy to fry and cook, making them a great choice for anyone looking to impress their family or friends with a homemade treat.
how to make Shrimp Egg Rolls
Ingredients:
- 1/2 lb medium shrimp, peeled, deveined, and finely chopped
- 1 cup shredded cabbage (green or purple)
- 1 medium carrot, julienned or grated
- 1/4 cup chopped green onions
- 2 cloves garlic, minced
- 1 tablespoon soy sauce (or tamari for gluten-free)
- 1 teaspoon sesame oil
- 1/2 teaspoon ginger (grated or ground)
- Salt and pepper, to taste
- 10–12 egg roll wrappers
- 1 egg, beaten (for sealing)
- Vegetable oil, for frying
- Optional: Sweet chili sauce, Soy sauce with a splash of rice vinegar, Peanut dipping sauce
Directions:
- In a large skillet, sauté the shrimp in a bit of oil until they are just cooked through. Set aside.
- In the same pan, cook the cabbage, carrots, green onions, garlic, and ginger until tender, which takes about 3–4 minutes.
- Add the cooked shrimp back into the pan along with soy sauce, sesame oil, salt, and pepper. Mix everything together well and let it cool slightly.
- Lay out an egg roll wrapper with one corner facing you. Place about 2 tablespoons of the filling near the center.
- Fold the bottom of the wrapper over the filling, then fold in the sides, and roll it up tightly. Brush the edge with beaten egg to seal it.
- Heat oil in a deep skillet or fryer to 350°F. Fry the egg rolls in batches until they are golden brown and crispy, about 3–4 minutes on each side.
- Drain the egg rolls on paper towels and serve hot with your favorite dipping sauce.
how to serve Shrimp Egg Rolls
Shrimp egg rolls are best served hot and crispy. You can serve them with a variety of dipping sauces, such as sweet chili sauce, soy sauce with a splash of rice vinegar, or peanut dipping sauce. They make a great starter or snack for gatherings and parties.
how to store Shrimp Egg Rolls
If you have leftover shrimp egg rolls, store them in an airtight container in the refrigerator. They can last for about 2-3 days. To reheat them, place them in the oven at 350°F for about 10-15 minutes until they are crispy again.
tips to make Shrimp Egg Rolls
- Make sure to chop the shrimp and vegetables finely to keep the filling balanced and easy to roll.
- Don’t overfill the egg rolls, or they may break when frying.
- For extra crunch, fry the egg rolls in small batches to maintain the oil temperature.
variation
You can customize shrimp egg rolls by adding other vegetables like bell peppers or mushrooms. For a different flavor, try adding some cooked chicken or tofu to the filling.
FAQs
Can I bake shrimp egg rolls instead of frying?
Yes, you can bake shrimp egg rolls. Brush them with a little oil and place them on a baking sheet. Bake at 400°F for about 20 minutes, flipping halfway through.
Can I freeze shrimp egg rolls?
Yes, you can freeze them before frying. Lay them out on a baking sheet until frozen, then transfer them to a freezer-safe bag. When ready to eat, fry them directly from the freezer.
What dips go well with shrimp egg rolls?
Shrimp egg rolls pair well with sweet chili sauce, soy sauce with a splash of rice vinegar, or a peanut dipping sauce. You can experiment with different dips based on your taste preferences.
Shrimp Egg Rolls
Ingredients
For the Filling
- 1/2 lb medium shrimp, peeled, deveined, and finely chopped
- 1 cup shredded cabbage (green or purple)
- 1 medium carrot, julienned or grated
- 1/4 cup chopped green onions
- 2 cloves garlic, minced
- 1 tablespoon soy sauce (or tamari for gluten-free)
- 1 teaspoon sesame oil
- 1/2 teaspoon ginger (grated or ground)
- to taste Salt and pepper
For Assembly
- 10–12 egg roll wrappers
- 1 egg beaten (for sealing)
- Vegetable oil for frying
Optional Dips
- Sweet chili sauce
- Soy sauce with a splash of rice vinegar
- Peanut dipping sauce
Instructions
Preparation
- In a large skillet, sauté the shrimp in a bit of oil until they are just cooked through. Set aside.
- In the same pan, cook the cabbage, carrots, green onions, garlic, and ginger until tender, about 3–4 minutes.
- Add the cooked shrimp back into the pan along with soy sauce, sesame oil, salt, and pepper. Mix well and let it cool slightly.
Assembly
- Lay out an egg roll wrapper with one corner facing you. Place about 2 tablespoons of filling near the center.
- Fold the bottom of the wrapper over the filling, then fold in the sides, and roll it up tightly. Brush the edge with beaten egg to seal it.
Cooking
- Heat oil in a deep skillet or fryer to 350°F. Fry the egg rolls in batches until golden brown and crispy, about 3–4 minutes on each side.
- Drain the egg rolls on paper towels and serve hot with your favorite dipping sauce.