Shrimp Egg Rolls
Crispy and flavorful shrimp egg rolls filled with shrimp and vegetables, perfect as a snack, appetizer, or main dish.
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.
Notes
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.
Nutrition
Serving: 1gCalories: 200kcalCarbohydrates: 20gProtein: 10gFat: 10gSaturated Fat: 1gSodium: 250mgFiber: 1gSugar: 2g
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