Description
Crispy shrimp egg rolls filled with a savory mix of shrimp, fresh vegetables, and aromatic seasonings, perfect as an appetizer or snack. These egg rolls are deep-fried to golden perfection and served with flavorful dipping sauces like sweet chili, soy sauce, and 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 dipping)
- Soy sauce (for dipping)
- Garlic aioli (for dipping)
Instructions
- Prepare the Filling: Heat 1 tablespoon vegetable oil in a pan over medium heat to warm it up for sautéing the aromatics and shrimp.
- Sauté Aromatics: Add minced garlic and grated ginger to the heated oil and cook for about 30 seconds until fragrant, releasing their flavors.
- Cook Shrimp: Add the chopped shrimp to the pan and cook for 2-3 minutes until they 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 the mixture for 2-3 minutes until the vegetables soften and everything is well combined.
- Cool Filling: Remove the pan from heat and let the filling cool slightly to make it easier to handle when assembling the egg rolls.
- Lay Wrapper: Place one egg roll wrapper on a clean surface with a corner pointing towards you, creating a diamond shape for easier rolling.
- Add Filling: Spoon about 2 tablespoons of the shrimp filling near the center of the wrapper.
- Roll Egg Roll: Fold the bottom corner over the filling, fold in the sides, then roll tightly upward, sealing the edge with the beaten egg to keep it closed during frying.
- Heat Oil: Heat vegetable oil in a deep pan or fryer to 350°F (175°C) ensuring it’s hot enough for frying without absorbing too much oil.
- Fry Egg Rolls: Fry the assembled egg rolls in batches for 3-4 minutes, turning occasionally until they are golden brown and crispy on all sides.
- Drain: Remove the fried egg rolls and place them on paper towels to drain any excess oil.
- Serve: Serve the shrimp egg rolls hot with your choice of sweet chili sauce, soy sauce, or garlic aioli for dipping.
Notes
- Ensure the filling is cooled before assembling the egg rolls to prevent wrappers from becoming soggy.
- Do not overfill the wrappers to avoid them bursting during frying.
- Maintain the oil temperature at 350°F for even cooking and crispiness.
- You can substitute shrimp with cooked chicken or pork if preferred.
- These egg rolls can be baked at 400°F for 15-20 minutes as a healthier alternative, though frying gives the best crispiness.
