Shrimp Egg Rolls
Shrimp Egg Rolls
Ingredients
For the Filling
- 1 pound shrimp, peeled, deveined, and finely chopped
- 2 cups cabbage, finely shredded
- 1/2 cup carrots, grated
- 1/4 cup green onions, thinly sliced
- 1 tablespoon fresh ginger, minced
- 2 garlic, cloves, minced
- 1 tablespoon soy sauce
- 1 teaspoon sesame oil
- 1/4 teaspoon black pepper
For Assembly and Frying
- 12 egg roll wrappers
- 1 large egg, beaten
- 4 cups vegetable oil, for deep frying
Instructions
- 1
In a large bowl, combine the chopped shrimp, shredded cabbage, grated carrots, sliced green onions, minced ginger, minced garlic, soy sauce, sesame oil, and black pepper. Mix well to ensure all ingredients are evenly distributed.
⏱️ 10 min
- 2
Lay an egg roll wrapper on a clean, dry surface with one corner pointing towards you (like a diamond). Place about 2 tablespoons of the shrimp filling in the center of the wrapper, forming a log shape.
⏱️ 5 min
- 3
Fold the bottom corner of the wrapper over the filling, tucking it in tightly. Fold in the left and right corners towards the center. Brush the top corner with the beaten egg.
⏱️ 5 min
- 4
Roll the egg roll tightly from the bottom towards the top corner, sealing it completely. Repeat with the remaining wrappers and filling.
⏱️ 10 min
- 5
Heat the vegetable oil in a large, heavy-bottomed pot or deep fryer to 350°F. Ensure the oil is hot enough before adding the egg rolls.
⏱️ 5 min•🌡️ 350
- 6
Carefully place 2-3 egg rolls into the hot oil, being careful not to overcrowd the pot. Fry for 3-5 minutes, turning occasionally, until golden brown and crispy on all sides. The internal temperature of the shrimp should reach 165°F.
⏱️ 5 min•🌡️ 350
- 7
Remove the fried egg rolls with a slotted spoon and place them on a wire rack lined with paper towels to drain excess oil. Repeat with the remaining egg rolls.
⏱️ 5 min
- 8
Serve hot with your favorite dipping sauce, such as sweet chili sauce or duck sauce.
Kitchen Tools
Nutrition Facts (per serving)
Shrimp Egg Rolls
For the Filling
- 1 pound shrimp, peeled, deveined, and finely chopped
- 2 cups cabbage, finely shredded
- 1/2 cup carrots, grated
- 1/4 cup green onions, thinly sliced
- 1 tablespoon fresh ginger, minced
- 2 garlic, cloves, minced
- 1 tablespoon soy sauce
- 1 teaspoon sesame oil
- 1/4 teaspoon black pepper
For Assembly and Frying
- 12 egg roll wrappers
- 1 large egg, beaten
- 4 cups vegetable oil, for deep frying
Instructions
- 1
In a large bowl, combine the chopped shrimp, shredded cabbage, grated carrots, sliced green onions, minced ginger, minced garlic, soy sauce, sesame oil, and black pepper. Mix well to ensure all ingredients are evenly distributed.
⏱️ 10 min - 2
Lay an egg roll wrapper on a clean, dry surface with one corner pointing towards you (like a diamond). Place about 2 tablespoons of the shrimp filling in the center of the wrapper, forming a log shape.
⏱️ 5 min - 3
Fold the bottom corner of the wrapper over the filling, tucking it in tightly. Fold in the left and right corners towards the center. Brush the top corner with the beaten egg.
⏱️ 5 min - 4
Roll the egg roll tightly from the bottom towards the top corner, sealing it completely. Repeat with the remaining wrappers and filling.
⏱️ 10 min - 5
Heat the vegetable oil in a large, heavy-bottomed pot or deep fryer to 350°F. Ensure the oil is hot enough before adding the egg rolls.
⏱️ 5 min•🌡️ 350 - 6
Carefully place 2-3 egg rolls into the hot oil, being careful not to overcrowd the pot. Fry for 3-5 minutes, turning occasionally, until golden brown and crispy on all sides. The internal temperature of the shrimp should reach 165°F.
⏱️ 5 min•🌡️ 350 - 7
Remove the fried egg rolls with a slotted spoon and place them on a wire rack lined with paper towels to drain excess oil. Repeat with the remaining egg rolls.
⏱️ 5 min - 8
Serve hot with your favorite dipping sauce, such as sweet chili sauce or duck sauce.