Shrimp Egg Roll Recipe
Enjoy the irresistible crunch and savory flavor of homemade shrimp egg rolls. This simple recipe is perfect as an appetizer, snack, or side dish for your favorite Asian-inspired meals
Ingredients
- 1 lb shrimp, peeled, deveined, and chopped
- 2 cups shredded cabbage
- 1 cup shredded carrots
- 1/2 cup bean sprouts
- 2 green onions, thinly sliced
- 2 cloves garlic, minced
- 1 tbsp soy sauce
- 1 tsp sesame oil
- 1 tsp grated ginger
- 12 egg roll wrappers
- 1 egg, beaten (for sealing)
- Vegetable oil (for frying)
Instructions
- Prepare the Filling: Heat sesame oil in a large skillet over medium heat. Add garlic and ginger, cooking until fragrant. Add shrimp, cabbage, carrots, bean sprouts, and green onions. Stir-fry until vegetables are tender and shrimp are cooked through. Stir in soy sauce and remove from heat. Let cool slightly.
- Assemble the Egg Rolls: Lay an egg roll wrapper on a flat surface with a corner pointing toward you. Place 2-3 tablespoons of filling near the center. Fold the bottom corner over the filling, then fold in the sides, and roll tightly. Brush the top corner with beaten egg to seal. Repeat with remaining wrappers and filling.
- Fry the Egg Rolls:Heat vegetable oil in a deep pan or fryer to 350°F (175°C). Fry egg rolls in batches until golden brown and crispy, about 3-4 minutes. Drain on paper towels.
- Serve: Serve hot with your favorite dipping sauce, such as sweet chili, soy sauce, or spicy mustard.
Notes
- For a healthier option, bake the egg rolls at 400°F (200°C) for 15-20 minutes, flipping halfway through.
- Freeze assembled, uncooked egg rolls for up to 3 months; fry directly from frozen.