Description
These crispy Shrimp Egg Rolls are the perfect appetizer or snack. Filled with shrimp, shredded cabbage, and carrots, these egg rolls are fried to golden perfection and served with sweet chili sauce, soy sauce, or garlic aioli for dipping.
Ingredients
Scale
- 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
- 12 egg roll wrappers
- 1 egg, beaten (for sealing)
- Vegetable oil (for frying)
For Dipping (Optional):
- Sweet chili sauce
- Soy sauce
- Garlic aioli
Instructions
-
Prepare the Filling:
- Heat 1 tablespoon vegetable oil in a pan over medium heat.
- Add minced garlic and grated ginger, sauté for 30 seconds until fragrant.
- Add chopped shrimp and cook for 2-3 minutes, until shrimp are pink and fully cooked.
- Stir in shredded cabbage, carrots, chopped green onions, soy sauce, sesame oil, black pepper, and salt. Cook for 2-3 minutes until vegetables are tender.
- Remove from heat and let the mixture cool slightly.
-
Assemble the Egg Rolls:
- Lay an egg roll wrapper on a clean surface, with one corner pointing toward you (diamond shape).
- Place 2 tablespoons of the shrimp filling near the center of the wrapper.
- Fold the bottom corner over the filling, then fold in the sides. Roll tightly, sealing the edge with the beaten egg.
-
Fry the Egg Rolls:
- Heat vegetable oil in a deep pan to 350°F (175°C).
- Fry the egg rolls in batches for 3-4 minutes, turning occasionally, until golden brown and crispy.
- Remove and drain on paper towels.
-
Serve:
- Serve hot with your favorite dipping sauce.
Notes
- You can freeze the un-fried egg rolls for later use. Just place them on a baking sheet and freeze until solid, then transfer to a zip-top bag. Fry from frozen when ready to use.
- For a healthier version, you can bake the egg rolls at 375°F (190°C) for 15-20 minutes, flipping halfway through.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Appetizer
- Method: Frying
- Cuisine: Asian, American
Nutrition
- Serving Size: 1 egg roll (approx. 1/12 of recipe)
- Calories: 120
- Sugar: 1g
- Sodium: 250mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 45mg