These crispy shrimp egg rolls are a tasty mix of fresh shrimp and veggies wrapped in a crunchy shell. They’re perfect for a snack or as a fun appetizer!
Who doesn’t love a little crunch? They disappear in seconds at my house! I like to dip them in sweet and sour sauce for an extra zing—what’s your favorite dip? 😊
Key Ingredients & Substitutions
Shrimp: Cooked shrimp is crucial for flavor and saves prep time. If you don’t like shrimp, feel free to substitute with cooked chicken or tofu for a vegetarian option.
Cabbage: Shredded cabbage adds crunch. You can use coleslaw mix or bok choy if you’re out of cabbage. I often mix in some kale for added nutrition!
Carrots: Shredded carrots bring natural sweetness and color. If you don’t have fresh carrots, use frozen shredded carrots or even chopped bell peppers for a different twist.
Egg Roll Wrappers: These are essential for the egg roll’s structure. If you can’t find them, you can use wonton wrappers for smaller rolls or even rice paper for a lighter option.
Sweet Chili Sauce: This sauce is perfect for dipping! If you want a healthier alternative, consider making a quick homemade sauce with honey and vinegar or use soy sauce with a touch of sesame oil for dipping.
How Do I Roll Egg Rolls Properly?
Rolling egg rolls can be tricky, but with a little practice, you’ll get the hang of it! Make sure to roll tightly so they don’t open up during frying.
- Start with the wrapper in a diamond shape, corner pointing towards you. Place the filling near the bottom corner.
- Fold that corner over the filling, then fold in the side corners to prevent spillage. Roll it up tightly.
- Don’t forget to brush the top corner with the beaten egg—it acts like glue!
Take your time with each roll; practice makes perfect, and soon you’ll master this delicious treat!
How to Make Shrimp Egg Rolls
Ingredients You’ll Need:
Main Ingredients:
- 1/2 lb (225g) cooked shrimp, chopped
- 1 cup shredded cabbage
- 1/2 cup shredded carrots
- 2 green onions, finely sliced
- 2 cloves garlic, minced
- 1 tsp fresh ginger, minced
- 1 tbsp soy sauce
- 1 tsp sesame oil
- 1/2 tsp black pepper
- 1 tsp sugar
- 10-12 egg roll wrappers
- 1 egg, beaten (for sealing)
- Vegetable oil, for deep frying
- Lettuce leaves, for serving
- Sweet chili sauce or dipping sauce of choice
How Much Time Will You Need?
This recipe takes about 20 minutes of prep time and around 15-20 minutes for frying, so your total time will be about 35-40 minutes. You’ll quickly mix the ingredients and then enjoy the fun of frying these delicious egg rolls!
Step-by-Step Instructions:
1. Prepare the Filling:
In a large bowl, mix together the chopped shrimp, shredded cabbage, shredded carrots, sliced green onions, minced garlic, and minced ginger. Give it a good stir, so everything is evenly combined. This will be the delicious filling for your egg rolls!
2. Add Seasonings:
Now, add the soy sauce, sesame oil, black pepper, and sugar to the shrimp mixture. Stir everything together until the flavors blend nicely. Take a moment to enjoy the aroma; it’s already smelling great!
3. Assemble the Egg Rolls:
Lay one egg roll wrapper on a clean surface with a corner pointing towards you (like a diamond). Spoon about 2-3 tablespoons of the shrimp mixture near the corner closest to you. Fold that corner over the filling, then fold in the two side corners, and roll tightly towards the top corner. Make sure it’s snug but not overly tight!
4. Seal the Egg Rolls:
Brush the top corner of the wrapper with the beaten egg. This will help seal your egg roll so that your filling doesn’t spill out while frying. Repeat the rolling and sealing process with the remaining wrappers and filling until you have all your rolls made.
5. Fry the Egg Rolls:
Heat vegetable oil in a deep frying pan or wok to about 350°F (175°C). Once the oil is hot, carefully place a few egg rolls in at a time, frying them in batches for about 3-4 minutes on each side, or until they are golden brown and crispy. Be careful not to overcrowd the pan!
6. Drain and Serve:
Using a slotted spoon, remove the egg rolls from the oil and let them drain on paper towels. This will help remove any excess oil. Once they’re all fried, serve the hot egg rolls on a bed of lettuce with sweet chili dipping sauce on the side. If you like, you can also garnish with extra sliced green onions for a fresh touch!
Enjoy your delicious homemade shrimp egg rolls!
Can I Use Frozen Shrimp for This Recipe?
Yes, you can use frozen shrimp! Just make sure to thaw them completely before chopping. You can thaw shrimp overnight in the refrigerator or quickly in a sealed plastic bag submerged in cold water. Pat them dry after thawing to avoid excess moisture.
How Do I Store Leftover Egg Rolls?
Store leftover egg rolls in an airtight container in the refrigerator for up to 2 days. To keep them crispy, reheat them in the oven at 375°F (190°C) for about 10-15 minutes instead of using a microwave.
Can I Bake Instead of Frying?
Absolutely! To bake the egg rolls, preheat your oven to 400°F (200°C) and arrange the rolls on a baking sheet lined with parchment paper. Brush them lightly with oil and bake for about 15-20 minutes, turning halfway through, until they are crispy and golden.
What Can I Serve with Shrimp Egg Rolls?
They pair wonderfully with sweet chili sauce for dipping! You can also serve them alongside a light salad or steamed vegetables for a refreshing contrast.