Description
Delicious and crispy shrimp egg rolls stuffed with fresh vegetables and shrimp, served with a flavorful dipping sauce.
Ingredients
Scale
- 2 cloves garlic, minced
- 1 tbsp soy sauce
- 1 tsp sesame oil
- 1 lb shrimp, peeled, deveined, and chopped
- 1 cup shredded cabbage
- 1/2 cup shredded carrots
- 1/4 cup green onions, finely chopped
- 1/2 tsp ground ginger
- 1/4 tsp black pepper
- 12 egg roll wrappers
- 1 egg, beaten (for sealing)
- Vegetable oil, for frying
- 1/4 cup soy sauce (for sauce)
- 1 tbsp rice vinegar (for sauce)
- 1 tbsp honey (for sauce)
- 1/2 tsp sesame oil (for sauce)
- 1/2 tsp red pepper flakes (for sauce)
Instructions
- Step: In a large bowl, combine shrimp, cabbage, carrots, green onions, garlic, soy sauce, sesame oil, ground ginger, and black pepper. Mix well.
- Step: Lay an egg roll wrapper on a clean surface with one corner pointing toward you. Place about 2 tablespoons of filling in the center.
- Step: Fold the bottom corner over the filling, then fold in the sides and roll tightly, sealing the edge with beaten egg. Repeat with remaining wrappers.
- Step: Heat vegetable oil in a deep pan to 350°F (175°C). Fry egg rolls in batches for 3-4 minutes, turning occasionally, until golden brown and crispy.
- Step: Remove and drain on paper towels.
- Step: For the dipping sauce, whisk together soy sauce, rice vinegar, honey, sesame oil, and red pepper flakes in a small bowl.
- Step: Serve egg rolls hot with dipping sauce.
Notes
Ensure oil is hot enough before frying to achieve a crispy texture. You can add other vegetables such as bell peppers or mushrooms for added flavor.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Appetizer
- Method: Frying
- Cuisine: Asian
Nutrition
- Serving Size: 1 egg roll
- Calories: 210 kcal
- Sugar: 2 g
- Sodium: 450 mg
- Fat: 9 g
- Saturated Fat: 1.5 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 22 g
- Fiber: 1 g
- Protein: 9 g
- Cholesterol: 65 mg
Keywords: shrimp egg rolls, appetizer, asian appetizer, crispy egg rolls