Description
Shrimp egg rolls are a delicious and versatile appetizer that can double as a snack or a light meal. With a crispy exterior and a flavorful shrimp and vegetable filling, they’re perfect for entertaining or casual dining. Their versatility makes them customizable to suit any dietary preference.
Ingredients
Units
Scale
- Filling:
- 1 cup shrimp, peeled and chopped
- 1 cup green cabbage, shredded
- 1/2 cup carrots, julienned
- 2 green onions, finely sliced
- 1/2 cup cooked vermicelli noodles
- 1 tablespoon garlic, minced
- 1 tablespoon ginger, minced
- 2 tablespoons soy sauce
- 1 tablespoon oyster sauce
- 1/2 teaspoon sesame oil
- Wrappers and Cooking:
- 12 egg roll wrappers
- 1 egg, beaten (for sealing)
- Vegetable oil (for frying)
Instructions
- Prepare the Filling:
- Heat sesame oil in a large pan over medium heat. Sauté garlic and ginger until fragrant.
- Add shrimp and cook until pink, about 2-3 minutes.
- Stir in cabbage, carrots, and green onions. Cook for another 3 minutes until the vegetables soften slightly.
- Add soy sauce, oyster sauce, and cooked vermicelli noodles. Mix thoroughly, then remove from heat. Allow the mixture to cool.
- Assemble the Egg Rolls:
- Lay an egg roll wrapper on a clean surface with one corner pointing towards you (diamond shape).
- Place 2 tablespoons of filling in the center of the wrapper.
- Fold the bottom corner over the filling, then fold in the sides. Roll tightly and seal the top edge with beaten egg.
- Cook the Egg Rolls:
- Heat vegetable oil in a deep pan to 350°F (175°C).
- Fry the egg rolls in batches, turning occasionally, until golden brown and crispy, about 3-4 minutes.
- Remove and place on a paper towel-lined plate to drain excess oil.
- Serve:
- Serve warm with dipping sauces such as sweet chili sauce, soy sauce, or hoisin sauce.