Description
Crispy and flavorful shrimp egg rolls filled with fresh vegetables and seasoned shrimp, perfect for dipping in your favorite sauce.
Ingredients
Scale
- 1 pound cooked shrimp, chopped (peeled and deveined)
- 1/2 cup shredded cabbage
- 1/4 cup shredded carrots
- 1/4 cup bean sprouts
- 1 green onion, thinly sliced
- 1 clove garlic, minced
- 1 tablespoon soy sauce
- 1 teaspoon sesame oil
- 1 teaspoon grated ginger
- 12 egg roll wrappers
- 1 egg, beaten (for sealing)
- Vegetable oil (for frying)
Instructions
- In a large bowl, combine shrimp, cabbage, carrots, bean sprouts, green onion, garlic, soy sauce, sesame oil, and grated ginger. Mix well.
- Place an egg roll wrapper on a clean surface, with a corner pointing towards you.
- Spoon about 2 tablespoons of the shrimp mixture onto the center of the wrapper.
- Fold the bottom corner over the filling, then fold in the sides, and roll tightly.
- Brush the top corner with beaten egg to seal the roll.
- Repeat with the remaining wrappers and filling.
- Heat vegetable oil in a deep skillet or fryer to 350°F (175°C).
- Fry egg rolls in batches until golden brown and crispy, about 2-3 minutes per side.
- Drain on paper towels and serve hot with sweet chili sauce or soy sauce.
Notes
For a healthier option, bake the egg rolls at 400°F for 15-20 minutes, turning halfway through.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Appetizer
- Method: Frying
- Cuisine: Asian
Nutrition
- Serving Size: 1 egg roll
- Calories: 150
- Sugar: 2g
- Sodium: 400mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 1g
- Protein: 8g
- Cholesterol: 45mg
Keywords: shrimp, egg rolls, crispy, appetizer, fried