Description
Crispy homemade shrimp egg rolls filled with succulent shrimp, crunchy vegetables, and savory seasonings. Perfect as an appetizer or snack, these egg rolls are fried to golden perfection and served with a tangy dipping sauce.
Ingredients
Scale
For the Crust:
- For the Filling:
- 1 lb shrimp, peeled, deveined, and chopped
- 2 cups shredded cabbage
- 1 cup shredded carrots
- 1/2 cup chopped green onions
- 2 cloves garlic, minced
- 1 tbsp fresh ginger, grated
- 2 tbsp soy sauce
- 1 tbsp oyster sauce
- 1 tsp sesame oil
- 1/2 tsp sugar
- 1/4 tsp black pepper
- For Assembly:
- 12 egg roll wrappers
- 1 egg, beaten (for sealing)
- Vegetable oil (for frying)
- For the Dipping Sauce:
- 1/4 cup soy sauce
- 2 tbsp rice vinegar
- 1 tbsp honey
- 1 tsp sesame oil
- 1 tsp sriracha (optional)
Instructions
1. Prepare the Crust:
- 1. Prepare the filling: In a large skillet or wok, heat 1 tbsp of vegetable oil over medium-high heat. Add garlic and ginger, sauté for 30 seconds until fragrant.
- 2. Add chopped shrimp and cook for 2-3 minutes until pink. Remove from heat and set aside.
- 3. In the same skillet, add cabbage, carrots, and green onions. Stir-fry for 2-3 minutes until slightly softened.
- 4. Return shrimp to the skillet. Add soy sauce, oyster sauce, sesame oil, sugar, and black pepper. Mix well and cook for another 1-2 minutes. Let the filling cool.
- 5. Assemble the egg rolls: Lay an egg roll wrapper on a clean surface with a corner facing you. Place 2 tbsp of filling near the bottom corner.
- 6. Fold the bottom corner over the filling, then fold in the sides. Roll tightly, sealing the top corner with beaten egg. Repeat with remaining wrappers.
- 7. Heat 2 inches of vegetable oil in a deep skillet to 350°F (175°C). Fry egg rolls in batches for 2-3 minutes per side until golden brown. Drain on paper towels.
- 8. Make the dipping sauce: Whisk together soy sauce, rice vinegar, honey, sesame oil, and sriracha (if using).
- 9. Serve hot egg rolls with dipping sauce.
Notes
For a healthier version, bake egg rolls at 400°F (200°C) for 15-20 minutes, flipping halfway, until crispy. Substitute shrimp with tofu for a vegetarian option.