These shrimp egg rolls are crispy on the outside and filled with tasty shrimp and crunchy veggies. They’re perfect for a snack or as a fun appetizer at your next gathering!
I love how you can dip them in soy sauce or sweet and sour sauce—it’s like a flavor party in every bite! 🎉 Trust me, they disappear faster than you can make them!
Key Ingredients & Substitutions
Shrimp: Use cooked shrimp for convenience. If fresh shrimp isn’t available, frozen shrimp works too; just thaw and pat dry. For a change, you might try chicken or tofu as alternatives.
Cabbage: Shredded cabbage gives a nice crunch. Napa cabbage is milder, but green cabbage is also great. If you’re looking for something different, try using coleslaw mix for added flavor.
Carrots: Shredded carrots add sweetness. You can swap them with bell peppers or zucchini if you prefer other veggies or need to use up what’s in the fridge.
Egg Roll Wrappers: The wrappers are key for texture. If you’re gluten-free, rice paper wraps or even lettuce leaves could work well. Just be cautious with lettuce, as it might make your rolls a bit soggy.
How Do I Seal Egg Rolls Properly?
Sealing egg rolls can be tricky! Follow these steps for a tight roll that holds together during frying.
- Place the egg roll wrapper in a diamond shape and add filling close to the bottom corner.
- Fold the bottom corner over the filling tightly, like tucking in a burrito.
- Fold the left and right corners in, creating a pocket.
- Roll upward toward the top corner, brushing a bit of beaten egg on the edge to seal it. This acts like glue.
- Make sure to roll tightly to avoid any filling spilling out while cooking.
Practice makes perfect, and remember, even if they don’t look perfect, they’ll still taste great!
How to Make Delicious Shrimp Egg Rolls
Ingredients You’ll Need:
Main Ingredients:
- 1/2 lb cooked shrimp, peeled, deveined, and chopped
- 1 cup shredded cabbage (green or napa)
- 1/2 cup shredded carrots
- 3 green onions, chopped (plus extra for garnish)
- 2 cloves garlic, minced
- 1 tbsp soy sauce
- 1 tsp sesame oil
- 1 tsp grated fresh ginger
- 1/4 cup chopped water chestnuts (optional for crunch)
For Wrapping and Frying:
- 12 egg roll wrappers
- 1 egg, beaten (for sealing wrappers)
- Vegetable oil, for frying
How Much Time Will You Need?
This recipe will take you about 30 minutes from start to finish. Expect around 10 minutes for preparation, 15 minutes for cooking, and a little time for cooling the filling before wrapping. It’s a quick process for a tasty treat!
Step-by-Step Instructions:
1. Make the Filling:
Start by heating a small amount of oil in a large pan or wok over medium heat. Once the oil is hot, add the minced garlic and grated ginger. Sauté them for about 30 seconds until they’re fragrant, but be careful not to burn them!
2. Add the Veggies and Shrimp:
Next, toss in the chopped shrimp, shredded cabbage, shredded carrots, and water chestnuts (if you’re using them). Stir-fry the mixture for 2-3 minutes, just until the vegetables are slightly tender but still have a nice crunch. This keeps the filling fresh and delicious!
3. Season the Filling:
Stir in the soy sauce, sesame oil, and chopped green onions, cooking for another minute. When everything is well-mixed and heated through, take it off the heat and let it cool completely before moving on to the next step.
4. Roll the Egg Rolls:
Now, get ready to wrap! Lay an egg roll wrapper on a clean and flat surface, keeping it in a diamond shape. Place about 2-3 tablespoons of the shrimp mixture near the bottom corner of the wrapper. Fold the bottom corner over the filling, then fold in the left and right corners tightly, just like you’re folding a burrito. Roll upwards toward the top corner, pressing a little beaten egg on the edge to seal it shut. Do this for all the wrappers and filling.
5. Fry the Egg Rolls:
In a deep skillet or fryer, heat vegetable oil to 350°F (175°C). Carefully add the egg rolls in batches, taking care not to overcrowd the pan. Fry each side for about 3-4 minutes until they are golden brown and crispy. Flip them halfway through for even cooking.
6. Serve and Enjoy:
Once they are done, remove the egg rolls from the oil and let them drain on paper towels to get rid of the excess oil. Garnish your crispy shrimp egg rolls with some sliced green onions and serve them hot with sweet chili sauce or your favorite dipping sauce. Enjoy your tasty creation!
Can I Use Frozen Shrimp for This Recipe?
Yes! Just make sure to thaw the shrimp completely before cooking. You can thaw them overnight in the refrigerator or seal them in a plastic bag and submerge them in cold water for a quicker method.
How Do I Store Leftover Egg Rolls?
Store any leftover egg rolls in an airtight container in the fridge for up to 3 days. To reheat, air fry them for a few minutes or bake them in a preheated oven at 375°F (190°C) until crispy.
Can I Make Egg Rolls Ahead of Time?
Absolutely! You can prepare the filling and roll the egg rolls in advance. Cover and refrigerate them for up to a day. Just fry them just before serving to ensure they’re crispy and fresh!
What Dipping Sauces Pair Well with Shrimp Egg Rolls?
Sweet chili sauce is a classic choice, but you can also try soy sauce, hoisin sauce, or even a spicy mayo for added flavor. Choose a dipping sauce that balances well with the savory filling!