Description
These Crispy Shrimp Egg Rolls are crunchy on the outside, packed with juicy shrimp and savory vegetables on the inside. Bursting with flavor and perfect for dipping, they’re a delicious homemade alternative to takeout—great for parties, appetizers, or even a fun family dinner.
Ingredients
-
1 lb raw shrimp, peeled, deveined, and chopped
-
2 cups shredded cabbage (or coleslaw mix)
-
1 carrot, grated
-
2 green onions, finely chopped
-
2 cloves garlic, minced
-
1 tsp ginger, grated or minced
-
1 tbsp soy sauce
-
1 tsp sesame oil
-
Salt and pepper to taste
-
12–15 egg roll wrappers
-
1 egg (beaten, for sealing)
-
Vegetable oil, for frying
Instructions
1️⃣ Prepare the filling: In a large skillet, heat sesame oil over medium heat. Sauté garlic and ginger for 1 minute, then add chopped shrimp. Cook until just pink, about 2–3 minutes.
2️⃣ Add veggies: Stir in cabbage, carrot, and green onions. Cook for 2–3 minutes until veggies are slightly tender. Add soy sauce, salt, and pepper. Remove from heat and let cool slightly.
3️⃣ Assemble egg rolls: Lay an egg roll wrapper in a diamond shape. Spoon 2–3 tablespoons of filling into the center. Fold the bottom corner over the filling, then fold in the sides and roll tightly. Seal the edge with beaten egg.
4️⃣ Heat oil: In a deep skillet or pot, heat about 2 inches of vegetable oil to 350°F (175°C).
5️⃣ Fry: Fry egg rolls in batches for 2–3 minutes per side, or until golden brown and crispy. Drain on paper towels.
6️⃣ Serve: Serve hot with sweet chili sauce, soy sauce, or your favorite dipping sauce.
Notes
-
Make ahead: Assemble and freeze egg rolls before frying for quick snacks later.
-
Air fryer option: Brush with oil and cook at 375°F for 10–12 minutes, flipping halfway.
-
Add flavor: Include chopped mushrooms, bean sprouts, or water chestnuts for extra texture.
- Prep Time: 20 min
- Cook Time: 15 min