Crispy Shrimp Egg Rolls (Print Version)
# Ingredients:
→ Filling & Wrappers
01 -
1 pound fresh shrimp, peeled, deveined, and roughly chopped
02 -
2 cups crisp shredded green cabbage
03 -
1 medium carrot, freshly grated
04 -
3 cloves garlic, finely minced
05 -
2 tablespoons good-quality soy sauce
06 -
1 tablespoon toasted sesame oil
07 -
12 egg roll wrappers, at room temperature
08 -
Vegetable or canola oil for frying
→ For Serving (Optional)
09 -
Sweet chili sauce for dipping
10 -
Low-sodium soy sauce for dipping
# Instructions:
01 -
Heat a large skillet over medium-high heat and add the sesame oil. Toss in your chopped shrimp, shredded cabbage, grated carrot, and minced garlic. Stir-fry everything until the shrimp turns pink and the vegetables become slightly tender but still retain some crunch, about 3-4 minutes. Pour in the soy sauce, give it a good stir, and cook for 2 more minutes to let the flavors meld. Remove from heat and let the mixture cool for about 5 minutes.
02 -
Place an egg roll wrapper on a clean, flat surface with one corner pointing toward you (like a diamond shape). Spoon about 2 tablespoons of the filling onto the lower third of the wrapper. Fold the bottom corner up over the filling, then fold in the two side corners. Dab a bit of water along the edges of the top corner and roll everything up tightly to seal. Repeat with the remaining wrappers and filling.
03 -
In a deep skillet or pot, heat about 2 inches of oil to 350°F (175°C). Carefully slide in the egg rolls, a few at a time (don't overcrowd!), and fry until they're beautifully golden brown on all sides, about 2-3 minutes. Use a slotted spoon to transfer them to a paper towel-lined plate to drain excess oil.
04 -
Arrange your crispy egg rolls on a serving plate and serve them hot alongside your favorite dipping sauces. They're especially delicious with sweet chili sauce or a simple soy sauce dip.
# Notes:
01 -
For a healthier alternative, you can bake these egg rolls instead of frying. Just place them on a lightly oiled baking sheet and bake at 400°F (200°C) for 15-20 minutes, flipping halfway through, until golden and crispy.
02 -
These egg rolls can be assembled ahead of time and kept refrigerated for up to 4 hours before cooking. Just make sure to cover them with a slightly damp cloth to prevent the wrappers from drying out.