Shrimp Egg Roll Recipe
Chinese-American · Appetizer · 35 min total
Crispy, golden egg rolls filled with a savory mixture of shrimp, vegetables, and seasonings. Perfect as an appetizer or snack.
20
min prep
min prep
15
min cook
min cook
8
servings
servings
180
kcal/serving
kcal/serving
Ingredients
- 8 oz raw shrimp, peeled, deveined, and chopped
- 2 cups coleslaw mix (shredded cabbage and carrots)
- 2 green onions, thinly sliced
- 1 clove garlic, minced
- 1 tablespoon soy sauce
- 1 teaspoon sesame oil
- 1/2 teaspoon ground ginger
- 1/4 teaspoon white pepper
- 8 egg roll wrappers
- 1 egg, beaten (for sealing)
- Vegetable oil, for frying
Instructions
- In a bowl, combine chopped shrimp, coleslaw mix, green onions, garlic, soy sauce, sesame oil, ginger, and white pepper. Mix well.
- Lay an egg roll wrapper on a clean surface with a corner pointing toward you. Place about 2 tablespoons of filling in the center.
- Fold the bottom corner over the filling, then fold in the sides, and roll tightly. Brush the top corner with beaten egg to seal. Repeat with remaining wrappers.
- Heat about 2 inches of vegetable oil in a deep pot to 350°F (175°C). Fry egg rolls in batches, turning occasionally, until golden brown, about 3-4 minutes.
- Drain on paper towels. Serve warm with sweet chili sauce or soy sauce.
Tips
- For extra crunch, add 1/4 cup chopped water chestnuts to the filling.
- Egg rolls can be frozen before frying: place on a baking sheet, freeze until solid, then transfer to a freezer bag. Fry from frozen, adding 1-2 minutes to cooking time.
- Serve with duck sauce or plum sauce for a classic pairing.
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