Description

Crispy Shrimp Egg Rolls feature succulent shrimp, crunchy vegetables, and a savory filling wrapped in a golden, crispy shell. Perfect as an appetizer or snack, these homemade egg rolls deliver restaurant-quality flavor and texture.

Ingredients

Scale

1 lb shrimp, peeled and deveined
2 cups shredded cabbage
1 carrot, julienned
2 green onions, chopped
2 cloves garlic, minced
1 tbsp grated ginger
2 tbsp soy sauce
1 tbsp oyster sauce
1 tsp sesame oil
1 package egg roll wrappers
1 egg, beaten
Vegetable oil for frying

Cook Mode Prevent your screen from going dark

Instructions

Heat 1 tbsp vegetable oil in a skillet over medium heat; cook shrimp 3-4 minutes until pink; chop and set aside.
Sauté garlic and ginger in skillet 1-2 minutes until fragrant.
Add cabbage, carrot, and green onions; stir-fry 3-4 minutes until slightly softened but still crisp.
Return shrimp to skillet; add soy sauce, oyster sauce, and sesame oil; cook 2-3 minutes; remove from heat and cool slightly.
Place egg roll wrapper on surface with a corner toward you; spoon ~2 tbsp filling in center.
Brush wrapper edges with beaten egg; fold sides in and roll tightly from bottom to seal; repeat with remaining wrappers and filling.
Heat vegetable oil to 350°F (175°C); fry egg rolls in batches 3-4 minutes until golden and crispy, turning to cook evenly.
Drain on paper towels; cool slightly before serving with desired dipping sauce.

Notes

Assemble egg rolls ahead but fry just before serving. Freeze uncooked rolls for later use. Baking is a lighter alternative to frying. Substitute proteins or add veggies as desired. Use store-bought wrappers and keep them covered to prevent drying.

Prep Time: 20 minutes
Cook Time: 15 minutes
Category: Appetizer
Method: Frying
Cuisine: Asian

Nutrition

Serving Size: 2 egg rolls
Calories: 280
Sugar: 3g
Sodium: 600mg
Fat: 14g
Saturated Fat: 2g
Unsaturated Fat: 8g
Trans Fat: 0g
Carbohydrates: 22g
Fiber: 2g
Protein: 12g
Cholesterol: 80mg