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Shrimp Egg Rolls Recipe

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3.9 from 13 reviews

These crispy Shrimp Egg Rolls are a delicious appetizer or snack featuring a savory filling of sautéed shrimp, fresh vegetables, and Asian-inspired seasonings wrapped in golden egg roll wrappers. Cooked by pan-frying or baking for a healthier option, they offer a perfect balance of flavors and textures. Serve with your choice of sweet chili, duck sauce, or spicy mustard for dipping.

Ingredients

Filling

  • 1 tablespoon toasted sesame oil
  • 1 teaspoon grated ginger
  • 3 garlic cloves, minced
  • 2 large scallions, chopped
  • 3 cups chopped green cabbage
  • 1/2 cup shredded carrots
  • 2 tablespoons reduced sodium soy sauce
  • 1/2 tablespoon unseasoned rice vinegar
  • 1/2 pound large peeled raw shrimp, chopped

Egg Rolls

  • 6 egg roll wrappers
  • Olive oil spray
  • Sweet chili sauce, duck sauce or spicy mustard (for dipping, optional)

Instructions

  1. Sauté Shrimp: In a large skillet, heat sesame oil over medium-high heat. Add the chopped shrimp and sauté for 1 to 2 minutes until shrimp is almost cooked through.
  2. Add Aromatics: Add grated ginger, minced garlic, and chopped scallions to the skillet. Sauté for about 30 seconds until fragrant.
  3. Cook Vegetables: Add chopped cabbage, shredded carrots, soy sauce, and rice vinegar. Cook on high heat, stirring frequently, until vegetables are tender crisp, about 2 to 3 minutes. Transfer mixture to a colander to drain excess liquid and let cool.
  4. Prepare Egg Roll Wrappers: Place one egg roll wrapper on a clean surface with points facing top and bottom like a diamond.
  5. Fill and Roll: Spoon approximately 1/3 cup of the cooled filling onto the bottom third of the wrapper. Dip your finger in water and run it along the wrapper edges. Fold the bottom point over the filling, then fold in the left and right corners toward the center and roll tightly to form a cylinder. Set aside and repeat with remaining wrappers and filling.
  6. Oil Egg Rolls: Spray egg rolls evenly with olive oil spray on all sides using your fingers to coat.
  7. Pan-Fry Egg Rolls: In batches, cook egg rolls at 370°F (using an air fryer or frying pan) for 5 to 7 minutes, turning halfway through until golden brown and crispy.
  8. Alternatively Bake: Preheat oven to 425°F. Stuff and place egg rolls on a baking sheet. Bake for 15 to 20 minutes, flipping once, until golden on both sides.
  9. Serve: Serve immediately with your choice of sweet chili sauce, duck sauce, or spicy mustard for dipping.

Notes

  • Allow the filling to cool completely before rolling to prevent wrappers from becoming soggy.
  • For a healthier version, opt for baking instead of frying.
  • Make sure to seal the edges of the egg rolls well with water to prevent them from opening during cooking.
  • You can substitute shrimp with chicken or vegetables for variation.
  • Serve fresh and crispy for best taste; leftovers can be reheated in the oven to maintain crunch.

Find it online: https://yumntasty.com/shrimp-egg-rolls-recipe/