Crispy Shrimp Egg Rolls (Print Version)
# Ingredients:
→ Filling
01 -
1 cup shrimp, peeled and chopped
02 -
2 cups shredded cabbage
03 -
1/2 cup grated carrot
04 -
2 cloves garlic, minced
05 -
2 tablespoons soy sauce
06 -
1 teaspoon sesame oil
→ Wrapping & Frying
07 -
12 egg roll wrappers
08 -
1 egg, beaten (for sealing)
09 -
Vegetable oil for frying
# Instructions:
01 -
In a skillet over medium heat, heat sesame oil. Add shrimp, cabbage, carrot, and garlic, sautéing until tender. Stir in soy sauce and cook for another 2 minutes. Remove from heat and let the filling cool slightly.
02 -
Lay an egg roll wrapper on a flat surface with a corner facing you. Place about 2 tablespoons of filling near the center. Fold in the sides, roll tightly, and seal the edges by brushing them with beaten egg.
03 -
Heat oil in a deep skillet or fryer to 350°F (175°C). Carefully place the egg rolls in batches, frying for about 3-4 minutes per side until golden brown and crispy. Remove and drain on paper towels.
04 -
For a lighter version, preheat your oven to 400°F (200°C). Arrange the egg rolls on a greased baking sheet, brush lightly with oil, and bake for 15-20 minutes, flipping halfway through for even crispness.
05 -
Serve warm with dipping sauces like sweet chili sauce, soy sauce, or a spicy mayo for extra flavor.
# Notes:
01 -
To prevent egg rolls from getting soggy, let the filling cool before wrapping to avoid excess moisture.
02 -
For an air-fryer version, cook at 375°F (190°C) for 10-12 minutes, flipping halfway.
03 -
If making ahead, store uncooked egg rolls in the freezer for up to a month. Fry or bake straight from frozen, adding a few extra minutes.