These shrimp egg rolls are crispy on the outside and packed with tasty shrimp and fresh veggies on the inside. They make a perfect snack or a fun appetizer for gatherings!
I’m a big fan of how easy it is to whip these up. Trust me, your friends will be impressed when you tell them you made these delights at home. Grab some sweet chili sauce for dipping, and enjoy!
Key Ingredients & Substitutions
Shrimp: Fresh or frozen shrimp works well here. Use medium shrimp for a balance of flavor and size. If you’re allergic, try using tofu or cooked chicken instead.
Vegetables: Shredded carrots and cabbage are classic choices. If cabbage isn’t your thing, thinly sliced bell peppers are a tasty substitute. You can mix in some bean sprouts for added crunch!
Egg Roll Wrappers: These are essential for the crispy exterior. If you can’t find them, use spring roll wrappers but note they may cook slightly differently and may be thinner.
Sesame Oil: For that nutty flavor, adding sesame oil is key. If you’re out, a light olive oil or peanut oil can work too, though the taste will vary a bit.
How Do You Seal Egg Rolls So They Don’t Fall Apart?
Sealing egg rolls properly is important to keep the filling from spilling out during frying. Here’s how!
- After shaping the filling into a log at the bottom corner of the wrapper, fold the bottom over the filling.
- Fold the sides in tightly, then roll away from you, making sure to keep it snug. This helps compress the filling.
- Use the beaten egg along the edge to seal it — think of it as glue! Press firmly to ensure it’s closed.
Remember, practice makes perfect! The first few might be tricky, but you’ll get the hang of it.
Shrimp Egg Rolls
Ingredients You’ll Need:
For the Filling:
- 1/2 pound medium shrimp, peeled, deveined, and finely chopped
- 1 cup shredded carrots
- 1 cup shredded cabbage (or substitute with finely sliced bell pepper)
- 1/2 cup finely chopped red bell pepper
- 3 green onions, thinly sliced (keep white and green parts separate)
- 2 cloves garlic, minced
- 1 tablespoon soy sauce
- 1 teaspoon sesame oil
- 1/2 teaspoon ground black pepper
- 1 teaspoon grated fresh ginger
For Wrapping:
- 1 package egg roll wrappers (about 12 wrappers)
- 1 egg, beaten (for sealing wrappers)
For Frying and Serving:
- Vegetable oil, for deep frying
- Sweet chili sauce, for dipping
Time Needed:
This scrumptious dish will take you about 30 minutes to prepare and 10 minutes to fry. So, in about 40 minutes, you’ll have crispy shrimp egg rolls ready to munch on!
Step-by-Step Instructions:
1. Prepare the Filling:
In a medium-sized mixing bowl, combine the finely chopped shrimp, shredded carrots, cabbage (or bell pepper), red bell pepper, the white parts of the green onions, minced garlic, soy sauce, sesame oil, black pepper, and grated ginger. Mix it all together well; you want every bite to be packed with flavor!
2. Assemble the Egg Rolls:
Take one egg roll wrapper and lay it flat on a clean surface with one corner pointing toward you (it should look like a diamond). Spoon about 2 tablespoons of the shrimp mixture near the corner closest to you, shaping it into a log. Remember to leave about 1 inch of space on both sides!
3. Roll and Seal:
Fold the bottom corner of the wrapper over the filling, then fold in the two outer corners tightly, making sure to keep the filling snug. Now, roll the egg roll away from you, sealing the edge with a little beaten egg to make sure everything stays together. Don’t worry if your first few rolls aren’t perfect; practice makes perfect!
4. Fry the Egg Rolls:
Heat vegetable oil in a deep pan or fryer to about 350°F (175°C). Carefully place a few egg rolls in the hot oil, taking care not to overcrowd the pan. Fry them for about 3-5 minutes or until they are golden brown and crispy. They’ll look so good, you’ll have to resist munching on them right away!
5. Drain and Serve:
Once they’re done, remove the egg rolls using a slotted spoon and let them drain on paper towels. This will help get rid of any excess oil. Sprinkle the green parts of the sliced green onions on top for a pop of color and extra flavor!
6. Enjoy:
Serve your delicious shrimp egg rolls hot with sweet chili sauce for dipping. They make a fantastic appetizer or snack, and everyone will love them!
Enjoy every crunchy, tasty bite of your homemade shrimp egg rolls!
Can I Use Frozen Shrimp for This Recipe?
Yes, you can definitely use frozen shrimp! Just make sure to fully thaw them before chopping. The best way to thaw shrimp is to place them in the refrigerator overnight or to run cold water over them in a sealed bag for quicker thawing.
Can I Make the Filling Ahead of Time?
Absolutely! You can prepare the filling a day in advance and store it in an airtight container in the refrigerator. This saves time on the day you plan to make the egg rolls!
How Should I Store Leftover Egg Rolls?
If you have leftovers, store them in an airtight container in the refrigerator for up to 3 days. You can reheat them in the oven at 375°F (190°C) for about 10-15 minutes to restore their crispiness.
What Sauce Pairs Well with Shrimp Egg Rolls?
Sweet chili sauce is a classic choice and complements the flavors perfectly. You could also serve them with soy sauce, plum sauce, or a spicy dipping sauce if you prefer a little heat!