Shrimp Egg Rolls
Crispy, golden, and packed with bold flavors, these Shrimp Egg Rolls are the ultimate appetizer or snack to wow your taste buds. Filled with juicy, bite-sized shrimp, tender sautéed cabbage, crunchy carrots, and aromatic garlic, this recipe delivers the perfect balance of savory and fresh. Infused with soy sauce and sesame oil, every bite bursts with rich Asian-inspired flavors. The egg rolls are rolled tightly in delicate wrappers and fried to crispy perfection, making them irresistibly crunchy on the outside and deliciously flavorful on the inside. Perfectly paired with sweet chili or soy sauce for dipping, these homemade shrimp egg rolls offer a restaurant-quality indulgence in the comfort of your own kitchen. Ready in just 40 minutes and perfectly freezable, they make an ideal make-ahead party dish or family treat!
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Recipe Information
Ingredients
- 200 grams Shrimp
- 2 cups Cabbage
- 1 large Carrot
- 3 stalks Green onions
- 2 cloves Garlic
- 2 tablespoons Soy sauce
- 1 teaspoon Sesame oil
- 10 pieces Egg roll wrappers
- 4 cups Vegetable oil (for frying)
- 1 teaspoon Cornstarch
- 2 tablespoons Water
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
Instructions
Peel and devein the shrimp. Finely chop them into small pieces.
Shred the cabbage and carrot. Thinly slice the green onions, and mince the garlic.
In a large skillet over medium heat, add 1 teaspoon of sesame oil. Add the garlic and stir-fry for 30 seconds or until fragrant.
Add the shrimp to the skillet and cook for 2-3 minutes, stirring often, until they turn pink and opaque. Remove the shrimp and set aside.
In the same skillet, add the cabbage, carrot, and green onions. Stir-fry for 4-5 minutes until the vegetables are softened.
Return the cooked shrimp to the skillet. Stir in the soy sauce, salt, and black pepper. Mix well, then remove from heat and let the mixture cool slightly.
In a small bowl, mix the cornstarch with water to create a slurry. This will be used to seal the egg roll wrappers.
Lay one egg roll wrapper on a clean surface with one corner pointing toward you (like a diamond). Place 2 tablespoons of the shrimp and vegetable filling near the bottom corner of the wrapper.
Fold the bottom corner over the filling, then fold in the sides and roll up tightly. Brush the top corner with the cornstarch slurry and press to seal. Repeat with remaining wrappers and filling.
In a medium-sized pot or deep frying pan, heat the vegetable oil to 350°F (175°C).
Fry the egg rolls in batches, about 3-4 at a time, for 3-4 minutes or until golden brown and crispy. Turn occasionally for even cooking.
Remove the egg rolls with a slotted spoon and drain on paper towels.
Serve hot with your favorite dipping sauce, such as sweet chili sauce or soy sauce.
Nutrition Facts
Calories |
9204 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 978.6 g | 1255% | |
| Saturated Fat | 139.7 g | 698% | |
| Polyunsaturated Fat | 10.6 g | ||
| Cholesterol | 280 mg | 93% | |
| Sodium | 3118 mg | 136% | |
| Total Carbohydrate | 148.0 g | 54% | |
| Dietary Fiber | 6.4 g | 23% | |
| Total Sugars | 7.0 g | ||
| Protein | 54.6 g | 109% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 248 mg | 19% | |
| Iron | 7.9 mg | 44% | |
| Potassium | 724 mg | 15% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
