Shrimp Egg Spring Roll with Sweet Hot and Sour Sauce Gluten Fr
Crispy, golden perfection meets bold, tangy flavors with these Shrimp Egg Spring Rolls with Sweet Hot and Sour Sauce—completely gluten-free and irresistibly delicious! Bursting with a savory filling of tender shrimp, fluffy scrambled eggs, crunchy cabbage, and carrots, these spring rolls are expertly wrapped in gluten-free wrappers and fried to a satisfying crunch. The homemade sweet hot and sour dipping sauce, featuring a balance of sweet chili sauce, honey, and a kick of chili flakes, takes this dish to the next level. Perfect as an appetizer or a main course, these spring rolls are a crowd-pleaser that's easy to make in under an hour. Whether you're adhering to a gluten-free diet or just love a vibrant flavor punch, this recipe is sure to impress!
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Recipe Information
Ingredients
- 250 grams Shrimp (peeled and deveined)
- 3 large Eggs
- 1 medium Carrot (julienned)
- 2 cups Green cabbage (shredded)
- 10 pieces Gluten-free spring roll wrappers
- 2 cloves Garlic (minced)
- 1 teaspoon Ginger (minced)
- 1 tablespoon Sesame oil
- 1 tablespoon Soy sauce (gluten-free)
- 1 teaspoon Rice vinegar
- 1 tablespoon Cornstarch
- 2 tablespoons Water
- 2 tablespoons Sweet chili sauce (gluten-free)
- 1.5 tablespoons Rice vinegar (for sauce)
- 1 teaspoon Honey
- 1 teaspoon Chili flakes
- 2 cups Cooking oil (for frying)
Instructions
In a medium skillet, heat sesame oil over medium heat and add minced garlic and ginger. Sauté until fragrant, about 1 minute.
Add the peeled and deveined shrimp to the skillet and cook until pink and fully cooked through, about 3-4 minutes. Remove shrimp and chop them into small pieces.
In the same skillet, lightly scramble the eggs and set them aside.
In a large bowl, combine chopped shrimp, scrambled eggs, shredded cabbage, julienned carrot, gluten-free soy sauce, and rice vinegar. Stir to evenly mix the filling ingredients.
Dissolve the cornstarch in water to create a slurry. This will be used to seal the edges of the spring roll wrappers.
Take one spring roll wrapper and place it on a flat surface. Add about 2 tablespoons of the shrimp and egg mixture near the lower edge of the wrapper. Roll tightly, folding in the sides as you go. Seal the edge with the cornstarch slurry. Repeat with remaining wrappers and filling.
In a deep skillet or pot, heat cooking oil over medium-high heat to about 350°F (175°C). Fry the spring rolls in batches until they are golden brown and crispy, about 4-5 minutes each. Drain on a paper towel-lined plate.
For the sauce, combine gluten-free sweet chili sauce, rice vinegar, honey, and chili flakes in a small saucepan. Bring to a simmer and cook for 2-3 minutes, stirring occasionally. Remove from heat and let cool.
Serve the crispy shrimp egg spring rolls with the sweet hot and sour sauce on the side for dipping.
Nutrition Facts
Calories |
546 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 50.8 g | 65% | |
| Saturated Fat | 7.4 g | 37% | |
| Polyunsaturated Fat | 0.6 g | ||
| Cholesterol | 105 mg | 35% | |
| Sodium | 238 mg | 10% | |
| Total Carbohydrate | 15.3 g | 6% | |
| Dietary Fiber | 1.3 g | 5% | |
| Total Sugars | 3.0 g | ||
| Protein | 9.1 g | 18% | |
| Vitamin D | 1.4 mcg | 7% | |
| Calcium | 32 mg | 2% | |
| Iron | 0.6 mg | 3% | |
| Potassium | 161 mg | 3% | |
*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.
