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Shrimp Egg Rolls

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Shrimp Egg Rolls are crispy, golden-fried appetizers filled with juicy shrimp, crunchy cabbage, carrots, and aromatic seasonings. Perfectly crunchy on the outside and flavorful inside, they’re an irresistible Asian-inspired treat for any occasion.

Ingredients

  • 1/2 lb shrimp (peeled, deveined, finely chopped)
  • 1 cup cabbage (shredded)
  • 1/2 cup carrots (shredded or julienned)
  • 2 green onions (thinly sliced)
  • 2 cloves garlic (minced)
  • 1 tbsp soy sauce
  • 1 tsp sesame oil
  • Salt and pepper to taste
  • 10–12 egg roll wrappers
  • Oil (for frying)
  • 1 tbsp cornstarch mixed with 2 tbsp water (for sealing)

Instructions

  1. Heat 1 tbsp oil in a large skillet over medium heat.
  2. Add minced garlic and sauté for 30 seconds until fragrant.
  3. Add chopped shrimp and cook for 2–3 minutes until pink and opaque.
  4. Stir in shredded cabbage, carrots, and green onions. Cook 2–3 minutes until slightly wilted but crisp.
  5. Add soy sauce, sesame oil, salt, and pepper. Stir to combine, then remove from heat and cool slightly.
  6. Place an egg roll wrapper on a clean surface with a corner facing you.
  7. Spoon about 2 tbsp of filling into the center. Fold the bottom corner over, fold in the sides, and roll tightly toward the top.
  8. Brush the top corner with cornstarch slurry to seal.
  9. Heat oil in a deep pan or fryer to 350°F (175°C).
  10. Fry egg rolls in batches for 3–4 minutes, turning occasionally, until golden brown and crispy.
  11. Remove and drain on paper towels.
  12. Serve hot with sweet chili sauce, soy sauce, or spicy mayo.

Notes

  • Ensure filling is cooled and drained to avoid soggy wrappers.
  • Use cornstarch slurry to seal edges tightly to prevent opening during frying.
  • For a lighter version, bake or air fry until crisp.
  • Use coleslaw mix as a quick substitute for cabbage and carrots.
  • Fry in small batches to maintain oil temperature for even crispiness.

Nutrition

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