These shrimp egg rolls are crispy and packed with tasty shrimp and veggies! They’re perfect for a quick snack or a fun side dish at dinner.
Whenever I make these, I can’t help but sneak one straight from the pan. It’s hard to resist that crunch! 🥢 Can’t wait for you to enjoy them too!
Key Ingredients & Substitutions
Shrimp: Medium shrimp is perfect for these egg rolls. You can substitute with chicken, tofu, or even mushrooms if shellfish isn’t your thing. Just make sure to keep the cooking time similar.
Cabbage: Shredded green or Napa cabbage gives a nice crunch. If you can’t find these, bok choy or coleslaw mix works too. Just keep the texture in mind for the perfect bite!
Carrots: Shredded carrots add sweetness and color. You could use bell peppers for a different flavor or zucchini for a veggie twist, but check moisture levels to avoid soggy filling.
Green Onions: Fresh green onions bring a sharp taste. If unavailable, chives or shallots can substitute, but be mindful of their stronger flavors.
Egg Roll Wrappers: These are essential for crispiness. If you can’t find them, spring roll wrappers or even wonton wrappers can be used, though the result will vary in texture.
How Do I Seal Egg Rolls Properly?
Sealing egg rolls can be tricky! A good seal prevents filling from escaping during frying. After placing filling on the wrapper, you’ll follow these steps:
- Fold the corner nearest to you over the filling gently but tightly.
- Fold in the sides to create a mini envelope shape, ensuring no filling escapes.
- Roll it forward, making sure to keep it snug, and brush that final corner with beaten egg to seal it well.
Take your time here. A well-sealed egg roll stays crisp and avoids disappointment when you bite into it!
How to Make Crispy Shrimp Egg Rolls
Ingredients You’ll Need:
For the Filling:
- 1/2 lb (225g) medium shrimp, peeled, deveined, and chopped
- 2 cups shredded cabbage (green or Napa)
- 1/2 cup shredded carrot
- 2 green onions, finely chopped (plus extra for garnish)
- 2 cloves garlic, minced
- 1 tsp fresh ginger, grated
- 1 tbsp soy sauce (plus extra for dipping)
- 1 tsp sesame oil
- Salt and pepper, to taste
For Assembly:
- 1 egg, beaten (for sealing the egg rolls)
- 10-12 egg roll wrappers
- Vegetable oil, for frying
Time Needed:
This delicious dish will take about 20 minutes to prep and another 15 minutes to cook. You’ll want to reserve some extra time for frying, so estimate around 35 minutes in total for making these crispy treats!
Step-by-Step Instructions:
1. Prepare the Shrimp Mixture:
Start by heating a skillet over medium heat and adding a splash of oil. Toss in the minced garlic and grated ginger, and sauté them for about 30 seconds until they become fragrant and delicious. Next, add the chopped shrimp to the skillet and cook, stirring occasionally, until the shrimp turns pink and is just cooked through, which should take about 3-4 minutes. Once done, remove the mixture from heat and set it aside to cool a bit.
2. Mix the Filling:
In a large mixing bowl, combine the cooked shrimp, shredded cabbage, shredded carrot, chopped green onions, soy sauce, sesame oil, salt, and pepper. Mix everything together well to ensure that all flavors are combined. This flavorful filling will be the star of your egg rolls!
3. Wrap the Egg Rolls:
Lay one egg roll wrapper on a clean, flat surface so that a corner is pointing towards you, creating a diamond shape. Spoon about 2-3 tablespoons of the shrimp filling near the corner closest to you. Fold that corner over the filling, tucking it in tightly. Then, fold in the left and right corners, snugging them tightly against the filling. Now, roll the wrapper tightly away from you, brushing the final corner with the beaten egg to seal it shut. Repeat this process with the remaining wrappers and filling until everything is wrapped up!
4. Frying the Egg Rolls:
In a deep frying pan or large pot, heat vegetable oil to 350°F (175°C). Once the oil is hot, gently add the egg rolls in batches. Be careful not to overcrowd the pan! Fry them for about 3-5 minutes, turning occasionally until they are golden brown and utterly crispy. When ready, remove the egg rolls from the oil and let them drain on paper towels to soak up any excess oil.
5. Serve and Enjoy:
Once your egg rolls are cool enough to handle, garnish them with extra chopped green onions. Serve them hot with soy sauce or your favorite dipping sauce, and enjoy these crispy, flavorful bites!
Happy cooking and enjoy your homemade Shrimp Egg Rolls!
Can I Use Frozen Shrimp for This Recipe?
Yes, you can! Just make sure to fully thaw the shrimp before cooking. The best way to thaw is to place them in the refrigerator overnight or you can use the quick method by sealing them in a bag and submerging it in cold water for about 30 minutes.
What Can I Substitute for Egg Roll Wrappers?
If you don’t have egg roll wrappers, you can use spring roll wrappers, though they will be thinner and may cook faster. Alternatively, wonton wrappers can work, but they will create smaller egg rolls. Be mindful of the cooking time if you modify the wrapper type!
How Can I Make These Egg Rolls Vegetarian?
Simply replace the shrimp with a mix of vegetables like mushrooms, bell peppers, or tofu! You can also add additional veggies such as bean sprouts or zucchini for extra flavor and texture.
Can I Make Egg Rolls Ahead of Time?
Definitely! You can prepare and wrap the egg rolls ahead of time; just store them in an airtight container in the refrigerator for up to 24 hours. When ready to fry, you may need to let them sit at room temperature for about 10-15 minutes before cooking to ensure even frying.