Description
Crispy Fried Shrimp Egg Rolls are a delicious and crunchy appetizer filled with shrimp and fresh vegetables, perfect for any occasion.
Ingredients
Scale
- 1 pound large shrimp, peeled and deveined
- 2 cups green cabbage, finely shredded
- 1 cup carrots, grated
- 3 green onions, chopped
- 2 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 2 tablespoons soy sauce
- 1 tablespoon sesame oil
- 1 package (20 count) egg roll wrappers
- Vegetable oil, for frying
- Salt and pepper, to taste
Instructions
- In a large bowl, combine the shrimp, cabbage, carrots, green onions, garlic, ginger, soy sauce, sesame oil, salt, and pepper. Mix well until all ingredients are evenly coated.
- Lay an egg roll wrapper on a clean surface with one corner pointing toward you. Place about 2 tablespoons of the shrimp mixture in the center of the wrapper.
- Fold the bottom corner of the wrapper over the filling, then fold in the sides and roll tightly to seal. Use a little water on the edges to help seal if necessary. Repeat with remaining wrappers and filling.
- In a large skillet or deep fryer, heat about 2 inches of vegetable oil over medium-high heat until it reaches 350°F.
- Carefully add a few egg rolls at a time to the hot oil, frying until golden brown and crispy, about 3-4 minutes per side. Remove and drain on paper towels.
- Serve hot with your favorite dipping sauce, such as sweet and sour or soy sauce.
Notes
- For a healthier version, consider baking the egg rolls at 400°F for 20-25 minutes, brushing them lightly with oil for crispiness.
- You can also substitute the shrimp with cooked chicken or tofu for a different protein option.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Appetizer
- Method: Frying
- Cuisine: Asian
Nutrition
- Serving Size: 1 egg roll
- Calories: 320
- Sugar: 2g
- Sodium: 600mg
- Fat: 18g
- Saturated Fat: 3g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 1g
- Protein: 20g
- Cholesterol: 150mg