This recipe is my absolute favorite because it combines the crispy indulgence of homemade egg rolls with the fresh, zesty flavors of shrimp and ginger, giving me that Asian-fusion comfort right at home. Plus, the hands-on process of rolling and frying these little bundles of goodness is such a fun culinary adventure that turns any night into a delicious DIY feast!
I love to make Shrimp Egg Rolls because they are a delightful blend of tastes and textures. The filling, a combination of tender shrimp, sweet carrots, and savory cabbage, enhanced by garlic, ginger, and a bit of soy and oyster sauce, is truly irresistible.
I know I’ve said it before, but I cannot stress it enough: using high-quality shrimp in these bad boys really makes them shine. And, all things considered, there’s not a lot of shrimp-scapades in the world of culinary delights.
Shrimp Egg Rolls Recipe Ingredients
– Shrimp: A lean source of protein, rich in vitamins D and B12, and omega-3 fatty acids, supporting heart health.
– Garlic: Contains antioxidants, enhances flavor, boosts the immune system, and may reduce hypertension.
– Ginger: Offers anti-inflammatory properties, aids digestion, and provides a zesty, aromatic flavor.
– Cabbage: Low in calories, high in fiber and vitamin C, promotes digestive health, adding crunch and texture.
– Carrots: A good source of beta-carotene and fiber, contributing sweetness and vibrant color.
– Soy Sauce: Introduces a savory umami taste, with sodium providing seasoning balance.
– Egg Roll Wrappers: Delivers a crisp, golden-brown exterior with carbohydrates for energy.
Shrimp Egg Rolls Recipe Ingredient Quantities
- 1 pound shrimp, peeled, deveined, and roughly chopped
- 1 tablespoon vegetable oil
- 2 cloves garlic, minced
- 1 inch piece of ginger, grated
- 2 cups cabbage, shredded
- 1 cup carrots, julienned
- 1/4 cup green onions, sliced
- 2 tablespoons soy sauce
- 1 tablespoon oyster sauce
- 1 teaspoon sesame oil
- 1 package egg roll wrappers
- 1 egg, beaten for sealing
- Vegetable oil for frying
How to Make this Shrimp Egg Rolls Recipe
1. In a large skillet, medium-high heat, 1 tablespoon vegetable oil. To that, add minced garlic and grated ginger. Sauté these ingredients together for about 30 seconds until they’re coming together in a fragrant harmony.
2. Put the skillet over medium-high heat. When hot, add the oil. Once the oil is hot, add the chopped shrimp to the skillet and cook, stirring occasionally, until the shrimp is pink and opaque, about 3–4 minutes. Remove the shrimp mixture from the skillet and set aside.
3. In the same skillet, add the shredded cabbage, julienned carrots, and sliced green onions. Stir-fry for 2–3 minutes until the vegetables are just tender.
4. Put the shrimp mixture back in the skillet with the vegetables. Pour in the soy sauce, oyster sauce, and sesame oil. Stir well to combine all the ingredients.
5. Take the skillet off the burner and allow the concoction to cool for a brief period.
6. Place an egg roll wrapper on a clean surface, with a corner pointing toward you. Place about 2 tablespoons of the shrimp mixture in the center of the wrapper.
7. Fold the bottom corner over the filling, then fold the side corners toward the center. Roll the wrapper up from the bottom, keeping it tight around the filling, until you reach the top corner.
8. Use a small amount of beaten egg to brush the top corner and create a seal. Proceed in the same manner with the leftover wrappers and filling.
9. In a deep pan or fryer, heat vegetable oil to 350°F (175°C). With care, add the rolls in small batches, frying until each batch is golden brown, approximately 3–4 minutes.
10. Take the egg rolls out of the oil and place them on a stack of paper towels. This will soak up any excess oil. Now, put the egg rolls in the refrigerator for a few minutes. Not only will this keep them from getting soggy, but it will also make them comfortable to handle.
Shrimp Egg Rolls Recipe Equipment Needed
1. Large skillet
2. Knife
3. Cutting board
4. Grater
5. Mixing spoon
6. Deep pan or fryer
7. Tongs
8. Paper towels
9. Measuring spoons
10. Small bowl (for beaten egg)
11. Refrigerator (for chilling egg rolls)
FAQ
- Q: Can I use frozen shrimp for this recipe?A: Of course, shrimp that have been frozen can be used. Just be certain to thaw them all the way through and then dry them off before using.
- Q: What’s the best way to shred cabbage?Cabbage can be shredded with the following: a sharp knife, a mandoline slicer, a food processor with a shredding blade.
- Q: Can I bake the egg rolls instead of frying them?A: The answer is yes; you may bake them at 400°F (200°C) for around 15 to 20 minutes or until they are a nice golden brown, turning them halfway through.
- Q: What can I substitute for oyster sauce if I don’t have any?A: You can replace oyster sauce with the same amount of hoisin sauce or soy sauce mixed with a bit of sugar.
- Q: How do I prevent egg rolls from becoming soggy?A: Make certain that the filling isn’t overly moist by correctly drying the shrimp and vegetables, and ensure that the egg rolls are fried at the right temperature until they are crisp.
- Q: Can I prepare the egg rolls ahead of time?A: Yes, you can make and shape them, then keep them tightly covered in the refrigerator for a day at most before you fry them.
- Q: Is there a dipping sauce you recommend?A pair of simple mixtures—soy sauce and vinegar, for example, or sweet chili and plum sauces—makes a delightful dip for shrimp egg rolls.
Shrimp Egg Rolls Recipe Substitutions and Variations
Shrimp: Swap in cooked chicken or tofu for a different protein option.
Canola oil or peanut oil can be employed as substitutes for vegetable oil.
Ginger: If not available, use 1 teaspoon of ground ginger.
Hoison sauce: Use in place of oyster sauce for a similarly complex and savory flavor.
Egg roll wrappers: For a lighter version, use spring roll wrappers or rice paper.
Pro Tips
1. Prep Your Ingredients:
– Make sure all your ingredients are prepped and ready before you start cooking. This includes having the shrimp peeled and chopped, vegetables julienned or shredded, and sauces measured. This will ensure a smooth cooking process.
2. Dry the Shrimp:
– Before cooking the shrimp, pat them dry with a paper towel. This helps achieve a nice sear without them steaming, enhancing the flavors and the texture of the shrimp.
3. Cool the Filling:
– Allow the filling mixture to cool before placing it on the egg roll wrappers. This helps prevent the wrappers from getting soggy, ensuring a crispier texture when fried.
4. Seal Well:
– Make sure to seal the egg rolls properly using the beaten egg. This prevents the filling from leaking out during frying, ensuring they cook evenly and don’t absorb too much oil.
5. Temperature Control When Frying:
– Maintain the oil temperature at 350°F (175°C) when frying. Use a thermometer if possible, to prevent the rolls from being greasy (if the oil is too cold) or from burning (if the oil is too hot). Fry in small batches to keep the oil temperature consistent.
Shrimp Egg Rolls Recipe
My favorite Shrimp Egg Rolls Recipe
Equipment Needed:
1. Large skillet
2. Knife
3. Cutting board
4. Grater
5. Mixing spoon
6. Deep pan or fryer
7. Tongs
8. Paper towels
9. Measuring spoons
10. Small bowl (for beaten egg)
11. Refrigerator (for chilling egg rolls)
Ingredients:
- 1 pound shrimp, peeled, deveined, and roughly chopped
- 1 tablespoon vegetable oil
- 2 cloves garlic, minced
- 1 inch piece of ginger, grated
- 2 cups cabbage, shredded
- 1 cup carrots, julienned
- 1/4 cup green onions, sliced
- 2 tablespoons soy sauce
- 1 tablespoon oyster sauce
- 1 teaspoon sesame oil
- 1 package egg roll wrappers
- 1 egg, beaten for sealing
- Vegetable oil for frying
Instructions:
1. In a large skillet, medium-high heat, 1 tablespoon vegetable oil. To that, add minced garlic and grated ginger. Sauté these ingredients together for about 30 seconds until they’re coming together in a fragrant harmony.
2. Put the skillet over medium-high heat. When hot, add the oil. Once the oil is hot, add the chopped shrimp to the skillet and cook, stirring occasionally, until the shrimp is pink and opaque, about 3–4 minutes. Remove the shrimp mixture from the skillet and set aside.
3. In the same skillet, add the shredded cabbage, julienned carrots, and sliced green onions. Stir-fry for 2–3 minutes until the vegetables are just tender.
4. Put the shrimp mixture back in the skillet with the vegetables. Pour in the soy sauce, oyster sauce, and sesame oil. Stir well to combine all the ingredients.
5. Take the skillet off the burner and allow the concoction to cool for a brief period.
6. Place an egg roll wrapper on a clean surface, with a corner pointing toward you. Place about 2 tablespoons of the shrimp mixture in the center of the wrapper.
7. Fold the bottom corner over the filling, then fold the side corners toward the center. Roll the wrapper up from the bottom, keeping it tight around the filling, until you reach the top corner.
8. Use a small amount of beaten egg to brush the top corner and create a seal. Proceed in the same manner with the leftover wrappers and filling.
9. In a deep pan or fryer, heat vegetable oil to 350°F (175°C). With care, add the rolls in small batches, frying until each batch is golden brown, approximately 3–4 minutes.
10. Take the egg rolls out of the oil and place them on a stack of paper towels. This will soak up any excess oil. Now, put the egg rolls in the refrigerator for a few minutes. Not only will this keep them from getting soggy, but it will also make them comfortable to handle.
