Shrimp Egg Rolls
These shrimp egg rolls are a delicious and crispy treat filled with a savory mixture of shrimp, fresh vegetables, and aromatic spices. Perfect as an appetizer or a snack, they are sure to please any crowd.
- Prep Time: 30 minutes
- Cook Time: 15 minutes
- Total Time: 45 minutes
- Yield: 15 servings 1x
- Category: Desserts
- Method: No bake
- Cuisine: American
Ingredients
Scale
- 1 pound shrimp, peeled and deveined, chopped
- 2 cups shredded cabbage
- 1 cup shredded carrots
- 1 cup bean sprouts
- 3 cloves garlic, minced
- 1 tablespoon ginger, minced
- 1/4 cup soy sauce
- 2 tablespoons oyster sauce
- 1 teaspoon sesame oil
- 1 package egg roll wrappers
- Vegetable oil for frying
Instructions
- In a large skillet, cook the chopped shrimp over medium heat until opaque. Remove from skillet and set aside.
- In the same skillet, sauté garlic and ginger until fragrant. Add shredded cabbage, carrots, and bean sprouts. Cook until vegetables are tender.
- Add cooked shrimp back to the skillet. Pour soy sauce, oyster sauce, and sesame oil over the mixture. Stir well to combine and cook for an additional 2-3 minutes. Remove from heat and let the filling cool slightly.
- Place a spoonful of the shrimp and vegetable filling onto the center of an egg roll wrapper. Fold in the sides, then roll from the bottom up, sealing the top with a dab of water.
- Heat vegetable oil in a deep fryer or large skillet to 350°F (175°C). Carefully place the shrimp egg rolls into the hot oil and fry until golden brown, turning occasionally. Remove the egg rolls and place them on paper towels to drain excess oil.
- Serve hot with your favorite dipping sauce.
Nutrition
- Calories: 180
- Sugar: 1g
- Sodium: 400mg
- Fat: 8g
- Saturated Fat: 1g
- Carbohydrates: 20g
- Fiber: 2g
- Protein: 8g
- Cholesterol: 60mg