Description
Learn how to make delicious and crispy shrimp egg rolls at home with this easy recipe. These Asian-inspired appetizers are filled with a flavorful mix of shrimp, vegetables, and seasonings, then fried until golden brown. Perfect for entertaining or as a tasty snack!
Ingredients
Scale
Filling:
- 1 tablespoon vegetable oil
- 1/2 pound raw shrimp (peeled, deveined, and chopped)
- 2 cups coleslaw mix or shredded cabbage and carrots
- 1/4 cup green onions (thinly sliced)
- 2 cloves garlic (minced)
- 1 tablespoon soy sauce
- 1 teaspoon sesame oil
- 1/2 teaspoon ground ginger
- Salt and pepper to taste
Other:
- 10–12 egg roll wrappers
- Small bowl of water (for sealing)
- Vegetable oil for frying
Instructions
- Cook the Filling: Heat vegetable oil in a skillet, cook shrimp until pink. Add coleslaw mix, green onions, garlic, soy sauce, sesame oil, ginger, salt, and pepper. Cook until slightly wilted. Let cool.
- Assemble the Egg Rolls: Place filling on an egg roll wrapper, fold bottom corner over filling, fold in sides, and roll tightly. Seal with water. Repeat with remaining wrappers and filling.
- Fry the Egg Rolls: Heat oil to 350°F, fry egg rolls in batches for 2–3 minutes per side until golden brown. Drain on paper towels. Serve hot with sauce.
Notes
- For a lighter version, brush egg rolls with oil and bake at 400°F (200°C) for 15–20 minutes, flipping halfway.
- Pre-cooked shrimp can be used—just add it with the vegetables.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Appetizer
- Method: Frying
- Cuisine: Asian-Inspired
Nutrition
- Serving Size: 1 egg roll
- Calories: 160
- Sugar: 1g
- Sodium: 300mg
- Fat: 8g
- Saturated Fat: 2g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 1g
- Protein: 7g
- Cholesterol: 45mg
