These crispy shrimp egg rolls are a delightful treat! Filled with tender shrimp and crunchy veggies, they pack a flavor punch in every bite.
Who can resist that golden, crunchy outside? I like to dip mine in sweet chili sauce for an extra kick. They always disappear fast at parties! 🥳
Making these egg rolls is easy and fun. Just wrap, fry, and enjoy! They make a perfect snack or appetizer for any gathering!
Key Ingredients & Substitutions
Shrimp: Cooked shrimp adds great flavor and texture. If you have a seafood allergy, use cooked chicken or tofu. Canned crab can also be a tasty substitute!
Eggs: Beaten eggs help bind the filling together. If you want to make it vegan, try using mashed tofu or a flaxseed mixture (1 tablespoon flaxseed meal + 2.5 tablespoons water).
Carrots and Cabbage: Shredded carrots add color and crunch. Cabbage is optional but great for extra texture. You can replace cabbage with thinly sliced bell peppers or zucchini instead.
Green Onions: These add a nice kick. If you’re missing them, try using a bit of onion powder or chives for a milder flavor.
Soy Sauce: A key flavoring, but low-sodium soy sauce is a good alternative if you’re watching your salt intake. Coconut aminos work for a soy-free option.
How Do I Properly Roll Egg Rolls Without Them Falling Apart?
Rolling egg rolls can be tricky, but with a little practice, you’ll get the hang of it! Follow these steps for a tight and secure roll:
- Lay the wrapper in a diamond shape with the point facing you.
- Place 2-3 tablespoons of filling near the bottom corner, but don’t overfill!
- Fold the bottom corner over the filling, then fold in the sides to enclose the filling.
- Roll tightly towards the top corner. Using a bit of water on your finger, moisten the last corner to seal it well.
- Keep the rolls covered with a damp cloth while you prepare the others to prevent drying out.
Taking your time to seal properly will help prevent any filling from leaking out during frying!
How to Make Shrimp Egg Rolls
Ingredients You’ll Need:
For the Filling:
- 1/2 pound cooked shrimp, chopped
- 2 large eggs, beaten
- 1 cup shredded carrots
- 1 cup shredded cabbage (optional)
- 2 green onions, finely chopped (plus extra for garnish)
- 1 tablespoon soy sauce
- 1 teaspoon sesame oil
- 1/2 teaspoon garlic powder or 1 clove garlic, minced
- 1/4 teaspoon ground black pepper
For the Wrappers and Cooking:
- 10-12 egg roll wrappers
- Vegetable oil (for frying)
- Water (for sealing egg roll wrappers)
For Dipping:
- Dipping sauces: soy sauce and sweet chili sauce or your choice
How Much Time Will You Need?
Get ready to whip up these delicious egg rolls in about 30 minutes! You’ll spend roughly 15 minutes preparing the filling and rolling the egg rolls, followed by about 10-15 minutes frying them to golden perfection.
Step-by-Step Instructions:
1. Scramble the Eggs:
Start by scrambling the beaten eggs in a medium pan over medium-low heat. Cook them gently until they’re softly set, then take them off the heat and set aside.
2. Mix the Filling:
In a mixing bowl, combine the chopped shrimp, shredded carrots, cabbage (if you’re using it), green onions, scrambled eggs, soy sauce, sesame oil, garlic, and pepper. Stir everything together until it’s well mixed.
3. Prepare the Wrappers:
Now, take an egg roll wrapper and place it on a clean surface so it looks like a diamond, with one point facing you. This makes it easier to fill and roll!
4. Fill and Roll:
Scoop about 2-3 tablespoons of the shrimp mixture and place it near the bottom corner of the wrapper, closest to you. Fold the bottom corner over the filling, then fold in the left and right sides snugly. Roll tightly towards the top corner, sealing it as you go.
5. Seal the Egg Rolls:
To finish, dip your fingers in water and moisten the top corner of the wrapper to seal it shut. This helps keep the filling secure while frying.
6. Fry the Egg Rolls:
Heat 2-3 inches of vegetable oil in a deep skillet or pot until it reaches 350°F (175°C). Carefully place the egg rolls in batches into the hot oil. Fry them for 3-5 minutes, or until they turn golden brown and crispy, turning them occasionally for even cooking.
7. Drain and Serve:
Once crispy, use a slotted spoon to remove the egg rolls and let them drain on paper towels. This helps get rid of any excess oil.
8. Garnish and Enjoy:
Sprinkle some chopped green onions on top for a delightful touch. Serve your crispy shrimp egg rolls with soy sauce and sweet chili sauce or your favorite dipping sauce!
Enjoy your crispy, flavorful Shrimp Egg Rolls!
Can I Use Frozen Shrimp for This Recipe?
Yes, you can use frozen shrimp! Just be sure to thaw them first in the refrigerator overnight or by placing them in a sealed plastic bag and submerging it in cold water. Once thawed, chop them before mixing into your filling.
How Can I Make These Egg Rolls Healthier?
To make your egg rolls healthier, consider baking them instead of frying. Preheat your oven to 425°F (220°C), brush or spray the rolled egg rolls lightly with oil, and bake them for about 15-20 minutes or until golden, turning halfway through.
What Should I Do if My Egg Rolls are Not Sealing?
If your egg rolls are having trouble sealing, apply a little more water to the edges of the wrapper and press to seal securely. Ensure you’re rolling them tightly and avoiding overfilling, which can make them harder to seal.
Can I Store Leftover Egg Rolls?
Absolutely! Store any leftover egg rolls in an airtight container in the refrigerator for up to 3 days. To reheat, you can either use the oven for a few minutes to restore crispness or microwave them for convenience, though they won’t be as crispy.
