These shrimp egg rolls are a perfect appetizer or snack, packed with flavorful shrimp, vegetables, and spices. Crispy on the outside and deliciously savory on the inside, they are sure to be a hit at any gathering.
Preparation time
30min
Cooking time
20min
Ingredients
20 Servings
- 0.5 teaspoon black pepper
- 2 cups cabbage
- 1 cup carrot
- 20 egg roll wrappers
- 2 cloves garlic
- 4 green onions
- 1 teaspoon salt
- 1 tablespoon sesame oil
- 450 grams shrimp
- 2 tablespoons soy sauce
- 0.5 cup vegetable oil
Directions
Step 1
In a large skillet, heat the sesame oil over medium heat.
Step 2
Add the minced garlic and cook until fragrant, about 1 minute.
Step 3
Add the shrimp and cook until pink and opaque, about 3-4 minutes.
Step 4
Add the shredded cabbage, carrot, and green onions. Cook until the vegetables are tender, about 5 minutes.
Step 5
Stir in soy sauce, salt, and black pepper. Remove from heat and let the mixture cool slightly.
Step 6
Place an egg roll wrapper on a clean surface. Spoon about 2 tablespoons of the shrimp mixture onto the center of the wrapper.
Step 7
Fold the bottom corner over the filling, then fold in the sides and roll tightly. Seal the edge with a bit of water.
Step 8
Repeat with the remaining wrappers and filling.
Step 9
Heat the vegetable oil in a large skillet over medium-high heat.
Step 10
Fry the egg rolls in batches until golden brown and crispy, about 2-3 minutes per side.
Step 11
Drain on paper towels and serve hot.