How To Make Shrimp Egg Rolls
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Serves:
Ingredients
- 8 egg roll wrappers
- 1/2 pound of shrimp, peeled and deveined
- 1 cup of shredded cabbage
- 1/2 cup of shredded carrots
- 1/4 cup of sliced scallions
- 2 cloves of garlic, minced
- 2 tablespoons of soy sauce
- 1 tablespoon of sesame oil
- 1 teaspoon of cornstarch
- Vegetable oil for frying
- Sweet chili sauce for dipping
Instructions
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In a bowl, combine the shrimp, cabbage, carrots, scallions, garlic, soy sauce, sesame oil, and cornstarch. Mix well to coat the shrimp and vegetables.
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Take one egg roll wrapper and place about 2 tablespoons of the shrimp and vegetable mixture in the center. Fold the bottom corner of the wrapper over the filling, then fold in the sides. Roll up tightly and seal the top corner with a bit of water to secure.
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Repeat with the remaining wrappers and filling.
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Heat vegetable oil in a deep skillet or medium-sized pot over medium-high heat. Carefully place a few egg rolls into the hot oil and fry for 3-4 minutes, or until golden brown and crispy. Use a slotted spoon to remove the egg rolls from the oil and place them on a paper towel-lined plate to drain excess oil. Repeat with the remaining egg rolls.
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Serve the shrimp egg rolls hot with sweet chili sauce for dipping.
Nutrition
- Calories : 220kcal
- Total Fat : 8g
- Saturated Fat : 1g
- Cholesterol : 120mg
- Sodium : 600mg
- Total Carbohydrates : 25g
- Dietary Fiber : 2g
- Sugar : 2g
- Protein : 12g
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