Go Back
Shrimp Egg Rolls

Shrimp Egg Rolls Recipe

Print Recipe Pin Recipe
Prep Time 25 minutes
Cook Time 20 minutes
Total Time 45 minutes
Servings: 6 servings
Calories: 210
Ingredients Method Notes

Ingredients
  

  • 1 lb medium shrimp, peeled and deveined
  • 3 cups shredded green cabbage
  • 2 medium carrots, grated
  • 3 cloves garlic, minced
  • 1 tsp grated fresh ginger
  • 2 tbsp soy sauce
  • 1 tsp sesame oil
  • 1/4 tsp white pepper
  • 1 tbsp cornstarch mixed with 2 tbsp water
  • 12–14 egg roll wrappers
  • Vegetable or canola oil, for frying
  • Cooking spray, for baking

Method
 

  1. Sauté garlic and ginger in a little oil for 30 seconds. Add cabbage and carrot and cook 2 minutes.
  2. Stir in shrimp, soy sauce, and white pepper. Cook until shrimp turn pink, about 2‑3 minutes. Off heat, mix in sesame oil and let cool.
  3. Place 2 tbsp filling near the bottom corner of a wrapper, brush edges with cornstarch slurry, then fold bottom over filling, fold in sides, and roll tightly. Seal the top corner.
  4. Fry in oil heated to 350°F for about 3‑4 minutes, or bake at 400°F for 18‑22 minutes with a spray of oil, turning halfway.
  5. Drain on a rack and serve immediately with dipping sauce.

Notes

If you’re frying, let the oil come back to temperature between batches so every batch gets that golden crust. For baking, make sure the rolls aren’t touching on the pan so the air can circulate.