Shrimp Egg Roll Recipe

Cooking Directions

• STEP 1.In a large bowl, combine cooked shrimp, shredded cabbage, carrots, bean sprouts, and green onions.
• STEP 2.Add soy sauce, sesame oil, garlic powder, and ginger powder to the bowl and mix well.
• STEP 3.Place a spoonful of the shrimp and vegetable mixture onto a spring roll wrapper and roll it up tightly, sealing the edges with water.
• STEP 4.Heat vegetable oil in a deep fryer or large pot to 350°F (175°C).
• STEP 5.Carefully place the egg rolls into the hot oil and fry until golden brown and crispy, about 3-4 minutes.
• STEP 6.Remove the egg rolls from the oil and drain on a paper towel-lined plate.
• STEP 7.Serve the shrimp egg rolls hot with sweet and sour sauce or soy sauce for dipping.

Cooking Tips

• Make sure to drain any excess liquid from the shrimp and vegetables before filling the egg roll wrappers to prevent sogginess.
• To ensure even cooking, fry the egg rolls in small batches, making sure not to overcrowd the pot.
• If you prefer a healthier alternative, you can bake the egg rolls in the oven at 400°F (200°C) for about 15-20 minutes, flipping halfway through.

Storage and Serving

• Shrimp egg rolls are best served fresh and hot.
• If you have leftovers, store them in an airtight container in the refrigerator for up to 2 days.
• To reheat, place the egg rolls in a preheated oven at 350°F (175°C) for about 10 minutes or until heated through.
• Serve the reheated egg rolls with your favorite dipping sauce.