Bang Bang Shrimp Egg Rolls
User Reviews
5
Bang Bang Shrimp Egg Rolls
Description
These Bang Bang Shrimp Egg Rolls start with medium-sized shrimp seasoned simply with salt and pepper and cooked until just done to retain their tenderness. The shrimp are tossed in a sriracha mayonnaise that adds a creamy heat, combined with a touch of rice vinegar and sugar for brightness and balance. The filling also includes a coleslaw mix blended with sliced green onions, providing a crisp, fresh contrast.
The shrimp and vegetable mixture is wrapped tightly inside egg roll wrappers, sealing in the flavors. Two cooking methods are suggested: brushing with oil and air frying at 400°F for 5 to 10 minutes until golden brown and crispy, or stovetop frying, which ensures a traditional crispy texture. The result is an egg roll with a crunchy exterior and a spicy, creamy seafood filling complemented by fresh cabbage and scallions.
Serve the egg rolls immediately with the remaining sriracha mayo sauce for dipping. These egg rolls can be made ahead and cooked just before serving, making them suitable for snacks, parties, or a casual appetizer that offers a distinctive blend of spicy and crunchy textures.
Ingredients
- 12 egg roll wrappers
- 1 pound Shrimp peeled and deveined, medium size
- ¼ teaspoon salt
- ¼ teaspoon black pepper
- 2 cups coleslaw mix (or cabbage mix)
- 2 green onions (thinly sliced)
- cooking oil
Sriracha Mayo Sauce
- 4 tablespoons mayonnaise
- 2 tablespoons sriracha
- ½ tablespoon rice vinegar
- 1 teaspoon sugar
Instructions
- In a medium frying pan heat 1 teaspoon of oil. Season the shrimp with salt and pepper and cook 2-3 minutes per side or until cooked through. Remove from the pan and let cool 5 minutes.
- While the shrimp cools, combine all of the sriracha mayo sauce ingredients in a bowl. Mix until smooth.
- Add ½ of the sauce to the shrimp and toss until evenly coated. Cover and store the remaining sauce in the fridge until ready to serve.
- Toss the green onions into the cabbage mix and stir until evenly combined.
- Assemble eggs rolls by adding 3 shrimp to the center. Top with 2 spoonful's of the coleslaw or cabbage mix.
- Wet the edges of the egg roll wrapper with water. Fold in two opposite corners to the center and then tightly roll. Repeat with remaining egg roll wrappers.
- AIR FRYER COOKING METHODBrush both sides of the egg rolls with oil and Air Fry at 400°F for 5-10 minutes or until golden brown. Flip halfway through cooking and brush with more oil as needed.STOVE TOP COOKING METHODHeat a deep pot with oil on medium heat. Fry the egg rolls in small batches for 5 minutes or until golden brown. Drain on a paper towel lined plate.OVEN COOKING METHODBrush the egg rolls with oil on both sides. Place directly on a sheet pan lined with tin foil OR on a sheet pan with a rack. Bake at 400°F for 10-15 minutes or until golden brown. Flip halfway through cooking and brush with more oil as needed.
- Serve with the remaining sriracha mayo dipping sauce and enjoy!
Nutrition Information
Show DetailsNutrition Facts
Serving: 12Serving
Amount Per Serving
Calories 128 kcal
% Daily Value*
| Calories | 128kcal | 6% |
| Carbohydrates | 9g | 3% |
| Protein | 9g | 18% |
| Fat | 6g | 9% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 2g | 10% |
| Trans Fat | 1g | 50% |
| Cholesterol | 64mg | 21% |
| Sodium | 257mg | 11% |
| Potassium | 140mg | 3% |
| Fiber | 1g | 4% |
| Sugar | 1g | 2% |
| Vitamin A | 40IU | 1% |
| Vitamin C | 6mg | 7% |
| Calcium | 37mg | 4% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
You'll Also Love
