Bang Bang Shrimp Egg Rolls
User Reviews
5
Bang Bang Shrimp Egg Rolls
Description
The recipe uses pre-cooked, deveined shrimp tossed in cornstarch for frying, or alternatively rinsed and dried for a no-fry version. The shrimp provide a tender seafood base enriched with a mildly spicy, creamy bang bang sauce made from mayonnaise, sriracha, rice vinegar, and sugar. Shredded cabbage adds crunch and freshness, balanced by melted pepper jack cheese slices inside each egg roll. Wrapping these ingredients tightly in egg roll wrappers and sealing with water ensures secure frying or baking.
Frying the egg rolls in hot oil until golden brown gives them a crispy outer shell contrasting the creamy, flavorful filling. The method suggests frying in batches to avoid overcrowding and maintain oil temperature. The finishing touch of chopped green onion adds a bright, fresh note. These egg rolls are well suited for sharing as finger food or serving alongside dipping sauces.
Ingredients
For shrimp
- 1 lb Shrimp can buy already like this), defrosted, small/medium, pre-cooked, shells and tails removed, devained
- 2-3 TBS cornstarch
- 2 cups canola oil for frying-optional
For sauce
- ¼ cup mayonnaise
- 1 TBS sriracha
- 1 TBS rice vinegar
- 1 TBS sugar
For egg rolls
- 12 egg roll wrapper
- 2 cups cabbage pre-shredded mixed variety
- 12 lices pepper jack cheese
- Bang Bang sauce , from above
- Shrimp , from above
For cooking:
- 3-4 cups canola oil or vegetable oil
For serving:
- 2 talks green onion chopped
Instructions
For shrimp:
For sauce:
For Egg Rolls:
User Reviews
Overall Rating
5
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