5 from 2 votes
Shrimp Egg Rolls
Crispy outside with a warm, flavorful filling, these Shrimp Egg Rolls are beyond delicious! They're packed with a mix of vermicelli noodles, sautéed veggies, shrimp, and plenty of seasonings, then fried till crunchy and golden brown. Serve them as an appetizer, a light main, or party side dish!
Prep Time
30 mins
Cook Time
20 mins
Total Time
50 mins
Servings:
15
egg rolls
Calories:
41 kcal
Course:
Side Dish, Appetizer, Dinner
Cuisine:
Asian, Chinese, Chinese-American Fussion, Asian-American Fusion
Ingredients
- ½ pound Shrimp peeled and deveined
- 1.5 ounces vermicelli noodles
- 1 tablespoon sesame oil plus more for noodles
- 2 cups green cabbage shredded, about 1/3 cabbage
- 1 cup carrot shredded, about 1 large carrot
- ½ cup green onion chopped
- 1 tablespoon garlic minced, 3 cloves
- 1 teaspoon ginger grated, 1 small knob
- 1 tablespoon oyster sauce
- 1 tablespoon soy sauce
- salt to taste
- black pepper to taste
- egg roll wrappers
Instructions
- Cook the 1.5 ounces vermicelli noodles according to the package directions, rinse under cold water, and lightly toss in a little sesame oil to keep them from sticking together. Set aside.
- In a large skillet heat the 1 tablespoon sesame oil, over medium-high heat. To the skillet add 2 cups green cabbage, 1 cup carrots, and ½ cup green onions,. Saute the vegetables until they become tender, about 5 minutes.
- Add 1 tablespoon garlic, 1 teaspoon ginger, 1 tablespoon oyster sauce, 1 tablespoon soy sauce, ½ pound shrimp,s, salt and pepper to taste. Saute everything together until the shrimp has turned pink and cooked through.
- Remove the shrimp and vegetable filling from the heat and set aside. Meanwhile, prepare your rolling station.
- Prepare a clean work surface with Egg roll wrappers, a small bowl of water, the filling, and the vermicelli noodles.
- Working one at a time, place a wrapper with a corner facing you. Place some of the shrimp and vegetable filling along with some vermicelli noodles into the lower ⅓ of the wrapper.
- Roll the corner up over the filling, fold the sides in, and continue rolling the wrapper the rest of the way using a little water on the edge of the wrapper to seal it closed.
- While the egg rolls are being filled, heat 2 inches of oil in a large skillet over medium-high heat.
- Once all the egg rolls are filled, start frying them in batches. There should be space between all the egg rolls while they fry. Fry the egg rolls for 3-4 minutes, until golden brown.
- Remove the fried egg rolls from the pan, and set them aside on a paper towel-lined plate to cool while you fry the rest of the rolls.
Cup of Yum
Notes
- I like to use smaller shrimp for this recipe so they fit into the wrappers better.
Nutrition Information
Calories
41kcal
(2%)
Carbohydrates
4g
(1%)
Protein
4g
(8%)
Fat
1g
(2%)
Saturated Fat
0.2g
(1%)
Polyunsaturated Fat
0.4g
(2%)
Monounsaturated Fat
0.4g
(2%)
Trans Fat
0.001g
(0%)
Cholesterol
24mg
(8%)
Sodium
131mg
(5%)
Potassium
99mg
(2%)
Fiber
1g
(4%)
Sugar
1g
(2%)
Vitamin A
1468IU
(29%)
Vitamin C
5mg
(6%)
Calcium
21mg
(2%)
Iron
0.3mg
(2%)
Nutrition Facts
Serving: 15 egg rolls
Amount Per Serving
Calories 41
% Daily Value*
| Calories | 41kcal | 2% |
| Carbohydrates | 4g | 1% |
| Protein | 4g | 8% |
| Fat | 1g | 2% |
| Saturated Fat | 0.2g | 1% |
| Polyunsaturated Fat | 0.4g | 2% |
| Monounsaturated Fat | 0.4g | 2% |
| Trans Fat | 0.001g | 0% |
| Cholesterol | 24mg | 8% |
| Sodium | 131mg | 5% |
| Potassium | 99mg | 2% |
| Fiber | 1g | 4% |
| Sugar | 1g | 2% |
| Vitamin A | 1468IU | 29% |
| Vitamin C | 5mg | 6% |
| Calcium | 21mg | 2% |
| Iron | 0.3mg | 2% |
* Percent Daily Values are based on a 2,000 calorie diet.