Shrimp Egg Rolls
User Reviews
5
Shrimp Egg Rolls
Description
Shrimp Egg Rolls bring together a filling of chopped shrimp, coleslaw mix, bean sprouts, diced celery, green onions, garlic, soy sauce, oyster sauce, ginger, sesame oil, and optional sriracha for heat. The mix is wrapped tightly in egg roll wrappers, sealed with water, and fried in batches to a crisp, golden brown. This method yields a crispy exterior that contrasts with the tender, flavorful seafood and vegetable filling.
The filling’s combination of fresh and savory ingredients offers a balanced texture with crunchy vegetables and juicy shrimp. The use of oyster sauce and soy sauce provides a layered umami taste, while the optional sriracha adds a mild spice that can be adjusted to preference. Deep-frying in vegetable oil results in a uniformly crispy shell.
The recipe suits finger food occasions or appetizers, served hot to retain crispness. The notes include instructions for freezing the egg rolls individually before storage, allowing convenience and preparing batches in advance. Baking is a viable method to reheat or cook frozen egg rolls, using a high temperature and light oil to maintain some crispness while reducing oil use.
Ingredients
- 1 cup vegetable oil
- 1 pound Shrimp peeled, deveined and roughly chopped, medium
- 3 cups coleslaw mix
- ½ cup bean sprout
- 1 rib celery diced
- 2 green onions thinly sliced
- 2 cloves garlic minced
- 1 tablespoon soy sauce reduced sodium
- 1 tablespoon oyster sauce
- 1 tablespoon ginger freshly grated
- 1 teaspoon sesame oil
- 1 teaspoon sriracha optional
- 18 egg roll wrappers
Instructions
- Heat vegetable oil in a large skillet or Dutch oven over medium high heat.
- In a medium bowl, combine shrimp, coleslaw mix, bean sprouts, celery, green onions, garlic, soy sauce, oyster sauce, ginger, sesame oil and Sriracha.
- Working one at a time, place shrimp mixture in the center of each wrapper. Bring the bottom edge of the wrapper tightly over the filling, folding in the sides. Continue rolling until the top of the wrapper is reached. Using your finger, rub the edges of the wrapper with water, pressing to seal. Repeat with remaining wrappers and shrimp mixture.*
- Working in batches, add egg rolls to the Dutch oven and fry until evenly golden brown and crispy, about 2-3 minutes. Transfer to a paper towel-lined plate.
- Serve immediately.
Notes
- Freeze egg rolls individually on a baking sheet until firm before transferring to a sealed bag for up to 3 months.
- Bake frozen egg rolls at 400°F on an oiled baking sheet, turning occasionally, for about 10 minutes until golden.
User Reviews
Overall Rating
5
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