Shrimp Egg Rolls
User Reviews
4.8
Shrimp Egg Rolls
Description
The filling starts by sautéing shrimp in toasted sesame oil until nearly done, then adding grated ginger, minced garlic, and chopped scallions for flavor. Shredded green cabbage and carrots are cooked briefly with soy sauce and rice vinegar to maintain a tender-crisp texture. After draining and cooling, the mixture is spooned onto egg roll wrappers, sealed, and rolled tightly.
The rolls are sprayed with olive oil and baked at a high temperature until golden on both sides, which produces a crispy exterior without frying. The interior is flavorful, combining juicy shrimp with a mixture of slightly sweet and tangy vegetables, accented by garlic and ginger. These egg rolls are well-suited as appetizers or a light meal when paired with dipping sauces like sweet chili or duck sauce.
Ingredients
- 1 tablespoon sesame oil toasted
- 1 teaspoon ginger grated
- 3 garlic minced, cloves
- 2 scallions chopped, large
- 3 cups green cabbage chopped
- 1/2 cups carrot shredded
- 2 tablespoons soy sauce reduced sodium
- 1/2 tablespoon rice vinegar unseasoned
- 1/2 pound Shrimp chopped, large, peeled, raw
- 6 egg roll wrappers
- olive oil spray form
- sweet chili sauce for dipping (optional, or duck sauce or spicy mustard
Instructions
- In a large skillet, heat sesame oil over medium-high heat. Add the shrimp and sauté, until shrimp is almost cooked through, 1 to 2 minutes.
- Preheat oven to 425F, then stuff and bake until golden on both sides, 15 to 20 minutes.
- Add ginger, garlic and scallions. Sauté until fragrant, about 30 seconds. Add cabbage and carrots, soy sauce and vinegar.
- Cook on high heat until vegetables are tender crisp, about 2 to 3 minutes. Transfer to a colander to drain and let cool.
- One at a time, place egg roll wrapper on a clean surface, points facing top and bottom like a diamond. Spoon a 1/3 cup mixture onto the bottom third of the wrapper.
- Dip your finger in a small bowl of water and run it along the edges of the wrapper. Lift the point nearest you and wrap it around the filling.
- Fold the left and right corners in toward the center and continue to roll into a tight cylinder. Set aside and repeat with remaining wrappers and filling.
- Spray all sides of the egg rolls with oil using your fingers to evenly coat.
- In batches, cook 370F for 5 to 7 minutes, turning halfway through until golden brown.
- Serve immediately, with dipping sauce on the side, if desired.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6servings
Amount Per Serving
Calories 137 kcal
% Daily Value*
| Serving | 1egg roll | |
| Calories | 137kcal | 7% |
| Carbohydrates | 16g | 5% |
| Protein | 11g | 22% |
| Fat | 3g | 5% |
| Saturated Fat | 0.5g | 3% |
| Sodium | 414mg | 17% |
| Fiber | 1g | 4% |
| Sugar | 1.5g | 3% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.8
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