Crispy Shrimp Egg Rolls

Name: Crispy Shrimp Egg Rolls
Prep time: 35 min
Cook time: 15 min
Total time: 50 min
Yield: 10 servings
Cuisine: Chinese
Ingredients: 0.5 cup Bean Sprouts; 1 dash Black Pepper; 1 stalk Celery; 1 tbsp Cornstarch; 2 tbsp Diced Onion; 20 whole Egg Roll Wrapper; 1 whole Eggs; 0.13 tsp Garlic Powder; 6 cups Green Cabbage; 1 whole Shredded Carrots; 4 oz Shrimp; 2 tbsp Soy Sauce; 1 tsp Vegetable Oil; 2 tbsp Water

Appetizer 🧄Side Dish 🥗Dinner 🍽️Lunch 🥪Snack 🍿 Chinese 🇨🇳 Halal 🕌Pescatarian 🐟

Crispy Shrimp Egg Rolls deliver a crackling shell around a tender, cabbage-forward filling with pops of sweet shrimp and fresh bean sprouts. Savory soy notes and a hint of garlic balance the natural sweetness of carrot, while a silky egg ribbon and cornstarch keep everything tucked together. Serve hot as a party appetizer or a fun dinner side with your favorite dipping sauces.

Prep35 mins
Cook15 mins
Serves10
DifficultyMedium

1

Assemble all the ingredients.
2

Combine the cabbage, bean sprouts, carrot, celery, and onion in a large bowl.
3

Add the shrimp, soy sauce, garlic powder, and pepper, and stir to combine.
4

Heat 1 teaspoon oil in a nonstick skillet over medium heat. Add the egg and cook without stirring until the bottom sets. Flip and cook until the other side is set, 1 to 2 minutes.
5

Move the egg to a cutting board and chop it finely.
6

Stir in the chopped egg, then sprinkle 1 tablespoon cornstarch over the top. Mix to combine and let it rest for 10 minutes.
7

In a small bowl, mix the water with the remaining 1 tablespoon cornstarch.
8

Set an egg roll wrapper on the work surface with one corner pointing away from you like a diamond. Place 2 to 3 tablespoons of the shrimp mixture in the center. Moisten the top and side corners with the wet cornstarch mixture.
9

Fold the dry bottom corner up and over the filling to form a tight tube.
10

Fold in the side corners, pressing to seal against the folded roll, then roll toward the top corner to finish. Repeat to make the remaining egg rolls.
11

Heat 3 to 4 inches of vegetable oil in a deep fryer to 350 degrees F (175 degrees C). Working in batches, carefully fry the egg rolls in the preheated fryer until golden brown, 2 to 4 minutes. Drain on paper towels.