Description
These crispy Shrimp Egg Rolls are packed with a flavorful filling of sautéed shrimp, fresh vegetables, and vermicelli noodles, wrapped in delicate egg roll wrappers and fried to golden perfection. Perfect as an appetizer or snack, they combine a delicious balance of textures and Asian-inspired flavors.
Ingredients
Shrimp Filling
- ½ pound shrimp, peeled and deveined
- 1 tablespoon sesame oil, plus more for noodles
- 2 cups green cabbage, shredded (about ⅓ cabbage)
- 1 cup carrots, shredded (about 1 large carrot)
- ½ cup green onions, chopped
- 1 tablespoon garlic, minced (3 cloves)
- 1 teaspoon ginger, grated (1 small knob)
- 1 tablespoon oyster sauce
- 1 tablespoon soy sauce
- Salt and pepper to taste
Noodles
- 1.5 ounces vermicelli noodles
Wrapping and Frying
- Egg roll wrappers
- Vegetable oil, for frying (about 2 inches in skillet)
Instructions
- Cook Vermicelli Noodles: Cook 1.5 ounces of vermicelli noodles according to package directions. Rinse under cold water, then lightly toss with a little sesame oil to prevent sticking. Set aside.
- Sauté Vegetables: Heat 1 tablespoon of sesame oil in a large skillet over medium-high heat. Add shredded green cabbage, shredded carrots, and chopped green onions. Sauté for about 5 minutes until vegetables are tender.
- Add Shrimp and Seasonings: Add minced garlic, grated ginger, oyster sauce, soy sauce, shrimp, and season with salt and pepper. Cook, stirring frequently, until shrimp turns pink and is fully cooked through.
- Cool Filling: Remove the shrimp and vegetable mixture from heat and set aside to cool.
- Prepare Rolling Station: Arrange a clean work surface with egg roll wrappers, a small bowl of water, the cooled filling, and the prepared vermicelli noodles for assembling the rolls.
- Fill Egg Rolls: Place an egg roll wrapper with a corner pointing towards you. Spoon some shrimp and vegetable filling along with vermicelli noodles into the lower third of the wrapper.
- Roll Egg Rolls: Fold the corner over the filling, then fold in the sides, and continue rolling away from you. Use a little water on the wrapper edge to seal shut.
- Heat Oil: In a large skillet, heat about 2 inches of vegetable oil over medium-high heat until shimmering and hot.
- Fry Egg Rolls: Fry egg rolls in batches, leaving space between them. Cook for 3-4 minutes or until golden brown and crispy, turning as needed.
- Drain and Cool: Remove fried egg rolls with a slotted spoon and drain on paper towel-lined plates. Allow to cool slightly before serving.
Notes
- Ensure the filling is cool before assembling to prevent wrappers from becoming soggy.
- You can substitute shrimp with ground pork or chicken if preferred.
- Use fresh vegetable oil for frying to avoid off-flavors.
- Serve with sweet chili sauce or soy sauce for dipping.
- Egg rolls can be frozen before frying; freeze on a tray then store in freezer bags.
