Shrimp Egg Rolls
Crispy shrimp egg rolls filled with flavorful vegetables and tender shrimp, perfect as an appetizer or party snack for those who enjoy savory, crunchy bites.
Ingredients
Instructions
- Shell and devein the shrimp; cut into small pieces.
- Combine cornstarch, salt, and 4 tablespoons of soy sauce; add to shrimp and mix well. Set aside.
- Heat 4 tablespoons of oil over high heat.
- Add shrimp and stir-fry until pink, then remove from pan and set aside.
- Heat another 4 tablespoons of oil; stir in grated ginger root and cook for 30 seconds.
- Add chopped cabbage and stir-fry for 2 minutes.
- Add chopped onions and 4 tablespoons of soy sauce; stir-fry for 1 minute.
- Add grated carrots and stir-fry for 1 minute.
- Add bean sprouts and stir-fry for 1 minute.
- Return cooked shrimp to the pan; mix well and stir-fry for 1 minute.
- Transfer the mixture to a colander to drain and cool.
- Follow package instructions to fill egg roll wrappers and fry or bake as desired.
Tips & Substitutions
For crispy egg rolls, ensure the filling is well-drained before wrapping. You can substitute shrimp with cooked chicken or tofu for a different twist. If you want a spicier kick, add a teaspoon of chili paste to the filling. This recipe is versatile; try incorporating other vegetables or using whole wheat wrappers for a healthier alternative.
Serving Suggestions
Serve the shrimp egg rolls with a side of sweet and sour sauce or soy sauce for dipping. They pair wonderfully with a light salad or steamed vegetables for a complete meal. For a themed dinner, consider serving them alongside Glazed Teriyaki Salmon or as part of a Mock Oriental Dinner for a delightful spread.
Storage & Reheating
Store leftover egg rolls in an airtight container in the refrigerator for up to 3 days. To reheat, place them in a preheated oven at 375°F for about 10-15 minutes until crispy. Avoid microwaving as it may make them soggy. For longer storage, freeze uncooked egg rolls, and fry them straight from the freezer when ready to eat.
Nutrition & Diet Analysis (per serving)
Each serving of Shrimp Egg Rolls contains roughly 206 calories, with 6g protein, 35g carbohydrates, and 5g fat. It is an excellent source of vitamin A (90% of the Daily Value), dietary fiber (22% of the Daily Value), and vitamin C (20% of the Daily Value), and a good source of potassium and protein. Note that it is relatively high in sodium, at 1343mg per serving (58% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use frozen shrimp for this recipe?
Yes, you can use frozen shrimp, but make sure to thaw them completely and pat them dry before preparing. This helps prevent excess moisture that could make the filling soggy. Frozen shrimp can be just as flavorful as fresh when cooked properly.
What type of oil is best for frying the egg rolls?
Peanut oil is ideal for frying due to its high smoke point and flavor, but you can also use vegetable or canola oil as substitutes. Just ensure the oil is hot enough before adding the egg rolls for a crispy texture.
How can I make these egg rolls vegetarian?
To make vegetarian egg rolls, simply omit the shrimp and replace it with additional vegetables like bell peppers, mushrooms, and zucchini. You can also add tofu for protein. Season the filling well to maintain flavor and enjoy a delicious meat-free version.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).