Description
Delicious homemade shrimp egg rolls filled with fresh vegetables and seasoned shrimp, perfect for a snack or appetizer.
Ingredients
Scale
- 1 cup peeled and deveined shrimp
- 2 cups green cabbage, shredded
- 1 medium carrot, grated
- 3 green onions, chopped
- 10 egg roll wrappers
- 2 cloves garlic, minced
- 1 tsp fresh ginger, grated
- 2 tbsp low-sodium soy sauce
- 1 cup vegetable oil (for frying)
- to taste Sriracha (optional)
Instructions
- Heat oil in a large skillet over medium heat. Add shrimp and cook until pink (3-4 minutes).
- Stir in garlic, ginger, cabbage, carrots, and green onions; cook for an additional 2 minutes until softened.
- Mix in soy sauce and remove from heat to cool slightly.
- Lay an egg roll wrapper on a clean surface; place about 2 tablespoons of filling near the corner. Fold the corner tightly over the filling, sealing with water.
- Fry in preheated oil (350°F) until golden brown (about 3-4 minutes per side). Drain on paper towels before serving.
Notes
- For a spicy kick, serve with Sriracha sauce.
- Ensure oil is hot enough to avoid soggy egg rolls.
- You can freeze the filled but un-fried egg rolls for later use.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Appetizer
- Method: Frying
- Cuisine: Asian
Nutrition
- Serving Size: 1 egg roll
- Calories: 200
- Sugar: 1g
- Sodium: 300mg
- Fat: 12g
- Saturated Fat: 1g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 50mg