Description
Delicious homemade shrimp egg rolls filled with cabbage and veggies, perfect for a snack or appetizer.
Ingredients
Scale
- 4 tsp vegetable oil
- 2 cups cabbage, thinly shredded
- 1 medium carrot, grated
- 1 celery stalk, chopped
- 10 oz shrimp, roughly chopped
- 2 tsp sesame oil
- 2 tsp light soy sauce
- 10 egg roll wrappers
- 1 tsp cornstarch
- 2 tsp water
- Salt and pepper to taste
Instructions
- Add 2 tsp oil to a nonstick pan over medium heat. Add the cabbage, carrot, and celery to the pan and cook for 5-7 minutes, stirring occasionally, until softened. Transfer to a bowl.
- Add the remaining oil to the pan and add the shrimp. Cook for 1-2 minutes until pink on both sides. Transfer to the bowl.
- Add the soy sauce and sesame oil to the bowl and toss. Taste and season with salt and pepper to your liking.
- Add the cornstarch and water to a small bowl. Mix to combine. This will be the glue that seals your egg roll wrappers.
- Lay an egg roll wrapper with one corner facing you. Place 2-3 tbsp of the shrimp and cabbage mixture in the center. Fold the top corner over the filling, then fold in the left and right corners, and roll up tightly. Seal the edge with the cornstarch mixture.
- Heat oil in a pot to 350°F. Fry egg rolls for about 2 minutes until golden brown. Serve with your favorite condiment.
Notes
- For a spicy version, add some chopped jalapeños to the filling.
- Egg rolls can be frozen before frying; just fry them straight from the freezer.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Appetizers
- Method: Frying
- Cuisine: Asian
Nutrition
- Serving Size: 1 egg roll
- Calories: 180
- Sugar: 1g
- Sodium: 500mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 2g
- Protein: 10g
- Cholesterol: 50mg