Shrimp Egg Rolls Simple and Fast
Delight your taste buds with these "Shrimp Egg Rolls: Simple and Fast," a quick and effortless take on a restaurant favorite. Packed with juicy, bite-sized shrimp, crunchy coleslaw mix, and a hint of garlic and soy sauce, these crispy rolls offer a burst of savory flavors in every bite. With just 15 minutes of prep and 10 minutes of cooking, they’re perfect for a busy weeknight or a casual party appetizer. Wrapped in perfectly golden, fried egg roll wrappers and served with your favorite dipping sauce—like sweet chili or soy sauce—these homemade shrimp egg rolls are irresistibly crunchy and satisfying. Plus, they feature a cornstarch slurry sealing trick for mess-free assembly, making them simple enough for any cook to master. Dive into this quick and delicious recipe for a crowd-pleasing snack or light meal!
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Ingredients
- 250 grams Shrimp, peeled and deveined
- 200 grams Coleslaw mix (pre-shredded cabbage and carrots)
- 2 tablespoons Soy sauce
- 1 teaspoon Sesame oil
- 2 cloves Garlic, minced
- 2 Green onion, chopped
- 12 Egg roll wrappers
- 500 milliliters Vegetable oil, for frying
- 1 tablespoon Cornstarch
- 2 tablespoons Water
Directions
Step 1
Chop the shrimp into small, bite-sized pieces.
Step 2
In a large skillet, heat the sesame oil over medium heat. Add the minced garlic and cook for 1 minute until fragrant.
Step 3
Add the chopped shrimp to the skillet and cook for 2-3 minutes until pink and opaque.
Step 4
Stir in the coleslaw mix, soy sauce, and chopped green onion. Cook for another 2-3 minutes, stirring frequently, until the vegetables are slightly softened. Remove from heat and let the filling cool for a few minutes.
Step 5
In a small bowl, mix the cornstarch and water to create a slurry. This will be used to seal the egg roll wrappers.
Step 6
Lay one egg roll wrapper on a clean surface with a corner pointing towards you (diamond shape). Add about 2 tablespoons of the shrimp and vegetable filling to the center of the wrapper.
Step 7
Fold the bottom corner over the filling, then fold in the left and right corners. Roll tightly towards the top corner, brushing the tip with the cornstarch slurry to seal the wrapper. Repeat with the remaining wrappers and filling.
Step 8
Heat the vegetable oil in a deep skillet or pot over medium-high heat until it reaches 350°F (175°C).
Step 9
Fry the egg rolls in batches, 3-4 at a time, for 2-3 minutes on each side or until they are golden brown and crispy. Remove and drain on a paper towel-lined plate.
Step 10
Serve warm with your favorite dipping sauce, such as sweet chili sauce or soy sauce.
Nutrition Facts
| Serving size | (1539.4g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 5689.1 |
| Total Fat 523.2g | 0% |
| Saturated Fat 72.6g | 0% |
| Polyunsaturated Fat 5.9g | |
| Cholesterol 488.2mg | 0% |
| Sodium 3146.9mg | 0% |
| Total Carbohydrate 182.0g | 0% |
| Dietary Fiber 10.3g | 0% |
| Total Sugars 10.7g | |
| Protein 93.3g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 333.8mg | 0% |
| Iron 12.2mg | 0% |
| Potassium 1759.5mg | 0% |
Source of Calories