Description
These Shrimp Egg Rolls are a delicious homemade appetizer that’s sure to impress. Filled with a flavorful mixture of shrimp, vermicelli noodles, and crisp vegetables, these egg rolls are fried to golden perfection. They’re a perfect appetizer for parties, gatherings, or a fun family snack.
Ingredients
Units
Scale
- 1/2 pound shrimp, peeled and deveined
- 1.5 ounces vermicelli noodles
- 1 tablespoon sesame oil, plus more for noodles
- 2 cups green cabbage, shredded (about 1/3 cabbage)
- 1 cup carrots, shredded (about 1 large carrot)
- 1/2 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
- Egg roll wrappers
- Vegetable oil, for frying
Instructions
- Cook Vermicelli Noodles: Cook the 1.5 ounces vermicelli noodles according to package directions. Rinse under cold water and lightly toss with a little sesame oil to prevent sticking. Set aside.
- Sauté Vegetables: In a large skillet, heat 1 tablespoon sesame oil over medium-high heat. Add the shredded green cabbage, shredded carrots, and chopped green onions. Sauté the vegetables until tender, about 5 minutes.
- Add Shrimp and Seasonings: Add the minced garlic, grated ginger, oyster sauce, soy sauce, shrimp, salt, and pepper to taste. Sauté until the shrimp turns pink and is cooked through.
- Cool Filling: Remove the shrimp and vegetable filling from the heat and set aside to cool.
- Prepare Rolling Station: Prepare a clean work surface with egg roll wrappers, a small bowl of water, the filling, and the vermicelli noodles.
- Fill Egg Rolls: Working one at a time, place an egg roll wrapper with a corner facing you. Place some of the shrimp and vegetable filling along with some vermicelli noodles into the lower ⅓ of the wrapper.
- Roll Egg Rolls: Roll the corner up over the filling, fold the sides in, and continue rolling the wrapper the rest of the way, using a little water on the edge of the wrapper to seal it closed.
- Heat Oil: While filling the egg rolls, heat 2 inches of vegetable oil in a large skillet over medium-high heat.
- Fry Egg Rolls: Once all the egg rolls are filled, fry them in batches, ensuring there is space between them. Fry for 3-4 minutes, until golden brown.
- Drain and Cool: Remove the fried egg rolls from the pan and set them aside on a paper towel-lined plate to cool while you fry the rest of the rolls.
Notes
- Use smaller shrimp for easier filling.
- Ensure the filling is cooled slightly before rolling to prevent tearing the wrappers.
- Seal the egg rolls tightly to prevent them from opening during frying.
- Adjust the amount of ginger and garlic to your preference.
- Serve with your favorite dipping sauce, such as sweet chili sauce or soy sauce.
- You may use a deep fryer instead of a skillet.
- Be sure the oil is hot enough before placing eggrolls into the oil.
Nutrition
- Serving Size: 1 egg roll
- Calories: 150kcal
- Sugar: 2g
- Sodium: 300mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 40mg
