How To Cook Shrimp Egg Rolls

 

Ingredients

For the Filling

• 1/2 lb medium shrimps (peeled. deveined and finely chopped)
• 1 cup shredded green cabbage 
• 1 medium carrot (julienned)
• 1/4 cup chopped green onion
• 2 cloves garlic (minced)
• 1 tablespoon light soy sauce
• 1 teaspoon sesame oil
• 1/2 teaspoon ginger
• salt and pepper

For Wrapping and Frying

• 10-12 egg roll wrappers
• 1 egg, beaten
• vegetable oil for frying

Instructions

1. Heat 1 tablespoon of vegetable oil in a skillet over medium heat. Add the minced garlic and grated ginger, cooking for 1 minute untill fragrant. 
   
   
   
2. Add the chopped shrimp to the skillet and cook for 2-3 minutes untill pink and opaque. Remove from heat and set aside.

   

   

   
   
3. In a mixing bowl, combine the cooked shrimp, shredded cabbage, julienned carrots, chopped green onions, soy sauce, sesame oil, salt and pepper. Mix well together to evenly distribute the ingredients. 

   

   

   
   
4. Lay an egg roll wrapper on a clean surface in a diamond shape. Place about 2 tablespoons of the fillings in the centre of the wrapper. 

   

   
   
5. Fold the bottom corner of the wrapper over the filling. Then fold in the sides towards the centre. Roll it up tightly, sealing the top corner with a dab of the beaten egg. Repeat with the remaining wrappers and filling. 

   

   
   
6. Heat about 1-2 inches of vegetable oil in a large skillet.
7. Carefully place 6 egg rolls into the hot oil, seam side down and fry for 2-3 minutes per side or untill brown and crispy. Avoid overcrowding the pan to ensure even cooking. 

   

   
   
   
8. Use a slotted spoon to transfer the fried egg rolls to a paper towel-lined plate to drain excess oil. 

   

   
   
9. Serve the egg rolls hot with your choice of dripping sauce.
10. Garnish the plate with extra green onions or sesame seeds for a pop of colour and flavour.