Description
These Shrimp Egg Rolls are a delicious appetizer featuring tender shrimp, fresh vegetables, and vermicelli noodles, all wrapped in crispy egg roll wrappers and fried to golden perfection. This recipe combines savory flavors like garlic, ginger, oyster sauce, and soy sauce for a perfect Asian-inspired treat suitable for parties or family dinners.
Ingredients
Scale
Shrimp and Vegetable Filling
- ½ pound shrimp, peeled and deveined
- 1.5 ounces vermicelli noodles
- 1 tablespoon sesame oil, plus more for noodles
- 2 cups green cabbage, shredded (about â…“ cabbage)
- 1 cup carrots, shredded (about 1 large carrot)
- ½ 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
Others
- Egg roll wrappers
- Vegetable oil, for frying (about 2 inches deep)
Instructions
- Cook Vermicelli Noodles: Cook the 1.5 ounces vermicelli noodles according to package directions. Once cooked, rinse them under cold water to stop the cooking process and prevent sticking. Toss lightly with a bit of sesame oil and set aside.
- Sauté Vegetables: Heat 1 tablespoon sesame oil in a large skillet over medium-high heat. Add shredded green cabbage, shredded carrots, and chopped green onions. Sauté the vegetables until they become tender, approximately 5 minutes.
- Add Shrimp and Seasonings: Add the minced garlic, grated ginger, oyster sauce, soy sauce, peeled shrimp, salt, and pepper to the skillet. Cook, stirring occasionally, until the shrimp turns pink and is fully cooked through.
- Cool Filling: Remove the shrimp and vegetable mixture from the heat and allow it to cool to room temperature before assembling the egg rolls.
- Prepare Rolling Station: Set up a clean workspace with egg roll wrappers, a small bowl of water for sealing, the cooled filling, and the vermicelli noodles.
- Fill Egg Rolls: Working one egg roll wrapper at a time, place it on the surface with one corner facing you. Spoon some shrimp and vegetable filling along with a small amount of vermicelli noodles onto the lower third of the wrapper.
- Roll Egg Rolls: Fold the corner nearest you over the filling, then fold in the sides. Continue rolling tightly toward the opposite corner, sealing the edge with a dab of water to keep the egg roll closed.
- Heat Oil: While assembling the egg rolls, heat approximately 2 inches of vegetable oil in a large skillet over medium-high heat. The oil should be hot enough for frying (about 350°F/175°C).
- Fry Egg Rolls: Fry the egg rolls in batches, making sure not to overcrowd the pan. Fry for 3 to 4 minutes, turning occasionally, until the egg rolls are golden brown and crispy.
- Drain and Cool: Remove fried egg rolls with a slotted spoon and place them on a paper towel-lined plate to drain excess oil and cool slightly before serving.
Notes
- Make sure the filling has cooled completely before filling the wrappers to prevent them from becoming soggy or breaking.
- Use fresh vegetable oil for frying to ensure crisp texture and prevent off-flavors.
- If you prefer, substitute shrimp with cooked chicken or tofu for a different protein option.
- Serve egg rolls with dipping sauces such as sweet chili sauce, soy sauce, or plum sauce for added flavor.
- Do not overfill the egg roll wrappers to avoid tearing during rolling and frying.
