Description
Delicious homemade shrimp egg rolls filled with sautéed vegetables, vermicelli noodles, and tender shrimp, all wrapped in crispy egg roll wrappers and fried to golden perfection. This easy-to-follow recipe makes 15 servings and is perfect for appetizers or a tasty snack.
Ingredients
Scale
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
Assembly & Frying
- Egg roll wrappers
- Vegetable oil, for frying (about 2 inches deep in skillet)
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: Set up 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 third 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
- Make sure the filling is cool before rolling to prevent the wrappers from tearing.
- Do not overfill the egg rolls as this can cause them to burst while frying.
- Use vegetable oil with a high smoke point for frying to get crispy egg rolls.
- You can double the recipe and freeze leftover egg rolls uncooked. Fry directly from frozen, adding a minute or two to the frying time.
- Serve with your favorite dipping sauce such as sweet chili sauce, soy sauce, or plum sauce.
