My favorite side for Asian dinners are egg rolls but I’ve never been able to find any that were delicious enough to make at home. Those that I’ve bought in the store have contained too much cabbage and not enough meat or were soggy when warmed up. These are SO simple, crispy and delicious and go great with any Asian inspired dinner recipe.
If you loved my Asian Shrimp Fried Cabbage, you are going to love me even more when I tell you how to make this Easy Shrimp Egg Roll! Much of this recipe is the same as before, except, we are omitting the scrambled egg and will set aside the shrimp to be sure each egg roll has four shrimp for a hearty helping that you can only get when you make your egg rolls at home!
Remember to prepare all of your ingredients and setup your station before you begin because cooking on the wok goes fast and you will likely burn your food if you have to step away to grab something.
To prepare your filling, heat your wok on medium-high heat. After two-three minutes, water test the wok to see if it is ready. Once your wok is hot, lightly coat with a half-tablespoon of vegetable/peanut oil. Add shredded green cabbage, shredded red cabbage, slivered onion, and shredded carrots to your wok, cook while keeping the food moving either by flipping or using a wok spatula. After two minutes, add a tablespoon of soy sauce. Cook for another two minutes. Place mixture into a heat/cold resistant bowl. Cool in your refrigerator until ready to use (or thirty minutes).
Clean wok or wipe out with a damp cotton kitchen towel.
Get ready to roll your egg rolls! Strain your filling mixture of any excess moisture and prepare your egg wash. Set your wrapper directly in front of you on the diagonal. Using one egg roll wrapper at a time, place two tablespoons of filling directly into the center of your wrapper, line four shrimp on top of the filling. Fold the bottom corner of your wrapper up over the shrimp and filling. Fold your right and left corners towards the middle (on top of the filling). Brush the top corner of your egg roll wrapper with egg wash and roll the center of your egg roll up onto the top corner. Make sure you are folding your filling up to the top corner and not folding your top corner down onto the filling. This will help keep your egg roll tighter, and prevent grease from pooling. Repeat until all of your egg rolls are ready for frying.
Prepare your area! Make sure you have your cooling rack ready with paper towel, foil, or baking sheet underneath.
Pour four cups of oil in your wok. If you have a flat bottom wok, you may need to add one more cup in order for your oil to be deep enough. Heat oil to 350° before adding your egg rolls. Add three egg rolls to your wok. Fry for five minutes, or until golden brown. Remove egg rolls from heat, rest on a cooling rack. Repeat until all of your egg rolls are fried to perfection!
Tip: Don’t stack your egg rolls or your bottom layer will be soggy.
Serve egg rolls with your Asian Shrimp Fried Cabbage, or enjoy them all on their own with a size of duck sauce!
Easy Shrimp Egg Roll Recipe
Click Here for the Printable Recipe
Makes 8 Egg Rolls
Ingredients:
- 3 Cups Shredded Green Cabbage
- 2 Cups Shredded Red Cabbage
- 1 Cup Shredded Carrots
- 32-Count Cooked Shrimp
- 1/2 Cup Slivered Onion
- 1 Tbsp Soy Sauce
- 1 Tbsp Peanut or Vegetable Oil
- 8 Egg Roll Wrappers
- Egg Wash
- 4 Cups Vegetable/Peanut Oil for Frying
- Duck Sauce (optional)
Directions:
For filling: heat wok on medium-high heat until hot, lightly coat with a 1/2 tbsp of vegetable/peanut oil, and add shredded green cabbage, shredded red cabbage, slivered onion, and shredded carrots to your wok. Keeping food for 2 minutes, add a tbsp of soy sauce, continue to flip/stir for another 2 minutes. Place mixture into a heat/cold resistant bowl. Cool in your refrigerator until ready to use (or 30 minutes).
Clean wok.
Strain filling mixture of any excess moisture and prepare your egg wash. Set your wrapper directly in front of you on the diagonal. Using 1 egg roll wrapper at a time, place 2 tbsp of filling directly into the center of your wrapper, line 4 shrimp on top of the filling. Fold the bottom corner of your wrapper up over the shrimp and filling. Fold your right and left corners towards the middle (on top of the filling). Brush the top corner of your egg roll wrapper with egg wash and roll the center of your egg roll up onto the top corner. Repeat until all of your egg rolls are ready for frying.
Prepare cooling rack with paper towel, foil, or baking sheet underneath.
Pour 4-5 cups of oil in your wok. Heat oil to 350° before adding your egg rolls. Add 2-3 egg rolls to your wok. Fry for 5 minutes, or until golden brown. Remove egg rolls from heat, rest on a cooling rack. Repeat until all of your egg rolls are fried.
Serve hot with side of duck sauce.
TIP: Substitute shrimp for chicken, pork, or beef bits by cutting meat into 5 mm (1/4 inch) slices, then cut into 5 mm (1/4 inch) strips. Flip it in your wok before the rest of the filling for about 2 minutes.
Cindy S.
Thursday 5th of July 2018
Ooooh! It's so expensive to buy these at a restaurant. As such, we rarely get something this yummy. Can'y wait to try this at home!