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Shrimp Egg Rolls

4

50 min

Shrimp Egg Rolls

Shrimp Egg Rolls Photo 1

Category

Egg appetizer

Time

50 min

Serving

6 persons

Calories

256

Rating

4.00★ (4)

Cuisine

Author: Victoria Buriak
Tasty shrimp egg rolls with cabbage, bean sprouts, and yummy garlic! The special sauce is amazing!

Ingredients

  • sesame oil: 0.5 Tbsp (to taste)
  • fresh ginger: 4 tsp (minced)
  • garlic: 2 tsp (minced)
  • cabbage: 4 cups (shredded)
  • bean sprouts: 1 can (14 ounce can, drained and rinsed)
  • oyster sauce: 4 Tbsp
  • tiny cooked shrimp: 0.5 pound
  • dashes soy sauce: 3 piece (to taste)
  • oil for frying: 2 cups
  • egg roll wrappers: 12 piece
  • duck sauce: 1 cup
  • oyster sauce: 2 Tbsp
  • soy sauce: 1 Tbsp

Metric Conversion

Stages of cooking

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  1. Heat sesame oil in a skillet over medium heat. Add ginger and garlic; cook until fragrant, about 1 minute. Stir in cabbage, bean sprouts, and oyster sauce; saute until veggies start to turn translucent, about 5 minutes. Add shrimp and soy sauce, stir, and remove from heat. Set aside until filling is cool enough to handle.
    Shrimp Egg Rolls Photo 2
  2. Heat 2 inches oil in a deep skillet to 350 degrees F (175 degrees C).
    Shrimp Egg Rolls Photo 3
  3. While oil is heating, place an egg roll wrapper on a dry work surface. Spoon about 1 tablespoon of filling onto the center of the wrapper. Pull the bottom left corner over the filling and fold the two sides in, moistening edges with water as you go; roll tightly to seal. Repeat to make a few more egg rolls, wiping the work surface between each roll.
    Shrimp Egg Rolls Photo 4
  4. Place several egg rolls in the hot oil and fry until wrappers are golden brown, 5 to 7 minutes. Transfer to a paper towel-lined plate to drain while you make and cook remaining egg rolls.
    Shrimp Egg Rolls Photo 5
  5. Combine duck sauce, oyster sauce, and soy sauce; stir until well combined. Serve sauce with egg rolls.
    Shrimp Egg Rolls Photo 6

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