- shrimp, chopped 250 g
- shredded carrot 35 g
- shredded cabbage 100 g
- bean sprouts 50 g
- celery, diced 1 stick
- shredded spring onion 1
- garlic paste 1 tsp
- Grated ginger 1/2 tbsp
- Light soy sauce 1/2 tbsp
- Oyster sauce 1/2 tbsp
- Sesame oil 1/2 tsp
- sriracha sauce 1/2 tsp
- egg roll wraps (12.5 cm) 16
- Oil for frying
Is it an appetizer? An entrée? Brunch? Well, these Easy Shrimp Egg Rolls can be anything you want them to be. You can eat a whole plate if you want. That said, if you’re looking for an impressive appetizer—and one that’s also hassle-free—then this is the recipe you’re looking for. The filling (veggies and seasonings) is made by mixing all the ingredients in a bowl, and it’s then placed on a spring roll wrapper, where it’s carefully rolled up. Serve them with a side salad, and a dipping sauce, and you’re good to go. A great thing about these Shrimp Egg Rolls is that you can freeze them, so you can also have a tasty snack on hand ready to be enjoyed.
How to make Shrimp Egg Rolls
The secret to great spring rolls is not only making the filling tasty but also rolling them correctly. First, make sure that you don’t add more filling than one teaspoon. Place your egg roll wrapper in a diamond shape (not a square), and place the filling on the bottom part of the wrapper. Start by folding over the bottom corner of the wrapper. Then continue rolling up the roll tightly. Before folding over the last corner, brush it with a bit of water to seal the edges.
Can I bake Shrimp Egg Rolls?
If you don’t want to fry these, you can bake them in the oven. Simply placed the rolled Shrimp Egg Rolls on a greased baking sheet, spray with cooking spray (or brush with oil) and bake at 400°F until golden.
Tips for making Easy Shrimp Egg Rolls
You can make these ahead of time by making the filling and rolling up the Shrimp Egg Rolls. Place them in the freezer and cook when you’re ready to serve them. You can also keep the uncooked shrimp rolls in the fridge for up to 3 days.
What to serve with Shrimp Egg Rolls
How to store and freeze Shrimp Egg Rolls.
The cooked Shrimp Egg Rolls can be stored in the fridge for up to 3 days. The uncooked Shrimp Egg Rolls can be frozen. Simply place the egg rolls on a baking sheet and place them in the freezer. Once frozen, place in a resealable plastic bag and store up to 3 months. Increase the cooking time by 15 minutes.
In a large bowl mix together the shrimp, carrot, cabbage, bean sprouts, celery, and spring onion.
Add the garlic, grated ginger, light soy sauce, oyster sauce, sesame oil, and sriracha (optional).
Place a heaped teaspoon of this mix onto an egg roll wrap that is positioned like a diamond.
Bring the rear corner of the wrapper over the sausage and begin to wrap tightly. When around half way fold over the two corners to your left and right using a little water to secure.
Finish the roll and secure the final corner with a dab of more water.
When ready to cook heat your oil and shallow fry being careful as any escaping moisture from the spring roll will spit. You can use a high-sided pan if you wish.
If you have an Airfryer, you can also use it for this recipe. Simply brush the Shrimp Rolls with oil, and cook then at 350°F for 8 minutes, turning them halfway.