Description
Crispy and flavorful Shrimp Egg Rolls filled with sautéed shrimp, fresh vegetables, and vermicelli noodles, all wrapped in crispy egg roll wrappers and fried to golden perfection. A perfect appetizer or party snack with a balanced blend of savory sauces and aromatic spices.
Ingredients
Scale
Filling Ingredients
- 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
Other Ingredients
- Egg roll wrappers
- Vegetable oil, for frying (enough for 2 inches in skillet)
Instructions
- Cook Vermicelli Noodles: Cook 1.5 ounces of vermicelli noodles following the package directions. Once cooked, rinse under cold water and toss lightly with a little sesame oil to prevent sticking. Set aside.
- Sauté Vegetables: Heat 1 tablespoon of sesame oil in a large skillet over medium-high heat. Add shredded green cabbage, shredded carrots, and chopped green onions. Sauté until vegetables are tender, about 5 minutes.
- Add Shrimp and Seasonings: Stir in minced garlic, grated ginger, oyster sauce, soy sauce, shrimp, salt, and pepper. Cook until shrimp turns pink and is thoroughly cooked.
- Cool Filling: Remove the shrimp and vegetable mixture from heat and let it cool.
- Prepare Rolling Station: Arrange egg roll wrappers, a small bowl of water, the shrimp-vegetable filling, and cooked vermicelli noodles on a clean work surface.
- Fill Egg Rolls: Place one egg roll wrapper with a corner facing you. Add some shrimp and vegetable filling along with some vermicelli noodles onto the lower third of the wrapper.
- Roll Egg Rolls: Roll the corner over the filling, fold in the sides, and continue rolling tightly. Use a little water along the edge to seal the wrapper closed.
- Heat Oil: While filling the egg rolls, heat 2 inches of vegetable oil in a large skillet over medium-high heat until hot.
- Fry Egg Rolls: Fry the filled egg rolls in batches without overcrowding. Cook for 3-4 minutes, or until golden brown and crispy.
- Drain and Cool: Remove fried egg rolls and place them on a paper towel-lined plate to drain excess oil and cool slightly before serving.
Notes
- Ensure the filling is cooled before wrapping to prevent soggy wrappers.
- Seal the egg rolls well with water to avoid filling leaking during frying.
- Maintain proper oil temperature to prevent greasy or undercooked egg rolls.
- Frozen shrimp can be used but must be fully thawed and patted dry.
- Serve with your favorite dipping sauce such as sweet chili or soy sauce for extra flavor.
