Tasty shrimp egg roll recipe featuring egg roll wrappers filled with shrimp, cabbage, carrots, and bean sprouts that are fried to a golden-brown finish.
Preparation Time
35 mins
Cooking Time
15 mins
Total Time
50 mins
Calories
208 Calories
Recipe Instructions
Step 1
Heat oil in a nonstick skillet over medium heat. Add egg and cook, without stirring, until the bottom has set. Flip and cook until set on the other side, 1 to 2 minutes. Transfer to a cutting board and finely chop.
Step 2
Mix cabbage, bean sprouts, carrot, celery, and onion together in a large bowl. Stir in shrimp, soy sauce, garlic powder, and pepper. Stir in chopped egg, then sprinkle 1 tablespoon cornstarch over top. Mix to combine and let sit for 10 minutes.
Step 3
Heat 3 to 4 inches vegetable oil in a deep fryer to 350 degrees F (175 degrees C). Mix water and remaining 1 tablespoon cornstarch together in a small bowl.
Step 4
Place an egg roll wrapper onto a work surface with one corner pointing away from you like a diamond. Spoon 2 to 3 tablespoons shrimp mixture into the center. Moisten the top and side corners with the wet cornstarch mixture. Fold the dry bottom corner up and over the filling, making a tight tube. Fold the side corners in, pressing to stick against the folded roll, then roll toward the top corner to complete. Repeat to make remaining egg rolls.
Step 5
Working in batches, carefully fry egg rolls in the preheated fryer until golden brown, 2 to 4 minutes. Drain on paper towels.
