This shrimp egg roll recipe takes some time to make, but it's definitely worth the effort. Serve with hot mustard.
Ingredients
- vegetable oil: 1 tsp (or as needed)
- egg: 1 piece (beaten)
- cabbage: 6 cups (shredded)
- bean sprouts: 0.5 cup (fresh)
- carrot: 1 piece (shredded)
- celery stalk: 1 piece (diced)
- onion: 2 Tbsp (chopped, optional)
- shrimp: 1 can (4 ounce can, drained)
- soy sauce: 2 Tbsp
- garlic powder: 0.125 tsp
- black pepper: (to taste)
- cornstarch: 2 Tbsp (divided)
- vegetable oil for frying: 4 cups (or as needed)
- water: 2 Tbsp (cold)
- egg roll wrappers: 20 piece
Metric Conversion
Stages of cooking
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Heat 1 teaspoon 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.
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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.
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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.
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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.
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Working in batches, carefully fry egg rolls in the preheated fryer until golden brown, 2 to 4 minutes. Drain on paper towels.
