Crispy Shrimp and Veggie Egg Rolls
Indulge in these deliciously crunchy egg rolls packed with savory shrimp and a colorful medley of fresh vegetables. These Crispy Shrimp and Veggie Egg Rolls are not only easy to prepare but also offer a satisfying crunch with every bite. Perfect as a party appetizer or a delightful snack, this recipe is versatile and can be tailored with various proteins or kept vegetarian. With a delightful combination of textures and flavors, these egg rolls can be doubled easily for a crowd. Serve them with your favorite dipping sauce for the ultimate taste experience!
N/A
Servings
N/A
Calories
16
Ingredients
Ingredients
Vegetable oil
2 (tablespoons)
Shrimp
12 (ounces, cooked and minced)
Scallions
4 (chopped fine)
Chinese cabbage
2 (cups, finely shredded)
Carrots
2 (shredded)
Water chestnuts
8 (cut into small, thin strips)
Celery
2 (stalks, minced)
Bean sprouts
1 (cup)
Salt
1.25 (teaspoons)
Soy sauce
1-2 (tablespoons, to taste)
Oyster sauce
2 (teaspoons, optional)
Rice wine
1 (tablespoon)
Sugar
3/4 (teaspoon, optional)
Egg roll wraps
6
Egg
1 (beaten)
Oil for deep frying
as needed
Instructions
1
Heat 2 tablespoons of vegetable oil in a wok or deep skillet over medium-high heat.
2
Add the cooked and minced shrimp, Chinese cabbage, shredded carrots, water chestnuts, and minced celery to the pan. Stir-fry for 3-4 minutes until the vegetables are slightly tender.
3
Incorporate the bean sprouts, finely chopped scallions, salt, soy sauce, oyster sauce (if using), rice wine, and sugar (if using) into the mixture. Stir well to combine and cook for an additional 1-2 minutes. Remove from heat and let it cool slightly.
4
Lay an egg roll wrapper on a clean surface with one corner facing you, forming a diamond shape.
5
Spoon about 3-4 tablespoons of the shrimp mixture near the bottom corner of the wrapper (the corner closest to you).
6
Brush the edges of the egg roll wrapper with the beaten egg to help seal it.
7
Fold the bottom corner over the filling, then fold in the side corners. Continue rolling tightly until the egg roll is sealed. Ensure the end is sealed well to prevent leaks during frying.
8
Cover the rolled egg rolls with a damp towel to keep them moist while you finish rolling the rest.
9
In a deep frying pan, heat oil to 375°F (190°C). You will need about 1 inch of oil for frying.
10
Carefully add a few egg rolls to the hot oil and fry them until the skins are crisp and golden brown, turning occasionally to ensure even cooking (approximately 4-6 minutes).
11
Once cooked, remove the egg rolls and drain them on paper towels to absorb excess oil.
12
Serve the egg rolls hot with your favorite dipping sauce. Enjoy your homemade Crispy Shrimp and Veggie Egg Rolls!
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What are the main proteins and vegetables in these egg rolls?
The main components include cooked and minced shrimp, Chinese cabbage, shredded carrots, water chestnuts, celery, bean sprouts, and scallions.
How should the shrimp be prepared for the filling?
The shrimp should be cooked and then minced before being added to the stir-fry.
What type of oil is recommended for stir-frying the filling?
Two tablespoons of vegetable oil are recommended for the initial stir-fry.
How long should you stir-fry the shrimp and primary vegetables?
Stir-fry the shrimp, cabbage, carrots, water chestnuts, and celery for 3-4 minutes until slightly tender.
What seasonings are added to the egg roll mixture?
The seasonings include salt, soy sauce, rice wine, and optional additions of oyster sauce and sugar.
How many egg roll wraps are specified in the ingredient list?
The recipe specifies 6 egg roll wraps.
What is used to seal the edges of the egg roll wrappers?
A beaten egg is used to brush the edges and help seal the wrappers.
What shape should the wrapper be when you start filling it?
Lay the wrapper on a clean surface in a diamond shape with one corner facing you.
How much filling goes into each egg roll?
Approximately 3-4 tablespoons of the shrimp mixture should be placed near the bottom corner of each wrapper.
How do you prevent the egg rolls from drying out while rolling the rest?
Cover the finished rolls with a damp towel to keep them moist.
What is the target temperature for the frying oil?
The oil should be heated to 375 degrees Fahrenheit or 190 degrees Celsius.
How much oil is needed for frying in the pan?
You will need about 1 inch of oil in a deep frying pan.
How long does it take to fry the egg rolls?
Fry them for approximately 4-6 minutes until the skins are crisp and golden brown.
What should you do immediately after removing the egg rolls from the oil?
Drain them on paper towels to absorb any excess frying oil.
How should these egg rolls be served?
Serve them hot along with your favorite dipping sauce.
Can this recipe be made vegetarian?
Yes, the recipe is versatile and the shrimp can be omitted or replaced with other proteins.
Is the oyster sauce a required ingredient?
No, the oyster sauce is listed as an optional ingredient.
What is the preparation for the water chestnuts?
Water chestnuts should be cut into small, thin strips.
How many stalks of celery are used?
The recipe calls for 2 stalks of minced celery.
How much soy sauce is used in the filling?
Use 1-2 tablespoons of soy sauce, adjusted to your personal taste.
What is the role of rice wine in the recipe?
Rice wine is used as a liquid seasoning to add flavor to the vegetable and shrimp mixture.
How much salt is included in the seasoning?
The recipe uses 1.25 teaspoons of salt.
Can I make a larger batch of these egg rolls?
Yes, the recipe can be easily doubled to accommodate a larger crowd.
How finely should the scallions be chopped?
The scallions should be chopped fine for even distribution in the filling.
What is the purpose of the sugar in the recipe?
The sugar is an optional ingredient used to balance the savory flavors.
What type of cabbage is best for this recipe?
Chinese cabbage is the recommended variety for these egg rolls.
How do you fold the egg roll wrapper?
Fold the bottom corner over the filling, fold in the side corners, and roll tightly toward the top corner.
What texture should the egg roll skins have after cooking?
The skins should be crunchy, crisp, and golden brown.
How many cups of bean sprouts are used?
The recipe uses 1 cup of bean sprouts.
When should the bean sprouts and scallions be added to the pan?
Incorporate them after the initial 3-4 minutes of stir-frying the cabbage and shrimp.