Shrimp and Cabbage Egg Rolls
Ingredients:
1 lb large shrimp, peeled and deveined
2 tablespoons vegetable oil
1 small onion, finely chopped
3 cloves garlic, minced
2 cups shredded cabbage
1 large carrot, julienned
2 tablespoons soy sauce
1 tablespoon oyster sauce (optional)
1 teaspoon grated ginger
1/2 teaspoon sesame oil
Salt and pepper to taste
12-14 egg roll wrappers
1 egg, beaten (for sealing)
Vegetable oil, for frying
Directions:
Prepare Shrimp:
Chop the shrimp into small pieces.
Cook Shrimp:
Heat 2 tablespoons of vegetable oil in a large skillet or wok over medium-high heat. Add the chopped shrimp and cook until they turn pink and opaque, about 2-3 minutes. Remove shrimp from the skillet and set aside.
Cook Vegetables:
In the same skillet, add a little more vegetable oil if needed. Add the chopped onion and garlic. Sauté for 1-2 minutes until fragrant and softened.
Add Cabbage and Carrot:
Add the shredded cabbage and julienned carrot to the skillet. Stir-fry until the vegetables are tender, about 5 minutes.
Combine Ingredients:
Return the cooked shrimp to the skillet. Add soy sauce, oyster sauce (if using), grated ginger, sesame oil, salt, and pepper. Stir well to combine. Cook for an additional 2 minutes. Remove from heat and let the filling cool slightly.
Assemble Egg Rolls:
Place an egg roll wrapper on a clean surface with one corner pointing towards you. Spoon about 2 tablespoons of the shrimp and cabbage mixture onto the wrapper. Fold the bottom corner over the filling, then fold in the sides, and roll up tightly. Seal the top edge with a bit of beaten egg.
Fry Egg Rolls:
Heat vegetable oil in a deep fryer or large pot to 350°F (175°C). Fry the egg rolls in batches, being careful not to overcrowd the pan, until they are golden brown and crispy, about 3-4 minutes per batch. Remove with a slotted spoon and drain on paper towels.
Serve:
Serve warm with your favorite dipping sauce, such as sweet and sour sauce or soy sauce.
Prep Time: 20 minutes | Cook Time: 15-20 minutes | Total Time: 35-40 minutes
Kcal: Approximately 150 kcal per egg roll | Servings: 12-14 egg rolls