Ingredients
- Shrimp, peeled and chopped (about 1 pound)
- Shredded cabbage (about 2 cups)
- Grated carrot (about 1 cup)
- Garlic, minced (2-3 cloves)
- Soy sauce (2 tablespoons)
- Sesame oil (1 tablespoon)
- Egg roll wrappers (12 wrappers)
- Oil for frying (vegetable or canola oil, about 2 cups)
Instructions
- Sauté the Filling: Heat sesame oil in a large skillet over medium heat. Add shrimp, cabbage, carrot, and garlic. Sauté until shrimp is pink and cooked through, and vegetables are tender (about 5-7 minutes). Ensure the vegetables are cooked evenly and the shrimp is cooked thoroughly.
- Add Soy Sauce: Pour soy sauce into the skillet and cook for another 2 minutes, stirring constantly. This allows the flavors to meld and the sauce to thicken slightly, enhancing the overall taste.
- Cool the Filling: Remove the skillet from heat and allow the filling to cool slightly. This makes it easier to handle when rolling the egg rolls and prevents the wrappers from tearing.
- Prepare the Wrappers: Lay an egg roll wrapper on a clean, flat surface. Ensure the surface is dry to prevent the wrappers from sticking.
- Fill the Wrappers: Place about 2 tablespoons of the shrimp and vegetable filling in the center of the wrapper. Avoid overfilling to prevent the wrappers from bursting during frying.
- Roll the Egg Rolls: Fold the bottom corner of the wrapper over the filling. Fold in the sides towards the center, ensuring a tight seal. Roll the wrapper tightly towards the top corner, sealing the edge with a dab of water. Ensure the edges are sealed properly to prevent filling leakage.
- Fry the Egg Rolls: Heat oil in a large skillet over medium-high heat. Carefully place the egg rolls in the hot oil, ensuring they don’t overcrowd the skillet. Fry until golden brown and crispy on all sides (about 2-3 minutes per side). Monitor the heat to prevent burning.
- Drain and Serve: Remove the egg rolls from the skillet and place them on paper towels to drain excess oil. Serve immediately while they are still hot and crispy.
Notes
- Don’t overcrowd the skillet.
- Use hot oil.
- Seal wrappers tightly.
- Cool filling slightly.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Appetizer
- Method: Frying, Sautéing
- Cuisine: Asian