Elevate your takeout with these shrimp egg rolls! I’ll share with you all my tips and tricks and common mistakes to avoid, so the shrimp egg rolls will turn out perfectly every time!
Recipe
Serving: 12
Prep time: 30 minutes
Cook time: 5 minutes
For the filling:
1 ½ pounds shrimp, peeled and deveined
¼ small carrot, minced
1 teaspoon ginger
1 teaspoon sesame oil
1/8 teaspoon salt
Pinch of white pepper
For the egg rolls:
12 egg roll wrappers
1 large egg, beaten
3 cups oil, for frying
Instructions
To make the filling:
- In a food processor, add the deveined shrimp, and blend until it becomes a paste. Followed by the carrot, ginger, sesame oil, salt, and white pepper. Mix well.
- Place the filling in a pastry bag (or a Ziploc bag), and cut open the tip.
To assemble the shrimp egg rolls:
- Lay an egg roll wrapper flat with a corner pointing toward you, so that it looks like a diamond. Squeeze the filling in the bottom corner horizontally.
- Fold the bottom corner up, followed by two sides toward the center. Continue to roll it up, until the top of the wrapper is left, and brush the beaten egg over it. Roll it up all the way. Repeat with the rest. (Avoid wrapping it up too tight, as it might burst open while frying.)
- If you like to freeze them, and cook them in the future, place them in a single layer, and cover them up with plastic wrap. When ready to cook, just fry them directly, no defrosting is necessary.
To fry the shrimp egg rolls:
- In a large pot over high heat, pour the oil inside. Heat it to 350 degrees F or 177 degrees C. (Make sure the oil is hot enough. Otherwise, the egg rolls will absorb more oil and become greasy.)
- Transfer the shrimp egg rolls inside. Deep fry until crispy for about 4 minutes. Remove and drain.
What are the differences between egg rolls and spring rolls?
- They are both similarly filled, rolled, and deep-fried. But the visuals are the easiest tip-off: egg rolls are blistered and bumpy, while spring rolls have smooth surfaces.
- Egg roll wrappers have eggs in them and are thicker. Meanwhile, spring roll wrappers don’t have eggs in them and are thinner.
