Shrimp Egg Rolls

Servings: egg rolls

Calories: 160cal

Heat olive oil in a skillet over medium-high heat until shimmering.
Add shrimp and season with half of the garlic salt (1 tsp) and half of the Old Bay (1/2 tsp). Cook the shrimp for 1-2 minutes turning to cook both sides.
Add cabbage, carrots, bean sprouts, remaining garlic salt, remaining Old Bay, and the soy sauce. Cook, turning occasionally, about 3-4 minutes.
Remove from skillet to a colander, using the back of a spoon or a gloved hand to press some of the excess moisture out.
TIP - pressing out the moisture will help keep the egg rolls from getting soggy.
Place egg roll wrappers onto a flat work surface.
Dividing the filling evenly, fill the center of each egg roll wrapper.
Using some water on your finger, wet all edges of the egg roll wrapper.
Fold two sides of the egg roll wrapper diagonally over the filling. Bring one open end over the filling, then use your fingers to tuck the end of the wrapper up and over the filling, tucking all the filling in as you go. Roll wrapper the rest of the way.
Preheat deep fryer to 375 F.
Fry for 7 minutes. Egg rolls will be browned and begin floating to the top.
Drain on paper towels.

5 from 1 vote

Vegetable, canola, or peanut oil can be used to fry the egg rolls in. All of which have a neutral flavor profile and high smoke point for frying.
To thaw frozen shrimp quickly, place them in a sealed bag and submerge them in a bowl of cold water. Change the water out after 30 minutes if needed.

Course: Appetizer, Dinner

Cuisine: American

Prep Time25

Cook Time10

Total Time35