Description
Delicious homemade shrimp egg rolls packed with sautéed vegetables, vermicelli noodles, and tender shrimp, wrapped in crispy, golden egg roll wrappers. Perfect as an appetizer or snack, these egg rolls are fried to perfection for a satisfying crunch and flavorful bite.
Ingredients
Scale
Shrimp and Vegetable Filling
- ½ pound shrimp, peeled and deveined
- 1.5 ounces vermicelli noodles
- 1 tablespoon sesame oil, plus more for noodles
- 2 cups green cabbage, shredded (about â…“ cabbage)
- 1 cup carrots, shredded (about 1 large carrot)
- ½ cup green onions, chopped
- 1 tablespoon garlic, minced (3 cloves)
- 1 teaspoon ginger, grated (1 small knob)
- 1 tablespoon oyster sauce
- 1 tablespoon soy sauce
- Salt and pepper to taste
Assembly and Frying
- Egg roll wrappers
- Vegetable oil, for frying (about 2 inches deep)
Instructions
- Cook the vermicelli noodles: Prepare the vermicelli noodles according to the package directions. Once cooked, rinse them under cold water and toss lightly with a bit of sesame oil to prevent sticking. Set aside.
- Sauté the vegetables: Heat 1 tablespoon of sesame oil in a large skillet over medium-high heat. Add shredded green cabbage, shredded carrots, and chopped green onions. Sauté until the vegetables are tender, about 5 minutes.
- Add flavor and shrimp: Mix in minced garlic, grated ginger, oyster sauce, soy sauce, and season with salt and pepper. Add the shrimp and cook until the shrimp turn pink and are cooked through.
- Cool the filling: Remove the skillet from heat and set the shrimp and vegetable filling aside to cool to room temperature.
- Prepare for rolling: Arrange a clean work surface with egg roll wrappers, a small bowl of water for sealing, the cooled filling, and the prepared vermicelli noodles.
- Fill the egg roll wrappers: Place one egg roll wrapper with a corner facing you. Add a portion of shrimp and vegetable filling along with some vermicelli noodles into the lower third of the wrapper.
- Roll and seal: Fold the corner over the filling, tuck in the sides, and continue rolling tightly. Use a bit of water on the edge of the wrapper to seal it closed.
- Heat oil for frying: In a large skillet, heat about 2 inches of vegetable oil over medium-high heat until hot but not smoking.
- Fry the egg rolls: Fry the egg rolls in batches, ensuring they have enough space. Cook for 3-4 minutes, turning as needed, until all sides are golden brown and crispy.
- Drain and serve: Remove the fried egg rolls and place them on a paper towel-lined plate to absorb excess oil. Let cool slightly before serving.
Notes
- Make sure the filling is cool before assembling to prevent the wrappers from tearing.
- Do not overcrowd the pan while frying to ensure even cooking and crispiness.
- Use a candy or deep-fry thermometer to maintain oil temperature around 350-375°F for best results.
- Egg rolls can be kept warm in a low oven until all batches are fried.
- Serve with dipping sauces such as sweet chili, soy sauce, or hoisin sauce for added flavor.
