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5 from 1 vote

Shrimp Egg Rolls

Crispy outside with a warm, flavorful filling, these Shrimp Egg Rolls are beyond delicious! They're packed with a mix of vermicelli noodles, sautéed veggies, shrimp, and plenty of seasonings, then fried till crunchy and golden brown. Serve them as an appetizer, a light main, or party side dish!
Prep Time30 minutes
Cook Time20 minutes
Total Time50 minutes
Course: Appetizer, Dinner, Side Dish
Cuisine: Asian, Asian American, Chinese, chinese american
Keyword: Egg Rolls, Shrimp Egg Rolls
Servings: 15 egg rolls
Author: Alyssa Rivers

Ingredients

  • 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 1/3 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
  • Egg roll wrappers

Instructions

  • Cook the 1.5 ounces vermicelli noodles according to the package directions, rinse under cold water, and lightly toss in a little sesame oil to keep them from sticking together. Set aside.
  • In a large skillet heat the 1 tablespoon sesame oil, over medium-high heat. To the skillet add 2 cups green cabbage, 1 cup carrots, and ½ cup green onions,. Saute the vegetables until they become tender, about 5 minutes.
  • Add 1 tablespoon garlic, 1 teaspoon ginger, 1 tablespoon oyster sauce, 1 tablespoon soy sauce, ½ pound shrimp,s, salt and pepper to taste. Saute everything together until the shrimp has turned pink and cooked through.
  • Remove the shrimp and vegetable filling from the heat and set aside. Meanwhile, prepare your rolling station.
  • Prepare a clean work surface with Egg roll wrappers, a small bowl of water, the filling, and the vermicelli noodles.
  • Working one at a time, place a wrapper with a corner facing you. Place some of the shrimp and vegetable filling along with some vermicelli noodles into the lower ⅓ of the wrapper.
  • Roll the corner up over the filling, fold the sides in, and continue rolling the wrapper the rest of the way using a little water on the edge of the wrapper to seal it closed.
  • While the egg rolls are being filled, heat 2 inches of oil in a large skillet over medium-high heat.
  • Once all the egg rolls are filled, start frying them in batches. There should be space between all the egg rolls while they fry. Fry the egg rolls for 3-4 minutes, until golden brown.
  • Remove the fried egg rolls from the pan, and set them aside on a paper towel-lined plate to cool while you fry the rest of the rolls.

Notes

I like to use smaller shrimp for this recipe so they fit into the wrappers better. 

Nutrition

Calories: 41kcal | Carbohydrates: 4g | Protein: 4g | Fat: 1g | Saturated Fat: 0.2g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 0.4g | Trans Fat: 0.001g | Cholesterol: 24mg | Sodium: 131mg | Potassium: 99mg | Fiber: 1g | Sugar: 1g | Vitamin A: 1468IU | Vitamin C: 5mg | Calcium: 21mg | Iron: 0.3mg

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