Shrimp Egg Roll Recipe

Ingredients

• 1 lb shrimp, peeled, deveined, and chopped
• 2 cups shredded cabbage
• 1 cup shredded carrots
• 1/2 cup bean sprouts
• 1/4 cup chopped green onions
• 2 cloves garlic, minced
• 1 tbsp fresh ginger, grated
• 2 tbsp soy sauce
• 1 tbsp oyster sauce
• 1 tsp sesame oil
• 1/2 tsp salt
• 1/4 tsp black pepper
• 12 egg roll wrappers
• 1 egg, beaten
• Oil for frying
• Sweet and sour sauce for dipping

Instructions

1. Heat 1 tbsp oil in a large skillet over medium-high heat.
2. Add shrimp and cook for 2-3 minutes until pink and cooked through. Remove and set aside.
3. In the same skillet, add cabbage, carrots, and bean sprouts. Cook for 3-4 minutes until softened.
4. Add garlic, ginger, and green onions. Cook for 1 minute.
5. Add soy sauce, oyster sauce, sesame oil, salt, and pepper. Mix well.
6. Return shrimp to the skillet and toss to combine. Let cool completely.
7. Place an egg roll wrapper on a clean surface with one corner pointing toward you.
8. Place 2-3 tablespoons of filling in the center of the wrapper.
9. Fold the bottom corner over the filling, then fold in the sides.
10. Roll tightly toward the top corner, sealing with beaten egg.
11. Heat oil in a deep skillet to 350°F.
12. Fry egg rolls for 3-4 minutes until golden brown and crispy.
13. Drain on paper towels and serve with sweet and sour sauce.