Shrimp Egg Rolls

Appetizers and Snacks Recipe Collection

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Deliciously perfect, these Shrimp Egg Rolls are a great snack for any time of the day! They can even be made ahead and frozen for a quick weekday dinner when paired with rice and veggies!

Chinese food is one of my top five cravings cuisines! It’s been on my comfort food list more times than I care to think about and generally, if I’ve had a rough day, my taste buds start salivating over the sweet and sour crunchy goodness of all things egg roll. The Egg Roll itself it a terrifically versatile food. There really aren’t many things you CAN’T put into an egg roll wrapper. They can be sweet. They can be savory. They can be meaty. They can be vegetably (yeah, that’s a word!) Today….they’re shrimpy!

My family are champions of restaurant dining. Unfortunately, our health is showing the effects of too much restaurant food so when I do cook at home, create or re-work recipes I try to create a healthy version. The temples our bodies are deserve nothing less. I’m not sure I’ve accomplished that here with this recipe. Perhaps if you follow the baked Egg Roll route, you can be a bit more successful at that. I have to admit though…I did bake them but they weren’t quite as crunchy as I wanted them to be so I fried on top of that. It’s safe to follow my recipe but you might not want to follow my example. At least I’m honest about my food weaknesses, of which there are many!

So, let’s get to it!

I implore you to use PRE-COOKED shrimp! I did not. I got into full blown “soccer-mom-oh-my-gosh-it-has-what-in-it?” mode. My 18 year old son was with me while I was shopping for these ingredients. As you can imagine, he has little patience for my food snobbery when he is hungry, tired and just wants to play a video game or something. I am sure as I stood there pacing between the frozen bags of shrimp and the fresh seafood counter for no less than 20 minutes I got more than a couple well-deserved eye rolls (over my Egg Rolls…tee hee) The price and unknown freshness of the frozen shrimp made me indecisive about those. The fresh seafood counter had some beautiful shrimps….4 different kinds of shrimp as a matter of fact. I finally opted for the raw, in the shell wild, not farmed shrimp. At that moment, I was really proud of my conscientiousness. I was not quite as thrilled later when I had to clean them.

You see, I’m a little spoiled. I’ve never actually cleaned shrimp before. I haven’t cleaned a fish either but that is a topic for another time. I thought I knew what to expect from the poo trail and all that. I did not. If you have never cleaned a shrimp, I suggest you don’t. It is nothing like what you are imagining in your head right now. I almost swore to never eat a shrimp again, and I LOVE shrimp! I won’t get into detail. After all, I don’t want you to lose your appetite before you get to enjoy this yummy and delicious recipe! Just trust me when I say….if you don’t buy pre-cooked shrimp, at the very least, buy them pre-cleaned.

Buy pre-cooked Shrimp. Cleaning them was a pain!

In case you chose to ignore my warning and braved through cleaning the raw shrimp or just bought raw shrimp in general, be sure to cook your shrimp before adding them to your slaw mixture. Emma Christensen has a great little how to video if you aren’t sure how.

In a large Pan, either melt the butter or add about a tbsp of Olive Oil. Saute the Slaw Mix veggies, ground ginger, sesame oil and honey to the tenderness you are happy with. They won’t soften much more once wrapped so get them to the point you want them now, pre-wrap.  Add your cooked shrimp and heat through. I actually used something called Chopped Salad. It looks like the same vegetables you’d find in a slaw so I ran with it anyways. Again, be intuitive. Make this recipe to please you! Add whatever veggies you want and enjoy most. Broccoli, Cauliflower, big old chunks of onions! Whatever!

Saute the Slaw mix to the tenderness you like.

Add approximately 2 tbsp of your shrimp/veggie mixture to the center of your wrapper. You’ll fold the bottom up first, then each side (it’ll look like an open envelope) and roll to the top sealing with your water/cornstarch mix. The Egg roll Wrapper packaging should have visual instructions for this. If you are baking these, be sure to lay them seam side down on your baking sheet.

Consider the first one practice. You’ll get the hang of it!

Seam side down and brush with olive oil.

Bake at 400 degrees for about 12-15 minutes or until they are as brown and crispy as you like. You may fry them instead in 375 degree oil for about 3-5 minutes.

Once you’ve baked or fried these delicious little morsels, mix together your dipping sauce. You can enjoy them without of course to save calories but indulge if you can.

Shrimp Egg Rolls

Prep time: min
Cook time: min
Total time: min
Yield: 8 servings

Ingredients

  • 2 cups cole slaw mix (this is the quickest and easiest way to get your egg roll style veggies)
  • 2 tbsp butter or margarine
  • 1 1/2 tbsp minced garlic
  • 1/2 tsp ground Ginger
  • 1/2 tsp Sesame Oil
  • 1/2 tbsp honey
  • 1 1/2 cups pre-cooked shrimp (shelled, deveined etc.) Use small, but it’s fine to chop up larger shrimp (as I did)
  • Egg Rolls Wrappers (I expected to make 8 but made 12 so have some extra on hand)
  • Water and cornstarch mix (to seal rolls)
  • Peanut or Canola oil if frying (I am going to try Coconut oil next time!)
  • Olive Oil if baking
  • Sweet and Spicy Dipping Sauce
  • 1 1/2 tbsp honey
  • 2 tbsp soy sauce (low sodium)
  • 1/2 tsp sesame oil
  • 1 tsp ground ginger
  • 1/2 tsp sesame seeds

Steps

  1. If baking, preheat oven to 400 degrees. If frying, heat oil to 375 degrees.
  2. In large pan, melt butter and saute slaw mix and minced garlic for approximately 1-2 minutes.
  3. When slaw mix is tender, add ground ginger, sesame oil and honey. Mix to coat and saute for another 1-2 minutes.
  4. Add shrimp and toss to coat. Remove from heat.
  5. Following the example on the package of Egg Roll wrappers, add about 2 tbsp of your filling to the center of each wrapper and roll. Seal at the top fold with your water and cornstarch paste.
  6. To Fry: Fry at 375 degrees until each side is a golden brown (approximately 3 minutes) Remove to a plate lined with paper towels to absorb the extra grease. Serve hot.
  7. To Bake: Lightly grease a baking sheet and place rolls seam side down. Brush the top of each Egg Roll with olive oil. Bake in a preheated 400 degree oven until browned. 12-15 minutes. Serve Hot.
  8. Dipping Sauce: Add sauce ingredients to a small bowl and stir to mix. Adjust to taste.

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