There are certain foods that I enjoy so much, once I think about making them, I just have to do it. Shrimp egg rolls fall into that category for me. I have tried to satisfy that craving at every Chinese restaurant I’ve eaten at, but I have not found any really good ones in a long time. The sauce also makes a big difference, I love a good sweet and sour sauce. That’s also hard to find. These egg rolls are so good and I can make them any time I want! So why worry about finding good ones? These are easy and I can satisfy an egg roll craving any time I want.
I’ve made these egg rolls for many people and been asked many times for the recipe. It’s a recipe that someone posted as their favorite on a cooking site. I wish I had known to save their information, but I have tweaked it some, and have made it so many times, I think of it as my own.
I made this batch for New Years eve. When I was picking up my groceries, I noticed a new Asian salad blend in the produce department. I read the list of components and it contained many of those that are in my recipe. Great! Some of my prep work was already done. It had a nice cabbage mix of savoy and green cabbage, carrots (I still added more), celery, green onions and cilantro (I added more of that too). I measured it to equal the 8 cups of shredded cabbage called for in my recipe. If you prefer to use chicken or ground pork, go for it! They are good too. I have made these ahead an put them in the freezer. Be careful to keep the skins from touching while making or thawing, they will stick together. No problem if you freeze them after they are cooked.
If you pin on Pinterest, here are a couple of good sized photos for pins.
- 2 Tbsp vegetable oil
- 8 cups finely shredded green cabbage (I used an packaged Asian Chopped Salad mix)
- 2 cups coarsely grated carrots
- 2½ Tbsp soy sauce
- 3 cloves of garlic, finely minced
- 1 Tbsp ginger, finely minced
- 6 green onions (or scallions), cut into very thin slices
- 1 lb raw shrimp, chopped coarse for easy rolling (can use chicken or pork if desired)
- ½ cup coarsely chopped fresh cilantro
- ¼ cup finely slivered fresh basil
- Salt - to taste, if needed
- 12 egg roll wrappers (10 oz)
- 1 egg, lightly beaten
- 1½ cups vegetable oil
- In a large, heavy pot, heat the 2 tablespoons of oil. Add the cabbage and carrots; cook over medium-high heat for 3 to 4 minutes, until cabbage is wilted and bright green. Stir in soy sauce. Add the garlic and ginger; cook for 1 minute, stirring. Remove from heat and stir in green onions, shrimp, cilantro, basil and (if desired) salt.
- When working with egg roll wrappers, cover them with a damp kitchen towel so they don't dry out. Stuff wrappers one at a time: Place one tip facing you like a diamond shape on a flat work surface. Place ⅓ cup of filling 1 inch from the bottom point and across the wrapper to within 1 inch of each side. Fold bottom tip up over filling and roll away from you halfway up. Brush egg over exposed edges with a pastry brush. Fold in 1 inch side tips and finish rolling TIGHTLY (very important - or egg rolls will absorb more oil and taste greasy). Place on a plate seam-side down. Keep from touching each other. Repeat procedure with the rest of the wrappers. Keep finished egg rolls covered with a damp towel.
- Heat 1½ cups of oil in a 10 inch skillet until it begins to bubble a bit on top. I use my deep fryer. Add 3 or 4 egg rolls at a time to the oil and fry for 2 to 2½ minutes on each side, or until golden brown. Drain on paper towel.
- Serve immediately with your favorite sauce.