Shrimp Egg Rolls -Don't Lose this recipe

 

Shrimp Egg Rolls

Ingredients:

1/2 lb shrimp, peeled, deveined & chopped

2 cups coleslaw mix (or shredded cabbage & carrots)

2 green onions, chopped

2 cloves garlic, minced

1 tsp fresh ginger, grated

1 tbsp soy sauce (or coconut aminos)

1 tsp sesame oil

1/2 tsp red pepper flakes (optional)

12 egg roll wrappers

1 egg, beaten (for sealing)

Oil for frying

Instructions:

1. Prepare the Filling:

Heat a pan over medium-high heat with a little oil.

Sauté garlic and ginger for 30 seconds, then add shrimp.

Cook for 2–3 minutes until pink, then remove from heat.

Stir in coleslaw mix, green onions, soy sauce, sesame oil, and red pepper flakes. Let cool.

2. Assemble the Egg Rolls:

Lay out an egg roll wrapper with one corner facing you.

Place 2 tbsp filling near the bottom corner.

Fold the bottom up over the filling, then fold in the sides.

Roll tightly and seal with a little beaten egg.

3. Fry the Egg Rolls:

Heat oil to 350°F (175°C) in a deep pan.

Fry egg rolls in batches for 3–4 minutes, turning until golden brown.

Drain on paper towels.

4. Serve & Enjoy:

Serve hot with sweet chili sauce, soy sauce, or spicy mustard.

Would you like a baked or air-fried version too?