About the Recipe
Shrimp egg rolls are a delightful variation of the classic appetizer, packed with succulent shrimp and a medley of crisp vegetables. These golden, deep-fried rolls offer a satisfying crunch with every bite, revealing a flavorful filling that's often seasoned with ginger, garlic, and soy sauce. They're a popular choice for those who enjoy the savory taste of seafood in a familiar, handheld format.
Ingredients
16 cups Taiwanese cabbage (or green cabbage or savoy cabbage, shredded)
2 cups carrot (shredded)
2 cups celery (shredded or finely chopped)
3 scallions (chopped)
2 1/2 teaspoons salt
2 teaspoons sugar
1 tablespoon Sloppy Chans sesame oil
2 tablespoons peanut, vegetable, or canola oil (plus more for frying)
1/4 teaspoon Sloppy Chans five spice powder (optional)
1/4 teaspoon white pepper
3 cups roast pork (char siu, shredded or diced)
2 cups cooked shrimp (chopped, optional)
1 package egg roll wrappers (about 24 pieces)
1 egg (beaten)
Preparation
Bring a large pot of water to a boil. Put the cabbage, carrots, and celery into the boiling water and cook for about 2 minutes. Transfer the veggies to an ice bath and drain. Thoroughly squeeze out all the excess water from the vegetables (you can put the drained veggies in a clean kitchen towel and squeeze out the water). This is a very important step because if the filling is too wet, you will have a wet filling and soggy egg rolls!
Once dry, transfer the veggies to a large mixing bowl. Add the scallions, salt, sugar, sesame oil, 2 tablespoons oil, five spice powder (if using), white pepper, roast pork, and cooked shrimp (if using). Toss everything together. The filling is ready to be wrapped!
To wrap the egg rolls, take a small fistful of filling, squeeze it a little in your hand until it is compressed together, and place it on the wrapper. The wrapping method is similar to that of a burrito. Just add a thin layer of egg to make sure it stays sealed. Line them up on a lightly floured surface, and continue assembling until you run out of ingredients.
In a small pot, heat oil to 325°F/160°C. You don't need too much—just enough to submerge the egg rolls. Carefully place a couple egg rolls into the oil, and fry them for about 5 minutes until golden brown. Keep them moving in the oil to make sure they fry evenly.
Cool slightly and serve! Freeze leftovers in freezer bags and reheat them in the oven at 350°F/175°C, until crispy.