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Shrimp Egg Roll Recipe

This shrimp egg roll recipe is full of some great vegetables, like carrots, cabbage and celery and a pound of shrimp. There are some great ingredients in this recipe that makes it close to the take out egg roll or even better. These are so delicious with some amazing flavors! Once you make this shrimp egg rolls you will want to make it every time that you want some homemade egg rolls. Ingredients: 1 lb. jumbo shrimp ( deveined, cooked, chopped, about 2 cups ) 2 to 3 Tbsp. olive oil 2 cups carrots ( julienned, or shredded ) 2 cups cabbage ( shredded ) 1 cup celery ( shredded ) 3 to 4 green onions ( thinly sliced ) ** I forgot to put it in my video 1/2 cup bean sprouts ( drained ) 2 cloves garlic ( minced ) 1 Tbsp. ginger ( freshly grated ) 1 Tbsp. soy sauce ( reduced sodium ) 1 Tbsp. oyster sauce 1 Tbsp. sesame oil 1 tsp. siracha sauce ( optional ) 1\4 tsp. white pepper 1\4 tsp. Five spice powder 2 1\2 tsp. salt 2 tsp. sugar 18 egg roll wrappers 3 cups vegetable or peanut oil ( oil of your choice ) Instructions: In a large skillet with heat on medium, add olive oil and cook shrimp for 2 minutes on each side of the shrimp. Once shrimp is done, dice in small pieces and set aside. Bring a large pot of water to a boil with heat on medium high. Add the cabbage, carrots, and celery to the boiling water and cook about 2 minutes. While the veggies are cooking for the 2 minutes, prepare a ice bath for the veggies. Drain the veggies and immediately put the veggies in the ice bath and drain as much water as you can from the veggies. Add drained veggies in a large bowl and add green onions, bean sprouts, minced garlic, ginger, shrimp, soy sauce, oyster sauce, sesame oil, siracha ( optional ), white pepper, five spice powder, salt, and sugar. Mix all the ingredients well together. Take an egg roll wrap and add about 1 Tbsp. or more of the shrimp filling diagonally on the egg roll wrapper. Add a small amount of water on the four corners of wrapper. Fold bottom corner over filling: roll snugly half way to cover filling. Fold both sides snugly against filling. Moisten edges again if needed for better sealing. Roll wrap up and seal top corner. Make sure that your egg rolls are sealed and you're ready to fry them. Add cooking oil to a large sauce pan or pot with heat on medium high. Once oil is hot enough add egg roll one at a time and fry until golden brown on sides of the egg roll. After oil has heated enough to begin frying the egg roll you can reduce the heat to medium to finish browning the egg rolls. Serve warm and enjoy! Note: You can use 3 cups of coleslaw mix to replace chopping up cabbage and carrots. In the video I had forgotten to add the green onions which you want to slice the very thinly and add them in the ingredients.