Crispy Shrimp Egg Rolls (Print Version)

# Ingredients:

→ Wrappers & Filling

01 - 12 egg roll wrappers, kept at room temperature
02 - 1 pound of shrimp, peeled, deveined, and coarsely chopped
03 - 2 tablespoons soy sauce (go for a good brand)
04 - 2 cups crunchy green cabbage, shredded
05 - 3 cloves of garlic, finely chopped
06 - Vegetable oil or canola oil for frying
07 - 1 tablespoon sesame oil, toasted
08 - 1 medium carrot, freshly shredded

→ Serving Suggestions (Optional)

09 - Low-sodium soy sauce, perfect for dipping
10 - Sweet chili sauce for dunking

# Instructions:

01 - Warm up a big skillet over medium-high heat. Add in the sesame oil first. Next, toss in the cabbage, shrimp, carrot, and garlic. Mix and cook until the shrimp has a nice pink color and the veggies are softened but still a little crunchy—about 3 to 4 minutes. Pour the soy sauce over the mixture, stir it well, and cook for another couple of minutes. Take it off the heat and let it cool for 5 minutes.
02 - Lay an egg roll wrapper flat with one corner pointing toward you (a diamond shape). Scoop about 2 tablespoons of the filling onto the bottom third of the wrapper. Wrap the bottom corner over the filling, fold in the left and right corners, then roll up tightly. Dab water on the top corner to seal completely. Keep going with the rest of the wrappers and filling until done.
03 - Heat 2 inches of oil in a deep pot or skillet to 350°F (175°C). Carefully place a few egg rolls at a time into the oil. Don't crowd the pan! Cook for about 2 to 3 minutes while flipping occasionally, until all sides are golden and crisp. Scoop them out with a slotted spoon and drain on some paper towels.
04 - Arrange the crispy rolls on a plate. Serve them hot with dipping sauces on the side. Sweet chili or soy sauce works perfectly!

# Notes:

01 - Want a less oily option? Bake them instead! Put them on a greased baking sheet, then bake at 400°F (200°C) for 15-20 minutes. Flip halfway through for even crispiness.
02 - You can prep these ahead of time too. Roll them up, cover with a damp towel, and refrigerate for up to 4 hours. Just don’t let the wrappers dry out!

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