The Lunar New Year is Friday and even though the Chinese are not the only ones who celebrate it, we tend to associate it with the Chinese, so I made shrimp egg rolls. Now, I had never made egg rolls before, so I was afraid that wouldn’t turn out well, but they were really awesome! And, best of all, not difficult to make. I chose to use a shrimp filling with grated carrots and thinly sliced cabbage, and then added seasonings a little at a time until it tasted the way I wanted it to.
Now I will tell you that I had no idea how to roll an egg roll, so I looked it up and found the photos at Instructables and Steamy Kitchen very useful. I made my own photos of me rolling my egg rolls to show that yes, you can do this the first time. My egg roll wrappers were smaller than some I have seen at the Asian market, so I was only able to put about two tablespoons of filling in each, so this recipe might make less if you are able to find larger ones. I pan fried these, but many recipes call for deep frying or baking.
Shrimp Egg Rolls
- 13 egg roll wrappers
- 3/4 cup grated carrot (about one large carrot)
- 1/2 tsp. fresh ginger, grated
- 2 1/2 cups cabbage, slice as thin as possible
- 1 Tbsp. tamari
- 1 tsp. sesame oil
- 1 Tbsp. canola oil
- 1 clove garlic, minced
- 2 tbsp. rice vinegar
- 1/2 tsp. sugar
- 4 oz. steamed shrimp, chopped
- canola oil for frying
- In a large skillet over medium high heat, saute carrot, ginger, and cabbage in tamari, sesame oil, and canola oil.
- Stir in garlic, rice vinegar, sugar, and shrimp. Cook stirring constantly until all is heated through and garlic is fragrant.
- Roll about two tablespoons of filling into each egg roll wrapper (see instructions above).
- Heat oil to about 1/2 inch depth over medium high heat in a large skillet until very hot. Fry egg rolls on one side until golden brown. Turn egg rolls over and fry on the other side until golden brown. You will probably need to fry the egg rolls in batches, so that they have plenty of room in the skillet.