Easy Shrimp Egg Rolls
Ingredients
The filling
-
1
pound
raw shrimp, peeled and deveined, roughly chopped
-
to taste
salt and pepper
-
2-3
cloves
garlic, minced
-
3
cups
coleslaw mix
-
1
tablespoon
soy sauce or liquid aminos
-
1
teaspoon
fish sauce
-
1 ½
teaspoons
sesame oil
-
½
teaspoon
ground ginger
-
2
green onions, chopped
The wrappers
-
12-14
pieces
egg roll wrappers
For cooking
-
1
small cup
water
-
to taste
cooking oil (e.g., olive oil)
Instructions
- Heat a skillet on medium-high and add cooking oil.
- Sauté shrimp with salt and pepper until bright pink, then add garlic and cook until fragrant.
- Remove shrimp and garlic, then mix coleslaw, shrimp, soy sauce, fish sauce, ginger, sesame oil, and green onions in a bowl.
- Allow the mixture to cool before filling the egg roll wrappers.
- Lay the wrappers diagonally, moisten edges with water, and place 2 tablespoons of filling in the center.
- Seal the wrappers by folding and rolling tightly.
- For baking, preheat oven to 425°F, place egg rolls on a parchment-lined pan, spritz with oil, and bake for 10-15 minutes.
- For air frying, spray the basket, add egg rolls without stacking, spritz with oil, and air fry at 400°F for 7 minutes, flipping halfway.
Nutrition Facts (estimated)
Servings
12 egg rolls
Calories
219
Total fat
2g
Total carbohydrates
33g
Total protein
13g
Sodium
0mg
Cholesterol
0mg
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