Spicy Shrimp Egg Rolls
Ingredients
- 1 cup vegetable oil
- 1-pound medium shrimp, peeled, deveined and roughly chopped
- 3 cups coleslaw mix
- 1/2 cup bean sprouts
- 1 stalk celery, diced
- 2 cloves garlic, minced
- 1 tbsp. reduced sodium soy sauce
- 1 tbsp. oyster sauce
- 1 tbsp. freshly grated ginger
- 1 tsp. sesame oil
- 1 tsp. Sriracha, optional
- 18 egg roll wrappers
Instructions
- Heat vegetable oil in a large skillet, or Dutch, oven over medium high heat.
- In a medium bowl, combine shrimp, coleslaw mix, bean sprouts, celery, green onions, garlic, soy sauce, oyster sauce, ginger, sesame oil and Sriracha.
- Working one at a time, place shrimp mixture in the center of each wrapper.
- Bring the bottom edge of the wrapper tightly over the filling, folding in the sides.
- Continue rolling until the top of the wrapper is reached.
- Using your finger, rub the edges of the wrapper with water, pressing to seal.
- Repeat with remaining wrappers and shrimp mixture.
- Working in batches, add egg rolls, to the Dutch oven, and fry until evenly golden brown and crispy, about 2 – 3 minutes.
- Transfer to a paper towel-lined plate.
Notes
To freeze: Place egg rolls in a single layer onto a baking sheet; freeze until firm, about 2 hours. Transfer to a Ziploc bag; freeze up to 3 months. To bake from frozen, increase baking time by 5 – 10 minutes.
To bake: Pre-heat oven to 400°F. Lightly oil a baking sheet or coat with nonstick spray. Place egg rolls onto the prepared baking and coat with non-stick spray. Place into oven and bake until golden, about 10 minutes.
