Who said Halloween was only for children? Enjoy this spooktacular cocktail.
| Prep Time: | 35 mins |
| Cook Time: | 15 mins |
| Additional Time: | 10 mins |
| Total Time: | 1 hr |
| Servings: | 10 |
| Yield: | 20 egg rolls |
Ingredients
- 1 tsp vegetable oil, or as needed
- 1 large egg, beaten
- 6 cups cabbage, shredded
- ½ cup fresh bean sprouts
- 1 carrot, shredded
- 1 celery stalk, diced
- 2 tablespoons chopped onion (Optional)
- 1 (4 ounce) can shrimp, drained
- 2 tablespoons soy sauce
- ⅛ teaspoon garlic powder
- black pepper to taste
- 2 tbsp cornstarch, divided
- vegetable oil for frying, or as needed
- 2 tbsp cold water
- 20 egg roll wrappers
Instructions
- Heat 1 teaspoon oil in a nonstick skillet over medium heat. Add egg and cook, without stirring, until the bottom has set. Flip and cook until set on the other side, 1 to 2 minutes. Transfer to a cutting board and finely chop.
- Mix cabbage, bean sprouts, carrot, celery, and onion together in a large bowl. Stir in shrimp, soy sauce, garlic powder, and pepper. Stir in chopped egg, then sprinkle 1 tablespoon cornstarch over top. Mix to combine and let sit for 10 minutes.
- Heat 3 to 4 inches vegetable oil in a deep fryer to 350 degrees F (175 degrees C). Mix water and remaining 1 tablespoon cornstarch together in a small bowl.
- Place an egg roll wrapper onto a work surface with one corner pointing away from you like a diamond. Spoon 2 to 3 tablespoons shrimp mixture into the center. Moisten the top and side corners with the wet cornstarch mixture. Fold the dry bottom corner up and over the filling, making a tight tube. Fold the side corners in, pressing to stick against the folded roll, then roll toward the top corner to complete. Repeat to make remaining egg rolls.
- Working in batches, carefully fry egg rolls in the preheated fryer until golden brown, 2 to 4 minutes. Drain on paper towels.
- You can substitute shredded chicken or pork for the shrimp if desired.
- We have determined the nutritional value of oil for frying based on a retention value of 10% after cooking. Amount will vary depending on cooking time and temperature, ingredient density, and specific type of oil used.
Nutrition Facts
| Calories | 1267 kcal |
| Carbohydrate | 57 g |
| Cholesterol | 48 mg |
| Dietary Fiber | 7 g |
| Protein | 17 g |
| Saturated Fat | 10 g |
| Sodium | 1050 mg |
| Sugars | 3 g |
| Fat | 110 g |
| Unsaturated Fat | 0 g |
Reviews
I do not use the shrimp, but I follow the recipe to the tea and I have for ~15 years. Amazing!
Very bland- like no taste.
Loved these. My package only had 16 wraps in it so I have some filling left. Froze them to heat in air fryer as I need them.
Im an huge ice fisherman so I made these a Walleye Egg Roll. Amazing i definitely outdid myself. I used 8-9 walleye fillets for the recipe, added some pickled ginger, tsp sesame oil, a can of bean sprouts. Turned out amazing best egg roll ever!!! And now i have extra to cook on the ice with me next time i go!!
Perfect! Thank you for sharing!
The name of the recipe says it all! These were awesome!!!! Will definitely make these again! Thank you!
Best egg rolls ever
I couldn’t find fresh bean sprouts so used canned instead. Also used frozen small shrimp thawed and chopped vs can ned. I was afraid canned would be too fishy tasting. But maybe that’s why we thought these were just okay. I will. most likely play around with the filling. Try the canned shrimp next time.
I think these tasted pretty bland. We had to dunk them in sweet and sour sauce. Too much time for something I can get better frozen.
EXCELLENT! Make sure you cool and dry filling before rolling.
These were okay, but lacking something in the seasonings.
These egg rolls are amazingly good! I made them vegan by omitting shrimp and egg (wrappers were also vegan), but otherwise I followed the recipe exactly. I also used the suggestion of wetting my fingertips in the vegetable liquid instead of making a cornstarch slurry; this was a great time saver. What a wonderful surprise addition these were to my dinner! Recipe made about 14 egg rolls.
My husband LOVES these! We make them all veggie, I add extra vegs to use up my package of egg roll wrappers. I made them in an electric skillet with olive oil because the temperature isn’t too hot for olive oil ( I checked). I will be trying this recipe in my new air fryer very soon! My first air fryer recipe I tried was Chef John’s Baked Onion Rings (which I add more cayenne and crushed red pepper to) and it was awesome!
My husband and I absolutely loved these egg rolls! I’ve always wanted to make them, but thought it would be too tricky but this recipe was easy! I only used 3 cups cabbage & 2 cups book choy. I used everything fresh; nothing frozen. When I made the mix per the recipe, minus the corn starch, I let it sit in the refrigerator for a few hours until I was ready to make. I noticed some people said it didn’t have enough flavor, but letting all the flavors sit for a bit helped. I took someone’s idea to broil them & they came out perfect. I took the leftover ones, flash froze them then put in freezer bags for the next time we want them. Thank you for this recipe, it’s a keeper!
I’ve never made egg rolls before and this recipe made me look like a pro when I served them to guests. They begged for more!
I shredded the cabbage, julienned the carrots and 2 scallions. Cooked the ground pork in sesame oil. When the pork was cooked, I added the shredded cabbage & carrots and soy sauce and ginger. I added a teaspoon more of soy sauce (to taste). Filling was perfect! When I made egg rolls years ago, I added a teaspoon or so of peanut butter, the these didn’t need it. Back then I used to steam the cabbage to soften it first, but by shredding the cabbage extremely fine and adding it to the ground pork no need to steam it. Came out excellent. I’m waiting now for the filling to cool so I can roll the wrappers. I left out the garlic because I have a sensitivity to garlic.
The shrimp left a terrible taste! I used my air dryer but that was the only difference. My veggie egg rolls always turn out great in the air fryer, I may try these again minus the shrimp.
I was quite pleased. I mostly followed the recipe except that I added shredded ginger to the vegetables and lightly cooked vegetables before wrapping them. Also, I didn’t have bean sprouts. Instead of frying I followed some of the other suggestions & brushed them with olive oil and popped them in the oven at 400 for 30 minutes. They taste like restaurant egg rolls without the greasiness.
I also use every pre sliced broccoli, cabbage, carrot mix and then added to green onions and the celery. Rather than just soy we used 2 Tb of hoisin sauce and a slash of soy sauce.
Too much cabbage; not enough egg; needs salt!! white pepper and thick fish sauce. The shredded cabbage should be disgorged OVERNIGHT otherwise it will be way too watery and makes a big mess; egg rolls can fall apart. Also dangerous if you deep fry! Other problem is the shredded ingredients do not stay together and are really hard to work with. Best thing would be to cook the cabbage mix, let it cool, then add raw egg and make a paste. The paste should be grated in a processor with some raw egg, rolled in cylinders and stay in refrigerator UNTIL NEXT DAY. then you can start rolling your egg rolls. I used to work in a Chinese restaurant and I know by experience that it takes 3-4 DAYS to make egg rolls if you follow the steps correctly!
they were amazing but with a few changes. since cabbage and bean sprouts shrink when cooked. i actually cooked those first along with the eggs. the carrot and shrimp went in the wrap raw. i used fresh raw shrimp, not canned and added sesame oil and dried ginger. My first review of food ive made because im just so proud of myself. better than at chinese restaurants.