Crispy Shrimp and Cabbage Egg Rolls 😍😋

Ingredients:

• 1 pound shrimp, peeled, deveined, and chopped
• 2 cups cabbage, shredded
• 1 carrot, julienned
• 2 green onions, finely chopped
• 2 cloves garlic, minced
• 1 tablespoon soy sauce
• 1 tablespoon oyster sauce
• 1 teaspoon sesame oil
• 1 teaspoon ginger, grated
• 20 egg roll wrappers
• Vegetable oil, for frying

Instructions 🥣

1. In a large skillet, heat a bit of vegetable oil over medium-high heat. Add garlic and ginger, sauté for 1 minute.
2. Add the chopped shrimp to the skillet and cook until they turn pink, about 2-3 minutes.
3. Stir in the cabbage, carrot, and green onions. Cook for another 3-4 minutes until the vegetables are tender.
4. Add soy sauce, oyster sauce, and sesame oil. Stir to combine. Remove from heat and let the mixture cool.
5. Place an egg roll wrapper on a clean surface with one corner facing you (like a diamond). Spoon about 2 tablespoons of the shrimp and cabbage mixture onto the center of the wrapper.
6. Fold the bottom corner over the filling, then fold in the sides, and roll up tightly. Seal the edge with a bit of water. Repeat with remaining wrappers and filling.
7. In a large pot or deep fryer, heat vegetable oil to 350°F (175°C). Fry the egg rolls in batches until golden brown and crispy, about 3-4 minutes per batch.
8. Remove the egg rolls from the oil and drain on paper towels. Serve hot with your favorite dipping sauce.

Prep Time: 20 minutes | Cooking Time: 15 minutes | Total Time: 35 minutes

Kcal: 200 kcal per serving | Servings: 20 egg rolls