Shrimp Spring Roll Recipe

Name: Shrimp Spring Roll
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 1/2 teaspoons gingerroot (fresh minced); 1 teaspoon garlic (minced); 2 cups cabbage (napa, shredded); 2 cups bean sprouts (mung sprouts work best); 3/4 cup carrot (julienned); 1 1/2 cups green onions (diced on the bias); 1 1/2 cups shrimp (large deveined and peeled); 3 tablespoons oyster sauce; 1/4 teaspoon red pepper flakes; 1/2 teaspoon soy sauce; 12 egg roll wraps

Servings: persons

1 1/2 teaspoons gingerroot (fresh minced)
1 teaspoon garlic (minced)
2 cups cabbage (napa, shredded)
2 cups bean sprouts (mung sprouts work best)
3/4 cup carrot (julienned)
1 1/2 cups green onions (diced on the bias)
1 1/2 cups shrimp (large deveined and peeled)
3 tablespoons oyster sauce
1/4 teaspoon red pepper flakes
1/2 teaspoon soy sauce
12 egg roll wraps

1
Deveine and peel your shrimp chopped into small pieces - you should have a good 2 cups chopped shrimp. Set aside.
2
In a large wok style pan stir fry the first 6 ingredients, in 2 tsp of olive oil (or peanut oil) Stir in oyster sauce, pepper flakes and soy sauce. Cook down for 2 minutes.
3
Remove from heat and add shrimp.
4
Place egg roll wrappers on the counter - I do 6 at a time as that is what I can comfortably work with on my counter - place 2 tbsp of the filling diagonally on the wrapper - fold bottom corner of the wrapper over the filling, roll snugly half-way to cover the filling. Fold both sides snugly against the filling; moisten the edges of the top flap and roll the flap over to seal - lay flap side down until ready to cook - place in a plate that has been lightly floured.
5
You can deep fry at 350u00b0F or I take a cast iron skillet and fill 1/3 with canola oil and get to frying temp (when you take a tooth pick and immerse it in the oil and oil spatters up it's ready) arrange 2-3 egg rolls at one time and flip when golden brown. Place on paper towel to absorb any fats - serve hot with some duck sauce and enjoy!

576

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1 1/2 teaspoons gingerroot (fresh minced), 1 teaspoon garlic (minced), 2 cups cabbage (napa, shredded), 2 cups bean sprouts (mung sprouts work best), and more.

Yes, Shrimp Spring Roll falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Shrimp Spring Roll

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