Description
Crispy Seafood Egg Rolls are delightful parcels filled with shrimp, imitation crab, and crunchy vegetables, all wrapped in a golden, crispy shell. Perfect as appetizers or a light meal, these egg rolls offer a burst of ocean flavor complemented by a sweet chili ginger dipping sauce.
Ingredients
1 tablespoon Vegetable Oil
1 pound Shrimp, peeled, deveined, and finely chopped
8 ounces Imitation Crab Meat, finely chopped
2 cups Finely Shredded Green Cabbage
1 cup Grated Carrots
½ cup Finely Chopped Green Onions (white and green parts separated)
2 cloves Garlic, minced
1 tablespoon Fresh Ginger, grated
2 tablespoons Soy Sauce
1 tablespoon Rice Vinegar
1 teaspoon Sesame Oil
½ teaspoon White Pepper
1 package (about 20-25) Egg Roll Wrappers (standard 6-inch size)
1 large Egg, whisked (for sealing wrappers)
½ cup Sweet Chili Sauce
1 tablespoon Soy Sauce (for dipping sauce)
1 teaspoon Grated Fresh Ginger (for dipping sauce)
1 teaspoon Lime Juice (for dipping sauce)
Instructions
- Prepare the Seafood: Pat the chopped shrimp and imitation crab meat very dry with paper towels
- Cook the Filling Base: Heat 1 tablespoon of vegetable oil in a large skillet over medium-high heat. Add cabbage, carrots, and white parts of green onions, sauté for 3-5 minutes
- Add Aromatics: Add minced garlic and grated ginger, sauté for about 30 seconds until fragrant
- Incorporate Seafood: Add shrimp and imitation crab meat, cook for 2-3 minutes until shrimp turns pink
- Season the Filling: Stir in soy sauce, rice vinegar, sesame oil, and white pepper, cook for another minute
- Cool the Filling: Transfer to a shallow dish and let cool for at least 15-20 minutes
- Prepare for Wrapping: Lay an egg roll wrapper, place 2-3 tablespoons of filling near the bottom corner
- Fold and Roll: Fold the bottom corner over the filling, fold in sides, brush egg wash on top corner, roll tightly to seal
- Prepare for Frying: Heat vegetable oil in a pot to 350-375°F (175-190°C)
- Fry the Egg Rolls: Fry in batches for 4-6 minutes until golden brow
- Drain and Serve: Remove and place on a wire rack to drain excess oil
- Make the Dipping Sauce: Whisk together sweet chili sauce, soy sauce, grated ginger, and lime juice
- Enjoy: Serve hot with the dipping sauce
Notes
Ensure filling is dry to maintain crispiness.
Do not overcrowd the frying pot for even cooking.
- Prep Time: 20 mins
- Cook Time: 10 mins
- Category: Appetizer
- Method: Frying
- Cuisine: Asian
Nutrition
- Serving Size: 1 egg roll
- Calories: 180 kcal
- Sugar: 2 g
- Sodium: 350 mg
- Fat: 10 g
- Saturated Fat: 2 g
- Unsaturated Fat: 0 g
- Trans Fat: 0 g
- Carbohydrates: 12 g
- Fiber: 1 g
- Protein: 10 g
- Cholesterol: 75 mg