Eggrolls are one of those appetizers that I could eat as a meal. As a matter of a fact I could probably eat them many times a week! Vegetable, pork, shrimp… I love them all. This Homemade Shrimp Eggroll recipe will be easier on your budget and they taste so much better when they are made with fresh ingredients. You can also control the amounts of each individual ingredient you put into them so if you don’t have an ingredient on hand or have an abundance of one over another just tweak it accordingly.
Making eggrolls yourself is also a great opportunity to get the family together in the kitchen, all pitching in to help and making memories. I learned to make these eggrolls from one of the best cooks I know, my Aunt April. I remember how much I loved learning from her. Someday soon I need to have her teach me to make her Stuffed Cabbage Rolls. Yum!
A food processor is extremely helpful when you make this recipe. If you don’t have one I would really recommend you consider adding one to your kitchen. We use ours almost daily! We own the Hamilton Beach Big Mouth like this one –
Hamilton Beach 70570 Big Mouth 14-Cup Food Processor
I love that you can fit larger chunks of food in the feeder and the bowl is huge so it fits a lot of food!
I’ve taken some process photos for you so that you can see how to roll the eggrolls. They are not great because we don’t get a lot of light in the kitchen but they should still do the trick.
Ingredients
- 1/2 head cabbage – shredded
- 5 carrots – shredded
- 8 green onions – sliced thin on the diagonal
- 6 ounces extra small shrimp – peeled & deveined
- 1 package eggroll wraps
- 1 egg
- 1 teaspoon garlic powder
- 1 teaspoon salt
- 1/2 teaspoon ginger
- Vegetable Oil for cooking
Instructions
- In a large bowl add cabbage, carrots, green onions and shrimp. Stir to mix – I usually just use my hands for this.
- Mix garlic powder, salt and ginger in a small bowl and then add to filling and mix well.
- Beat egg in a small dish. This will be used to seal your eggrolls as you wrap them.
- Place a wrapper on the counter with a corner facing towards you. Add about two tablespoons of filling – I do not measure this so you can definitely just eyeball it.
- Wet all edges of the wrap with egg – only on the side facing up.
- Fold the corner that is facing towards you over the filling, then fold the sides completely in and around the filling and finally roll towards and over the last corner.
- Note you want to try to roll them tightly and seal them completely so that oil does not get into the eggroll and saturate the filling.
- Heat your oil to 400 degrees. Fry until golden brown on all sides. We used a cast iron multi pan like this one-
- Sur La Table Red Oval Multipan
to cook them but you could use a deep fryer as well. Make sure to keep your oil at 400 degrees. If the temperature drops let it heat back up before cooking the next batch. Only cook as many as can fit in the pan without crowding or stacking them.
Sur La Table Red Oval Multipan
This is the multi-pan we recently purchased from Sur la table and we absolutely love it! It’s comparable to the Le Creuset brand but at a much more affordable price. Currently it’s on sale for around $70 bucks! Also, the lid doubles as a skillet so you get two for the price of one. It’s made of cast iron which is great for heat retention and even cooking, with an enamel coated exterior. It’s the perfect pan for frying if you don’t have a deep fryer. I love pans and appliances that can be used for multiple purposes. They are also oven safe. Definitely one of the best purchases I’ve made in quite some time.
Ingredients
- 1/4 Cup Boiling Water
- 1/4 Cup Dry Mustard – we used Coleman’s
- 1/2 teaspoon salt
Instructions
- Mix all ingredients well and serve with eggrolls.
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