Shrimp Egg Rolls with Spicy Peanut Dipping Sauce

Need a dairy free and pescatarian side dish? Shrimp Egg Rolls with Spicy Peanut Dipping Sauce could be an outstanding recipe to try. One portion of this dish contains around 10g of protein, 8g of fat, and a total of 231 calories. This recipe serves 4 and costs 89 cents per serving. 24 people were glad they tried this recipe. Head to the store and pick up lime juice, bbq sauce, cornstarch, and a few other things to make it today. It is an inexpensive recipe for fans of Chinese food. It can be enjoyed any time, but it is especially good for The Super Bowl. It is brought to you by Lifes Ambrosia. From preparation to the plate, this recipe takes around 40 minutes. With a spoonacular score of 63%, this dish is solid. If you like this recipe, you might also like recipes such as Avocado Egg Rolls With Spicy Dipping Sauce, Spicy Summer Rolls with Peanut Dipping Sauce, and Shrimp Spring Rolls with Peanut Dipping Sauce.

Servings: 4

Preparation duration: 30 minutes

Cooking duration: 10 minutes

 

Ingredients:

Equipment:

Cooking instruction summary:

In a small bowl, whisk together ingredients for the sauce. Set in the fridge until ready to serve. In a large bowl, stir together ginger, cabbage, carrot, salt, scallions, sesame oil, miring and chopped shrimp.In a separate small bowl, whisk together cold water and cornstarch. Start with a clean, flat surface. Lay one wrapper so one of the corners is facing you (like a diamond). Dip your fingers in the cornstarch water and spread on each edge of the egg roll wrapper. In the corner closest to you, add approximately 1 1/2 to 2 Tbsp of the shrimp mixture. Lift the bottom corner up and begin to tightly roll away from you, making sure you tuck the corner under as you roll. Once you are halfway up the wrapper, fold in the left side and then the right side towards the center. Finish the roll and brush a little more of the cornstarch mixture along the outside of the final seam. Place seam-side down on a sheet pan or clean plate. Fill a pot with 4-5 inches of cooking oil. Heat the oil to 350 degrees. Gently add the egg rolls to the hot oil, frying no more than 3 or 4 at a time, turning occasionally. Fry until the egg rolls are golden brown on all sides, approximately 2 minutes total. Place on paper towels to drain and cool. Serve immediately with peanut dipping sauce.

 

Step by step:

1. In a small bowl, whisk together ingredients for the sauce. Set in the fridge until ready to serve. In a large bowl, stir together ginger, cabbage, carrot, salt, scallions, sesame oil, miring and chopped shrimp.In a separate small bowl, whisk together cold water and cornstarch. Start with a clean, flat surface. Lay one wrapper so one of the corners is facing you (like a diamond). Dip your fingers in the cornstarch water and spread on each edge of the egg roll wrapper. In the corner closest to you, add approximately 1 1/2 to 2 Tbsp of the shrimp mixture. Lift the bottom corner up and begin to tightly roll away from you, making sure you tuck the corner under as you roll. Once you are halfway up the wrapper, fold in the left side and then the right side towards the center. Finish the roll and brush a little more of the cornstarch mixture along the outside of the final seam.

2. Place seam-side down on a sheet pan or clean plate. Fill a pot with 4-5 inches of cooking oil.

3. Heat the oil to 350 degrees. Gently add the egg rolls to the hot oil, frying no more than 3 or 4 at a time, turning occasionally. Fry until the egg rolls are golden brown on all sides, approximately 2 minutes total.

4. Place on paper towels to drain and cool.

5. Serve immediately with peanut dipping sauce.

Nutrition Information:

covered percent of daily need