{"id":5005,"date":"2025-02-25T14:47:14","date_gmt":"2025-02-25T14:47:14","guid":{"rendered":"https:\/\/all-recipes.arbweb.info\/?p=5005"},"modified":"2025-02-25T14:47:14","modified_gmt":"2025-02-25T14:47:14","slug":"shrimp-egg-rolls","status":"publish","type":"post","link":"https:\/\/cocinacasera.arbweb.info\/es\/shrimp-egg-rolls\/","title":{"rendered":"Shrimp Egg Rolls"},"content":{"rendered":"

Shrimp Egg Rolls -Don\u2019t Lose this recipe!
\nIngredients:
\n1 pound cooked shrimp, chopped
\n1\/2 cup shredded cabbage
\n1\/4 cup shredded carrots
\n1\/4 cup bean sprouts
\n1 green onion, thinly sliced
\n1 clove garlic, minced
\n1 tablespoon soy sauce
\n1 teaspoon oyster sauce
\n1\/2 teaspoon sesame oil
\n1\/4 teaspoon red pepper flakes (optional)
\n1 package egg roll wrappers
\nVegetable oil for frying
\nInstructions:<\/p>\n

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Prepare the filling: In a large bowl, combine shrimp, cabbage, carrots, bean sprouts, green onion, garlic, soy sauce, oyster sauce, sesame oil, and red pepper flakes. Mix well.
\nAssemble the egg rolls: Lay an egg roll wrapper on a flat surface. Place a spoonful of filling in the center of the wrapper. Fold the bottom over the filling, then fold in the sides. Roll up tightly and seal the edge with a little water.<\/p>\n

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Fry the egg rolls: Heat vegetable oil in a deep fryer or large pot to 375\u00b0F (190\u00b0C). Fry egg rolls in batches until golden brown and crispy, about 3-4 minutes. Drain on paper towels.
\nServe: Serve hot with your favorite dipping sauce, such as sweet chili sauce or soy sauce.
\nTips:
\nFor a quicker option, use pre-shredded coleslaw mix instead of chopping cabbage and carrots.
\nTo prevent soggy egg rolls, let them cool completely on a wire rack before serving.
\nFor a healthier option, bake the egg rolls in a preheated 400\u00b0F (200\u00b0C) oven for about 20-25 minutes, or until golden brown.<\/p>\n

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