Shrimp Eggroll Recipe
Homemade eggrolls! Hand-rolled shrimp eggrolls, mixed with curry, cabbage and a small slice of ginger, deep fried and served with sweet chili sauce.
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Ingredients
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Eggroll Filling
Method
Preparing the Eggrolls
- 1
Prepare the Filling
In a large mixing bowl, combine the shrimp, cabbage, ginger, curry powder, garlic, green onions, soy sauce, salt, and pepper. Mix well until all ingredients are evenly coated.
- 2
Roll the Eggrolls
Lay out an eggroll wrapper on a clean surface. Place about 2 tablespoons of the shrimp mixture in the center. Fold the bottom corner over the filling, then fold in the sides and roll tightly to seal. Use a little water on the edges to help seal.
- 3
Heat the Oil
In a deep frying pan or pot, heat oil to 350°F (175°C) over medium-high heat.
- 4
Fry the Eggrolls
Carefully add a few eggrolls to the hot oil, making sure not to overcrowd the pan. Fry for 3-4 minutes or until golden brown and crispy. Remove and drain on paper towels.
- 5
Serve
Serve the shrimp eggrolls hot with sweet chili sauce for dipping.