Shrimp & Crab Egg Rolls
Total Steps
8
Ingredients
13
Tools Needed
8
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oliviajasonkimIngredients
- 1 egg beaten egg
- 20 wrappers egg roll wrappers (6 or 8-inch)
- 2 onions green onions, finely chopped (green part only)
- 1 teaspoon brown sugar
- 2 cloves garlic, finely minced (or 1 tablespoon garlic powder)
- 1/2 pound medium sized shrimp, shelled and deveined
- 1 pound imitation crab (or real crab meat)
- 2 carrots carrots, shredded or grated
- 8 ounces bean sprouts, washed and patted dry
- vegetable oil, for frying
- 1 teaspoon salt
- ground pepper
- 1 cup sweet chili sauce
Instructions
Step 1
Prepare the filling ingredients: Finely chop the green onions (green part only) and garlic cloves (or measure garlic powder). Shred or grate the carrots. Wash and pat dry the bean sprouts. Shell and devein the shrimp, then chop both the shrimp and imitation crab meat into small pieces.
Step 2
Combine the filling: In a large mixing bowl, mix together the chopped shrimp, crab, green onions, garlic, carrots, bean sprouts, brown sugar, salt, and ground pepper until well combined.
Step 3
Prepare the egg wash: In a small bowl, beat the egg thoroughly with a whisk or fork to create the egg wash.
Step 4
Assemble the egg rolls: Lay an egg roll wrapper on a clean, flat surface in a diamond shape. Place about 2-3 tablespoons of the filling mixture near the bottom corner. Fold the bottom corner over the filling, then fold in the side corners to create an envelope shape. Roll tightly towards the top corner, using a dab of egg wash to seal the final corner.
Step 5
Repeat with the remaining filling and wrappers until all egg rolls are assembled.
Step 6
Prepare for frying: In a large pot or deep fryer, heat vegetable oil to 350-375°F (175-190°C).
Step 7
Fry the egg rolls: Carefully place a few egg rolls into the hot oil, ensuring not to overcrowd the pot. Fry for several minutes, turning occasionally, until they are golden brown and crispy on all sides.
Step 8
Drain and serve: Remove the fried egg rolls with a slotted spoon and place them on a wire rack or paper towel-lined plate to drain excess oil. Serve hot with sweet chili sauce.