Spectacular Shrimp Eggrolls
Eggrolls stuffed with succulent shrimp and seasoned veggies to make the perfect roll
Equipment
- 1 Sauce Pan For dipping sauce
- 1 Large Saute Pan
- 1 Air Fryer
- 1 Brush To Oil wrappers prior to frying
Ingredients
- 9 Eggroll Wrappers
- 1/2 Lb Extra Large Shrimp 16-20 count (10 Pieces)
- 1 TB Sesame Oil Do not substitute
- 1 TB Grated Ginger
- 3 Cloves Garlic Minced
- 3 Lg Scallions Cut up into green portion
- 2 Heaping Cups Coleslaw Mix 3/4 of the bag
- 2 Baby Carrots Julienned
- 1/2 Cup Bean Sprout cut in half
- 2 TB Soy Sauce
- 1 TB Rice Wine Vinegar
- Sunflower Oil to oil rolls prior to cooking Vegetable Oil or Avocado Oil
Sweet & Spicy Dipping Sauce
- 1/2 Cup Apricot Preserves
- 1 Inch Piece of Ginger Chopped
- 2 TB Chili Crunch
- 2 TB Soy Sauce
- 1 TB Rice Wine Vinegar
- 1-2 TB Sriracha Sauce
Instructions
- To make Dipping Sauce add all ingredients to small sauce pan and bring to light boil then turn down and simmer for 10 minutes until thickened - remove and cool - if it gets too thick just add a TB of water
- Heat sesame oil in large saute pan and add shrimp - cook for 1-2 minutes
- Add Ginger, Garlic, Scallions, Carrots & Sprouts and cook for 1 minutes
- Add Cabbage and mix well and continue to cook for 2-3 minutes then remove from heat and let cool
- Working with one egg roll wrapper at a time position like a triangle and wet the edges with water - Fill the bottom 1/3 with filling
- Lift the bottom point up and over the filling then take the left point over and then the right point then tuck and roll - re wet the top point before bringing down to seal the roll - look to the back of the wrapper bag for visual instruction
- Make sure you have a good portion of shrimp in each bite - there may be a bit of cabbage filling left over
- Preheat air fryer to 370 degrees and generously brush each of the rolls with Sunflower Oil on top and bottom
- Fry in air fryer for 5 minutes Turing after 3 minutes
- Serve hot with dipping sauce
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