Shrimp Egg Rolls
Recipe type: Appetizer, Chinese
Prep time: 
Cook time: 
Total time: 
Serves: Serves 12
  • 1 lb. finely shredded cabbage
  • ½ cup shredded carrots
  • ¾ lb. raw shrimp
  • 2 - 3 mini sweet red peppers
  • 2 cups bean sprouts
  • 1 teaspoon oil
  • 2 tablespoons water
  • 1 teaspoon garlic powder
  • ½ teaspoon fresh ginger chopped finely
  • 1 tablespoon Chinese vinegar
  • 1 teaspoon sesame oil
  • 1 tablespoon Hoisin sauce
  • 2 tablespoons sweet and sour chili sauce
  • 1 package large won ton wrappers
  1. Start out by chopping the cabbage into thin slices.
  2. Shred a carrot.
  3. Slice the sweet peppers thinly.
  4. Shell the shrimp and chop them into bite size pieces.
  5. Add the oil to a saute pan and add the shrimp. Cook quickly until the shrimp starts to turn pink. It will look translucent. It will finish cooking in the egg roll. Remove from pan and set aside.
  6. Add the water to the pan and add the cabbage. Cover and cook for several minutes. Stir in the carrots and red pepper. Cover for another 1-2 minutes. You want the vegetable to begin to cook but not loose their crispness. Remove from heat.
  7. Add the shrimp back to the pan with remaining ingredients except won ton skins.
  8. Refrigerate until cool. This can be made ahead to this point if you want to.
  9. Take a won ton skin and brush water around the edges with your fingers. Add several large tablespoons on top of the wrapper. Fold the wrapper like an envelope.
  10. Deep fry at 350 degrees until browned, about 4 - 5 minutes. Drain on a paper towel. Serve
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