Shrimp Egg Rolls
Before diving into the delightful world of shrimp egg rolls, let’s consider what pairs beautifully with this dish.
Equipment
- Frying Pan
Ingredients
- Shrimp: 10 medium shrimp peeled and deveined. Fresh or frozen works perfectly.
- Negi Miso Paste: 4 tablespoons. You can make your own or buy it from an Asian market.
- Japanese Sake: 1 tablespoon. This adds a depth of flavor.
- Fresh Ginger: A small knob about 1 inch. Peeled and finely chopped adds a warm, zesty kick.
- Sesame Oil: Half a teaspoon for that beautiful nutty aroma.
- Soy Sauce: 1 teaspoon provides that salty umami.
- Tokyo Negi Japanese Long Green Onion: This unique onion brings a distinct flavor.
- Neutral Frying Oil: Three-quarters of a cup like canola or vegetable oil, for deep-frying.
- Kosher Salt: An eighth teaspoon for seasoning.
- Egg Roll Wrappers: Five wrappers enough to envelop your filling.
- Flour and Water: Just 1 teaspoon each to create a flour glue which helps seal the egg rolls.
Instructions
Step 1: Prepare the Filling
- In a bowl, chop your shrimp into small pieces, about half an inch in size. You want them to remain chunky but manageable. Next, mix the chopped shrimp with negi miso paste, sake, ginger, sesame oil, soy sauce, and a pinch of kosher salt. This mixture will be the core flavor component of your egg rolls.
Step 2: Assemble the Egg Rolls
- Lay your egg roll wrapper on a clean, flat surface, forming a diamond shape. Place 1-2 tablespoons of the shrimp mixture in the center. Fold the bottom point over the filling, then tuck in the sides and roll tightly towards the top point. Use the flour glue to seal the edge by dabbing it along the top point of the wrapper. Repeat until all filling is used.
Step 3: Heat the Oil
- In a deep frying pan, heat the neutral oil over medium heat. You can test if the oil is hot enough by dropping a small piece of dough into it. If it sizzles, you’re good to go.
Step 4: Fry the Egg Rolls
- Carefully place the egg rolls in the hot oil, a few at a time. Fry them for about 3-4 minutes on each side until they're golden brown and crispy. Make sure not to overcrowd the pan; it’ll make frying less effective.
Step 5: Drain and Serve
- Once browned, remove the egg rolls from the oil and place them on a paper towel-lined plate to absorb any excess oil. Now they are ready to be served!
Notes
Don’t Overfill: Avoid the temptation to pack too much filling. A small amount ensures even cooking and easy folding.
Seal Properly: Use the flour glue to ensure that the egg rolls stay sealed while frying. No one wants a burst egg roll!
Fry in Batches: To maintain consistent oil temperature, fry 2-3 egg rolls at a time. This will prevent sogginess.
Experiment with Fillings: Feel free to mix in other ingredients like shredded carrots, bell peppers, or even cream cheese for a creamier filling.
Watch the Heat: If the oil gets too hot, the egg rolls can burn quickly. Adjust the temperature as necessary during frying.
Seal Properly: Use the flour glue to ensure that the egg rolls stay sealed while frying. No one wants a burst egg roll!
Fry in Batches: To maintain consistent oil temperature, fry 2-3 egg rolls at a time. This will prevent sogginess.
Experiment with Fillings: Feel free to mix in other ingredients like shredded carrots, bell peppers, or even cream cheese for a creamier filling.
Watch the Heat: If the oil gets too hot, the egg rolls can burn quickly. Adjust the temperature as necessary during frying.
Nutrition
Calories: 150kcalCarbohydrates: 15gProtein: 5gFat: 7gFiber: 1g
Tried this recipe?Let us know how it was!