Description
Crispy bang bang shrimp egg rolls blend spicy Thai chili sauce with creamy mayo inside golden-brown wrappers. Guests will devour these crunchy appetizers with pure delight.
Ingredients
Scale
- 12 egg roll wrappers
- 1 lb (454 g) small to medium pre-cooked shrimp, shells and tails removed, deveined, and defrosted
- 12 slices pepper jack cheese
- 2 cups pre-shredded cabbage mix
- ¼ cup mayonnaise
- 3–4 cups canola or vegetable oil
- 2 stalks green onions, chopped
- 1 tbsp sriracha
- 1 tbsp rice vinegar
- 1 tbsp sugar
- 2–3 tbsps cornstarch
Instructions
- Preparation: Lay an egg roll wrapper diamond-shaped on a clean surface, creating a stable workspace for assembly.
- Filling Construction: Layer cabbage mixture diagonally across the wrapper’s center, followed by strategically placed shrimp pieces, evenly distributed shredded cheese, and a generous drizzle of bang bang sauce.
- Wrapping Technique: Fold the bottom corner snugly over the filling, then fold side corners inward to create a tight, compact envelope, sealing the top corner’s edges with a light water moistening.
- Oil Heating: Warm vegetable oil in a deep skillet to a precise 325°F (163°C), using a cooking thermometer to monitor temperature accuracy.
- Frying Process: Gently submerge egg rolls into the hot oil, cooking for 2-3 minutes per side until achieving a rich, golden-brown crispness that promises a crunchy exterior.
- Finishing Touch: Remove egg rolls onto a paper towel-lined plate to drain excess oil, then plate with an additional bang bang sauce drizzle and a sprinkle of finely chopped green onions for a vibrant presentation.
Notes
- Seal Securely: Ensure edges are tightly sealed to prevent oil from seeping inside during frying, which can cause splattering and uneven cooking.
- Temperature Precision: Maintain consistent oil temperature around 325°F to achieve perfectly crispy exterior without burning or undercooking the egg rolls.
- Cheese Placement: Sprinkle cheese sparingly to prevent leakage and burning during frying, keeping the filling intact and flavorful.
- Drain Properly: Let egg rolls rest on paper towels immediately after frying to remove excess oil and maintain crispness, ensuring a light and non-greasy texture.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Appetizer
- Method: Frying
- Cuisine: Fusion
Nutrition
- Serving Size: 13
- Calories: 210
- Sugar: 1 g
- Sodium: 450 mg
- Fat: 12 g
- Saturated Fat: 4 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 18 g
- Fiber: 2 g
- Protein: 10 g
- Cholesterol: 50 mg