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Ingredients
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1 tsp vegetable oil, or as needed
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1 large egg, beaten
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6 cups cabbage, shredded
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½ cup fresh bean sprouts
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1 carrot, shredded
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1 celery stalk, diced
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2 tablespoons chopped onion (Optional)
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1 (4 ounce) can shrimp, drained
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2 tablespoons soy sauce
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⅛ teaspoon garlic powder
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black pepper to taste
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2 tbsp cornstarch, divided
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4 cups vegetable oil for frying, or as needed
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2 tbsp cold water
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20 egg roll wrappers
Directions
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Heat 1 teaspoon oil in a nonstick skillet over medium heat. Add egg and cook, without stirring, until the bottom has set. Flip and cook until set on the other side, 1 to 2 minutes. Transfer to a cutting board and finely chop.
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Mix cabbage, bean sprouts, carrot, celery, and onion together in a large bowl. Stir in shrimp, soy sauce, garlic powder, and pepper. Stir in chopped egg, then sprinkle 1 tablespoon cornstarch over top. Mix to combine and let sit for 10 minutes.
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Heat 3 to 4 inches vegetable oil in a deep fryer to 350 degrees F (175 degrees C). Mix water and remaining 1 tablespoon cornstarch together in a small bowl.
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Place an egg roll wrapper onto a work surface with one corner pointing away from you like a diamond. Spoon 2 to 3 tablespoons shrimp mixture into the center. Moisten the top and side corners with the wet cornstarch mixture. Fold the dry bottom corner up and over the filling, making a tight tube. Fold the side corners in, pressing to stick against the folded roll, then roll toward the top corner to complete. Repeat to make remaining egg rolls.
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Working in batches, carefully fry egg rolls in the preheated fryer until golden brown, 2 to 4 minutes. Drain on paper towels.
Recipe Tip
You can substitute shredded chicken or pork for the shrimp if desired.
Editor's Note:
We have determined the nutritional value of oil for frying based on a retention value of 10% after cooking. Amount will vary depending on cooking time and temperature, ingredient density, and specific type of oil used.
Nutrition Facts (per serving)
1267 | Calories |
110g | Fat |
57g | Carbs |
17g | Protein |
Nutrition Facts | |
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Servings Per Recipe 10 | |
Calories 1267 | |
% Daily Value * | |
Total Fat 110g | 140% |
Saturated Fat 10g | 52% |
Cholesterol 48mg | 16% |
Sodium 1050mg | 46% |
Total Carbohydrate 57g | 21% |
Dietary Fiber 7g | 23% |
Total Sugars 3g | |
Protein 17g | 35% |
Vitamin C 35mg | 38% |
Calcium 123mg | 9% |
Iron 3mg | 17% |
Potassium 512mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.