Guess what?!?! My baby girl came over to visit her mama!!! I had to make something yummy for this sweet first born child of mine, so I went with Shrimp Egg Rolls with Peanut Sauce.
As you can tell from the picture above, we are a couple of goofs 🙂
How to Make Shrimp Egg Rolls with Peanut Sauce
The Peanut Sauce is super simple to make.
Just whisk together peanut butter, soy sauce, sweet Thai chili sauce, ginger and garlic paste, and lime juice.
It’s SO yummy and would be good just on a spoon!
The filling for the egg rolls starts with some jumbo shrimp in a skillet.
Once they are cooked, remove them and chop them up.
Next into the skillet goes some red cabbage, shredded carrots, cilantro, red pepper, and garlic and ginger paste.
This will cook for about 5 minutes, stirring occasionally.
Then toss the chopped shrimp back in and let it cool a bit before filling the egg roll wrappers.
Alright, are you ready for my attempt at a step by step demo on how to roll egg rolls?!
First place some of the delicious filling in the center of an egg roll wrapper.
Dip your finger in water and trace around the edges of the wrapper.
This will help hold it together.
Fold in both corners…
Then fold the corner that’s facing toward you over top of the filling.
Finally roll it up and press the edges to make sure they are sealed!
Now we are ready to fry them up to crispy golden crunchy perfection.
In a small skillet fill about 1 inch deep with vegetable oil.
Turn the heat to medium and wait about 5 minutes.
The oil should be right around 350 degrees.
They need about 2 minutes per side, then remove and place over paper towels to drain the extra oil.
Serve these shrimp egg rolls with the peanut sauce and enjoy 🙂
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Shrimp Egg Rolls with Peanut Sauce
Shrimp and delicious veggies wrapped as an egg roll and served with yummy peanut sauce
Shrimp Egg Rolls
- 1 pound jumbo shrimp peeled and deveined
- 2 Tbsps sesame oil
- 1 cup shredded carrots
- 1 cup shredded red cabbage
- 1 cup chopped cilantro
- 1 cup thinly sliced red pepper
- 1 Tbsp garlic paste
- 1 Tbsp ginger paste
- 1 Tbsp soy sauce
- 8 egg roll wrappers
- vegetable oil (enough to fill a skillet 1 inch deep)
- 1/2 cup creamy peanut butter
- 1/3 cup soy sauce
- 1/3 cup sweet Thai chili sauce
- 1/2 Tbsp garlic paste
- 1/2 Tbsp ginger paste
- 1/2 Tbsp lime juice
Shrimp Egg Rolls
In a skillet over medium heat add 1 Tbsp of the sesame oil and the shrimp. Cook the shrimp 1 to 2 minutes per side. Remove from pan and chop the shrimp.
In the same skillet over medium heat add the other Tbsp of sesame oil, carrots, cabbage, cilantro, red peppers, garlic paste, ginger paste, and soy sauce. Cook 5 minutes, stirring occasionally. Remove from heat and stir in the chopped shrimp.
When this mixture comes to room temp roll the egg rolls by placing an egg roll wrapper flat, diagonal with a corner facing toward you. Take a spoonful of the filling and place it in the center of the wrapper. Dip your finger in water and trace the outside edges of the wrapper. Fold the sides in, fold the top over the filling, and roll into an egg roll. (Pictures show examples in post above).
Pour vegetable oil into a small skillet or saucepan 1 inch deep and place over medium heat. After 5 minutes the oil should be at 350 degrees. Carefully place 2 to 3 egg rolls at a time into the oil. Fry for 1 to 2 minutes per side. Remove and place on paper towels to drain extra oil. Repeat with remaining egg rolls.
Serve with peanut sauce, either store bought or recipe below.
Whisk together the peanut butter, soy sauce, sweet Thai chili sauce, garlic and ginger paste, and lime juice.