Bang Bang Shrimp Egg Rolls are filled with delicious shrimp, slaw, and the incredible popular Bang Bang sauce!
For shrimp
- 1 lb small/medium pre-cooked shrimp, shells and tails eliminated, devained (should buy already like this), defrosted
- 2-3 TBS cornstarch
- 2 cups canola oil, for frying-optional
For sauce
- 1/4 cup mayonnaise
- 1 TBS sriracha
- 1 TBS rice vinegar
- 1 TBS sugar
For egg rolls:
- 12 egg rolls wrappers
- 2 cups pre-shredded cabbage blend
- 12 slices pepper jack cheese
- bang bang sauce , from above
- shrimp , from above
For cooking:
- 3-4 cups canola or vegetable oil
For serving:
- 2 stalks inexperienced onions, chopped
Instructions
For shrimp:
*If frying: Pat defrosted shrimp dry. Toss in cornstarch till included. Heat oil in a shallow skillet, until hot. Carefully cook dinner shrimp in batches till completed-do not overcrowd the skillet- then vicinity onto a paper towel coated plate. Cook all.
*If not frying: run defrosted shrimp beneath bloodless water for 5 minutes. Pat dry. Set aside.
For sauce:
For sauce:
- Add all components into a jar/bowl and stir until mixed. Cover and place into fridge until prepared to use.
For Egg Rolls:
- Lay out the egg roll wrapper. Add approximately 2 TBS of cabbage mix to the center, then 2 TBS shrimp, cheese slice, and a few sauce.
- Carefully wrap the egg roll, being careful to maintain it tight so the ingredients don't fall out. Dip finger in water, then run it along the very last/top corner of the egg roll, and press to seal the wrapper. Repeat for all egg rolls.
- In a frying skillet/pot, upload oil and warmth over medium for approximately five mins - to 325 ranges. Carefully drop egg rolls into the skillet, cooking 4-five at a time, not crowding them. Cook 2-3 minutes in step with side, until golden brown, then carefully flip over and cook any other 2 minutes or till browned. Remove and vicinity on a paper towel coated plate. Repeat for all egg rolls.
- Serve on a platter and top with bang bang sauce and inexperienced onions. Serve right now!