Review | Shrimp Egg Rolls

Arielle Forbes | Dr. Foodie

What's up foodies?! I have a quick appetizer/side dish for you guys today.


12 31-40 shrimp

2 tbls soy sauce

½ tsp Chinese five spice

1 tbls olive oil

1 egg

¼ tsp ground ginger

¼ tsp salt

small head of cabbage, shredded

2 cloves garlic, diced

2 tbls teriyaki sauce

½ bag of shredded carrots

¼ lb bean sprouts (about 2 handfuls)

1 package of egg roll wrappers

¼ tsp garlic powder

¼ tsp onion powder

¼ tsp white pepper

fresh cracked pepper, to taste

oil for frying



Season the shrimp with 1 tbls soy sauce and the five spice. Let sit for 10-15 minutes and sear on medium-high heat 2 minutes per side. Transfer the shrimp to a cutting board and cut into pieces.

In a small bowl whisk the egg and the ginger, transfer to the pot, scramble and transfer to a large bowl. In the same skillet add the cabbage, carrot, teriyaki sauce, remaining soy sauce, garlic, white pepper, salt and sauté for about 5 minutes. Add the bean sprouts, garlic powder, onion powder and fresh cracked pepper; cook until cabbage is nice and tender.

Fill a deep heavy bottomed pot with 2 inches of oil, heat over medium-high heat.

Combine the shrimp, cabbage mixture and egg in the large bowl. Spoon about 2-3 tbls of the mixture onto the wrappers and wrap according to package directions. Fry until golden brown on each side. Transfer to a paper-towel lined plate; allow to cool slightly before enjoying.

NOTES: diced chicken can be added or substituted for the shrimp. Ground turkey can also be used in lieu of the shrimp.

I hope you guys enjoy this dish as much as I do!

Dr. Foodie