Shrimp Fried Rice Egg Rolls
- π€ 1 cup shrimp, peeled and deveined
- π§ 1 teaspoon garlic powder
- πΆοΈ 1 teaspoon paprika
- πΏ 1 packet Sazon seasoning
- π₯¬ 1 tablespoon parsley, chopped
- π§ Sea salt to taste
- π« Black pepper to taste
- π 2 cups cooked white rice
- π₯ 1/2 cup frozen mixed vegetables (peas, carrots)
- π§ 1/4 cup green onions, chopped
- π³ 2 eggs, lightly beaten
- π§ 1 tablespoon soy sauce
- π« 1 tablespoon vegetable oil (plus more for frying)
- π₯ 10-12 egg roll wrappers
Shrimp Fried Rice Egg Rolls are a delightful and crispy snack perfect for gatherings or family dinners. These egg rolls are filled with a savory mixture of flavorful shrimp, aromatic herbs, spices, and cooked rice, all wrapped in a crispy shell. They are easy to prepare and even easier to enjoy, offering a fun twist on the classic shrimp fried rice. Serve with your favorite dipping sauce for an extra burst of flavor.
Transform your favorite shrimp fried rice into a delightful hand-held snack with these Shrimp Fried Rice Egg Rolls. Perfect for gatherings or a fun family dinner, these egg rolls boast flavorful shrimp, aromatic herbs, and spices, all wrapped up in a crispy shell. Easy to prepare and even easier to devour!
Ingredients
π€ 1 cup shrimp, peeled and deveined
π§ 1 teaspoon garlic powder
πΆοΈ 1 teaspoon paprika
πΏ 1 packet Sazon seasoning
π₯¬ 1 tablespoon parsley, chopped
π§ Sea salt to taste
π« Black pepper to taste
π 2 cups cooked white rice
π₯ 1/2 cup frozen mixed vegetables (peas, carrots)
π§
1/4 cup green onions, chopped
π³ 2 eggs, lightly beaten
π§ 1 tablespoon soy sauce
π« 1 tablespoon vegetable oil (plus more for frying)
π₯ 10-12 egg roll wrappers
Instructions
Prepare the Shrimp:
- In a bowl, mix shrimp with garlic powder, paprika, sazon, parsley, sea salt, and black pepper. Set aside to marinate for about 10 minutes.
Cook the Filling:
- In a large skillet, heat 1 tablespoon of vegetable oil over medium heat.
- Add the marinated shrimp and cook until pink and cooked through, about 5 minutes. Remove shrimp and set aside.
- In the same skillet, add the frozen vegetables and sautΓ© for 3-4 minutes until soft.
- Stir in the cooked rice and soy sauce. Cook for 2 minutes.
- Push the rice to the side of the skillet and pour in the beaten eggs. Scramble until fully cooked, then mix with the rice.
- Add the cooked shrimp back to the skillet along with green onions. Stir to combine. Remove from heat and let cool slightly.
Assemble the Egg Rolls:
- Place an egg roll wrapper on a clean surface with one corner pointing towards you (like a diamond shape).
- Spoon about 2 tablespoons of the shrimp fried rice mixture onto the center of the wrapper.
- Fold the bottom corner over the filling snugly, then fold in the sides. Roll the wrapper tightly away from you, sealing the top corner with a bit of water.
Fry the Egg Rolls:
- In a deep frying pan, heat 2 inches of vegetable oil to 350Β°F (175Β°C).
- Fry the egg rolls in batches for about 3-4 minutes, or until golden brown and crispy. Drain on paper towels.
Serve:
- Let the egg rolls cool slightly before serving. Enjoy with your favorite dipping sauce!
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Servings: 10 egg rolls
Calories: Approximately 180 per egg roll
Nutrition per Serving: Proteins: 8g, Fats: 6g, Carbohydrates: 23g
Equipment: Frying pan, mixing bowl, spatula, deep pan for frying
Cooking Tips:
- Ensure the oil is hot enough before frying to avoid soggy egg rolls.
- You can experiment with additional vegetables or a sprinkle of sesame seeds for added flavor.
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