Awesome Egg Rolls

Recipe View 0 mins Gather all ingredients.

Recipe View 0 mins In a large bowl, combine shredded cabbage, fresh bean sprouts, shredded carrot, diced celery, and chopped onion.

Recipe View 0 mins Add the drained shrimp, soy sauce, garlic powder, and black pepper to the vegetable mixture. Stir well to combine.

Recipe View 2 mins Heat 1 teaspoon of vegetable oil in a nonstick skillet over medium heat. Pour in the beaten egg and cook without stirring until the bottom sets. Flip and cook for another 1 to 2 minutes until fully cooked.

Recipe View 0 mins Transfer the cooked egg to a cutting board and finely chop it.

Recipe View 10 mins Incorporate the chopped egg into the shrimp and vegetable mixture. Sprinkle 1 tablespoon of cornstarch over the mixture, ensuring it's well combined. Allow the mixture to sit for 10 minutes.

Recipe View 0 mins In a small bowl, mix the remaining 1 tablespoon of cornstarch with 2 tablespoons of cold water to create a slurry.

Recipe View 0 mins Lay an egg roll wrapper on a flat surface with one corner pointing towards you (like a diamond). Spoon 2 to 3 tablespoons of the shrimp mixture into the center of the wrapper. Moisten the top and side corners with the cornstarch slurry.

Recipe View 0 mins Fold the bottom corner up and over the filling, creating a tight tube. (approx. 2 minutes)

Recipe View 0 mins Fold the side corners inward, pressing them firmly against the folded roll to seal. Then, roll the egg roll towards the top corner to completely enclose the filling. Repeat this process for all remaining egg rolls. (approx. 20 minutes)

Recipe View 4 mins Heat 3 to 4 inches of vegetable oil in a deep fryer to 350 degrees F (175 degrees C). Working in batches, carefully place the egg rolls into the preheated oil and fry until they turn golden brown, approximately 2 to 4 minutes per batch. (approx. 15 minutes)

Recipe View Remove the fried egg rolls and place them on paper towels to drain excess oil. Serve hot with your favorite dipping sauce.