Bang Bang Shrimp Egg Rolls Recipe

Introduction

Bang Bang Shrimp Egg Rolls are a crispy, flavorful appetizer that’s perfect for sharing. Crispy egg roll wrappers encase spicy bang bang shrimp, melted pepper jack cheese, and crunchy cabbage for a delicious fusion treat.

Ingredients

• 1 lb small/medium pre-cooked shrimp, shells and tails removed, deveined, defrosted
• 2-3 tablespoons cornstarch
• 2 cups canola oil (for frying, optional)
• 1/4 cup mayonnaise
• 1 tablespoon sriracha
• 1 tablespoon rice vinegar
• 1 tablespoon sugar
• 12 egg roll wrappers
• 2 cups pre-shredded cabbage mix
• 12 slices pepper jack cheese
• 3-4 cups canola or vegetable oil (for frying egg rolls)
• 2 stalks green onions, chopped

Instructions

1. Step 1: Prepare the shrimp. If frying, pat defrosted shrimp dry and toss in cornstarch until coated. Heat 2 cups of oil in a shallow skillet over medium heat until hot. Cook shrimp in batches without overcrowding until fully cooked, then place on paper towels to drain. If not frying, rinse defrosted shrimp under cold water for 5 minutes, then pat dry and set aside.
2. Step 2: Make the bang bang sauce by combining mayonnaise, sriracha, rice vinegar, and sugar in a jar or bowl. Stir well, cover, and refrigerate until ready to use.
3. Step 3: Assemble the egg rolls. Lay an egg roll wrapper flat and add about 2 tablespoons of cabbage mix in the center. Top with 2 tablespoons of shrimp, one slice of pepper jack cheese, and a spoonful of bang bang sauce.
4. Step 4: Wrap the egg rolls tightly to keep the filling secure. Moisten the final corner of the wrapper with water by dipping your finger in it and sealing the edge firmly. Repeat with all egg rolls.
5. Step 5: Heat 3-4 cups of oil in a frying skillet or pot over medium heat until it reaches about 325°F (medium heat). Fry 4 to 5 egg rolls at a time without crowding, cooking each side for 2-3 minutes until golden brown and crispy. Use tongs to carefully flip them and cook the other side.
6. Step 6: Remove egg rolls and drain briefly on paper towels. Transfer to a serving platter, drizzle or dip with additional bang bang sauce, and sprinkle with chopped green onions. Serve immediately.

Tips & Variations

• For a healthier option, bake the egg rolls at 400°F for about 15-20 minutes, turning halfway, until crispy and golden.
• Substitute pepper jack cheese with mozzarella or cheddar for a milder flavor.
• Use gluten-free egg roll wrappers to make this dish gluten-free.
• Adjust the amount of sriracha in the sauce to control the spice level to your liking.

Storage

Store leftover egg rolls in an airtight container in the refrigerator for up to 2 days. Reheat in the oven at 350°F for 10 minutes or until warmed through and crispy. Avoid microwaving to keep the wrappers crisp.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use raw shrimp instead of pre-cooked shrimp?

Yes, but be sure to cook the raw shrimp thoroughly before assembling the egg rolls to ensure food safety and proper texture.

Is frying the only way to cook these egg rolls?

No, you can bake the egg rolls for a lighter version. Baking at 400°F for 15-20 minutes works well and still results in a crispy exterior.

Bang Bang Shrimp Egg Rolls Recipe

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These Bang Bang Shrimp Egg Rolls combine crispy, golden-fried wrappers filled with spicy bang bang shrimp, shredded cabbage, and melted pepper jack cheese. Served with a creamy, tangy bang bang sauce and fresh green onions, this appetizer offers a perfect blend of crunchy, spicy, and savory flavors that’s ideal for parties or a delicious snack.

• Author: rami
• Prep Time: 20 minutes
• Cook Time: 20 minutes
• Total Time: 40 minutes
• Yield: 12 egg rolls 1x
• Category: Appetizer
• Method: Frying
• Cuisine: Asian Fusion

Ingredients

Scale 1x2x3x

Shrimp

• 1 lb small/medium pre-cooked shrimp, shells and tails removed, deveined, defrosted
• 2–3 tablespoons cornstarch
• 2 cups canola oil (for frying shrimp – optional)

Bang Bang Sauce

• 1/4 cup mayonnaise
• 1 tablespoon sriracha
• 1 tablespoon rice vinegar
• 1 tablespoon sugar

Egg Rolls

• 12 egg roll wrappers
• 2 cups pre-shredded cabbage mix
• 12 slices pepper jack cheese
• 3–4 cups canola or vegetable oil (for frying egg rolls)
• 2 stalks green onions, chopped

Instructions

1. Prepare the Shrimp: If you plan to fry the shrimp, pat the defrosted shrimp dry and toss them in cornstarch until well coated. Heat 2 cups of canola oil in a shallow skillet over medium heat until hot. Carefully cook the shrimp in batches to avoid overcrowding, frying them until cooked through and lightly crispy. Remove shrimp and drain on paper towels. If you prefer not to fry, rinse shrimp under cold water for 5 minutes, then pat dry and set aside.
2. Make the Bang Bang Sauce: In a jar or bowl, combine mayonnaise, sriracha, rice vinegar, and sugar. Stir until smooth and fully combined. Cover and refrigerate until ready to use, allowing flavors to meld.
3. Assemble the Egg Rolls: Lay out an egg roll wrapper flat. Add approximately 2 tablespoons of the shredded cabbage mix in the center, followed by 2 tablespoons of shrimp, a slice of pepper jack cheese, and a spoonful of bang bang sauce. Be careful not to overfill.
4. Wrap the Egg Rolls: Fold the wrapper tightly around the filling to keep everything enclosed. Dip your finger in water and moisten the final corner of the wrapper, then press firmly to seal. Repeat this process for all 12 egg rolls.
5. Fry the Egg Rolls: Heat 3-4 cups of canola or vegetable oil in a deep skillet or pot over medium heat to about 325°F (163°C). Fry 4-5 egg rolls at a time without crowding the pan. Cook each side for 2-3 minutes until golden brown, then carefully flip and fry the other side for an additional 2 minutes or until evenly browned. Remove the cooked egg rolls and drain on paper towels. Repeat for all egg rolls.
6. Serve: Arrange the hot egg rolls on a platter. Drizzle with additional bang bang sauce and sprinkle chopped green onions over the top. Serve immediately for best taste and texture.

Notes

• For a lighter version, you can skip frying the shrimp and use defrosted shrimp as is.
• Adjust the amount of sriracha in the bang bang sauce to control the spice level.
• If you do not have pepper jack cheese, a sharp cheddar or Monterey jack can be substituted.
• Use fresh cabbage mix for added crunch and freshness.
• Ensure oil temperature stays at 325°F to avoid greasy egg rolls.
• To freeze, assemble egg rolls but do not fry. Freeze on a baking sheet, then transfer to a bag and fry directly from frozen when ready.

Keywords: Bang Bang Shrimp Egg Rolls, Spicy Shrimp Egg Rolls, Fried Egg Rolls, Appetizer, Party Snacks, Asian Fusion