Bang Bang Shrimp Egg Rolls Recipe
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.
- 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
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
- 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.
- 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.
- 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.
- 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.
- 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.
- 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
Find it online: https://cheframiflavor.com/bang-bang-shrimp-egg-rolls-recipe/
