Bang Bang Shrimp Egg Rolls

Bang Bang Shrimp Egg Rolls: A Fusion Delight for Your Next Gathering

Introduction

If you’re looking to add a bit of excitement to your appetizer game, these Bang Bang Shrimp Egg Rolls are the perfect fusion of flavors and textures. Combining the crunch of a classic egg roll with the zesty and spicy bang bang sauce, these shrimp-stuffed delights will be a hit at any gathering. Whether you prefer frying your shrimp or keeping things a bit lighter, this recipe has you covered. Let’s dive into the details!

Ingredients

For the Shrimp:

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

For the Sauce:

• ¼ cup mayonnaise 🥄
• 1 TBS sriracha 🌶️
• 1 TBS rice vinegar 🍚
• 1 TBS sugar 🍬

For the Egg Rolls:

• 12 egg roll wrappers 🥟
• 2 cups pre-shredded cabbage mix 🥬
• 12 slices pepper jack cheese 🧀
• Bang bang sauce (from above) 🍶
• Shrimp (from above) 🍤

For Cooking:

• 3-4 cups canola or vegetable oil 🛢️

For Serving:

• 2 stalks green onions, chopped 🌿

Instructions

1️⃣ Preparing the Shrimp:

If Frying:

1. Pat defrosted shrimp dry. Toss in cornstarch until covered.
2. Heat oil in a shallow skillet until hot.
3. Carefully cook shrimp in batches, making sure not to overcrowd the skillet.
4. Once cooked, place the shrimp onto a paper towel-lined plate. Repeat until all shrimp are cooked.

If Not Frying:

1. Run defrosted shrimp under cold water for 5 minutes.
2. Pat dry and set aside.

2️⃣ Making the Bang Bang Sauce:

1. In a jar or bowl, combine mayonnaise, sriracha, rice vinegar, and sugar.
2. Stir until well combined.
3. Cover and refrigerate until ready to use.

3️⃣ Assembling the Egg Rolls:

1. Lay out an egg roll wrapper on a flat surface.
2. Add about 2 TBS of cabbage mix to the center, followed by 2 TBS shrimp, a slice of pepper jack cheese, and a drizzle of the bang bang sauce.
3. Carefully wrap the egg roll, keeping it tight to prevent the ingredients from falling out.
4. Dip your finger in water and run it along the final/top corner of the egg roll to seal it.
5. Repeat the process for all 12 egg rolls.

4️⃣ Frying the Egg Rolls:

1. In a frying skillet or pot, add oil and heat over medium for about 5 minutes to 325°F.
2. Carefully drop the egg rolls into the skillet, cooking 4-5 at a time to avoid crowding.
3. Cook for 2-3 minutes per side, until golden brown, then carefully flip and cook another 2 minutes or until browned.
4. Remove and place on a paper towel-lined plate. Repeat for all egg rolls.

5️⃣ Serving:

1. Arrange the egg rolls on a platter.
2. Drizzle with additional bang bang sauce and top with chopped green onions.
3. Serve immediately and enjoy!

Cooking Time & Servings

• Prep Time: 20 minutes
• Cooking Time: 15 minutes
• Total Time: 35 minutes
• Servings: 12 servings
• Calories: 200 Kcal per serving

Conclusion

These Bang Bang Shrimp Egg Rolls are not only delicious but also versatile, offering a choice between fried or non-fried shrimp. Perfect for parties or a fun family meal, they bring a burst of flavor in every bite. Pair them with a cool drink and watch them disappear from the table in no time! Happy cooking!

Bang Bang Shrimp Egg Rolls

---

• Author: Dulcia
• Total Time: 35min
• Yield: 12 1x

Print Recipe

Pin Recipe

Ingredients

Scale 1x2x3x

For shrimp:

1 lb small/medium pre-cooked shrimp, shells and tails removed, deveined (can buy already like this), defrosted 🍤
2–3 TBS cornstarch 🌽
2 cups canola oil, for frying (optional) 🛢️
For sauce:

¼ cup mayonnaise 🥄
1 TBS sriracha 🌶️
1 TBS rice vinegar 🍚
1 TBS sugar 🍬
For egg rolls:

12 egg roll wrappers 🥟
2 cups pre-shredded cabbage mix 🥬
12 slices pepper jack cheese 🧀
Bang bang sauce (from above) 🍶
Shrimp (from above) 🍤
For cooking:

3–4 cups canola or vegetable oil 🛢️
For serving:

2 stalks green onions, chopped 🌿

---

Instructions

1️⃣ For shrimp (if frying):

Pat defrosted shrimp dry. Toss in cornstarch until covered. Heat oil in a shallow skillet until hot. Carefully cook shrimp in batches until done—do not overcrowd the skillet—then place onto a paper towel-lined plate. Cook all. 🍤
2️⃣ For shrimp (if not frying):

Run defrosted shrimp under cold water for 5 minutes. Pat dry. Set aside. 🚿
3️⃣ For sauce:

Add all ingredients (mayonnaise, sriracha, rice vinegar, sugar) into a jar or bowl and stir until combined. Cover and place into fridge until ready to use. 🥄
4️⃣ For egg rolls:

Lay out the egg roll wrapper. Add about 2 TBS of cabbage mix to the center, then 2 TBS shrimp, a cheese slice, and some sauce. 🥬🧀🍤
5️⃣

Carefully wrap the egg roll, being careful to keep it tight so the ingredients don’t fall out. Dip your finger in water, then run it along the final/top corner of the egg roll, and press to seal the wrapper. Repeat for all egg rolls. 💧🥟
6️⃣

In a frying skillet/pot, add oil and heat over medium for about 5 minutes to 325°F. Carefully drop egg rolls into the skillet, cooking 4-5 at a time, not crowding them. Cook 2-3 minutes per side, until golden brown, then carefully flip over and cook another 2 minutes or until browned. Remove and place on a paper towel-lined plate. Repeat for all egg rolls. 🛢️🍤
7️⃣

Serve on a platter and top with bang bang sauce and chopped green onions. Serve immediately! 🍽️🌿

• Prep Time: 20min
• Cook Time: 15min

Nutrition

• Calories: 200 Kcal