Shrimp Eggrolls

These crispy shrimp eggrolls are the kind of appetizer that disappears almost immediately after hitting the table. They’re crunchy, savory, packed with shrimp flavor, and paired with a creamy sweet-spicy dynamite sauce that makes them impossible to stop eating.

This recipe is inspired by my Vietnamese mother-in-law’s shrimp eggrolls. She makes these for family parties, holidays, and big gatherings. Usually, I’m the one standing next to the tray eating them all up one-by-one until they disappear.

Ingredients

1 pound shrimp, peeled and deveined with tails left on

1-2 teaspoon chicken bouillon

1 tsp garlic powder

Salt, to taste

Black pepper, to taste

Eggroll wrappers

Neutral frying oil

For the dynamite sauce

1/2 cup Kewpie mayo

2 tablespoons sweet chili sauce

1 tablespoon sriracha

1 teaspoon rice vinegar

1. Pat shrimp dry and transfer to a large bowl. Season with chicken bouillon, garlic powder, salt, and pepper.

2. Slice the egg roll wrappers diagonally and place shrimp in the center with tail portion sticking out. Roll over one side, fold the top, and cinch tightly. Seal with water or egg wash. transfer to freezer for 20 minutes.

3. Heat oil to 350° and fry shrimp egrolls for 3-5 minutes until golden brown and crispy.

4. Mix together ingredients for dynamite sauce. Serve shrimp eggrolls with lettuce.

These shrimp eggrolls are sometimes called rocket shrimp