Crispy Shrimp Egg Rolls
The easiest yet most delicious appetizer you can ever make are these Crispy Shrimp Egg Rolls with Bang Bang Sauce! Think the same crunch as shrimp tempura but without all the effort. Juicy shrimp on the inside, crispy egg roll on the outside, with a sweet and spicy sauce to finish it off. It is the one appetizer the whole crowd always goes crazy for!
Servings pieces
Ingredients
- 1 pound large shrimp, deveined, peeled & tail off
- 1 teaspoon chili powder
- 1 teaspoon paprika
- 3/4 teaspoon salt
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/4 teaspoon black pepper
- 12 egg roll wrappers, cut in half and length trimmed
- water, for sealing egg rolls
- vegetable oil, for frying
BANG BANG SAUCE
- 1/2 cup mayonnaise
- 1/2 cup sweet chili sauce
- 1 teaspoon minced garlic
- 1/4 teaspoon black pepper
- 2 teaspoons rice vinegar
- 1 teaspoon sriracha, more to taste
- 1 teaspoon parsley, finely chopped
Instructions
- In a small bowl, combine mayo, sweet chili sauce, minced garlic, black pepper, rice vinegar, sriracha, and parsley to make the bang bang sauce.
- Prepare the shrimp. Make three to five cuts going halfway down along the inner curve of each shrimp to straighten it out. Push down with your fingers to help straighten it into one line. Repeat with the rest of the shrimp.
- Transfer the shrimp to a bowl and season with chili powder, paprika, salt, garlic powder, onion powder, and black pepper. Mix together well.
- Add one shrimp along the egg roll wrapper, leaving the tail hanging out, and roll up tightly. Add water at the end to seal tightly. Repeat with the rest.
- Heat oil to 350°F.
- Drop the egg rolls in the oil and fry until golden brown all around. Fry in batches so they're not crowded.
- Transfer to a wire rack to drain excess oil.
- Enjoy with the bang bang sauce!
Did You Make This Recipe?
If you make this recipe, leave a comment below and let me know how it turns out. I love hearing from you!