I brought these along to the gathering, and they were all gone before I had a chance to try one.

Shrimp and vegetable egg rolls are a delightful fusion of flavors and textures, perfect for a satisfying appetizer or a light meal. Originating from Asian cuisine, these rolls are a popular choice for their crispy exterior and flavorful filling. They’re a fantastic way to incorporate more vegetables into your diet, and the shrimp adds a delicious protein boost. Whether you’re hosting a dinner party or just craving something crunchy and savory, these egg rolls are sure to impress.

These shrimp and vegetable egg rolls pair wonderfully with a variety of dipping sauces, such as sweet chili sauce, soy sauce, or a tangy hoisin sauce. For a complete meal, consider serving them alongside a fresh Asian-style salad or a bowl of steaming hot miso soup. If you’re looking for something heartier, a side of fried rice or lo mein noodles would complement the egg rolls beautifully.

1 tablespoon vegetable oil
1 cup shredded cabbage
1/2 cup shredded carrots
1/2 cup bean sprouts
1/2 pound shrimp, peeled, deveined, and chopped
2 cloves garlic, minced
1 tablespoon soy sauce
1 teaspoon sesame oil
1/4 teaspoon ground black pepper
8 egg roll wrappers
Vegetable oil for frying