truff kitchen

Homemade Shrimp Egg Rolls

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Cook Time

20 minutes

Prep Time

40 minutes

Servings

8

Ingredients

2 tablespoons olive oil

3 cups green cabbage, shredded

1/2 cup carrots, peeled and minced

1/2 cup celery, minced

1/2 cup fresh scallions, minced (plus 2 tablespoons for garnish)

2 teaspoons fresh ginger, minced

4 garlic cloves, peeled and minced

8 ounces fresh shrimp, peeled and minced

1/4 teaspoons Chinese five-spice

1 teaspoon TRUFF White Truffle Oil

1 tablespoon TRUFF White Hot Sauce

Salt and pepper to taste

8 egg roll wrappers

1 egg, beaten

Vegetable or canola oil for frying

Soy sauce, sweet chili sauce, or sweet & sour sauce, for dipping

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Homemade Shrimp Egg Rolls

Have you ever wondered how to recreate your favorite takeout egg rolls at home? Look no further - we’ve got the recipe for you!

These truffle-infused shrimp egg rolls are the perfect appetizer or side. By using TRUFF White Truffle Oil and TRUFF White Hot Sauce, these delicious egg rolls are packed with flavor. We love to pair these with soy sauce, sweet chili sauce, or even extra TRUFF White Hot Sauce for dipping!

Instructions

  1. Heat olive oil in a large skillet.

  2. Once hot, add cabbage, carrots, celery, scallions, ginger, and garlic to the skillet, and stir fry until the vegetables are tender, about five minutes.

  3. Add the shrimp, five-spice, TRUFF White Truffle Oil, and TRUFF White Hot Sauce to the skillet, stir to combine with the veggies and stir-fry for five more minutes or until the vegetables are soft and the shrimp are cooked through. Season to taste with salt and pepper.

  4. Place a strainer over a bowl. Transfer the filling mixture to the strainer and set aside to cool.

  5. Once the filling has cooled and drained, place one egg roll wrapper on a clean work surface.

  6. Arrange the wrapper in a diamond with one of the points facing you.

  7. Place three tablespoons of filling in the center of the wrapper, leaving space around the edges.

  8. Brush the edges with egg wash.

  9. Take the wrapper point facing you and bring it up and over the filling.

  10. Bring the outer points of the wrapper in towards the center, then roll into a tight, sealed cylinder.

  11. Place the egg roll on a wax paper-lined plate and repeat these steps for the remaining wrappers and filling.

  12. Once all the egg rolls have been assembled, cover the plate with plastic wrap, and refrigerate for 30 minutes.

  13. While the egg rolls are chilling, place oil in a deep fryer or Dutch oven, and heat until 350°F.

  14. Once the oil is hot, working with just two-three egg rolls at a time, fry until golden brown and crisp, about three-five minutes.

  15. Remove from the oil and set aside on a wire rack to drain.

  16. Serve egg rolls with desired dipping sauces and garnish with reserved chopped scallions.

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