Bang Bang Shrimp Egg Rolls recipe are the perfect because of succulent shrimp and crispy veggies. It is then wrapped perfectly in egg rolls and fried until golden brown. Let me tell you the amazing thing that makes this recipe MUST TRY! It is a bang-bang sauce that adds a spicy kick and seafood sweetness. It is an easy recipe that is juicy inside and crispy outside and takes you on a flavorful adventure with the addition of bang bang sauce.
What is in Bang Bang Shrimp Egg Rolls?
- Shrimp
- Egg roll wrappers
- Sriracha
- Mayonnaise
- Sugar
- Rice Vinegar
- Rice vinegar
- Purple cabbage
- Green cabbage
- Carrot
- Green onion
How to prepare Bang Bang sauce?
The sauce is where the magic happens. Sweet, spicy, and very velvety, Bang Bang sauce has it all. Fried chicken, shrimp, and even salmon taste incredible with this sauce. It takes less than 5 minutes to prepare and is wonderful as a dip for egg rolls or wontons. Everything you need is listed below:
- mayonnaise
- a sauce with a sweet chili flavor
- garlic, minced
- Vinegar of rice
- sriracha
- parsley
Combine the mayonnaise, sweet chili sauce, garlic, vinegar, sriracha, and parsley in a bowl. I like Kewpie mayo, although normal mayo would do in a pinch. Combine the ingredients, and it will be ready to use. More sriracha or red pepper flakes may be used for a spicier flavor. More sweet chili sauce may be added if desired.
How to prepare the shrimp?
To prevent the shrimp from curling up as they would in tempura, special preparation is required before using them in these egg rolls. Instead of having the strip form the letter C, you want it to be one long skinny piece.
They begin with huge raw shrimp peeled and deveined, but their tails remain intact. Make 3–5 shallow incisions halfway along the shrimp’s internal curvature. Apply little pressure along the curve, and the two shrimp will fuse into one long, skinny one. It should be repeated!
The next step in preparing shrimp is to season it with various spices, including chili powder, paprika, garlic powder, onion powder, salt, and black pepper.
How to make Bang Bang Shrimp Egg Rolls?
- Warm up a teaspoon of oil in a frying pan of suitable size. After seasoning, cook the shrimp on each side for two to three minutes or until opaque throughout. Put aside for 5 minutes to cool after removing from heat.
- Throw everything in a dish while the shrimp cools to make the sriracha mayo sauce. Complete the mixing.
- Toss the shrimp with half of the sauce to coat them evenly. Keep the leftover sauce covered and chilled until ready to use.
- Add the green onions and cabbage and toss to incorporate.
- Prepare the egg rolls by placing three shrimp in the middle. Spread two heaping tablespoons of coleslaw or slaw on top.
- Prepare an egg roll by wetting the wrapper’s edges. Roll it up firmly after folding two opposing corners in toward the middle. Carry on with the rest of the egg roll wrappers.
- On medium heat, prepare a deep pot with oil. Small batches of egg rolls at a time; fry until golden brown. Serve them after draining the excess oil.
Additional Pro Tips
Prep and Patience: Ensure the shrimp is thoroughly dry before cooking for perfect crispy texture. Pat them with paper towels and let them rest at room temperature before using.
Vegetable Variations: Feel free to experiment with different veggies like shredded carrots, cabbage, or bean sprouts for added crunch and taste.
Rolling Technique: Roll the egg rolls tightly, ensuring there are no gaps or air pockets so they fry evenly and hold their shape.
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Faqs
Q: Can I use pre-cooked shrimp for this recipe?
A: Yes, you can use pre-cooked shrimp, but for the best results, marinate them before frying to enhance the flavors.
Q: Can I bake the egg rolls instead of frying them?
A: Yes, you can bake the egg rolls in a oven at 400°F for about 20 minutes.
Bang Bang Shrimp Egg Rolls recipe
Ingredients
- 12 egg roll wrappers
- 1 pound peeled shrimp
- ¼ tsp salt
- ¼ tsp pepper
- 2 cups coleslaw mix
- 2 green sliced
- oil
- 4 tbsp mayonnaise
- 2 tbsp sirracha
- ½ tbsp rice vinegar
- 1 tsp sugar
Instructions
- Warm up a teaspoon of oil in a frying pan of suitable size. After seasoning, cook the shrimp on each side for two to three minutes or until opaque throughout. Put aside for 5 minutes to cool after removing from heat.
- Throw everything in a dish while the shrimp cools to make the sriracha mayo sauce. Complete the mixing.
- Toss the shrimp with half of the sauce to coat them evenly. Keep the leftover sauce covered and chilled until ready to use.
- Add the green onions and cabbage and toss to incorporate.
- Prepare the egg rolls by placing three shrimp in the middle. Spread two heaping tablespoons of coleslaw or slaw on top.
- Prepare an egg roll by wetting the wrapper's edges. Roll it up firmly after folding two opposing corners in toward the middle. Carry on with the rest of the egg roll wrappers.
- On medium heat, prepare a deep pot with oil. Small batches of egg rolls at a time; fry until golden brown. Serve them after draining the excess oil.
