Crispy Shrimp Rolls with Creamy Dip

Ingredient

• 1 lb (450g) medium shrimp, peeled & deveined
• 1 cup shredded cabbage (optional for crunch)
• 2 green onions, finely sliced
• 2 cloves garlic, minced
• 1 tbsp soy sauce
• 1 tbsp oyster sauce (optional)
• 1 tsp sesame oil
• 1/2 tsp ground black pepper
• 12 spring roll wrappers
• 1 egg, beaten (for sealing)
• Oil for frying

For the Creamy Dip:

• 1/2 cup mayonnaise
• 1 tbsp sriracha or hot sauce (adjust to taste)
• 1 tsp lemon juice
• 1/2 tsp garlic powder
• Pinch of salt

Instructions

1. Prepare the Filling:
   Chop the shrimp into small pieces. In a bowl, combine chopped shrimp, shredded cabbage, green onions, garlic, soy sauce, oyster sauce, sesame oil, and pepper. Mix well.
2. Assemble the Rolls:
   Place a spring roll wrapper on a clean surface with a corner facing you (diamond shape). Add about 1-2 tablespoons of filling near the bottom corner. Fold the bottom corner over the filling, roll tightly halfway, fold in the sides, brush the top corner with beaten egg, and finish rolling to seal.
3. Fry the Rolls:
   Heat oil in a deep pan over medium-high heat. Fry the rolls in batches for about 3-4 minutes or until golden brown and crispy. Remove and drain on paper towels.
4. Make the Dip:
   In a small bowl, whisk together mayonnaise, sriracha, lemon juice, garlic powder, and salt until smooth.
5. Serve:
   Serve the crispy shrimp rolls hot with the creamy dip on the side. Enjoy every crunchy bite!

Would you like a baked or air-fryer version too? 🌟