Bang Bang Shrimp Egg Rolls
Ingredients:
1 lb shrimp, peeled and deveined
Salt and pepper, to taste
1/2 cup mayonnaise
1/4 cup Thai sweet chili sauce
1 tbsp sriracha sauce
1 package egg roll wrappers
1 cup shredded cabbage
1/4 cup chopped green onions
Oil, for frying
Sweet chili sauce, for dipping
Instructions:
Season the shrimp with salt and pepper.
In a small bowl, mix the mayonnaise, Thai sweet chili sauce, and sriracha sauce to make the bang bang sauce. Set aside.
Heat oil in a skillet over medium-high heat. Cook the shrimp until they are pink and cooked through, about 2-3 minutes per side. Remove from heat and chop into small pieces.
Lay out an egg roll wrapper and place a spoonful of shredded cabbage in the center. Add a spoonful of the cooked shrimp on top of the cabbage, then sprinkle with chopped green onions.
Fold the sides of the wrapper over the filling, then roll up tightly.
Heat oil in a deep fryer or large pot to 350°F (175°C). Fry the egg rolls in batches until they are golden brown and crispy, about 3-4 minutes per batch. Remove and drain on paper towels.
Serve the Bang Bang Shrimp Egg Rolls with sweet chili sauce for dipping.
Enjoy your delicious appetizer!
Prep Time: 20 minutes
Cook Time: 20 minutes
Total Time: 40 minutes
Servings: Makes about 12 egg rolls