A delightful twist on classic egg rolls, featuring shrimp and fresh vegetables wrapped in crispy shells.
Heat oil in a wok over medium heat.
Ensure the oil is hot before adding ingredients to prevent sticking.
Add shrimp, cabbage, carrots, water chestnuts, and celery to the wok and stir-fry for 3-4 minutes.
Stir constantly to cook evenly and avoid burning.
Mix in bean sprouts, scallions, salt, soy sauce, oyster sauce, rice wine, and sugar. Stir well.
Taste the mixture and adjust seasoning if needed.
Place 3-4 tablespoons of filling onto each egg roll wrapper.
Do not overfill to ensure easy wrapping.
Brush the edges of the wrapper with beaten egg.
This helps to seal the rolls securely during frying.
Fold and roll the wrappers tightly to form rolls.
Keep the rolls uniform in size for even cooking.
Heat oil in a deep pan to 375°F (190°C).
Use a thermometer to maintain the correct temperature.
Fry the rolls in batches until golden brown, turning occasionally.
Avoid overcrowding the pan to maintain oil temperature.
Drain the rolls on paper towels and serve warm.
Serve immediately for the best texture and flavor.
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