Crispy Shrimp Egg Rolls

Begin by heating a small amount of oil in a well-seasoned skillet over an intermediate temperature. Introduce the egg into the pan and allow it to cook, undisturbed, until a solid base has formed on the bottom. Flip and continue cooking until the egg is fully set on both sides, taking between 1 to 2 minutes. Transfer the cooked egg to a cutting board and finely chop it.

Next, combine shredded cabbage, bean sprouts, grated carrot, chopped celery, and diced onion in a large container. Add the shrimp, soy sauce, garlic powder, and pepper to the mixture, stirring until well combined. Introduce the chopped egg into the bowl, followed by a light dusting of cornstarch over the top. Allow the mixture to rest for 10 minutes, allowing the flavors to meld.

Prepare a deep fryer by heating a substantial amount of vegetable oil to 350 degrees F (175 degrees C). In a small bowl, mix water with the remaining cornstarch to create a thin paste.

Lay an egg roll wrapper flat on a work surface, with one corner pointing away from you. Spoon 2 to 3 tablespoons of the shrimp mixture into the center of the wrapper. Dampen the top and side corners with the wet cornstarch mixture, then fold the dry bottom corner up over the filling to form a tight tube. Fold in the side corners, pressing them firmly against the folded roll, before rolling the egg roll toward the top corner to complete. Repeat this process for each remaining egg rolls.

Fry the egg rolls in batches, using the preheated fryer to cook them until golden brown, taking between 2 to 4 minutes. Remove the egg rolls from the fryer and drain them on paper towels.