Deep-fried to golden brown deliciousness, these Shrimp Egg Rolls are a great appetizer to start your meal or a weekend party. Dip in a leek and miso sauce (Negi Miso) to enjoy!
Pull off the head if it is still attached. Pull off the outer shell. Devein the back of shrimp with a skewer. The vein runs right along the back. Insert the tip of skewer sideways about ½ inch down from the head of the shrimp and pull the skewer tip up towards you. This will lift up the vein and you can pull off the vein with the skewer or with your hand. If the vein is broken, then insert again a bit lower towards the tail. If you can’t find the vein, then don’t worry about it. [Recommended] Clean the shrimp with a pinch of salt, 1 Tbsp potato/corn starch, and 2 Tbsp water in a bowl and rub until you see dirty water. Rinse until clean.
Cut the negi diagonally into thin slices.
Cut the egg roll wrappers in half and peel off one egg roll at a time to separate them (now you have 10 wrappers!).
Prepare the flour mixture by mixing flour and water in a small bowl. Put the Negi Miso in a small bowl.
Place an egg roll wrapper in front of you with one point of the long side of the wrapper towards you. Place the Negi Miso and shrimp (tail sticking out ½ of the way onto the wrapper on the long side.
Continue rolling until you meet the end of the wrapper. Place a small dollop of the flour mixture on the edge of the wrapper. Repeat wrapping until all shrimp and wraps are done.
Recipe by Namiko Chen of Just One Cookbook. All images and content on this site are copyright protected. Please do not use my images without my permission. If you’d like to share this recipe on your site, please re-write the recipe and link to this post as the original source. Thank you.