Beautyfash Blog: Magical Shrimp Rolls with Peanut Soy Dipping Sauce

When I tell you that these shrimp rolls that I am going to show you how to make are a complete flavor explosion, please trust that I am saying that with NO exaggeration whatsoever! The way the flavors danced around in my mouth when I dipped these magical shrimp rolls into the accompanying peanut soy dipping sauce, just cannot be explained. LOL!!

And the good news for you is: these are super duper easy to make so you, too, can experience the flavor explosion that you so very much deserve.

Here's the step-by-step:

Ingredients:

For the Shrimp Rolls

1 Teaspoon Avocado Oil (or Olive Oil)

1 Teaspoon Sesame Oil

5 Green Onions, Chopped

2 1/2 Cups Shredded Cabbage and Carrot Mix (Coleslaw)

1/2 Cup Shredded Purple Cabbage

8 Large Uncooked Shrimp, Chopped

1 Tablespoon Soy Sauce

1 Teaspoon Garlic Powder

1/2 Teaspoon Fish Sauce

Salt and Pepper to Taste

Egg Roll Wrappers

1 egg + a splash of water (the "glue" for the wrappers)

Oil for frying - I use peanut oil

For the Peanut Soy Dipping Sauce

1 Tablespoon Creamy Peanut Butter

1 Tablespoon Hoisin Sauce

2 Tablespoons Low Sodium Soy Sauce

1 Teaspoon Rice Vinegar

1/2 Teaspoon Sesame Oil

1 Tablespoon Brown Sugar

2 Green Onions, Chopped

Black Pepper to taste

{Here's everything needed for the shrimp rolls. These few ingredients pack a large punch!}

{Heat a sauté pan over medium heat and add the tablespoon of avocado oil and teaspoon of sesame oil. Sauté for 2 minutes to release the flavors of the onion.}

{Next add the shredded cabbage and carrot mix and purple cabbage. Mix and saute for a minute more.}

{Chop the shrimp into small pieces and add to the cabbage/onion mixture.}

{Season with the soy sauce, garlic powder, salt and pepper.}

{Saute for about 2 minutes until the shrimp are just cooked through. Remove from the heat and stir in the fish sauce.}

{Add the shrimp and cabbage mixture to a foil lined baking sheet and put it in the fridge to cool while you make the peanut soy dipping sauce.}

{To a microwave safe bowl, add your peanut butter and microwave for 15 seconds to soften.}

{To that same bowl, add the soy sauce, hoisin sauce, sesame oil, rice vinegar, brown sugar, black pepper, garlic powder and chopped green onion.}

{Mix it well and set aside. This is such a yummy and flavorful sauce! It would even be good as a salad dressing!}

{Ok, almost there. Now it's time to start making the shrimp rolls. Add 1 egg and a splash of water to a small bowl and mix. This will be the "glue" for your rolls.}

{1. Start with the egg roll wrapper in a diagonal direction, with a pointed end towards you. Brush all sides with some of the beaten egg/water mixture. 2. Fold the corner facing you up and over the filling. 3. Fold in one side. 4. Then the other. 5 Roll it up toward the top corner. 6. Continue to roll until it is sealed.}

{Rolled and ready for frying!}

{Heat some frying oil in a large pan. You want about 2 inches of oil for these. If you try and deep fry them, they will rotate as they fry and will not brown evenly. I learned that the hard way. LOL}

{Fry for about 3-4 minutes per side, or until they are beautiful and golden brown. Drain on paper towels and serve immediately!}

Serve with that amazing peanut soy dipping sauce that you made and whatever other sauce you have on hand. I also had a store bought sweet chili sauce and some Chinese hot mustard. Perfection!