What started as just a delicious one-off for my New Year’s Eve party has now become a new favorite recipe to enjoy any time you are craving something shrimpy, crunchy, saucy and just plain out of this world! Bang Bang Shrimp Eggrolls will step in and satisfy your craving and have you rubbing your belly with delight! The bonus, of course, is they are incredibly easy to make and take less than a half hour from skillet to table. One of my favorite things about this dish is the sweet & spicy Mayo-Sriracha sauce! Wow! The perfect accompaniment. Why not start off the new year with a bang….bang? Then sit back and take in all the compliments you’ll receive!

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Bang Bang Shrimp Eggrolls

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Servings

Ingredients

For the Shrimp:

• 1 1/2 pounds small/medium pre-cooked shrimp (shells and tails removed, deveined, defrosted)
• 2-3 tablespoons cornstarch
• 2 cups canola oil (for frying-optional)

For the Bang Bang Sauce:

• 1/4 cup mayonnaise
• 1 tablespoon Sriracha
• 1 tablespoon rice vinegar
• 1 tablespoon sugar

For the Eggrolls:

• 12 egg rolls wrappers
• 2 cups pre-shredded cabbage mix
• 12 slices pepper jack cheese, rough chopped
• Bang Bang Sauce (from above)
• shrimp (from above)

For Cooking:

• 3-4 cups canola or vegetable oil

For Serving:

• 2 stalks green onions, chopped fine

• For cooking
• 3-4 cups canola or vegetable oil
• For serving
• 2 stalks green onions chopped fine

Servings Ingredients For the Shrimp: 1 1/2 pounds small/medium pre-cooked shrimp (shells and tails removed, deveined, defrosted) 2-3 tablespoons cornstarch 2 cups canola oil (for frying-optional) For the Bang Bang Sauce: 1/4 cup mayonnaise 1 tablespoon Sriracha 1 tablespoon rice vinegar 1 tablespoon sugar For the Eggrolls: 12 egg rolls wrappers 2 cups pre-shredded cabbage mix 12 slices pepper jack cheese, rough chopped Bang Bang Sauce (from above) shrimp (from above) For Cooking: 3-4 cups canola or vegetable oil For Serving: 2 stalks green onions, chopped fine For cooking 3-4 cups canola or vegetable oil For serving 2 stalks green onions chopped fine

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Instructions

1. Pat defrosted shrimp dry. Toss in cornstarch until covered. In a shallow skillet over high heat, heat oil for about 5 minutes. When oil shimmers and one shrimp tested in the oil sizzles, cook the remainder of shrimp (don’t overcrowd skillet) until pink, about 2-3 minutes. Remove to a paper towel to drain. Place shrimp on a cutting board and rough chop. Make the sauce. In a small bowl, combine the mayonnaise, Sriracha, rice vinegar and sugar. Refrigerate until ready to serve. Make the Egg Rolls. Lay out the egg roll wrapper. Spread a small amount of the sauce in the center of the wrapper. Next, Add about 2 tablespoons of cabbage mix to the center, then 2 tablespoons of shrimp, 1 chopped cheese slice, and another tiny drizzle of sauce. Dip your fingers in a cup of water and wet the edges of the wonton rapper. Carefully wrap the egg roll, burrito style, being careful to keep it tight so the ingredients don't fall out. Dip fingers in water again and press to seal the wrapper. Repeat for all egg rolls. In a large skillet, add oil and heat over medium high heat for about 5 minutes - to 325 degrees. Carefully add egg rolls into the skillet, cooking 4-5 at a time, not crowding them. Cook 2-3 minutes per side, until golden brown, then carefully flip over and cook another 2 minutes or until browned. Remove and place on a paper towel lined plate. Repeat for all egg rolls. Serve on a platter and top with Bang Bang sauce and green onions. Serve immediately. Makes 12 Egg Rolls.

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