Ingredients:

  • 1 lb raw shrimp, peeled, deveined, and roughly chopped
  • 1 tbsp toasted sesame oil
  • 2 cloves garlic, minced
  • 1 tbsp fresh ginger, grated
  • 14 oz coleslaw mix
  • 2 tbsp low sodium soy sauce
  • 1 tsp granulated sugar
  • 3 green onions, thinly sliced
  • 20 egg roll wrappers
  • 1 egg white
  • 1 tsp cornstarch
  • 2 cups neutral oil for frying

Instructions:

  1. Heat 1 tablespoon of sesame oil in a wok over high heat. Flash-sear the chopped shrimp for 60–90 seconds until pink but not fully firm. Remove and set aside.
  2. In the same wok, sauté the coleslaw mix, ginger, and garlic for 2-3 minutes. Add soy sauce and sugar, stirring until moisture evaporates and cabbage is slightly wilted.
  3. Stir the partially cooked shrimp and green onions back into the cabbage mixture. Spread the filling on a flat tray to cool completely before assembly.
  4. Whisk the egg white and 1 teaspoon of cornstarch together to create the sealing slurry.
  5. Place an egg roll wrapper in a diamond orientation. Spoon 2 tablespoons of filling into the lower center. Fold the bottom corner over the filling, tuck in the sides, and roll tightly toward the top corner.
  6. Brush the top edge with the egg white slurry to seal the roll completely.
  7. Heat frying oil to 350°F (175°C). Fry the egg rolls in batches for 3-5 minutes until the exterior is mahogany-colored and bubbling. Drain on a wire rack.