Description
Delicious and crispy Rice Paper Egg Rolls filled with a flavorful mix of shiitake mushrooms, shrimp, fresh veggies, and aromatic spices. These egg rolls can be air fried, baked, or shallow fried for a perfect appetizer or snack that’s light yet satisfying.
Ingredients
Main Filling
- 0.5 lb shrimp (peeled and deveined, diced into small bits, optional)
- 4 oz fresh shiitake mushrooms (diced into small bits)
- 0.5 oz garlic (grated)
- 0.5 oz ginger (grated)
- 3 bulbs spring onions (diced, green and white parts separated)
- 6 oz bean sprouts
- 12 oz coleslaw mix (finely shredded cabbage and carrots)
- 2 tbsp avocado oil (plus more for baking and frying)
- 4 pinches coarse salt (or more to taste)
- ½ tsp shiitake mushroom seasoning (optional)
- 1 tbsp coconut aminos (or 0.5 tbsp light soy sauce or tamari)
- 2 tsp toasted sesame oil
- Small dash white pepper
Wrapping and Serving
- 20 pieces round rice paper (22 cm / 8.7 inch per sheet)
- 2 tbsp apricot jam (or peach jam)
- 1 whole Japanese pickled plum (Umeboshi or Chinese pickled plum, optional)
- 1 tbsp unsweetened applesauce
- 1 tbsp rice vinegar (or more to taste)
- A few drops pickling liquid from the plum (optional)
Instructions
- Prepare the Shrimp (Optional): Bring a pot of water to boil. Peel and blanch shrimp for 1.5 to 2 minutes. Rinse in cold water to stop cooking, drain well, then dice into small bits or pulse a few times in a food processor. Set aside.
- Prepare Vegetables: Dice shiitake mushrooms, garlic, ginger, and separate green and white parts of spring onions. Set aside the bean sprouts and coleslaw mix.
- Sauté Aromatics: Preheat a large sauté pan over medium heat. Add 1 tbsp avocado oil, then sauté white parts of scallions with garlic and ginger for 10 seconds until fragrant.
- Cook Vegetables: Add coleslaw mix and 2 pinches of salt; sauté over medium-high heat for 1 minute. Add bean sprouts, shiitake mushrooms, and green parts of scallions.
- Season & Finish Sauté: Add another tablespoon oil, 2 pinches of salt, and mushroom seasoning if using. Sauté for 1 minute, then season with coconut aminos, toasted sesame oil, and white pepper. Toss quickly and turn off heat to keep vegetables crisp.
- Cool the Filling: Spread vegetables onto a large sheet pan to cool, leaving excess liquid behind. Taste and adjust salt as needed.
- Set Up Wrapping Station: Fill a large bowl with room temperature water. Prepare rice paper sheets, sautéed vegetable filling, shrimp, a large plate or lined sheet pan, and a large non-stick cookie sheet for rolling.
- Soften Rice Paper: Dip a rice paper sheet in water for no more than 5 seconds; it should remain firm initially and will soften further with moisture.
- Wrap Egg Rolls: Place the rice paper rough side up on the cookie sheet. Add 2 heaping tablespoons of filling at the bottom third. Fold sides toward the center and roll tightly away from you. Wrap each egg roll with two layers of rice paper to prevent breakage. Place on a large pan spaced apart.
- To Air Fry: Brush egg rolls with oil on all sides. Spray air fryer basket with oil. Place egg rolls spaced apart. Air fry at 380°F (193°C) for 8 minutes, flip and cook 6 minutes, then increase to 400°F (204°C) briefly for browning. Rest on wire rack. Repeat for next batch.
- To Bake: Preheat oven to 425°F (218°C). Place egg rolls on a lined baking sheet without touching. Brush with oil on all sides. Bake 15 minutes, flip and bake another 10 minutes. Egg rolls will be crisp though not golden brown.
- To Shallow Fry on Stovetop: Heat 0.5 tbsp oil in a large 12-inch non-stick pan over medium heat. Add egg rolls carefully without overcrowding. Fry each side for 2 minutes, flipping and rotating every 2 minutes for about 10 minutes total to avoid burning. Maintain a sizzling sound and space between rolls to prevent sticking.
- Serve: Handle hot egg rolls carefully. Serve whole or sliced in half with egg roll sauce on the side for dipping. Best enjoyed fresh and warm.
Notes
- The shrimp is optional and can be pulsed in a food processor for better distribution in the filling.
- Using two sheets of rice paper per roll strengthens the wrapper and prevents breaking during cooking.
- Shiitake mushroom seasoning is optional but adds extra umami flavor.
- Pickled plum and its pickling liquid add a tangy, salty note to the accompanying sauce.
- For air frying, avoid overcrowding the basket to ensure crispiness.
- If baking, the egg rolls won’t get very golden but will be crisp and delicious.
- Shallow frying requires attention to flipping and spacing to avoid sticking and burning.
