Bang Bang Shrimp Egg Rolls

With football season going all out, making inventive scrumptious starters is a MUST! These Bang Shrimp Egg Rolls take the well known Bang Shrimp formula to the following dimension! They are fantastically simple to make, and everybody will LOVE them! Make certain to prepare some additional sauce since it won't keep going long!

Bonefish Grill's Bang Sauce is famous for a reason, it's delightful! It's likewise VERY simple to make yourself.

You have the alternative to utilize fricasseed shrimp or bubbled shrimp, it's up to you. I don't think it has THAT huge of an effect in the formula, since you get a great deal of smash from the fricasseed egg roll, so leaving the shrimp bubbled is alright as I would see it. Be that as it may, you can likewise sear the shrimp before including them.

To make ahead (state the prior night you need them), I prescribe making them yet NOT broiling them until you need them. Store them canvassed firmly in the fridge. At the point when prepared to sear, ensure the creases are as yet fixed; add water to seal if fundamental.

To solidify: I prescribe making them yet NOT searing them. Wrap them firmly with saran wrap and stop. Permit to defrost medium-term in the ice chest, at that point rotisserie as indicated by underneath bearings.

Also try our recipe Chili Lime Baked Shrimp Cups

Bang Bang Shrimp Egg Rolls are filled with delicious shrimp, slaw, and the super popular Bang Bang sauce! Perfect game day snack or appetizer!

Ingredients
For shrimp

• 1 lb small/medium pre-cooked shrimp, shells and tails removed, devained (can buy already like this), defrosted
• 2-3 TBS cornstarch
• 2 cups canola oil, for frying-optional

For sauce

• 1/4 cup mayonnaise
• 1 TBS sriracha
• 1 TBS rice vinegar
• 1 TBS sugar

For egg rolls

• 12 egg rolls wrappers
• 2 cups pre-shredded cabbage mix
• 12 slices pepper jack cheese
• bang bang sauce , from above
• shrimp , from above

For cooking:

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

Instructions
For shrimp:

1. If frying: Pat defrosted shrimp dry. Toss in cornstarch until covered. Heat oil in a shallow skillet, until hot. Carefully cook shrimp in batches until done-do not overcrowd the skillet- then place onto a paper towel lined plate. Cook all.
2. If not frying: run defrosted shrimp under cold water for 5 minutes. Pat dry. Set aside.

For sauce:

1. Add all ingredients into a jar/bowl and stir until combined. Cover and place into fridge until ready to use.

For Egg Rolls:

1. Lay out the egg roll wrapper. Add about 2 TBS of cabbage mix to the center, then 2 TBS shrimp, cheese slice, and some sauce.
2. Carefully wrap the egg roll, being careful to keep it tight so the ingredients don't fall out. Dip finger in water, then run it along the final/top corner of the egg roll, and press to seal the wrapper. Repeat for all egg rolls.
3. In a frying skillet/pot, add oil and heat over medium for about 5 minutes - to 325 degrees. Carefully drop 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.
4. Serve on a platter and top with bang bang sauce and green onions. Serve immediately!

Source : https://bit.ly/2DFsTyq

Read more our recipe Roasted Garlic and Red Pepper Zoodles