Bang Bang Shrimp Egg Rolls

Bang Bang Shrimp Egg Rolls are full of scrumptious shrimp, slaw, and the high-quality popular Bang Bang sauce! perfect game day snack or appetizer!

With soccer season in complete swing, making creative scrumptious appetizers is a ought to! those Bang Bang Shrimp Egg Rolls take the popular Bang Bang Shrimp recipe to the next degree! they're rather easy to make, and everyone will LOVE them! be sure to whip up a few extra sauce as it will no longer ultimate lengthy!

Bonefish Grill’s Bang Bang Sauce is popular for a cause, it’s delicious! It’s additionally VERY clean to make yourself. I’ve used it for Bang Bang chook (on the spot Pot), Bang Bang Tofu Bang, Bang Shrimp Quesadillas,and Bang Bang Shrimp Tacos, and all of them are constantly successful!

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 blanketed. warmth oil in a shallow skillet, till warm. carefully cook shrimp in batches until executed-do no longer overcrowd the skillet- then place onto a paper towel covered plate. prepare dinner all.
2. If now not frying: run defrosted shrimp below bloodless water for five minutes. Pat dry. Set aside.

For sauce:

1. Add all elements into a jar/bowl and stir till blended. cowl and location into refrigerator till prepared to use.

For Egg Rolls:

1. Lay out the egg roll wrapper. add about 2 TBS of cabbage blend to the middle, then 2 TBS shrimp, cheese slice, and some sauce.
2. Cautiously wrap the egg roll, being cautious to keep it tight so the elements don't fall out. Dip finger in water, then run it along the very last/top corner of the egg roll, and press to seal the wrapper. Repeat for all egg rolls.
3. In a frying skillet/pot, upload oil and heat over medium for approximately five minutes - to 325 tiers. cautiously drop egg rolls into the skillet, cooking 4-5 at a time, no longer crowding them. cook 2-3 minutes according to aspect, until golden brown, then cautiously turn over and cook dinner some other 2 mins or until browned. take away and region on a paper towel covered plate. Repeat for all egg rolls.
4. Serve on a platter and pinnacle with bang bang sauce and inexperienced onions. Serve immediately!