Buzz
At Skillet, we enjoy taking apart our dishes. This includes deconstructing pigs in blankets and cheeseballs. Following that theme, I decided to break down the egg roll. It turns out that separating the filling from the shell is a great way to enjoy all the flavors and textures of this appetizer without needing rolling expertise or the hassle of a deep fryer. Put the takeout menu aside, as this mouthwatering egg roll chips and dip can be ready in just 15 minutes.
I have a bit of an embarrassing confession as a chef: I don’t always mise en place before cooking at home. However, I did today, and you should too. Once the pan heats up, the ingredients go in one by one, and the shrimp filling is done in no time. Roughly chop some raw shrimp into small pieces, about the size of edamame or lima beans. Combine the chopped shrimp with soy sauce to marinate for about 10 minutes. Meanwhile, brush vegetable oil onto both sides of two or three egg roll wrappers. Cut each wrapper into 8 rectangles, slicing down the center lengthwise and then dividing it into four equal strips. Lay the strips out in a single layer in the air fryer, set to 300°F on the “air fry” setting. Cook them for 5-8 minutes, checking occasionally after the 5-minute mark to gauge the color. These will become your chips.
Thinly slice a stalk of celery and prepare a shredded mixture of cabbage and carrots. I used a couple of cups of a basic coleslaw mix. For the 'dip,' heat oil in a large pan, wok, or shallow pot over high heat. Add the shrimp with its marinade and give the pan a quick shake to toss the shrimp around. Then add the celery, cabbage, and carrot mixture, followed by sesame oil, salt, sugar, and white pepper. Toss and stir the ingredients until the shrimp is cooked and the veggies have softened slightly. Remove from heat and let it cool a bit before serving.
Serve the shrimp and cabbage mixture in a bowl alongside the chips and a small bowl of sweet chili sauce, or use those duck sauce packets you've been 'saving' in the fridge. My ideal bite is a chip topped with a little chili sauce and a generous scoop of shrimp filling. The filling is salty, savory, and packs a subtle heat from the white pepper. The chips, however, are the real heroes—they become incredibly crispy in the air fryer, unlike when they're wrapped around vegetables that release steam as they cook.
This recipe features shrimp, but you can swap it out for other chopped meats, tofu, or mushrooms. If using meat, be sure to cook it fully to ensure it's properly done. The veggies cook quickly, and you don’t want to risk undercooking the meat. (For more chips and dip inspiration, try deconstructed empanadas.)
Deconstructed Egg Roll Chips with Dip
Ingredients:
8 large raw shrimp, roughly chopped
1 tablespoon soy sauce
1 teaspoon vegetable oil
2 cups of cabbage and carrot coleslaw mix
1 stalk celery, finely sliced
¼ teaspoon sesame oil
¼ teaspoon salt
¼ teaspoon sugar
⅛ teaspoon white pepper
2 or 3 egg roll wrappers
Oil for brushing
Sweet chili sauce (optional)
Marinate the chopped shrimp in a small bowl with the soy sauce for about 10 minutes.
Lightly coat both sides of each egg roll wrapper with a thin layer of vegetable oil. Slice the wrappers into rectangles that are chip-sized, then air fry them for 5-8 minutes at 300°F using the 'air fry' setting.
Heat a teaspoon of vegetable oil in a large frying pan, wok, or skillet over high heat. Add the shrimp with the marinade and give the pan a quick shake to toss them. Stir in the cabbage and carrot mix, celery, sesame oil, salt, sugar, and white pepper. Toss everything together until the shrimp are cooked and the vegetables have softened, about 1 to 3 minutes. Remove from heat and let it cool for a few minutes before serving. Serve the shrimp and cabbage in a bowl with the sweet chili sauce and crispy air-fried chips on the side.
