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Spicy Shrimp And Kale Egg Rolls

spicy shrimp and kale egg rolls

For several weeks I made spicy shrimp and kale tacos. Obsessively so. I often get into a mood of craving the same thing for days on end. In order to switch it up a bit, I decided why not put them in an egg roll? Now I know that sounds strange but is it? It’s not that different from a taco right?

So I made spicy shrimp and kale egg rolls. An unlikely pair but rather delicious. I love kale so much! I will throw together a kale cobb salad in a heart beat! There are those who hate kale but consider because it can be hard to chew. Massage that kale or sauté it. Don’t sleep on kale. Literally or figuratively😂 . Besides being easy to make and 500 calories, you can also take switch this spicy shrimp and kale egg roll recipe to a spicy chicken or mushroom recipe.

I have been gifted these Twin Dragon egg roll wrappers. They were easy to use and didn’t tear. Also perfect for crab rangoon and dumplings. It made wrapping my shrimp and kale egg rolls easy. I always want cooking to be as simple and efficient. These did job. You can purchase Twin Dragon Wrappers at Walmart, Albertsons and many other places. Find a place near you here. Also follow the brand on Facebook, Twitter, and Instagram.

If you like low calorie dishes check out my No Carb Collard Green & Chicken Quesadilla.

spicy shrimp and kale egg rolls
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Spicy Shrimp & Kale Egg Rolls

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Simple spicy shrimp and kale egg roll recipe. 

  • Author: Fenique
  • Prep Time: 1
  • Cook Time: 30
  • Total Time: 31 minutes
  • Category: Appetizers

Ingredients

Marinade

1lb Shrimp

1/2 cup Siracha 

1/4 cup Avocado Oil (can substitute 

2 tbsp Garlic Powder 

2 tbsp Onion Powder 

1tsp salt 

 

2 cups chopped Lacinato Kale (substitute for favorite kale)

2 cloves Garlic 

Olive Oil (enough to coat the pan)

1 pack of Twin Dragon Egg Roll Wrappers 

Instructions

Cooking The Shrimp

  1. Mix all of the marinade ingredients together then put in the raw shrimp. Let this marinade sit in the refrigerator for a 1-hour minimum to 24 hours maximum.
  2. Oil pan and turn heat on low. Let’s cook the shrimp low and slow. Place them in the pan but don’t overcrowd it.
  3. Once you’ve cooked the shrimp let rest for 2-3 minutes than chop into small pieces.
  4. Next let’s sear the kale. 

Sear Kale

  1. Chop up garlic finely. Also, chop kale. 
  2. Turn heat on low and oil the pan. 
  3. Once the pan is heated, put in the garlic. Let it turn brown but not burned.  
  4. Put the kale in the plan. Place in slowly because it will sizzle.
  5. Stir kale as it cooks. It will begin to get a crunchy texture. Pull it out and let sit on a paper towel to drain off the oil.
  6. Mix the kale with the chopped shrimp. 

LET’S MAKE AN EGG ROLL

  1. Put about 2 tablespoons of filling. You can do less or just a little bit more. 
  2. Watch this video on how to roll. You don’t need one from me.
  3. Deep fry in vegetable oil or place in an air fryer. You can lightly brown in a small amount of oil. This will require turning it over, make sure every edge is brown. 
  4. ENJOY! 
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