Description
Crispy Shrimp and Cabbage Egg Rolls are a crunchy, savory delight filled with tender shrimp, crisp cabbage, and aromatic seasonings. These golden-brown rolls are packed with flavor and make the perfect appetizer, snack, or side dish. The combination of fresh shrimp, shredded cabbage, and a touch of garlic and ginger creates a delicious filling that is both light and satisfying. Wrapped in a delicate egg roll wrapper and fried to crispy perfection, these rolls are irresistible when served with a tangy dipping sauce. Whether you’re making them for a party, game night, or just a fun meal at home, these shrimp and cabbage egg rolls will be a hit!
Ingredients
Scale
- 12 egg roll wrappers
- 1 pound raw shrimp, peeled, deveined, and chopped
- 2 cups cabbage, finely shredded
- 1 medium carrot, shredded
- 2 green onions, thinly sliced
- 2 cloves garlic, minced
- 1 teaspoon fresh ginger, grated
- 1 tablespoon soy sauce
- 1 teaspoon sesame oil
- ½ teaspoon salt
- ½ teaspoon black pepper
- 1 tablespoon cornstarch (for sealing)
- 2 tablespoons water (for sealing)
- Vegetable oil, for frying
Ingredient Highlights
- Shrimp: Provides a tender, juicy bite with a naturally sweet and savory flavor.
- Cabbage: Adds crunch and freshness, balancing the richness of the shrimp.
- Ginger and Garlic: Give a fragrant depth of flavor that enhances the filling.
- Egg Roll Wrappers: Fry up to a crispy, golden shell that holds everything together.
- Soy Sauce & Sesame Oil: Provide umami and a hint of nuttiness to the filling.
Instructions
Prepare the Filling
- Cook the Shrimp: In a large skillet over medium heat, add a small amount of oil. Add the chopped shrimp and cook for 2-3 minutes until pink and opaque. Remove from heat and set aside.
- Sauté the Vegetables: In the same skillet, add a bit more oil if needed. Sauté the garlic and ginger for 30 seconds until fragrant. Add the cabbage, carrots, and green onions. Stir-fry for 2-3 minutes until slightly softened.
- Combine the Ingredients: Return the shrimp to the skillet and add soy sauce, sesame oil, salt, and black pepper. Stir well to combine. Remove from heat and let the filling cool for a few minutes.
Assemble the Egg Rolls
- Prepare the Wrappers: Lay one egg roll wrapper on a clean surface, with one corner pointing towards you.
- Fill the Egg Roll: Spoon about 2 tablespoons of filling onto the lower third of the wrapper.
- Fold and Roll: Fold the bottom corner over the filling, then fold in the sides. Roll tightly towards the top, sealing the edge with a cornstarch-water mixture. Repeat with the remaining wrappers.
Fry the Egg Rolls
- Heat the Oil: In a deep pan, heat about 2 inches of vegetable oil to 350°F (175°C).
- Fry Until Golden: Fry the egg rolls in batches, turning occasionally, for about 3-4 minutes until golden brown and crispy.
- Drain: Remove the egg rolls and drain them on a paper towel-lined plate.
- Prep Time: 30 minutes
- Cook Time: 20 minutes
Nutrition
- Calories: 180-200 kcal
- Fat: 8g
- Carbohydrates: 15g
- Protein: 10g