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Crispy Shrimp and Cabbage Egg Rolls Recipe

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  • Author: admin
  • Prep Time: 10 minutes
  • Cook Time: 15 minutes
  • Total Time: 25 minutes
  • Yield: 10–12 egg rolls (serves 4)
  • Category: Appetizer
  • Method: Frying
  • Cuisine: Asian

Description

These crispy shrimp and cabbage egg rolls combine tender shrimp, crunchy cabbage, and savory garlic in a delicious filling wrapped in crisp egg roll wrappers. You can fry them for a traditional golden-brown finish or bake them for a lighter version. Perfect as an appetizer or snack, they deliver a satisfying crunch and burst of umami flavor in every bite.

Ingredients

Scale

Filling Ingredients

  • 1 lb shrimp, peeled and deveined
  • 2 cups green cabbage, finely shredded
  • 2 cloves garlic, minced
  • 2 tablespoons soy sauce
  • 1 tablespoon sesame oil

Wrapper and Cooking Ingredients

  • 10–12 egg roll wrappers
  • Oil for frying or cooking spray for baking

Instructions

  1. Sauté garlic: Heat oil in a large skillet over medium heat. Add the minced garlic and sauté until fragrant, about 30 seconds, to release its aroma and flavor into the oil.
  2. Cook shrimp: Add the peeled and deveined shrimp, soy sauce, and sesame oil to the skillet. Stir and cook for 3–4 minutes until the shrimp turn pink and are just cooked through.
  3. Add cabbage: Stir in the shredded cabbage and cook for 2–3 minutes until the cabbage softens slightly but retains a crisp texture. Remove the skillet from heat and allow the mixture to cool slightly.
  4. Assemble egg rolls: Lay an egg roll wrapper flat on a clean surface with one corner facing you. Place about 2 tablespoons of the shrimp and cabbage mixture in the center. Fold the bottom corner over the filling, then fold in the sides, and roll tightly toward the top corner. Seal the edge with a little water. Repeat with remaining wrappers and filling.
  5. Fry egg rolls: Heat oil in a deep fryer or large pot to medium-high heat. Carefully fry the egg rolls for 3–4 minutes, turning occasionally, until they are golden brown and crispy. Remove and drain on paper towels.
  6. Or bake egg rolls: Preheat the oven to 425°F (220°C). Place the assembled egg rolls on a baking sheet lined with parchment or sprayed with cooking spray. Bake for 15–20 minutes, turning halfway through, until crispy and browned.

Notes

  • You can substitute shrimp with cooked chicken or vegetables for different variations.
  • Make sure the filling is cooled before wrapping to prevent wrappers from tearing.
  • If baking, lightly spray the egg rolls with cooking spray for a crispier texture.
  • Serve with soy sauce or your favorite dipping sauce for added flavor.
  • Leftover egg rolls can be refrigerated and reheated in the oven for best results.

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Find it online: https://athleticcupping.com/crispy-shrimp-and-cabbage-egg-rolls-recipe/