Crispy Shrimp and Cabbage Egg Rolls Recipe
If you’re on the hunt for a snack or appetizer that bursts with flavor, contrasting textures, and a bit of Asian-inspired magic, this Crispy Shrimp and Cabbage Egg Rolls Recipe is exactly what you need. Imagine tender shrimp perfectly cooked with aromatic garlic and soy sauce, paired with crisp cabbage all wrapped in a golden, crunchy egg roll shell. It’s a delightful balance of savory, fresh, and satisfyingly crunchy that will have you reaching for seconds – or maybe thirds. Whether it’s for a casual get-together or just a fun weeknight treat, this recipe is a total winner that feels special yet comes together so easily.
Ingredients You’ll Need
Every ingredient in this Crispy Shrimp and Cabbage Egg Rolls Recipe plays a crucial part in creating that perfect bite. Simple and fresh, each adds its own flair, from the juicy shrimp to the fragrant garlic, and the crispy, tender cabbage to the essential wrappers that hold it all together. Here’s what you’ll want on hand:
- 1 lb shrimp, peeled and deveined: Choose fresh or frozen shrimp that’s been properly cleaned for the best texture and flavor.
- 2 cups green cabbage, finely shredded: Adds crunch and a mild sweetness that balances the savory shrimp perfectly.
- 10–12 egg roll wrappers: These are the crispy golden shells that encase all the wonderful fillings.
- 2 cloves garlic, minced: Garlic brings a warm, aromatic punch that elevates the shrimp and cabbage mixture.
- 2 tablespoons soy sauce: Deepens the umami flavor and adds just the right amount of saltiness.
- 1 tablespoon sesame oil: A small drizzle gives a fragrant nutty note that pairs beautifully with the shrimp.
- Oil for frying or cooking spray for baking: Use a neutral oil with a high smoke point for frying or opt for cooking spray if you prefer baking.
How to Make Crispy Shrimp and Cabbage Egg Rolls Recipe
Step 1: Sauté the Aromatics and Shrimp
Start by heating your skillet over medium heat with a splash of oil. Throw in the minced garlic and stir it around just until you can smell that incredible aroma – about 30 seconds. This brief step unlocks those garlicky flavors that are the foundation of the dish. Next, add the shrimp along with soy sauce and sesame oil. Cook everything for about 3 to 4 minutes until the shrimp switch from translucent to a lovely pink, signaling they’re perfectly cooked.
Step 2: Incorporate the Cabbage
Once the shrimp are cooked, stir in the shredded cabbage right away. Let it cook together for 2 to 3 minutes until the cabbage softens slightly but still holds a crisp bite. This combination ensures each egg roll has a mix of tender shrimp and crunchy veggie magic. Afterward, remove the mixture from heat and allow it to cool a bit so handling the filling is easier.
Step 3: Fill and Roll the Egg Rolls
Lay out one egg roll wrapper flat with a corner facing you like a diamond. Spoon roughly 2 tablespoons of the shrimp and cabbage filling in the center. Fold up the bottom corner over the filling, then tuck in both sides snugly. Roll it up tightly toward the top corner, sealing the edge with a little water to keep everything in place. Repeat until all your filling and wrappers are transformed into neat, stuffed rolls ready for cooking.
Step 4: Cook the Egg Rolls to Crispy Perfection
You have two delicious options here: frying or baking. For that golden, crunchy exterior everyone loves, heat oil in a deep fryer or a deep skillet over medium-high heat. Fry the egg rolls for 3 to 4 minutes, turning them gently now and then so they brown evenly on all sides. If you prefer a lighter approach, preheat your oven to 425°F (220°C), lightly spray the egg rolls with cooking spray, and bake them for 15 to 20 minutes, flipping halfway through to get that same irresistible crunch without the extra oil.
How to Serve Crispy Shrimp and Cabbage Egg Rolls Recipe
Garnishes
To make your Crispy Shrimp and Cabbage Egg Rolls Recipe truly pop, consider a few simple garnishes. A sprinkle of toasted sesame seeds adds extra nuttiness and crunch. A handful of finely sliced green onions brings freshness and a touch of color, while a drizzle of spicy mayo or sweet chili sauce delivers a lively kick that complements the savory filling perfectly.
Side Dishes
These egg rolls shine as an appetizer or a main event when paired with light sides. A crisp Asian-style slaw or a simple cucumber salad with rice vinegar keeps things fresh and bright. For a more filling meal, serving them alongside steamed jasmine rice or fried rice makes a satisfying combo that balances textures and flavors beautifully.
Creative Ways to Present
Want to impress your guests or just jazz up your meal? Serve the egg rolls standing up in a stylish bamboo steamer basket lined with parchment paper for an authentic touch. You can also slice them in half diagonally and fan them out on a plate to show off the colorful fillings inside. Add small dipping bowls of soy sauce, hoisin sauce, or even a tangy ponzu sauce so everyone can customize their bites.
Make Ahead and Storage
Storing Leftovers
If you have any leftovers from this Crispy Shrimp and Cabbage Egg Rolls Recipe, store them in an airtight container in the refrigerator. They’ll stay fresh for up to 2 days but are best enjoyed within that window to keep the wrappers from getting soggy.
Freezing
To freeze, wrap each egg roll individually in plastic wrap or parchment paper, then place them all in a freezer-safe zip-top bag or container. When frozen, they can last up to 1 month. This makes it easy to grab a couple for a quick snack or meal later on.
Reheating
For reheating, the oven or air fryer is your best friend to bring back the crispiness. Bake at 375°F (190°C) for 8 to 10 minutes or air fry for 3 to 5 minutes until heated through and crispy again. Avoid the microwave if you can, as it tends to make the wrappers soft.
FAQs
Can I make this Crispy Shrimp and Cabbage Egg Rolls Recipe vegetarian?
Absolutely! Just swap out the shrimp for finely chopped mushrooms or tofu, and season accordingly. This will keep a similar texture and maintain great flavor.
Is it better to fry or bake these egg rolls?
Frying gives you that classic crunchy exterior in less time, but baking is a healthier option that still produces plenty of crispiness, especially if you use cooking spray and flip them during baking.
What dipping sauces go well with these egg rolls?
Some popular choices include sweet chili sauce, soy sauce mixed with a little rice vinegar, hoisin sauce, or a creamy sriracha mayo. Experiment to find your perfect match!
Can I prepare the filling ahead of time?
Yes! You can prepare the shrimp and cabbage mixture a few hours in advance and keep it refrigerated. Just make sure to cool it completely before filling and rolling the egg rolls.
Are these egg rolls gluten-free?
Traditional egg roll wrappers contain wheat, so they are not gluten-free. However, you can find gluten-free wrappers in some specialty stores or use rice paper wrappers as an alternative.
Final Thoughts
There’s something truly satisfying about whipping up this Crispy Shrimp and Cabbage Egg Rolls Recipe at home. It’s approachable, fun, and results in deliciously crunchy rolls filled with fresh, flavorful ingredients. Trust me, once you make these, they’ll become your go-to snack or appetizer to impress friends and family alike. I hope you dive in and enjoy every crispy, savory bite!
Print
Crispy Shrimp and Cabbage Egg Rolls Recipe
- Total Time: 25 minutes
- Yield: 10–12 egg rolls (4 servings) 1x
Description
These Crispy Shrimp and Cabbage Egg Rolls combine succulent shrimp and crunchy cabbage wrapped in a golden, crispy egg roll wrapper, perfect as an appetizer or snack. The shrimp are quickly sautéed with garlic, soy sauce, and sesame oil for a flavorful filling that’s either deep-fried to perfection or baked for a lighter option.
Ingredients
Filling
- 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
- 10–12 egg roll wrappers
For Cooking
- Oil for frying or cooking spray for baking
Instructions
- Sauté Garlic: Heat oil in a large skillet over medium heat. Add the minced garlic and sauté until fragrant, about 30 seconds.
- Cook Shrimp: Add shrimp, soy sauce, and sesame oil to the pan. Cook for 3–4 minutes until the shrimp turns pink and is cooked through.
- Add Cabbage: Stir in the shredded cabbage and cook for 2–3 minutes until the cabbage wilts slightly but remains crisp. Remove from heat and let the mixture cool slightly.
- Assemble Egg Rolls: Lay an egg roll wrapper flat on a clean surface with a corner facing you. Place about 2 tablespoons of the shrimp and cabbage mixture in the center. Fold up the bottom corner over the filling, then fold in the sides and roll up tightly. Seal the edge with a bit of water. Repeat this process with remaining wrappers and filling.
- Fry Egg Rolls: Heat oil in a deep fryer or large pot over medium-high heat. Fry the egg rolls for 3–4 minutes, turning occasionally, until they are golden brown and crispy.
- Or Bake Egg Rolls: Preheat the oven to 425°F (220°C). Place the egg rolls on a baking sheet and lightly spray them with cooking spray. Bake for 15–20 minutes, turning halfway through, until golden and crispy.
Notes
- For a healthier option, bake the egg rolls instead of frying.
- Ensure the shrimp filling is cooled before assembling to prevent wrappers from tearing.
- Seal the egg roll edges properly with water to avoid filling leakage during cooking.
- Leftover egg rolls can be refrigerated for up to 2 days and reheated in an oven for crispiness.
- Add chopped green onions or grated carrots to the filling for extra flavor and texture.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Appetizer
- Method: Frying
- Cuisine: Asian
