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
Scale
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
