Description
Crispy Shrimp and Cabbage Egg Rolls are a delicious appetizer featuring tender shrimp and crunchy cabbage wrapped in crispy egg roll wrappers. These egg rolls are quick to prepare and can be either fried to golden perfection or baked for a healthier option, delivering a satisfying combination of flavors and textures.
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
Assembly
- 10–12 egg roll wrappers
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, to infuse the oil with flavor.
- Cook Shrimp: Add the peeled and deveined shrimp, soy sauce, and sesame oil to the skillet. Cook for 3–4 minutes until the shrimp turns pink and is fully cooked, stirring occasionally.
- Add Cabbage: Stir in the finely shredded green cabbage and cook for 2–3 minutes until the cabbage wilts slightly but remains crisp. Remove from heat and let the mixture cool slightly to make assembly easier.
- 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 the bottom corner over the filling, then fold in the sides, and roll up tightly, sealing the edge with water to keep the roll closed. Repeat this process with remaining wrappers and filling.
- Fry Egg Rolls: Heat oil in a deep fryer or large pot over 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.
- Bake Egg Rolls (Alternative): Preheat your oven to 425°F (220°C). Place the assembled egg rolls on a baking sheet lined with parchment paper or sprayed with cooking spray. Bake for 15–20 minutes, turning halfway through until the egg rolls are golden and crispy for a healthier alternative to frying.
Notes
- Ensure cabbage is finely shredded to cook evenly while maintaining a slight crunch.
- Do not overfill egg rolls to prevent them from bursting while cooking.
- For extra crispiness when baking, lightly spray egg rolls with cooking spray before baking.
- You can substitute soy sauce with tamari for a gluten-free option.
- Serve with dipping sauces like sweet chili, plum sauce, or soy sauce for added flavor.
