Crispy Shrimp and Cabbage Egg Rolls

Why You’ll Love This Recipe

These Crispy Shrimp and Cabbage Egg Rolls are easy to make, packed with flavor, and perfect for anyone who loves a good crispy bite. The combination of shrimp, cabbage, carrots, and spices creates a well-balanced filling that is savory, flavorful, and a little bit sweet. The crispy golden exterior adds an irresistible crunch, making them even more enjoyable. Plus, they are great for meal prepping or serving at parties, and the dipping sauce makes them even more amazing!

Ingredients

For the Egg Rolls:

• 1 lb large shrimp, peeled and deveined

• 2 cups cabbage, finely shredded (or 1 small head of cabbage)

• 1 medium carrot, julienned or grated

• 2-3 green onions, chopped

• 2 cloves garlic, minced

• 1 tablespoon soy sauce (or tamari for gluten-free)

• 1 teaspoon sesame oil

• ½ teaspoon ground ginger

• Salt and pepper, to taste

• 12 egg roll wrappers

• Vegetable oil, for frying

For the Dipping Sauce:

• 2 tablespoons soy sauce (or tamari for gluten-free)

• 1 tablespoon rice vinegar

• 1 tablespoon honey

• 1 teaspoon sesame oil

• 1 teaspoon grated ginger

• 1 teaspoon sriracha or chili paste (optional, for heat)

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

Prepare the Filling:

1. Cook the Shrimp: In a skillet, heat a little oil over medium-high heat. Add the shrimp and cook for 2-3 minutes per side, or until they turn pink and are cooked through. Remove the shrimp from the skillet and chop them into small pieces.

2. Sauté the Vegetables: In the same skillet, add a little more oil and sauté the minced garlic for 1 minute, until fragrant. Add the shredded cabbage, grated carrot, and chopped green onions. Cook for 3-5 minutes, until the cabbage softens slightly. Stir in the sesame oil, soy sauce, ground ginger, and season with salt and pepper to taste.

3. Combine the Shrimp and Vegetables: Add the chopped shrimp to the vegetable mixture and stir to combine. Remove from heat and set aside to cool for a few minutes.

Assemble the Egg Rolls:

4. Prepare the Wrappers: Lay one egg roll wrapper flat on a clean surface with one corner pointing toward you (like a diamond shape). Place about 2 tablespoons of the shrimp and cabbage filling in the center of the wrapper.

5. Roll the Egg Rolls: Fold the bottom corner of the wrapper up over the filling, then fold in the two side corners. Roll the egg roll tightly, sealing the top corner with a little water to help it stick. Repeat with the remaining wrappers and filling.

Fry the Egg Rolls:

6. Heat the Oil: In a deep skillet or wok, heat vegetable oil over medium-high heat, enough to cover the egg rolls (about 2 inches deep). Test the oil by dropping a small piece of bread into the oil—it should sizzle immediately.

7. Fry the Egg Rolls: Carefully add the egg rolls to the hot oil, a few at a time, being careful not to overcrowd the pan. Fry for about 3-4 minutes, turning occasionally, until the egg rolls are golden brown and crispy.

8. Drain the Egg Rolls: Remove the egg rolls from the oil and place them on a paper towel-lined plate to drain any excess oil.

Make the Dipping Sauce:

9. Combine the Sauce Ingredients: In a small bowl, whisk together the soy sauce, rice vinegar, honey, sesame oil, grated ginger, and sriracha or chili paste (if using). Taste and adjust the seasoning if necessary.

Serve:

10. Serve the Egg Rolls: Arrange the crispy egg rolls on a serving platter and serve with the dipping sauce on the side.

Enjoy!

These crispy shrimp and cabbage egg rolls are ready to be enjoyed! Perfect for dipping and sharing, these egg rolls are sure to be a crowd-pleaser.

Servings and Timing

• Servings: 4-6

• Prep Time: 20 minutes

• Cook Time: 15 minutes

• Total Time: 35 minutes

Variations

• Add More Vegetables: Feel free to add mushrooms, bell peppers, or bamboo shoots to the filling for extra flavor and texture.

• Baked Version: For a lighter version, you can bake the egg rolls at 375°F (190°C) for 20-25 minutes, turning halfway through, until golden and crispy. Brush them with a little oil before baking for that crispy texture.

• Spicy Shrimp: Add a bit more sriracha or chili flakes to the shrimp for an extra spicy kick.

Storage/Reheating

• Storage: Store leftover egg rolls in an airtight container in the refrigerator for up to 3 days.

• Reheating: To reheat, bake them in a preheated oven at 350°F (175°C) for 10-12 minutes to crisp them back up, or fry them in a small amount of oil for 2-3 minutes.

FAQs

Can I make these egg rolls in advance?

Yes! You can prepare the egg rolls ahead of time, cover them, and refrigerate them for up to 1 day before frying. If you’re freezing them, place the uncooked egg rolls in a single layer on a baking sheet, freeze until solid, and then store in a freezer-safe bag. To cook, fry from frozen, adding an extra minute or two to the cooking time.

Can I use a different protein instead of shrimp?

Yes, you can use ground chicken, pork, or beef in place of shrimp. You can also make these vegetarian by using only vegetables like mushrooms, carrots, and cabbage.

What can I use as a dipping sauce if I don’t have all the ingredients?

If you don’t have the ingredients for the dipping sauce, you can use store-bought sweet chili sauce, hoisin sauce, or soy sauce with a splash of rice vinegar for a simple alternative.

Conclusion

Crispy Shrimp and Cabbage Egg Rolls are an irresistible combination of flavorful shrimp, crunchy cabbage, and a crispy golden exterior. Paired with a tangy dipping sauce, they make the perfect appetizer or snack for any occasion. Whether you’re serving them at a party or enjoying them as a weeknight meal, these egg rolls are sure to be a hit!

Crispy Shrimp and Cabbage Egg Rolls

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• Author: Alice
• Prep Time: 20 minutes
• Cook Time: 15 minutes
• Total Time: 35 minutes
• Yield: 4-6 servings
• Category: Appetizer
• Method: Frying
• Cuisine: Chinese
• Diet: Gluten Free

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Description

Crispy Shrimp and Cabbage Egg Rolls are a delightful and savory appetizer that combines tender shrimp, crunchy cabbage, and a crispy golden exterior. These egg rolls are perfect for dipping in a tangy homemade sauce, making them an irresistible snack or appetizer for any occasion. Whether you’re hosting a party or just craving a delicious treat, these egg rolls will surely satisfy your taste buds

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Ingredients

For the Egg Rolls:

• 1 lb large shrimp, peeled and deveined

• 2 cups cabbage, finely shredded (or 1 small head of cabbage)

• 1 medium carrot, julienned or grated

• 2-3 green onions, chopped

• 2 cloves garlic, minced

• 1 tablespoon soy sauce (or tamari for gluten-free)

• 1 teaspoon sesame oil

• ½ teaspoon ground ginger

• Salt and pepper, to taste

• 12 egg roll wrappers

• Vegetable oil, for frying

For the Dipping Sauce:

• 2 tablespoons soy sauce (or tamari for gluten-free)

• 1 tablespoon rice vinegar

• 1 tablespoon honey

• 1 teaspoon sesame oil

• 1 teaspoon grated ginger

• 1 teaspoon sriracha or chili paste (optional, for heat)

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Instructions

1. Cook the Shrimp:
   In a skillet, heat a little oil over medium-high heat. Add the shrimp and cook for 2-3 minutes per side, or until they turn pink and are cooked through. Remove the shrimp from the skillet and chop them into small pieces.

2. Sauté the Vegetables:
   In the same skillet, add a little more oil and sauté the minced garlic for 1 minute, until fragrant. Add the shredded cabbage, grated carrot, and chopped green onions. Cook for 3-5 minutes, until the cabbage softens slightly. Stir in the sesame oil, soy sauce, ground ginger, and season with salt and pepper to taste.

3. Combine the Shrimp and Vegetables:
   Add the chopped shrimp to the vegetable mixture and stir to combine. Remove from heat and set aside to cool for a few minutes.

Assemble the Egg Rolls:

1. Prepare the Wrappers:
   Lay one egg roll wrapper flat on a clean surface with one corner pointing toward you (like a diamond shape). Place about 2 tablespoons of the shrimp and cabbage filling in the center of the wrapper.

2. Roll the Egg Rolls:
   Fold the bottom corner of the wrapper up over the filling, then fold in the two side corners. Roll the egg roll tightly, sealing the top corner with a little water to help it stick. Repeat with the remaining wrappers and filling.

Fry the Egg Rolls:

1. Heat the Oil:
   In a deep skillet or wok, heat vegetable oil over medium-high heat, enough to cover the egg rolls (about 2 inches deep). Test the oil by dropping a small piece of bread into the oil—it should sizzle immediately.

2. Fry the Egg Rolls:
   Carefully add the egg rolls to the hot oil, a few at a time, being careful not to overcrowd the pan. Fry for about 3-4 minutes, turning occasionally, until the egg rolls are golden brown and crispy.

3. Drain the Egg Rolls:
   Remove the egg rolls from the oil and place them on a paper towel-lined plate to drain any excess oil.

Make the Dipping Sauce:

1. Combine the Sauce Ingredients:
   In a small bowl, whisk together the soy sauce, rice vinegar, honey, sesame oil, grated ginger, and sriracha or chili paste (if using). Taste and adjust the seasoning if necessary.

Serve:

Serve the Egg Rolls:

1. Arrange the crispy egg rolls on a serving platter and serve with the dipping sauce on the side.

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Notes

Add More Vegetables: Feel free to add mushrooms, bell peppers, or bamboo shoots to the filling for extra flavor and texture. Baked Version: For a lighter version, you can bake the egg rolls at 375°F (190°C) for 20-25 minutes, turning halfway through, until golden and crispy. Brush them with a little oil before baking for that crispy texture.Spicy Shrimp: Add a bit more sriracha or chili flakes to the shrimp for an extra spicy kick.