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
Ingredients
For the Egg Rolls:
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1 lb large shrimp, peeled and deveined
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2 cups cabbage, finely shredded (or 1 small head of cabbage)
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1 medium carrot, julienned or grated
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2-3 green onions, chopped
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2 cloves garlic, minced
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1 tablespoon soy sauce (or tamari for gluten-free)
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1 teaspoon sesame oil
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½ teaspoon ground ginger
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Salt and pepper, to taste
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12 egg roll wrappers
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Vegetable oil, for frying
For the Dipping Sauce:
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2 tablespoons soy sauce (or tamari for gluten-free)
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1 tablespoon rice vinegar
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1 tablespoon honey
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1 teaspoon sesame oil
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1 teaspoon grated ginger
- 1 teaspoon sriracha or chili paste (optional, for heat)
Instructions
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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. -
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. -
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:
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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. -
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:
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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. -
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. -
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:
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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:
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Arrange the crispy egg rolls on a serving platter and serve with the dipping sauce on the side.
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.
