These crispy shrimp and cabbage egg rolls are a fun and tasty treat! Packed with crunchy cabbage and juicy shrimp, they’re perfect for a quick snack or appetizer.
Making these egg rolls is easier than it sounds! I love wrapping them up and frying until golden. Pair with your favorite dipping sauce, and you’re all set for a delicious bite!
Key Ingredients & Substitutions
Shrimp: Fresh shrimp gives the best flavor and texture. However, frozen shrimp works great too! Just make sure to thaw it properly before using. If you’re not a seafood fan, you could substitute with cooked chicken or tofu for a vegetarian option.
Cabbage: I recommend using Napa cabbage for its tender leaves, but regular green cabbage is fantastic as well. For a colorful twist, add purple cabbage or replace it with other greens like bok choy or kale.
Carrots: While optional, shredded carrots add a nice color and sweetness. If you don’t have them, you could leave them out or replace them with bell peppers or zucchini for extra crunch.
Egg Roll Wrappers: If you can’t find egg roll wrappers, look for spring roll wrappers, which are thinner and require careful rolling. Gluten-free wrappers are also available for those with dietary restrictions.
How Do I Properly Roll the Egg Rolls?
Rolling egg rolls can be a bit tricky, but practicing makes perfect! Here’s a simple breakdown:
- Start with the wrapper in a diamond shape, with one corner facing you.
- Spoon the filling onto the lower third. Don’t overfill, or they may burst while frying!
- Fold the bottom corner over the filling to cover it.
- Fold the sides toward the center, creating an envelope shape.
- Roll it up tightly to the top corner and seal with some beaten egg.
Take your time wrapping these up, and soon you’ll have perfectly shaped egg rolls ready to fry!
Easy Crispy Shrimp and Cabbage Egg Rolls
Ingredients You’ll Need:
For the Filling:
- 1/2 pound medium shrimp, peeled, deveined, and chopped into small pieces
- 2 cups shredded cabbage (green or Napa)
- 1/2 cup shredded carrots (optional)
- 3 green onions, thinly sliced
- 2 cloves garlic, minced
- 1 teaspoon grated ginger
- 1 tablespoon soy sauce
- 1 teaspoon sesame oil
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
For Wrapping:
- 1 package egg roll wrappers (about 12 wrappers)
- 1 egg, beaten (for sealing wrappers)
For Frying:
- Vegetable oil, for frying
How Much Time Will You Need?
This recipe takes about 20 minutes of prep time and 10 minutes for frying. In total, it will take you around 30 minutes from start to finish! You’ll have delicious, crispy egg rolls ready to enjoy in no time.
Step-by-Step Instructions:
1. Preparing the Filling:
Start by heating 1 tablespoon of vegetable oil in a large skillet over medium-high heat. Add the minced garlic and grated ginger to the skillet, sautéing for about 30 seconds until you can smell the aromatic flavors. Next, toss in the chopped shrimp and cook them until they turn pink and opaque—this should take about 2-3 minutes. Now, add the shredded cabbage, shredded carrots (if using), and sliced green onions to the skillet. Stir-fry all the ingredients for another 3-4 minutes until the cabbage starts to soften but is still a bit crunchy.
2. Seasoning the Filling:
Stir in the soy sauce, sesame oil, salt, and pepper. Let everything cook together for an additional minute. Once done, remove the skillet from heat and let the filling cool slightly while you prepare to wrap the egg rolls.
3. Wrapping the Egg Rolls:
Take your egg roll wrapper and place it on a clean surface with one corner pointing toward you (like a diamond shape). Spoon about 2-3 tablespoons of the shrimp and cabbage mixture onto the lower third of the wrapper. Then, fold the bottom corner over the filling, followed by folding both side corners in toward the center. Finally, roll it tightly toward the top corner but don’t forget to brush a little beaten egg on the top corner edge to seal it. Repeat this process with the remaining wrappers and filling.
4. Frying the Egg Rolls:
In a deep skillet or pot, heat about 2 inches of vegetable oil over medium-high heat until it reaches 350°F (175°C). Carefully drop the egg rolls into the hot oil in batches, making sure not to overcrowd the pan. Fry them, turning occasionally, until they are golden brown and crispy—this should take about 3-5 minutes per batch. Once done, use a slotted spoon to remove them and place them on paper towels to drain any excess oil.
5. Serving Up:
Now that your egg rolls are perfectly crispy, serve them hot with your favorite dipping sauces, such as sweet chili sauce or soy sauce. Enjoy your delightful crispy shrimp and cabbage egg rolls!
FAQ for Easy Crispy Shrimp and Cabbage Egg Rolls
Can I Use Frozen Shrimp for This Recipe?
Absolutely! If using frozen shrimp, just make sure to thaw it completely before chopping. You can thaw shrimp overnight in the fridge or place it in a sealed bag and submerge it in cold water for a quicker option.
Can I Prepare the Filling in Advance?
Yes! You can prepare the shrimp and cabbage filling a day ahead. Store it in an airtight container in the fridge. Just make sure to let it cool completely before refrigerating to avoid condensation.
How Do I Store Leftover Egg Rolls?
Any leftover egg rolls can be stored in an airtight container in the fridge for up to 3 days. For the best texture, reheat in the oven at 350°F (175°C) for about 10 minutes to crisp them up again, rather than microwaving.
Can I Air Fry These Egg Rolls Instead of Frying?
Yes! Preheat your air fryer to 375°F (190°C). Arrange the egg rolls in a single layer in the basket, lightly spritz them with cooking spray, and cook for about 10-12 minutes, flipping halfway through, until golden brown and crispy!
