These Easy Crispy Shrimp and Cabbage Egg Rolls are a crunchy treat filled with delicious shrimp and fresh cabbage. You’ll love the golden, crispy outside and the tasty filling!
Rolling them up can be a bit messy, but that’s half the fun! I enjoy them with a sweet dipping sauce on the side—perfect for munching while watching TV. Yum!
Key Ingredients & Substitutions
Shrimp: Fresh or frozen shrimp both work well here. If you don’t have shrimp, you could try ground chicken or tofu for a different flavor. Just make sure to adjust cooking times accordingly.
Cabbage: Green cabbage is the usual choice, but Napa cabbage or bok choy can add a nice twist. If you’re looking for a low-carb option, try using finely shredded zucchini instead!
Egg Roll Wrappers: If you can’t find egg roll wrappers, you can use spring roll wrappers or even rice paper. Just remember, they will have different cooking times or textures.
Vegetable Oil: Any neutral oil works for frying. I personally like using peanut oil for its high smoke point, which creates that perfect crispy texture.
Seasonings: Feel free to swap fresh garlic and ginger for powders if that’s all you have, but fresh will give a more vibrant flavor. You could also add a bit of chili sauce or hot sauce for extra kick!
How Do You Properly Roll and Seal Egg Rolls?
Rolling the egg rolls can be tricky but with some practice, it gets easier! Here’s how to do it right:
- Position the egg roll wrapper like a diamond with a corner pointing at you.
- Add your filling close to the bottom corner, but not too full—you want to avoid spills!
- Fold the bottom corner over the filling, then tuck the sides in snugly, and roll it up tightly to the top corner.
- Use the cornstarch slurry to seal the tip so it stays together while frying.
Practice makes perfect, so don’t worry if your first few don’t look perfect. They’ll still taste great!
Easy Crispy Shrimp and Cabbage Egg Rolls
Ingredients:
- 1 cup medium shrimp, peeled and deveined, chopped into bite-sized pieces
- 2 cups cabbage, thinly shredded
- 2 green onions, chopped (plus extra for garnish)
- 2 cloves garlic, minced
- 1 teaspoon ginger, minced
- 1 tablespoon soy sauce
- 1 teaspoon sesame oil
- 1/2 teaspoon salt
- 1/4 teaspoon ground black pepper
- 20 egg roll wrappers
- Vegetable oil, for frying
- 1 tablespoon cornstarch mixed with 2 tablespoons water (for sealing wrappers)
Time Needed:
This recipe will take about 30 minutes in total. You’ll need around 15 minutes for preparation and about 15 minutes for frying and garnishing. Perfect for a quick and delicious meal!
Instructions:
1. Prepare the Filling:
In a large bowl, mix together the chopped shrimp, shredded cabbage, chopped green onions, minced garlic, and ginger. Stir to combine all the ingredients evenly.
2. Season the Mixture:
Add the soy sauce, sesame oil, salt, and ground black pepper to the bowl. Toss everything thoroughly, ensuring all the ingredients are well coated in the seasoning. Set this mixture aside.
3. Assemble the Egg Rolls:
Take an egg roll wrapper and lay it flat on a clean surface, with one corner pointing towards you. This will form a diamond shape. Place roughly 2 tablespoons of the shrimp and cabbage filling near the bottom corner closest to you.
4. Roll it Up:
Fold the bottom corner over the filling, then fold the two side corners inward. Roll the wrapper tightly towards the top corner. Use the cornstarch slurry to seal the edge of the egg roll to prevent it from unraveling during frying.
5. Continue Assembling:
Repeat this process with the remaining wrappers and filling until everything is rolled up.
6. Heat the Oil:
In a deep skillet or fryer, heat vegetable oil to about 350°F (175°C). Make sure the oil is hot enough for frying to achieve a crispy texture.
7. Fry the Egg Rolls:
Cautiously place the egg rolls in the hot oil, frying them in batches. Turn them occasionally until they are golden brown and crispy—this should take about 3-4 minutes. Keep an eye on them to avoid burning!
8. Drain and Serve:
Once cooked, remove the egg rolls using a slotted spoon and transfer them to a plate lined with paper towels to absorb excess oil. Garnish with additional chopped green onions before serving.
9. Enjoy!
Serve the egg rolls hot with your choice of dipping sauce, such as sweet chili sauce or soy sauce. Enjoy these delicious, crispy treats!
Happy Cooking!
FAQ for Easy Crispy Shrimp and Cabbage Egg Rolls
Can I Use Frozen Shrimp for This Recipe?
Yes, you can use frozen shrimp! Just be sure to thaw them completely before chopping and mixing them into the filling. The best way to thaw shrimp is to leave them in the refrigerator overnight or to place them in a sealed bag submerged in cold water for about 30 minutes.
What Other Fillings Can I Use?
You can get creative with the fillings! Ground chicken, pork, or tofu are great alternatives. You can also add other veggies like carrots, bell peppers, or mushrooms to enhance the flavor and texture.
How Do I Store Leftover Egg Rolls?
Store any leftover egg rolls in an airtight container in the refrigerator for up to 3 days. To reheat, you can oven-bake them at 350°F (175°C) until heated through for a crispy texture, or reheat them in the microwave, though they may not retain their crunch.
Can I Bake Instead of Frying the Egg Rolls?
Absolutely! To bake, preheat your oven to 400°F (200°C) and arrange the egg rolls on a baking sheet. Brush them lightly with oil for extra crispiness. Bake for about 20-25 minutes, turning halfway through until they are golden and crispy.
