Description
Delight in these crispy shrimp and cabbage egg rolls, packed with a savory mixture of fresh shrimp, crunchy cabbage, and vibrant seasonings. Perfect as an appetizer or snack, these golden-brown rolls are fried to perfection and served with a tangy sweet chili or soy dipping sauce for an irresistible Asian-inspired treat.
Ingredients
Scale
Filling
- 1 pound raw shrimp, peeled, deveined, and chopped
- 2 cups green cabbage, finely shredded
- 1 medium carrot, shredded
- 3 green onions, sliced
- 2 cloves garlic, minced
- 1 tablespoon soy sauce
- 1 tablespoon oyster sauce
- 1 teaspoon sesame oil
- 1/2 teaspoon ground ginger
- 1/4 teaspoon black pepper
Wrapping and Frying
- 14–16 egg roll wrappers
- 1 large egg, beaten
- Vegetable oil for frying
- Sweet chili sauce or soy sauce for serving
Instructions
- Prepare the filling: Heat 1 teaspoon of vegetable oil in a large skillet over medium heat. Add the shredded cabbage, carrot, sliced green onions, and minced garlic, cooking for 3–4 minutes until softened and fragrant.
- Cook the shrimp mixture: Stir in the chopped shrimp along with soy sauce, oyster sauce, sesame oil, ground ginger, and black pepper. Continue cooking for 2–3 minutes until the shrimp turn pink and are fully cooked. Remove from heat and allow the filling to cool slightly.
- Assemble the egg rolls: Place one egg roll wrapper on a flat surface with a corner pointing towards you. Spoon about 2 tablespoons of the cooled filling into the center. Fold the bottom corner over the filling, then fold in the sides tightly and roll upward to seal. Use the beaten egg to seal the edge.
- Heat the oil: In a deep skillet or pot, heat about 2 inches of vegetable oil to 350°F (175°C) for frying.
- Fry the egg rolls: Fry the egg rolls in batches, turning as needed, for 3–4 minutes per side until they become golden brown and crispy. Remove and drain on paper towels.
- Serve: Serve the crispy shrimp and cabbage egg rolls hot with sweet chili sauce or soy sauce for dipping.
Notes
- For a lighter alternative, bake the egg rolls at 425°F for 15–18 minutes, brushing them with oil before baking.
- Add chopped water chestnuts to the filling for an extra crunchy texture.
- Ensure the oil is at the correct temperature before frying to avoid greasy rolls.
- Filling can be prepared in advance and refrigerated for up to 24 hours.
Nutrition
- Serving Size: 1 egg roll
- Calories: 160
- Sugar: 1 g
- Sodium: 270 mg
- Fat: 7 g
- Saturated Fat: 1 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 17 g
- Fiber: 1 g
- Protein: 9 g
- Cholesterol: 55 mg
