Crispy Shrimp and Cabbage Egg Rolls Recipe
If you’ve been searching for the ultimate finger food to spice up your gatherings, look no further than these Crispy Shrimp and Cabbage Egg Rolls. Wrapped in a shatteringly crisp shell and brimming with a savory shrimp and veggie filling, every bite delivers a burst of fresh flavor with just the right amount of crunch. These homemade gems always steal the spotlight, whether you’re serving them as an appetizer, snack, or the centerpiece of your next social spread. Once you learn how simple they are to prepare, you’ll want to make them a staple in your kitchen!
Ingredients You’ll Need
The magic of these Crispy Shrimp and Cabbage Egg Rolls lies in a handful of well-chosen ingredients. Each component brings its own character to the mix, making every bite utterly crave-worthy. Here’s what you’ll need, along with why each one matters:
- Sesame oil: Adds a deliciously nutty aroma and rich undertones that anchor the filling in authentic flavor.
- Raw shrimp (peeled, deveined, and chopped): The star protein—shrimp cooks quickly and delivers sweetness and tenderness that pairs perfectly with the crispy wrapper.
- Shredded green cabbage: Gives the filling a satisfying crunch and subtle earthiness, balancing the seafood beautifully.
- Shredded carrots: Add a pop of color and mild sweetness that rounds out the flavor profile.
- Chopped green onions: Bring fresh, zesty lift and a hint of sharpness to brighten the mix.
- Garlic (minced): Bold and aromatic, garlic ties everything together with unmistakable depth.
- Soy sauce: Lends salty, umami notes that season the veggies and shrimp perfectly.
- Grated fresh ginger: Just the right amount of zing and warmth to keep the flavor lively.
- Egg roll wrappers: These thin, pliable wraps fry up to golden, crunchy perfection every time.
- Vegetable oil for frying: Neutral and high in smoke point, it guarantees that irresistible crisp finish.
How to Make Crispy Shrimp and Cabbage Egg Rolls
Step 1: Sauté the Shrimp
Begin by heating the sesame oil in a large skillet set over medium heat. When the oil shimmers, add the chopped shrimp. Sauté for about 2–3 minutes, stirring occasionally, just until the shrimp turns pink. This quick cook ensures the shrimp stay juicy and tender once wrapped up in the rolls.
Step 2: Cook the Veggies and Aromatics
Now, add the shredded cabbage, carrots, green onions, minced garlic, soy sauce, and fresh ginger right into the skillet with the shrimp. Stir everything together and let it cook for another 3–4 minutes. You’ll know it’s ready when the vegetables are soft but still slightly crisp, and the mixture smells absolutely irresistible. Take the pan off the heat and let the filling cool enough to handle comfortably.
Step 3: Wrap the Egg Rolls
Lay an egg roll wrapper on a clean surface, keeping one corner pointing toward you. Place 2–3 tablespoons of the cooled shrimp and cabbage filling in the center. Fold the bottom corner up over the filling, tuck in the sides, and continue rolling tightly. Seal the final edge with a dab of water to make sure your egg roll holds up perfectly during frying. Repeat with the rest until you have a beautiful batch of ready-to-fry rolls.
Step 4: Fry to Crispy Perfection
Pour vegetable oil into a deep skillet or pot to about 2 inches deep and heat it to 350°F (175°C). Gently lower a few egg rolls at a time into the oil—don’t overcrowd. Fry for 3–4 minutes, turning occasionally, until each roll is golden brown and audibly crispy. Once fried, transfer the Crispy Shrimp and Cabbage Egg Rolls to a plate lined with paper towels to drain off excess oil.
Step 5: Serve and Enjoy
With all your egg rolls fried and ready, it’s time for the grand reveal! Serve them hot, paired with a bowl of sweet chili sauce or a little extra soy sauce for dipping. Trust me, they’ll disappear quickly.
How to Serve Crispy Shrimp and Cabbage Egg Rolls
Garnishes
Sprinkle your Crispy Shrimp and Cabbage Egg Rolls with sliced green onions or a shower of toasted sesame seeds for a touch of elegance and even more flavor. A squeeze of lime or a light drizzle of chili oil also adds a vibrant zing that guests won’t forget.
Side Dishes
These rolls pair well with a refreshing Asian cucumber salad or steamed jasmine rice. If you’re planning a festive spread, try offering them alongside dumplings, edamame, or a warming bowl of miso soup to round out the meal.
Creative Ways to Present
For a show-stopping presentation, arrange your egg rolls on a platter lined with crisp lettuce leaves, nestle in ramekins of dipping sauces, and garnish with pops of colorful veggies. Stack them in a pyramid or slice them diagonally for bite-sized party nibbles—these options wow guests every time.
Make Ahead and Storage
Storing Leftovers
If you’re lucky enough to have leftovers, let the Crispy Shrimp and Cabbage Egg Rolls cool completely before placing them in an airtight container. Store in the fridge for up to 3 days—just be aware that they’re at their most crisp right after frying.
Freezing
The beauty of this recipe is that you can freeze the egg rolls before frying! Arrange assembled (but unfried) egg rolls on a baking sheet and freeze solid. Transfer to a freezer bag and store for up to 2 months. Fry directly from frozen, adding an extra minute or two to the cooking time, and you’ll still get that golden crunch.
Reheating
To bring back that signature crispness, reheat leftover egg rolls in a 375°F oven for about 10 minutes, flipping halfway through. Avoid microwaving if possible, as it can make the wrappers soggy instead of crispy.
FAQs
Can I make Crispy Shrimp and Cabbage Egg Rolls ahead of time?
Absolutely! Prepare the filling and roll them up a day in advance, then fry right before serving. You can even freeze the assembled rolls for meal prep magic.
What dipping sauces go best with these egg rolls?
Sweet chili sauce is a classic, but soy sauce, spicy mustard, or even a garlicky aioli are fantastic choices. Mix and match for a fun sampler platter!
Can I bake these instead of frying?
Yes, for a lighter version, brush the egg rolls with oil and bake at 425°F (220°C) for 15–18 minutes, flipping halfway. While they won’t be quite as shatteringly crisp, they’re still delicious.
What other vegetables can I add to the filling?
Feel free to get creative! Try shredded napa cabbage, bean sprouts, or even thinly sliced bell peppers for variety and extra crunch. The filling is very versatile.
Can I use pre-cooked shrimp?
Yes, though the texture isn’t quite the same. If using cooked shrimp, add them only at the end with the veggies to avoid overcooking—just enough to warm them through.
Final Thoughts
I can’t wait for you to wow your friends and family with these Crispy Shrimp and Cabbage Egg Rolls. They’re easier to make than you might imagine and unbelievably satisfying to eat. Trust me, once you try them, you’ll want to serve them at every opportunity—so get rolling and enjoy every crispy, savory bite!
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Crispy Shrimp and Cabbage Egg Rolls Recipe
- Total Time: 40 minutes
- Yield: 12 egg rolls 1x
- Diet: Non-Vegetarian
Description
These Crispy Shrimp and Cabbage Egg Rolls are a delicious Asian-inspired appetizer that combines savory shrimp, crunchy cabbage, and aromatic seasonings, all wrapped in a crispy egg roll wrapper. Perfect for a party or as a tasty snack!
Ingredients
For the Filling:
- 1 tablespoon sesame oil
- 1/2 pound raw shrimp (peeled, deveined, and chopped)
- 2 cups shredded green cabbage
- 1 cup shredded carrots
- 1/2 cup chopped green onions
- 2 cloves garlic (minced)
- 1 tablespoon soy sauce
- 1 teaspoon grated fresh ginger
For Wrapping:
- 12 egg roll wrappers
- Vegetable oil for frying
Instructions
- Cook the Filling: Heat sesame oil in a large skillet. Cook shrimp until pink, then add cabbage, carrots, green onions, garlic, soy sauce, and ginger. Cook until vegetables are tender.
- Prepare the Egg Rolls: Place filling onto each egg roll wrapper. Fold and roll tightly, sealing the edge with water.
- Fry the Egg Rolls: Heat vegetable oil to 350°F (175°C). Fry egg rolls until golden brown and crispy.
- Serve: Drain on paper towels and serve hot with sweet chili sauce or soy sauce.
Notes
- For a lighter version, bake egg rolls brushed with oil at 425°F (220°C) for 15–18 minutes.
- You can add bean sprouts or napa cabbage for variation.
- Prep Time: 25 minutes
- Cook Time: 15 minutes
- Category: Appetizer
- Method: Frying
- Cuisine: Asian-Inspired
Nutrition
- Serving Size: 1 egg roll
- Calories: 150
- Sugar: 2g
- Sodium: 320mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 1g
- Protein: 7g
- Cholesterol: 45mg
