These easy crispy shrimp and cabbage egg rolls are a tasty treat! With a crunchy outside and delicious filling, they make the perfect snack or appetizer.
Who can resist that satisfying crunch? I love to dip them in sweet chili sauce and enjoy them with friends. Trust me, these will disappear fast!
Making these egg rolls is simple. Just fill, roll, and fry—and in no time, you’ll have a plate full of crispy goodness. Don’t say I didn’t warn you about the flavor explosion!
Key Ingredients & Substitutions
Shrimp: Fresh or frozen shrimp works great in this recipe. Use medium or large shrimp for a good bite. If you’re vegetarian, try using tofu, mushrooms, or even jackfruit to mimic the texture of shrimp.
Cabbage: Green cabbage is used for its crunch, but you can switch to napa cabbage or even bok choy. If you’re looking for a sweeter flavor, some people prefer to use coleslaw mix.
Carrot: Freshly grated carrot adds color and sweetness. You can substitute with bell pepper for a different crunch or zucchini for a lighter option.
Green Onions: These lend a fresh flavor. If you don’t have them, chopped shallots or even chives work nicely.
Egg Roll Wrappers: If you can’t find egg roll wrappers, you can use spring roll wrappers or even homemade dough. Just keep in mind that the texture will differ a bit.
Oil for Frying: I recommend canola or vegetable oil for frying due to their high smoke points. If you want a healthier option, try baking them in the oven.
How Can You Ensure Perfectly Wrapped Egg Rolls?
Wrapping egg rolls can be tricky, but a few tips can help you get it right. It’s important to keep everything tidy and sealed. Start with fresh wrappers and keep a bowl of water handy to seal edges. Here’s how:
- Lay the wrapper in a diamond shape and keep one corner towards you.
- Place the filling near that corner; don’t overfill to avoid tearing.
- Fold that corner over the filling and tuck it snugly, then fold in the sides.
- Continue rolling tightly and seal the edge with water.
- If your wrappers are too dry and break, dampen them slightly with water before use.
Easy Crispy Shrimp and Cabbage Egg Rolls
Ingredients You’ll Need:
For the Filling:
- 1 pound shrimp, peeled and deveined
- 1 cup green cabbage, finely shredded
- 1 carrot, grated
- 1/4 cup green onions, finely chopped
- 2 cloves garlic, minced
- 1 teaspoon ginger, grated
- 2 tablespoons soy sauce
- 1 teaspoon sesame oil
- 1 teaspoon salt
- 1/2 teaspoon black pepper
For Wrapping and Frying:
- 1 package egg roll wrappers (about 20 wrappers)
- Oil for frying
How Much Time Will You Need?
This delicious recipe takes about 20 minutes to prepare and about 15 minutes to cook. You can have a crispy and tasty appetizer ready in just about 35 minutes! Isn’t that great?
Step-by-Step Instructions:
1. Prepare the Filling:
In a large mixing bowl, combine the shrimp, shredded cabbage, grated carrot, chopped green onions, minced garlic, grated ginger, soy sauce, sesame oil, salt, and black pepper. Mix everything together well so all the flavors blend together nicely!
2. Roll the Egg Rolls:
Take one egg roll wrapper and lay it on a clean, flat surface with one corner pointing toward you. Scoop about 2 tablespoons of the shrimp and cabbage mixture into the center, right above the corner nearest to you. Fold that corner over the filling, tucking it in tightly. Then, fold in the two side corners and roll it up away from you, sealing the end with a bit of water to make sure it stays closed. Repeat this process until you’ve used up all the filling!
3. Fry the Egg Rolls:
Heat the oil in a deep skillet or fryer over medium-high heat until it reaches about 350°F (175°C). Carefully place the egg rolls in the hot oil in batches, making sure not to overcrowd the pan. Fry each egg roll for about 3-4 minutes on each side until they are golden brown and crispy. Once done, remove them and place on paper towels to drain any excess oil.
4. Serve and Enjoy:
Serve the warm egg rolls with your favorite dipping sauces, like sweet and sour sauce or soy sauce. Enjoy your crispy treat!
Can I Use Other Proteins Instead of Shrimp?
Absolutely! You can substitute shrimp with chicken, pork, or even tofu for a vegetarian option. Make sure to finely chop or shred the protein you choose and cook it through before mixing it with the vegetables.
How Can I Make These Egg Rolls Ahead of Time?
You can prepare the filling a day in advance and store it in an airtight container in the fridge. Assemble the egg rolls when ready to fry, or you can freeze un-fried rolls for up to 2 months. Just make sure to separate them with parchment paper to prevent sticking!
What is the Best Way to Store Leftover Egg Rolls?
Store leftover egg rolls in an airtight container in the fridge for up to 3 days. To reheat, place them in a toaster oven or an air fryer at 350°F (175°C) for about 5-7 minutes to maintain their crispy texture.
Can I Bake These Egg Rolls Instead of Frying?
Yes! For a healthier option, brush the egg rolls lightly with oil and bake them at 425°F (220°C) for about 15-20 minutes, flipping halfway through, until they are golden and crispy.
