These crispy shrimp and cabbage egg rolls are a tasty treat! Packed with juicy shrimp and crunchy cabbage, they are perfect for a snack or a fun meal.
Making these little bundles of joy is super easy! I love how they turn golden brown in the oven. Pair them with your favorite dipping sauce, and you’re ready to munch!
Key Ingredients & Substitutions
Shrimp: Cooked shrimp adds a great flavor and protein to egg rolls. If you have leftover shrimp, it’s perfect for this! If you can’t find shrimp or want a vegetarian option, try using tofu or mushrooms for texture.
Cabbage: Green cabbage gives a nice crunch. You can swap it with purple cabbage for color or bok choy for a slightly different taste. These alternatives keep the texture while changing things up a bit.
Carrot: Grating the carrot adds sweetness and color. If you’re low on carrots, try using bell peppers or zucchini instead; they both bring a flavorful crunch!
Egg Roll Wrappers: Look for pre-made egg roll wrappers in the grocery store. If you can’t find them, rice paper wraps can work, but they’ll give a different texture. You can even make your own if you’re feeling adventurous!
Oils: For frying, vegetable or canola oil works well. If you’re looking for a healthier option, you could try using air frying instead, with just a light spritz of oil.
How Do You Roll an Egg Roll Without It Falling Apart?
Rolling egg rolls properly is key to keeping them intact during frying. Start by placing the wrapper at a diamond angle and putting the filling in the center. This way, the edges can fold over neatly.
- Fold the bottom corner over the filling, then tuck the sides in. This helps secure the filling better.
- Roll it tightly from the bottom towards the top, sealing the edge with a bit of water to keep it closed.
Don’t overstuff—about 2 tablespoons of filling is just right. This prevents tearing and keeps your egg rolls looking great!
Easy Crispy Shrimp and Cabbage Egg Rolls
Ingredients You’ll Need:
For the Filling:
- 1 cup cooked shrimp, chopped (about 8 oz)
- 2 cups green cabbage, finely shredded
- 1 small carrot, grated
- 2 green onions, sliced
- 2 cloves garlic, minced
- 1 tsp ginger, grated (optional)
- 1 tbsp soy sauce
- 1 tsp sesame oil
- Salt and pepper to taste
For the Egg Rolls:
- 1 package egg roll wrappers (about 12-14 wrappers)
- Oil for frying (vegetable or canola oil)
For Serving:
- Dipping sauce (such as sweet chili sauce or soy sauce)
How Much Time Will You Need?
This recipe takes about 20 minutes to prepare and around 10 minutes to cook. In total, you can have these delicious crispy egg rolls ready in about 30 minutes!
Step-by-Step Instructions:
1. Prepare the Filling:
In a large mixing bowl, combine the chopped shrimp, shredded cabbage, grated carrot, sliced green onions, minced garlic, and grated ginger (if you’re using it). Pour in the soy sauce and sesame oil, then season with salt and pepper to taste. Mix everything together well so the ingredients are evenly coated with the sauce.
2. Assemble the Egg Rolls:
Lay an egg roll wrapper on a clean surface with one corner pointing towards you, like a diamond shape. Spoon about 2 tablespoons of the shrimp and cabbage filling into the center of the wrapper. Now, fold the bottom corner of the wrapper over the filling snugly. Next, fold in the sides and then roll it tightly away from you, sealing the edge with a bit of water to keep it closed. Repeat this process with the remaining wrappers and filling.
3. Fry the Egg Rolls:
Heat a deep skillet or pot over medium-high heat and add enough oil to submerge the egg rolls. Once the oil is hot (you can check by dropping in a small piece of wrapper; it should sizzle), carefully add a few egg rolls at a time, being careful not to overcrowd the pot. Fry the egg rolls for about 3-4 minutes per side until they are golden brown and super crispy. Using a slotted spoon, remove the cooked egg rolls from the oil and place them on a paper towel-lined plate to drain off any excess oil.
4. Serve and Enjoy:
Serve your crispy shrimp and cabbage egg rolls warm, paired with your favorite dipping sauce. They make a fantastic appetizer or a tasty snack. Enjoy every bite!
Can I Use Different Proteins Instead of Shrimp?
Absolutely! You can substitute the shrimp with cooked chicken, ground pork, or tofu for a vegetarian option. Just make sure to adjust the cooking time if using raw proteins to ensure they are cooked through before wrapping them in the egg rolls.
What If I Want to Bake Instead of Frying the Egg Rolls?
No problem! To bake the egg rolls, preheat your oven to 400°F (200°C). Place the filled egg rolls on a baking sheet lined with parchment paper and brush them lightly with oil. Bake for about 15-20 minutes, flipping halfway through, until they are golden and crispy.
How to Store Leftover Egg Rolls
To store any leftovers, place them in an airtight container in the refrigerator for up to 3 days. To reheat, you can bake them in the oven at 350°F (175°C) for about 10 minutes or until heated through, helping them regain some crispiness.
Can I Prepare the Filling Ahead of Time?
Definitely! You can prepare the shrimp and cabbage filling up to a day in advance. Just store it in the refrigerator in an airtight container. When you’re ready to wrap, you might want to drain any excess moisture to avoid soggy egg rolls.
