Easy Crispy Shrimp and Cabbage Egg Rolls
These crispy egg rolls filled with juicy shrimp and crunchy cabbage are perfect for any occasion, offering a delightful crunch with every bite.
Ingredients
Filling Ingredients
- 1 lb large shrimp, peeled and deveined Use fresh or thawed frozen shrimp.
- 2 cups cabbage, finely shredded Green or Napa cabbage works well.
- 1/2 onion, finely chopped Yellow or green onion can be used.
- 2 cloves garlic, minced Fresh garlic adds the best flavor.
- 1 tbsp soy sauce Can substitute with tamari for gluten-free.
- 1 tsp sesame oil Adds a nutty flavor.
- 1/2 tsp ground ginger Fresh ginger may also be used for a stronger flavor.
- 1/4 tsp salt
- 1/4 tsp black pepper
- 10-12 pieces egg roll wrappers Available in most grocery stores.
- 1 egg (for sealing) Beaten egg to help seal the wrappers.
- Vegetable oil for frying Use enough oil for deep frying.
Instructions
Preparation
- Heat a skillet over medium heat. Add the shrimp and cook for 2-3 minutes on each side until they turn pink and are fully cooked.
- Remove the shrimp from the heat and chop them into small pieces.
- In the same skillet, add a dash of oil and sauté the chopped onions and minced garlic for 2-3 minutes until softened.
- Incorporate the shredded cabbage into the skillet and cook for about 4-5 minutes until slightly softened. Stir in the soy sauce, sesame oil, ground ginger, salt, and black pepper, cooking for an additional 2 minutes.
- Remove the cabbage mixture from the skillet and let it cool for a few minutes. Mix in the chopped shrimp.
Assembly
- On a flat surface, lay an egg roll wrapper. Place about 2 tablespoons of the shrimp and cabbage mixture in the center.
- Fold in the sides of the wrapper and roll tightly, sealing the edges with a beaten egg.
Cooking
- Heat vegetable oil in a deep skillet or wok over medium-high heat. Fry the egg rolls in batches for 3-4 minutes, turning occasionally until golden brown and crispy.
- Remove the egg rolls from the oil and place them on paper towels to drain any excess oil.
Notes
For extra crunch, add shredded carrots or bell peppers in the filling. You can bake the egg rolls instead of frying them by brushing them lightly with oil and baking at 425°F for 15-20 minutes, flipping halfway through.