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If you love the satisfying crunch of perfectly fried egg rolls combined with the delicate sweetness of shrimp and the fresh crispness of cabbage, you are going to fall head over heels for this Crispy Shrimp and Cabbage Egg Rolls Recipe. It’s the kind of dish that brings a restaurant-favorite vibe right into your own kitchen, offering a delightful mix of textures and flavors that make each bite a little celebration. Whether you’re looking for a fun appetizer or a light meal, these egg rolls are sure to impress friends, family, or just yourself!
Ingredients You’ll Need
Gathering your ingredients for this Crispy Shrimp and Cabbage Egg Rolls Recipe is refreshingly straightforward, but every element plays an important role. From the succulent shrimp that add a juicy bite, to the shredded cabbage that provides crunch and color, each ingredient balances taste and texture perfectly.
- 1 lb shrimp, peeled and deveined: Fresh or thawed shrimp that will be the star seafood ingredient, bringing in a sweet and tender texture.
- 2 cups green cabbage, finely shredded: Adds a crisp bite along with its mild, slightly peppery flavor that complements the shrimp beautifully.
- 10–12 egg roll wrappers: These form the delicate, crispy shell that encases the flavorful filling.
- 2 cloves garlic, minced: Garlic infuses the filling with an aromatic warmth that elevates every bite.
- 2 tablespoons soy sauce: Brings umami depth and a touch of saltiness that perfectly seasons the shrimp and cabbage.
- 1 tablespoon sesame oil: Adds a subtle nutty aroma and richness, tying the ingredients together.
- Oil for frying or cooking spray for baking: Essential for achieving that irresistible golden crisp on the outside.
How to Make Crispy Shrimp and Cabbage Egg Rolls Recipe
Step 1: Sauté the Garlic and Shrimp
Start by heating oil in a large skillet over medium heat. Toss in the minced garlic and sauté for about 30 seconds until it releases its wonderful aroma. Next, add the shrimp along with soy sauce and sesame oil. Cook the shrimp for 3 to 4 minutes until they blush a beautiful shade of pink and are just cooked through, ensuring they stay tender and juicy without drying out.
Step 2: Toss in the Cabbage
Once the shrimp is cooked, stir in the shredded cabbage. Cook for 2 to 3 minutes until the cabbage wilts slightly but still retains a satisfying crunch. This slight tenderness combined with crispness is what makes the texture so exciting in these egg rolls. Then, remove the skillet from heat and let the mixture cool a bit so it’s easier to work with during rolling.
Step 3: Assemble the Egg Rolls
Lay an egg roll wrapper flat on a clean surface with a corner pointing towards you, like a diamond shape. Spoon about 2 tablespoons of the shrimp and cabbage mixture into the center. Fold up the bottom corner to cover the filling, then fold the sides in snugly. Roll tightly to encase everything securely and seal the edge with a dab of water to keep the roll closed.
Step 4: Cook Until Crispy
To get that iconic crispiness, heat oil in a deep fryer or a heavy-bottomed pot over medium-high heat. Fry the egg rolls for 3 to 4 minutes, turning occasionally, until they become beautifully golden and crispy all over. If you prefer a lighter version, you can bake them at 425°F (220°C) for 15 to 20 minutes, flipping halfway so they brown evenly. Both methods yield delicious results, just choose the one that fits your preference!
How to Serve Crispy Shrimp and Cabbage Egg Rolls Recipe
Garnishes
Sprinkle some finely chopped green onions or toasted sesame seeds over your egg rolls to add a fresh, visually appealing touch. A squeeze of fresh lime on the side can brighten up the flavors and provide a lovely contrast to the savory shrimp filling.
Side Dishes
These egg rolls pair beautifully with light and refreshing sides like an Asian-inspired slaw or a cold cucumber salad. You could also serve them alongside a bowl of hot miso soup or steamed jasmine rice to round out the meal and keep things balanced.
Creative Ways to Present
For a fun twist, serve your egg rolls with an assortment of dipping sauces: try classic sweet chili, a spicy sriracha mayo, or even a tangy soy-vinegar combo. Presenting them on a large platter with dipping bowls makes for an interactive, party-ready dish everyone will love.
Make Ahead and Storage
Storing Leftovers
If you happen to have leftovers from this Crispy Shrimp and Cabbage Egg Rolls Recipe, store them in an airtight container in the refrigerator. They’ll keep well for up to two days, though they’re best enjoyed fresh for that perfect crunch.
Freezing
You can also freeze these egg rolls uncooked for a convenient make-ahead snack. Assemble them as usual but do not fry or bake first. Place them on a baking sheet in a single layer until frozen solid, then transfer to a freezer bag. When you’re ready, fry or bake directly from frozen, adding a couple of extra minutes to cooking time.
Reheating
To reheat cooked egg rolls and keep them crispy, avoid the microwave as it tends to make them soggy. Instead, pop them into a preheated oven at 375°F (190°C) for about 8 to 10 minutes or re-fry them quickly in hot oil until crisp and warmed through.
FAQs
Can I use frozen shrimp for this recipe?
Absolutely! Just make sure to thaw the shrimp completely and pat them dry before cooking to avoid excess moisture, which can make the filling watery.
Is it necessary to use egg roll wrappers or can I substitute spring roll wrappers?
Egg roll wrappers are sturdier and result in a nice crispy exterior, but spring roll wrappers can work too—they’ll create a thinner, lighter shell but might be a bit more delicate when frying.
Can I bake the egg rolls instead of frying them?
Yes, baking is a great alternative if you want to cut down on oil. Just brush or spray the rolls lightly with oil and bake at 425°F (220°C) for 15 to 20 minutes, turning halfway for even crispiness.
How can I make the filling spicier?
Add some finely chopped chili peppers to the shrimp and cabbage mixture or serve the egg rolls with a spicy dipping sauce like sriracha or chili garlic sauce for an extra kick.
Can I prepare the filling ahead of time?
You can cook the shrimp and cabbage filling in advance and refrigerate it for up to a day. Just assemble and cook the egg rolls fresh to maintain that perfect crispy texture.
Final Thoughts
I can’t recommend this Crispy Shrimp and Cabbage Egg Rolls Recipe enough—it’s a delightful dish that’s as fun to make as it is to eat. Perfect for sharing or indulging on your own, these egg rolls bring a satisfying crunch, savory shrimp goodness, and a touch of freshness from the cabbage wrapped up in a crispy shell. Give it a try and watch these little rolls become an instant favorite in your recipe collection!
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Crispy Shrimp and Cabbage Egg Rolls Recipe
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 4 servings (10-12 egg rolls)
- Category: Appetizer
- Method: Frying
- Cuisine: Asian
Description
These Crispy Shrimp and Cabbage Egg Rolls offer a delightful combination of tender shrimp, crunchy cabbage, and aromatic garlic, all wrapped in a crispy egg roll wrapper. Perfectly pan-cooked shrimp and lightly wilted cabbage create a flavorful filling that’s either fried to golden perfection or baked for a healthier twist. A delicious appetizer or snack that’s easy to prepare and sure to impress.
Ingredients
Filling
- 1 lb shrimp, peeled and deveined
- 2 cups green cabbage, finely shredded
- 2 cloves garlic, minced
- 2 tablespoons soy sauce
- 1 tablespoon sesame oil
Assembly
- 10–12 egg roll wrappers
Cooking
- Oil for frying or cooking spray for baking
Instructions
- Prepare the garlic and shrimp: Heat oil in a large skillet over medium heat. Add the minced garlic and sauté until fragrant, about 30 seconds.
- Cook the shrimp: Add shrimp, soy sauce, and sesame oil to the pan. Cook for 3–4 minutes until shrimp turns pink and is cooked through.
- Add cabbage: Stir in the shredded cabbage and cook for 2–3 minutes until the cabbage wilts slightly but remains crisp. Remove from heat and let cool slightly.
- Assemble egg rolls: Lay an egg roll wrapper flat with a corner facing you. Place 2 tablespoons of the shrimp and cabbage mixture in the center. Fold up the bottom corner over the filling, then fold in the sides, and roll up tightly, sealing the edge with water. Repeat with remaining wrappers.
- Fry the egg rolls: Heat oil in a deep fryer or large pot over medium-high heat. Fry the egg rolls for 3–4 minutes, turning occasionally, until golden brown and crispy.
- Or bake the egg rolls: Preheat oven to 425°F (220°C). Place egg rolls on a baking sheet, lightly spray with cooking spray, and bake for 15–20 minutes, turning halfway through until crisp and golden.
Notes
- You can use either frying or baking method depending on your preference for a crispier or lighter egg roll.
- Make sure the shrimp is fully cooked and the cabbage is slightly wilted but still crunchy for best texture.
- Seal the egg roll wrappers properly with water to avoid them opening during cooking.
- Serve hot with your favorite dipping sauce like sweet chili or soy sauce.
