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

Scale

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

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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.