Crispy Shrimp and Cabbage Egg Rolls
Crispy Shrimp and Cabbage Egg Rolls are a delightful fusion of savory shrimp and crunchy cabbage wrapped in a golden-brown shell. Perfectly fried until crispy, these egg rolls deliver a burst of flavor in every bite. Ideal for appetizers or main dishes, they’re versatile enough to please any crowd. Best of all, they can be made ahead and frozen, making them a convenient choice for busy days. Impress your family and friends with this easy-to-follow recipe that captures the magic of your favorite Asian restaurant right at home!
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Total Time: 35 minutes
- Yield: Makes approximately 10 egg rolls 1x
- Category: Appetizer/Main
- Method: Frying
- Cuisine: Asian
Ingredients
Scale
- 1 cup peeled and deveined shrimp
- 2 cups green cabbage, shredded
- 1 medium carrot, grated
- 3 green onions, chopped
- 10 egg roll wrappers
- 2 cloves garlic, minced
- 1 tsp fresh ginger, grated
- 2 tbsp low-sodium soy sauce
- 1 cup vegetable oil (for frying)
- Sriracha (optional)
Instructions
- Heat oil in a large skillet over medium heat. Add shrimp and cook until pink (3-4 minutes).
- Stir in garlic, ginger, cabbage, carrots, and green onions; cook for an additional 2 minutes until softened.
- Mix in soy sauce and remove from heat to cool slightly.
- Lay an egg roll wrapper on a clean surface; place about 2 tablespoons of filling near the corner. Fold the corner tightly over the filling, sealing with water.
- Fry in preheated oil (350°F) until golden brown (about 3-4 minutes per side). Drain on paper towels before serving.
Nutrition
- Serving Size: 1 egg roll (50g)
- Calories: 165
- Sugar: 1g
- Sodium: 290mg
- Fat: 9g
- Saturated Fat: 1g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 1g
- Protein: 7g
- Cholesterol: 55mg
Keywords: Experiment with fillings by swapping shrimp for chicken or adding more veggies. To reheat leftovers, place them in an oven at 375°F for about 10 minutes.