Crispy Shrimp And Cabbage Egg Rolls
Crispy Shrimp and Cabbage Egg Rolls are a delightful fusion of crunchy cabbage and succulent shrimp, all wrapped in a golden, crispy exterior. Perfect for any occasion, these egg rolls transform weeknight dinners into festive feasts. With simple ingredients and easy preparation, they’re sure to impress family and friends. Serve them hot with your favorite dipping sauces for a satisfying appetizer or snack.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Total Time: 40 minutes
- Yield: Makes approximately 10 egg rolls 1x
- Category: Appetizer
- Method: Frying
- Cuisine: Asian
Ingredients
Scale
- 1 cup peeled and deveined shrimp
- 1 cup shredded green cabbage
- 1/2 cup grated carrots
- 10 egg roll wrappers
- 2 finely chopped green onions
- 2 cloves garlic, minced
- 1 tsp fresh ginger, minced
- 2 tbsp low-sodium soy sauce
- Oil for frying (approximately 2 cups)
- Salt and pepper to taste
Instructions
- Heat oil in a large skillet over medium heat. Sauté garlic and ginger until fragrant (about 30 seconds).
- Add shrimp, cabbage, and carrots; stir-fry until shrimp is pink and cabbage softens (3-4 minutes). Season with soy sauce, salt, and pepper.
- On an egg roll wrapper, place about two tablespoons of the filling at the center. Fold the bottom corner over the filling tightly, then seal edges with water before rolling up.
- Heat oil in a deep pan until shimmering. Fry egg rolls in batches until golden brown on all sides (3-4 minutes each). Drain on paper towels.
- Serve hot with dipping sauces like sweet chili or soy sauce.
Nutrition
- Serving Size: 1 egg roll (50g)
- Calories: 150
- Sugar: 1g
- Sodium: 300mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 1g
- Protein: 8g
- Cholesterol: 60mg
Keywords: Customize with your choice of proteins or additional vegetables like bell peppers. Leftovers can be stored in an airtight container in the fridge for up to three days; reheat in the oven at 350°F for crispiness.