Crispy Shrimp and Cabbage Egg Rolls Recipe
If you’re looking for a snack or appetizer that perfectly balances crunch, savory shrimp, and the fresh bite of cabbage, you have to try this Crispy Shrimp and Cabbage Egg Rolls Recipe. These golden, crunchy parcels pack a flavor punch with tender shrimp seasoned just right and cabbage that adds a delightful crispness. Whether fried to perfection or baked for a lighter twist, they bring a satisfying texture that makes every bite irresistible. I’m so excited to share this recipe with you because it’s not only delicious but surprisingly simple, and it’s one of those dishes that impresses everyone at the table.
Ingredients You’ll Need
The beauty of this Crispy Shrimp and Cabbage Egg Rolls Recipe lies in its straightforward ingredients, each chosen to create layers of flavor and texture. From the plump shrimp to the fresh cabbage and fragrant garlic, these elements come together to make something truly special.
- 1 lb shrimp, peeled and deveined: Using fresh or thawed shrimp ensures tender, juicy bites inside every egg roll.
- 2 cups green cabbage, finely shredded: Adds a crisp, slightly sweet crunch that balances the shrimp perfectly.
- 10–12 egg roll wrappers: These hold everything together and crisp up beautifully when cooked.
- 2 cloves garlic, minced: Brings a fragrant and savory depth that wakes up the taste buds.
- 2 tablespoons soy sauce: Adds a salty, umami richness that seasons the shrimp and cabbage mix wonderfully.
- 1 tablespoon sesame oil: Infuses a subtle nutty aroma that complements the Asian-inspired flavors.
- Oil for frying or cooking spray for baking: Vital for achieving that perfect crispy exterior without drying out the rolls.
How to Make Crispy Shrimp and Cabbage Egg Rolls Recipe
Step 1: Sauté Garlic and Shrimp
Start by heating oil in a large skillet over medium heat. Toss in the minced garlic and let it cook just until fragrant, about 30 seconds—this prevents bitterness and keeps that delicious aroma front and center. Then add the shrimp along with the soy sauce and sesame oil, cooking for 3 to 4 minutes until the shrimp turn a brilliant pink. The combination of soy and sesame oil will coat the shrimp in a lovely glaze that’s both savory and aromatic.
Step 2: Add Cabbage and Cook Lightly
Next, stir in the finely shredded cabbage. Cook for just 2 to 3 more minutes until the cabbage softens a little but still retains a slight crunch to contrast with the shrimp. This step is key because overcooking the cabbage would make the filling soggy, and we want that crisp texture inside every roll. Once cooked, remove the mixture from heat and let it cool slightly so it’s easier to handle during assembly.
Step 3: Assemble the Egg Rolls
Lay one egg roll wrapper flat with a corner pointed toward you—it looks like a diamond shape. Spoon about 2 tablespoons of the shrimp and cabbage filling onto the wrapper’s center. Fold the bottom corner over the filling, then fold in the sides, and roll tightly toward the top corner. To seal the edge, dab a little water along the corner to help it stick. Repeat this process with the remaining wrappers and filling, creating neat little parcels ready to become crispy.
Step 4: Cook Until Golden and Crispy
For frying, heat oil in a deep fryer or large pot to medium-high heat. Carefully add the egg rolls and fry for 3 to 4 minutes, turning occasionally to ensure an even golden-brown crunch all around. If you prefer baking, preheat your oven to 425°F (220°C), place the rolls on a baking sheet, lightly spray or brush them with oil, and bake for 15 to 20 minutes, turning once halfway through. Either method gives you satisfyingly crispy egg rolls that are sure to impress.
How to Serve Crispy Shrimp and Cabbage Egg Rolls Recipe
Garnishes
To elevate your presentation and flavor profile, sprinkle some toasted sesame seeds on top of freshly cooked egg rolls. A few chopped scallions or fresh cilantro leaves add a pop of color and brightness that complements the savory filling perfectly. These garnishes make the dish feel festive and inviting right out of the gate.
Side Dishes
These crispy delights pair beautifully with simple dipping sauces, like a sweet chili sauce or a tangy soy-ginger dip—both bring out the flavors inside the egg rolls. You can also serve them alongside a light Asian-inspired cucumber salad or steamed jasmine rice to turn these from appetizers into a full meal.
Creative Ways to Present
Try stacking the egg rolls on a rustic wooden board with small bowls of dipping sauces spread around for a shareable platter. For a fun twist, chop some extra cabbage and shrimp mixture to turn into a fresh slaw on the side. This Crispy Shrimp and Cabbage Egg Rolls Recipe is versatile enough to be served at casual dinners or upscale gatherings alike.
Make Ahead and Storage
Storing Leftovers
If you have leftovers, let the egg rolls cool completely, then store them in an airtight container in the fridge for up to 2 days. Keeping them crisp can be tricky, so refrigerate without stacking to avoid sogginess.
Freezing
To freeze, assemble the egg rolls but don’t cook them yet. Place them on a baking sheet lined with parchment paper and freeze until firm, then transfer to a freezer bag or airtight container. They’ll keep for up to 1 month. When ready, cook them straight from the freezer, adjusting frying or baking time as needed.
Reheating
Reheat leftover or frozen egg rolls in a hot oven or air fryer to bring back their crispness. Avoid microwaving, as this tends to soften the wrapper and lose that satisfying crunch you want from the Crispy Shrimp and Cabbage Egg Rolls Recipe.
FAQs
Can I substitute shrimp with other proteins?
Absolutely! You can swap shrimp for diced chicken, pork, or even tofu for a vegetarian option. Adjust cooking times accordingly to ensure the filling is properly cooked and flavorful.
Is there a way to make these egg rolls gluten-free?
Yes, you can find gluten-free egg roll wrappers at some specialty stores or make your own rice paper wrappers. Just make sure your soy sauce is gluten-free as well to keep the dish safe for those with gluten sensitivities.
What is the best oil to use for frying?
Vegetable oil, canola oil, or peanut oil all work great due to their high smoke points and neutral flavors. These oils help achieve a perfectly crispy egg roll exterior without imparting unwanted tastes.
Can I prepare the filling in advance?
Definitely! You can make the shrimp and cabbage filling a day ahead. Just cool it completely and refrigerate in an airtight container. This makes assembling egg rolls much quicker when you’re ready to cook.
How do I prevent egg rolls from bursting during frying?
Make sure not to overfill the wrappers and seal them tightly. Also, check that your oil temperature is just right—too hot can cause rapid expansion and bursting, while too cool will make the rolls absorb oil and become soggy.
Final Thoughts
I hope this Crispy Shrimp and Cabbage Egg Rolls Recipe becomes a go-to in your kitchen like it is in mine. It’s such a joy to bite into something crunchy on the outside with a flavorful, tender filling inside. Whether you’re cooking for family, friends, or just enjoying a tasty snack yourself, these egg rolls come together quickly and taste like you spent hours in the kitchen. Give it a try—you might just find your new favorite appetizer!
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Crispy Shrimp and Cabbage Egg Rolls Recipe
- Total Time: 25 minutes
- Yield: 4 servings (10–12 egg rolls) 1x
Description
These Crispy Shrimp and Cabbage Egg Rolls are a delicious appetizer or snack featuring tender shrimp and crunchy cabbage wrapped in crispy egg roll wrappers. Whether fried to golden perfection or baked for a healthier option, these egg rolls are bursting with savory flavors thanks to garlic, soy sauce, and sesame oil.
Ingredients
Shrimp 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
For Cooking
- Oil for frying or cooking spray for baking
Instructions
- Sauté garlic: Heat oil in a large skillet over medium heat. Add the minced garlic and sauté until fragrant, about 30 seconds.
- Cook shrimp: Add shrimp, soy sauce, and sesame oil to the pan. Cook for 3–4 minutes until shrimp turns pink and is cooked through.
- Cook 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 the mixture cool slightly.
- Assemble egg rolls: Lay an egg roll wrapper flat with a corner facing you. Place about 2 tablespoons of the shrimp and cabbage mixture in the center. Fold up the bottom corner over the filling, 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 they are golden brown and crispy.
- Alternative baking method: Preheat the oven to 425°F (220°C). Arrange the egg rolls on a baking sheet, optionally spraying with cooking spray, and bake for 15–20 minutes, turning halfway through until crispy.
Notes
- Make sure not to overcook the cabbage to keep a nice crunch.
- Seal egg rolls properly to avoid filling leakage during frying or baking.
- For a healthier option, bake instead of frying.
- Serve with dipping sauces like sweet chili or soy sauce for extra flavor.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Appetizer
- Method: Frying
- Cuisine: Asian
