Crispy Shrimp and Cabbage Egg Rolls Recipe

Imagine sinking your teeth into a perfectly crispy shrimp and cabbage egg roll, where the crunch meets a burst of savory goodness that dances on your taste buds. This crispy shrimp and cabbage egg rolls recipe isn’t just food; it’s an experience that transforms any gathering into a festive feast filled with laughter and joy.

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Growing up, my family had a tradition of making egg rolls together during celebrations, filling the kitchen with delightful aromas and playful banter. Whether it was a cozy movie night or a lively family reunion, these golden brown delights always stole the show. Now, it’s your turn to create lasting memories with this recipe that promises not only mouthwatering flavors but also the kind of fun that brings everyone together around the table. Get ready to impress your friends and family with these irresistible treats!

I still remember the delight on my family’s faces when I served these crispy shrimp and cabbage egg rolls at our last gathering.

Essential Ingredients

Here’s what you’ll need to make this delicious dish:

• Shrimp: Use 1 lb of peeled and deveined shrimp for a fresh and succulent filling.

• Cabbage: 2 cups of shredded cabbage add crunch and texture to your egg rolls.

• Carrot: One shredded carrot brings a hint of sweetness and vibrant color to the mix.

• Garlic: 2 cloves of minced garlic enhance the flavor profile with aromatic richness.

• Soy Sauce: One tablespoon of soy sauce adds depth and umami to the shrimp filling.

• Sesame Oil: A tablespoon of sesame oil contributes a nutty flavor, enhancing the overall taste.

• Green Onions: One tablespoon of chopped green onions adds freshness and a mild onion flavor.

• Egg Roll Wrappers: One package (about 12) of egg roll wrappers is essential for encasing your filling.

• Vegetable Oil: Four cups of vegetable oil are necessary for frying, ensuring crispy perfection.

The full ingredients list, including measurements, is provided in the recipe card directly below.

Let’s Make it together

Prepare the filling: Begin by gathering all your ingredients—a vibrant array of shrimp, cabbage, and carrot that promises a crisp and flavorful bite. In a large mixing bowl, combine 1 pound of peeled and deveined shrimp with 2 cups of shredded cabbage, 1 shredded carrot, and 2 minced cloves of garlic. The moment you add 1 tablespoon each of soy sauce and sesame oil, you’ll be greeted with an aromatic blend that tantalizes your senses. Finish off this delightful mix with 1 tablespoon of chopped green onions for that fresh crunch. Use your hands or a spatula to mix well until every bit of shrimp is coated in the savory sauce.

Assemble the egg rolls: Now it’s time for some hands-on fun! Lay an egg roll wrapper on a clean surface, ensuring one corner is pointing towards you. With a spoon, place about 2 tablespoons of the filling near the pointed corner. As you fold the corner over the filling, notice how easy it is to tuck in those delicious ingredients. Fold in the sides snugly and roll tightly away from you to encase everything beautifully. Don’t forget to seal the edge with a dab of water; this helps keep your egg rolls intact during frying. It’s like wrapping up little parcels of joy!

Fry the egg rolls: Heat up 4 cups of vegetable oil in a deep fryer or large pot over medium-high heat until it reaches about 350°F (175°C). This temperature is crucial for achieving that golden-brown crust we all love. Carefully introduce your assembled egg rolls into the hot oil in batches—this prevents overcrowding and ensures even cooking. Fry them for about 3-4 minutes on each side until they turn a perfect golden hue. Use a slotted spoon to lift them out and let them drain on paper towels; you’ll hear that satisfying crunch as they come out!

Serve: Now comes the best part: serving your crispy shrimp and cabbage egg rolls hot! Arrange them on a lovely platter and pair them with your favorite dipping sauce—think sweet chili or soy sauce for an extra flavor kick. The aroma wafting through your kitchen will have everyone eagerly awaiting their first bite. Enjoy these delightful treats while they’re warm; there’s nothing quite like that crispy exterior giving way to the succulent filling inside!

Crispy Shrimp and Cabbage Egg Rolls Recipe

The Crispy Shrimp and Cabbage Egg Rolls Recipe is a delightful fusion of flavors, offering a satisfying crunch and savory filling. Perfect for appetizers or a main dish, these egg rolls are sure to impress your family and friends with their delicious taste and texture.

Ingredients Overview

To create this delicious dish, gather the following ingredients: 1 lb peeled and deveined shrimp, 2 cups shredded cabbage, 1 shredded carrot, 2 cloves minced garlic, 1 tbsp soy sauce, 1 tbsp sesame oil, and 1 tbsp chopped green onions. You will also need one package of egg roll wrappers (about 12) and 4 cups of vegetable oil for frying.

Perfecting the Cooking Process

Start by preparing the filling first to streamline the cooking process. Mix shrimp, cabbage, carrot, garlic, soy sauce, sesame oil, and green onions in a bowl. After assembling the egg rolls, heat vegetable oil in a deep fryer or large pot to 350°F (175°C) for optimal frying.

Step-by-Step Instructions

Begin by preparing the filling. In a large mixing bowl, combine the shrimp, cabbage, carrot, garlic, soy sauce, sesame oil, and green onions. Mix well until everything is evenly incorporated. Next, lay an egg roll wrapper on a clean surface with a corner pointing towards you. Place about 2 tablespoons of the filling near this corner. Fold the corner over the filling tightly while folding in the sides to secure it. Seal the edge with a little water.

For frying the egg rolls, heat vegetable oil in a deep fryer or large pot to 350°F (175°C). Fry the egg rolls in batches for about 3-4 minutes per side until they are golden brown. Use a slotted spoon to remove them from the oil and drain on paper towels.

Finally, serve your crispy shrimp and cabbage egg rolls hot alongside your favorite dipping sauce for an extra flavor boost. Enjoy this mouthwatering treat that combines freshness and crunch!

Add Your Touch

Feel free to customize your crispy shrimp and cabbage egg rolls recipe by swapping shrimp for cooked chicken or tofu for a vegetarian option. You can also add flavors with ginger or chili flakes for some heat. Experiment with different dipping sauces like sweet chili or peanut sauce to elevate your dish.

Storing & Reheating

To store leftover crispy shrimp and cabbage egg rolls, place them in an airtight container in the refrigerator for up to three days. For reheating, preheat your oven to 375°F (190°C) and bake for about 10-12 minutes until heated through and crispy.

FAQ

What is the main filling in the Crispy Shrimp and Cabbage Egg Rolls Recipe?

The filling includes shrimp, cabbage, carrot, garlic, soy sauce, sesame oil, and green onions.

How long does it take to prepare the Crispy Shrimp and Cabbage Egg Rolls?

The total preparation time is 35 minutes, including 20 minutes of prep and 15 minutes of cooking.

What oil is best for frying egg rolls in this recipe?

Vegetable oil is recommended for frying the egg rolls until they are golden brown.

Crispy Shrimp and Cabbage Egg Rolls Recipe

Print Recipe

These crispy shrimp and cabbage egg rolls are a delightful appetizer or snack, packed with flavor and crunch.

Course Appetizer, Snack

Cuisine Asian

Keyword crispy, Egg Rolls, shrimp

Prep Time 20 minutes mins

Cook Time 15 minutes mins

Total Time 35 minutes mins

Servings 4 servings

Calories 180

Ingredients

Filling

• 1 lb shrimp peeled and deveined
• 2 cups cabbage shredded
• 1 carrot carrot shredded
• 2 cloves garlic minced
• 1 tbsp soy sauce
• 1 tbsp sesame oil
• 1 tbsp green onions chopped
• 1 pkg egg roll wrappers about 12

For frying

• 4 cups vegetable oil for frying

Instructions

Prepare the filling

• In a large mixing bowl, combine the shrimp, cabbage, carrot, garlic, soy sauce, sesame oil, and green onions. Mix well.

Assemble the egg rolls

• Lay an egg roll wrapper on a clean surface with a corner pointing towards you. Place 2 tablespoons of the filling near the corner. Fold the corner over the filling, then fold in the sides and roll tightly. Seal the edge with a little water.

Fry the egg rolls

• Heat the vegetable oil in a deep fryer or large pot to 350°F (175°C). Fry the egg rolls in batches until golden brown, about 3-4 minutes per side. Remove with a slotted spoon and drain on paper towels.

Serve

• Serve the crispy shrimp and cabbage egg rolls hot with your favorite dipping sauce.

Notes

For extra flavor, consider adding some ginger or chili flakes to the filling.

Nutrition

Serving: 1serving | Calories: 180kcal | Carbohydrates: 15g | Protein: 10g | Fat: 10g | Saturated Fat: 1g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 5g | Cholesterol: 60mg | Sodium: 300mg | Potassium: 200mg | Fiber: 1g | Sugar: 1g | Vitamin A: 500IU | Vitamin C: 15mg | Calcium: 30mg | Iron: 1mg