These Easy Crispy Shrimp and Cabbage Egg Rolls are bursting with flavor! With juicy shrimp and crunchy cabbage wrapped in a golden shell, they make a tasty snack or appetizer.
You’ll love how simple they are to prepare. Just fill, roll, and fry until crispy. Perfect for sharing—if you can resist munching on them all yourself! 😄
Key Ingredients & Substitutions
Shrimp: Cooked shrimp adds a lovely seafood flavor. If you’re looking for a vegetarian option, try using firm tofu or mushrooms instead. For those with shellfish allergies, shredded chicken or even chickpeas work great!
Cabbage: Green cabbage is crunchy and great for the filling. If you’re looking for something different, try napa cabbage or bok choy for a milder flavor. You could also use other greens like spinach or kale, though they will change the texture slightly.
Carrots: Grated carrots add sweetness and color. If you don’t have carrots on hand, finely chopped bell peppers or zucchini make excellent substitutes.
Spring roll wrappers: Spring roll wrappers yield a lighter texture, but you can use egg roll wraps for a thicker crunch. If you’re avoiding gluten, look for rice paper or gluten-free wrappers.
Sesame oil: This adds a wonderful nutty flavor. If you don’t have it, try using olive oil, but keep in mind the flavor will be different.
How Do I Properly Fry Egg Rolls for the Perfect Crispiness?
Frying your egg rolls correctly is key for that irresistible crunch. Here’s how to ensure they are perfectly crispy!
- First, heat the oil in a deep frying pan to about 350°F (175°C). You can check this by dropping a small piece of the wrapper into the oil; it should sizzle immediately.
- Carefully add the egg rolls in batches to avoid crowding, which lowers the oil temperature and sogginess.
- Fry for 3-5 minutes until golden brown, turning occasionally for even cooking. This helps all sides get nice and crispy!
- Once done, remove the egg rolls with a slotted spoon and let them drain on a paper towel to absorb excess oil.
How to Make Easy Crispy Shrimp And Cabbage Egg Rolls
Ingredients You’ll Need:
For the Filling:
- 1 cup cooked shrimp, peeled and deveined
- 2 cups green cabbage, finely shredded
- ½ cup carrots, grated
- 3 green onions, sliced
- 2 cloves garlic, minced
- 1 tablespoon ginger, grated
- 1 tablespoon soy sauce
- 1 tablespoon sesame oil
- Salt and pepper, to taste
For the Wrappers:
- 10-12 spring roll wrappers or egg roll wraps
- Oil for frying (vegetable or peanut oil)
For Dipping Sauce:
- Sweet and sour sauce or soy sauce (optional)
How Much Time Will You Need?
This recipe takes about 15 minutes to prep the filling, and then another 15 minutes to fry the egg rolls. In total, you’re looking at around 30 minutes. Perfect for a quick and delicious snack or appetizer!
Step-by-Step Instructions:
1. Prepare the Filling:
In a large bowl, mix together the cooked shrimp, shredded cabbage, grated carrots, sliced green onions, minced garlic, grated ginger, soy sauce, sesame oil, and a sprinkle of salt and pepper. Stir everything together until it’s well combined. This will be the tasty filling for your egg rolls!
2. Wrap the Egg Rolls:
Take a spring roll wrapper and lay it flat on a clean surface, with one corner pointing towards you. Spoon about 2 tablespoons of the shrimp and cabbage mixture into the center of the wrapper. To fold, pull the bottom corner up over the filling, then fold the sides in tightly, and roll it away from you until it’s fully wrapped. Seal the edge with a tiny bit of water or beaten egg so it sticks. Repeat this until all your filling and wrappers are used up!
3. Fry the Egg Rolls:
Heat some oil in a deep frying pan over medium heat. You want enough oil to cover the bottom of the pan (about 1-2 inches deep). When the oil is hot, carefully place the egg rolls into the pan in small batches to avoid overcrowding. Fry them for 3-5 minutes until they’re golden brown and crispy, turning them occasionally to cook evenly. When they’re done, remove them from the oil and place them on a paper towel-lined plate to soak up any extra grease.
4. Serve and Enjoy:
Once all the egg rolls are cooked, serve them hot with your choice of sweet and sour sauce or soy sauce for dipping. Enjoy your delicious crispy shrimp and cabbage egg rolls!
Can I Use Frozen Shrimp for This Recipe?
Absolutely! Just be sure to thaw the frozen shrimp completely before cooking. You can thaw them overnight in the fridge or place them in a sealed plastic bag submerged in cold water for about 30 minutes. Pat them dry before mixing to prevent excess moisture in your egg rolls.
What Can I Substitute for Cabbage?
If you’re not a fan of cabbage, you can easily substitute it with other greens like spinach, bok choy, or even kale. Just be sure to finely chop or shred them to ensure they cook and roll properly. Keep in mind that different greens may produce a slightly different flavor and texture.
How Do I Store Leftover Egg Rolls?
Leftover egg rolls can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, place them in a preheated oven at 375°F (190°C) for about 10 minutes to restore their crispiness. You can also reheat them in an air fryer for a few minutes for a quick and crispy option!
Can I Bake These Egg Rolls Instead of Frying?
Yes, you can bake the egg rolls for a healthier option! Preheat your oven to 400°F (200°C). Arrange the rolled egg rolls on a baking sheet lined with parchment paper, spray them lightly with cooking oil, and bake for about 15-20 minutes, flipping halfway through, until they are golden and crispy.
