Crispy Shrimp and Cabbage Egg Rolls are like little bites of happiness, perfectly crisp on the outside and bursting with flavorful goodness on the inside. The first bite reveals a delightful crunch that leads to tender shrimp and fresh cabbage, all wrapped up in a delicate shell that shouts “party time!” Just imagine the tantalizing aromas wafting through your kitchen as these beauties sizzle away. For more inspiration, check out this more dinner recipes recipe.
Every time I make these crispy delights, I’m transported back to my friend’s backyard BBQ, where we devoured endless trays of egg rolls while swapping stories and laughter. It’s the kind of dish that brings people together, perfect for family gatherings or a cozy movie night. Trust me; you’ll be counting down the minutes until they’re done!
Why You'll Love This Recipe
- These crispy shrimp and cabbage egg rolls are easy to prepare, making them perfect for weeknight dinners
- The flavor profile balances savory shrimp with fresh veggies for a satisfying bite
- Their golden-brown appearance is sure to impress guests at any gathering
- Plus, they can be served as appetizers or main dishes, offering versatility in every bite
I remember the first time I made these egg rolls; my family was hooked! They devoured them in minutes and asked for seconds.
Essential Ingredients
Here’s what you’ll need to make this delicious dish: For more inspiration, check out this delicious lunch ideas recipe.
Shrimp: Fresh or frozen shrimp works well; just ensure they’re peeled and deveined for ease of preparation.
Cabbage: Use green cabbage for a nice crunch; it’s also cost-effective and widely available.
Carrots: Grate fresh carrots for sweetness; they add color and texture to your filling.
Green Onions: Chop the green parts finely; they provide a burst of flavor in each bite.
Egg Roll Wrappers: Look for thin wrappers; they crisp up beautifully when fried or baked.
Garlic Powder: This adds depth to your filling; it enhances the overall flavor without overpowering it.
Soy Sauce: Use low-sodium soy sauce to keep flavors balanced without being overly salty.
Oil for Frying: Choose vegetable oil or canola oil with a high smoke point for frying.
The full ingredients list, including measurements, is provided in the recipe card directly below.
How to Make Crispy Shrimp And Cabbage Egg Rolls
Prepare the Filling: Start by heating a tablespoon of oil in a large skillet over medium heat. Add finely chopped shrimp, cabbage, carrots, and green onions. Stir-fry until the vegetables soften and the shrimp turns pink, about 5 minutes.
Season It Up: Sprinkle garlic powder and drizzle soy sauce over the mixture. Stir well to combine all those fantastic flavors. Cook for another minute until fragrant; your kitchen should smell heavenly now.
Assemble Your Egg Rolls: Lay an egg roll wrapper on a clean surface with one corner pointing toward you. Spoon about two tablespoons of filling onto the center. Moisten the edges with water, fold up the bottom corner over the filling, then fold in both sides. Roll tightly towards the top corner; seal with water.
Fry Those Delicious Rolls!: Heat oil in a deep pan over medium heat until shimmering (about 350°F or 175°C). Carefully add 3-4 egg rolls at a time without overcrowding. Fry until golden brown and crispy on all sides—about 3-4 minutes per batch.
Drain and Serve!: Remove from oil using tongs or a slotted spoon. Drain on paper towels to remove excess grease. Serve warm with your favorite dipping sauce—sweet chili sauce is my personal favorite!
These crispy shrimp and cabbage egg rolls will soon become your go-to recipe for gatherings or cozy nights in!
You Must Know
- Crispy shrimp and cabbage egg rolls are a delightful fusion of flavors
- Their crunchy exterior gives way to a savory filling that’ll make your taste buds dance
- Perfect for appetizers or snacks, they’re always a hit at gatherings and parties
Perfecting the Cooking Process
Start by prepping your ingredients: chop the cabbage, season the shrimp, and set up your wrapping station. Fry the rolls at 350°F for crispy perfection, ensuring even cooking.
Add Your Touch
Feel free to swap shrimp for chicken or tofu for a vegetarian option. Experiment with spices like ginger or garlic to kick up the flavor profile.
Storing & Reheating
Store leftover egg rolls in an airtight container in the fridge for up to three days. Reheat in a toaster oven to restore that crispy texture.
Chef's Helpful Tips
- When rolling your egg rolls, keep the filling tight for less spillage during frying
- Ensure oil is hot enough before frying to avoid sogginess
- Experiment with dipping sauces like sweet chili or soy for an extra flavor boost
Sharing these crispy shrimp and cabbage egg rolls with friends turned our game night into a culinary event; everyone wanted my secret recipe!
FAQ
Can I use frozen shrimp for this recipe?
Absolutely! Just make sure to thaw them completely before using.
What sauce pairs well with crispy shrimp and cabbage egg rolls?
Sweet chili sauce or soy sauce complement these egg rolls beautifully.
Can I bake these egg rolls instead of frying them?
Yes! Bake at 400°F for about 20 minutes, flipping halfway through for even crispiness.
Crispy Shrimp and Cabbage Egg Rolls
- Total Time: 35 minutes
- Yield: Makes approximately 10 servings 1x
Description
Crispy Shrimp and Cabbage Egg Rolls are a delightful treat that combines tender shrimp and fresh veggies wrapped in a golden, crunchy shell. Perfect for gatherings or cozy nights at home, these egg rolls are easy to make and sure to impress your guests. The savory filling is complemented by your favorite dipping sauce, making each bite an explosion of flavor. Get ready for a culinary experience that will have everyone asking for seconds!
Ingredients
- 1 cup peeled and deveined shrimp
- 1 cup shredded green cabbage
- 1/2 cup grated carrots
- 1/4 cup chopped green onions
- 10 egg roll wrappers
- 1 tsp garlic powder
- 2 tbsp low-sodium soy sauce
- 2 cups vegetable oil (for frying)
Instructions
- Heat 1 tablespoon of oil in a skillet over medium heat. Add shrimp, cabbage, carrots, and green onions; stir-fry until shrimp is pink and vegetables are tender (about 5 minutes).
- Stir in garlic powder and soy sauce; cook for an additional minute.
- Lay an egg roll wrapper with a corner facing you. Spoon 2 tablespoons of filling into the center. Moisten edges with water, fold the bottom corner up and over the filling, then fold in both sides and roll tightly to seal.
- Heat oil in a deep pan until shimmering (350°F). Fry egg rolls in batches until golden brown (about 3-4 minutes per batch). Drain on paper towels.
- Serve warm with sweet chili or soy sauce.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Appetizer
- Method: Frying
- Cuisine: Asian
Nutrition
- Serving Size: 1 egg roll (50g)
- Calories: 160
- Sugar: 1g
- Sodium: 200mg
- Fat: 8g
- Saturated Fat: 0g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 30mg
