These crispy shrimp and cabbage egg rolls are the perfect combination of crunchy texture and savory flavor. Packed with tender shrimp, shredded cabbage, and aromatic seasonings, they make an excellent appetizer, snack, or even a main dish. Serve them with your favorite dipping sauce for a restaurant-quality experience at home.
Why You’ll Love This Recipe
- Crispy and Delicious – The golden, crunchy wrapper paired with the flavorful filling makes each bite satisfying.
- Easy to Make – With simple ingredients and straightforward steps, you can prepare these egg rolls without hassle.
- Versatile – Serve them as an appetizer, side dish, or even a light meal.
- Great for Any Occasion – Perfect for gatherings, parties, or a quick weeknight dinner.
- Make-Ahead Friendly – You can prepare the filling in advance and roll them when needed.
Ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
- Shrimp, peeled, deveined, and chopped
- Green cabbage, finely shredded
- Carrots, julienned
- Garlic, minced
- Green onions, chopped
- Soy sauce
- Sesame oil
- Ginger, grated
- Egg roll wrappers
- Cornstarch slurry (cornstarch mixed with water)
- Cooking oil (for frying)
- Salt and pepper, to taste
Directions
- Prepare the Filling
- In a skillet over medium heat, add a small amount of oil.
- Sauté garlic and ginger until fragrant.
- Add chopped shrimp and cook until pink.
- Stir in shredded cabbage, carrots, and green onions.
- Season with soy sauce, sesame oil, salt, and pepper.
- Cook until the vegetables are slightly tender, then remove from heat and let cool.
- Assemble the Egg Rolls
- Lay an egg roll wrapper on a clean surface in a diamond shape.
- Place a spoonful of the shrimp mixture in the center.
- Fold the bottom corner over the filling, then fold in the sides.
- Roll tightly, sealing the edge with the cornstarch slurry.
- Fry the Egg Rolls
- Heat cooking oil in a deep pan to 350°F (175°C).
- Fry the egg rolls in batches until golden brown and crispy, about 3–4 minutes per side.
- Remove and drain on a paper towel-lined plate.
- Serve
- Enjoy with your favorite dipping sauces like sweet chili sauce, soy sauce, or spicy mayo.
Servings and Timing
- Servings: Makes about 12 egg rolls
- Preparation Time: 20 minutes
- Cooking Time: 15 minutes
- Total Time: 35 minutes
Variations
- Spicy Version: Add chili flakes or sriracha to the filling for extra heat.
- Vegetarian Option: Replace shrimp with tofu or mushrooms.
- Baked Version: Brush the egg rolls with oil and bake at 400°F (200°C) for 15–18 minutes, flipping halfway.
- Air-Fryer Option: Cook at 375°F (190°C) for 10–12 minutes, shaking the basket halfway through.
Storage/Reheating
- Refrigeration: Store leftover egg rolls in an airtight container for up to 3 days.
- Freezing: Place uncooked egg rolls on a baking sheet and freeze. Once frozen, transfer to a freezer bag and store for up to 3 months.
- Reheating:
- Oven: Bake at 350°F (175°C) for 10–12 minutes.
- Air Fryer: Heat at 375°F (190°C) for 5–7 minutes.
- Stovetop: Reheat in a pan over medium heat until crispy.
FAQs
How do I prevent egg rolls from getting soggy?
Make sure the filling is not too wet and let it cool before wrapping. Fry in hot oil to ensure crispiness.
Can I use pre-cooked shrimp?
Yes, but add them at the end of cooking to avoid overcooking.
What dipping sauces go well with shrimp egg rolls?
Sweet chili sauce, soy sauce, hoisin sauce, or a spicy mayo are great choices.
Can I make these egg rolls ahead of time?
Yes, you can prepare and freeze them before frying for later use.
How do I keep egg rolls crispy after frying?
Drain on a wire rack instead of paper towels to prevent steaming.
Can I use store-bought coleslaw mix instead of fresh cabbage and carrots?
Yes, it’s a great time-saving option.
Is there a gluten-free alternative for egg roll wrappers?
You can use rice paper wrappers or gluten-free spring roll wrappers.
Can I bake egg rolls instead of frying?
Yes, baking at 400°F (200°C) for about 15–18 minutes works well.
What oil is best for frying egg rolls?
Use a neutral oil with a high smoke point, such as vegetable, canola, or peanut oil.
How do I reheat frozen egg rolls?
Reheat in the oven or air fryer without thawing for the best texture.
Conclusion
These crispy shrimp and cabbage egg rolls are a flavorful and easy-to-make dish that’s perfect for any occasion. Whether you enjoy them fried, baked, or air-fried, they are sure to be a hit. Pair them with your favorite dipping sauce and enjoy a homemade version of this takeout favorite.
Print
Easy Crispy Shrimp and Cabbage Egg Rolls Recipe
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 12 egg rolls 1x
- Category: shrimp egg rolls, crispy egg rolls, homemade egg rolls, easy appetizer, shrimp and cabbage recipe
- Method: Frying, Air Frying
- Cuisine: Asian, Chinese-American
Description
These Easy Crispy Shrimp and Cabbage Egg Rolls are crunchy, golden brown, and packed with juicy shrimp, tender cabbage, and flavorful seasonings. Perfect as an appetizer, snack, or side dish, these homemade egg rolls are easy to make and taste better than takeout! Serve with sweet chili sauce or soy sauce for dipping.
Ingredients
- For the Filling:
- 250g (1/2 lb) shrimp, peeled, deveined, and chopped
- 2 cups cabbage, shredded
- 1 medium carrot, julienned
- 2 green onions, finely chopped
- 2 cloves garlic, minced
- 1-inch ginger, grated
- 1 tbsp soy sauce
- 1 tsp sesame oil
- 1/2 tsp black pepper
- 1/2 tsp salt
- 1 tbsp cornstarch (to absorb excess moisture)
- For the Egg Rolls:
- 12 egg roll wrappers
- 1 egg, beaten (for sealing)
- Oil for frying
Instructions
- Prepare the filling: In a pan over medium heat, heat a little oil and sauté garlic and ginger for 30 seconds. Add shrimp, cabbage, carrots, and green onions. Cook for 3-4 minutes until shrimp turn pink and cabbage softens.
- Season the filling: Stir in soy sauce, sesame oil, salt, and black pepper. Sprinkle cornstarch and mix well to absorb excess moisture. Remove from heat and let it cool.
- Assemble the egg rolls: Lay an egg roll wrapper in a diamond shape. Place 2 tbsp of filling near the bottom corner. Fold the bottom over the filling, tuck in the sides, and roll tightly. Brush the edge with beaten egg to seal.
- Fry the egg rolls: Heat oil in a deep pan to 350°F (175°C). Fry egg rolls in batches for 3-4 minutes until golden brown and crispy. Drain on paper towels.
- Serve: Enjoy with sweet chili sauce, soy sauce, or a spicy dipping sauce!
Notes
- Air-fryer method: Spray egg rolls with oil and air fry at 375°F (190°C) for 10-12 minutes, flipping halfway.
- Swap shrimp for ground chicken or tofu for variations.
- Add bean sprouts or mushrooms for extra texture.
- Details
Nutrition
- Calories: ~150 kcal
- Sugar: ~1g
- Sodium: ~250mg
- Fat: ~7g
- Saturated Fat: ~1g
- Unsaturated Fat: ~5g
- Trans Fat: ~0g
- Carbohydrates: ~16g
- Fiber: ~2g
- Protein: ~6g
- Cholesterol: ~40mg
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