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
Units
Scale
- 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
