These easy crispy shrimp and cabbage egg rolls are a tasty treat! Stuffed with juicy shrimp and crunchy cabbage, each bite is full of flavor and fun!
Making these egg rolls is a breeze. I love frying them until they’re golden brown—just wait for that satisfying crunch! You might just have to share… but maybe not! 😉
Key Ingredients & Substitutions
Shrimp: Cooked shrimp adds a lovely seafood flavor. If you’re looking for a substitution, feel free to use cooked chicken, tofu, or even mushrooms for a vegetarian option.
Cabbage: Green cabbage gives a great crunch, but Napa cabbage can also work well. If you want something colorful, try red cabbage for a bright twist!
Carrots: Fresh carrots provide sweetness and color. If you don’t have fresh ones, you can use frozen shredded carrots or even bell peppers for crunch.
Garlic and Ginger: These add depth of flavor. For a shortcut, use garlic powder and ground ginger if you’re in a pinch, but the fresh versions are always tastier!
Egg roll wrappers: If you can’t find egg roll wrappers, spring roll wrappers or even want to try rice paper can be fun alternatives, though they might need a bit of a different assembly technique.
Vegetable oil: Canola oil or peanut oil are also great choices for frying. Just make sure it has a high smoke point for the best frying results.
How Do You Ensure Egg Rolls Are Extra Crispy?
Getting that perfect crunch on your egg rolls is all about the frying technique! Here’s how to do it right:
- Heat the oil properly: Make sure your vegetable oil is heated to around 350°F (180°C) before adding the egg rolls. You can test this by dropping a tiny piece of batter into the oil; it should sizzle right away.
- Don’t overcrowd the pan: Fry in small batches. Overcrowding can lower the oil temperature, making your egg rolls soggy instead of crispy.
- Turn them: Flip the egg rolls halfway through frying to ensure they cook evenly on all sides. Look for that beautiful golden color!
- Drain well: Once they are done frying, let them sit on paper towels. This helps soak up any excess oil, keeping them crispy.
Easy Crispy Shrimp and Cabbage Egg Rolls
Ingredients You’ll Need:
For the Filling:
- 1 cup cooked shrimp, peeled and deveined, chopped
- 2 cups green cabbage, finely shredded
- ½ cup carrots, julienned
- 2 green onions, chopped (plus more for garnish)
- 2 cloves garlic, minced
- 1 teaspoon ginger, minced (optional)
- 1 tablespoon soy sauce
- 1 tablespoon sesame oil
- Salt and pepper to taste
For the Egg Rolls:
- 10-12 egg roll wrappers
- Vegetable oil for frying
How Much Time Will You Need?
This recipe will take around 15 minutes for preparation and about 10 minutes for cooking. Overall, you’ll be enjoying your delicious crispy shrimp and cabbage egg rolls in about 25 minutes!
Step-by-Step Instructions:
1. Prepare the Filling:
Start by heating a drizzle of vegetable oil in a large skillet over medium heat. Once the oil is hot, add the minced garlic and ginger (if you’re using it) and sauté for about 1 minute until it’s fragrant and aromatic.
2. Cook the Vegetables:
Next, toss in the finely shredded cabbage and julienned carrots. Sauté them together for about 3-4 minutes. You want them to become tender but still slightly crunchy!
3. Add the Shrimp:
Mix in the chopped shrimp to the skillet. Add soy sauce, sesame oil, and sprinkle with salt and pepper. Give everything a good stir to combine, and cook for an additional 2-3 minutes until all the ingredients are well heated. Then, remove the skillet from heat and let the filling cool slightly.
4. Assemble the Egg Rolls:
Now it’s time to put everything together! Lay an egg roll wrapper on a clean surface, positioned like a diamond. Spoon a little of the shrimp and cabbage filling near the bottom edge of the wrapper. Fold the sides in, and then roll it away from you tightly, sealing the top edge with a bit of water to hold it together.
5. Fry the Egg Rolls:
In a deep skillet or pot, heat enough vegetable oil over medium-high heat for frying. Once the oil is hot, carefully drop in your rolled egg rolls, a few at a time. Fry them for about 3-4 minutes until they are golden brown and crispy, flipping them halfway through for an even cook.
6. Serve and Enjoy:
Once golden and crispy, remove the egg rolls from the oil and drain them on paper towels. Garnish with extra chopped green onions, and serve hot alongside your favorite dipping sauce, like sweet and sour sauce or soy sauce. Enjoy every crispy bite!
Can I Use Raw Shrimp Instead of Cooked?
Yes, you can use raw shrimp! Just make sure to cook them thoroughly in the skillet before adding the cabbage and other ingredients. Sauté the raw shrimp until they turn pink and opaque, which usually takes about 3-4 minutes, then proceed with the rest of the recipe.
What Can I Substitute for Egg Roll Wrappers?
If you can’t find egg roll wrappers, use spring roll wrappers or make your own with thinly rolled dough. Alternatively, for a gluten-free option, try using rice paper. Just soak the rice paper in water for a few seconds before using it to wrap the filling.
How Do I Store Leftover Egg Rolls?
Store leftover egg rolls in an airtight container in the fridge for up to 3 days. To reheat, place them in an oven at 350°F (175°C) until heated through, about 10-15 minutes, to help restore crispiness. Avoid microwaving as this may make them soggy.
Can I Bake These Egg Rolls Instead of Frying?
Absolutely! To bake, preheat your oven to 425°F (220°C). Place the assembled egg rolls on a baking sheet lined with parchment paper. Lightly brush them with oil to help them crisp up, then bake for about 20-25 minutes or until golden brown, flipping halfway through.
