When you bite into a crispy shrimp and cabbage egg roll, the sound alone can make you weak in the knees. The crunch, followed by that delightful burst of fresh shrimp mingling with tender cabbage and aromatic spices, creates a symphony in your mouth. The sweet and savory aroma wafts through the air, beckoning you to indulge in this delicious treat. Whether it’s game day, a cozy family dinner, or just a Tuesday night craving, these egg rolls are here to elevate your culinary experience. For more inspiration, check out this delicious lunch recipes recipe.
I remember the first time I made crispy shrimp and cabbage egg rolls. My friends gathered around, eyes wide with anticipation as they watched me roll each one with love (and perhaps a bit of clumsiness). The smiles on their faces when I served them were priceless – everyone fought over the last one! Trust me; once you try this recipe, it’ll be your go-to for impressing friends or simply enjoying a delightful snack at home.
Why You'll Love This Recipe
- These crispy shrimp and cabbage egg rolls are not only easy to prepare but bursting with flavor
- Their golden-brown exterior makes them irresistibly tempting
- Perfect for any gathering or as a tasty snack, you can customize the filling to suit your taste
- Plus, they’re great for meal prep and freezing for later enjoyment!
I still chuckle when I think about that cooking adventure; those egg rolls flew off the plate faster than I could say “seconds.”
Essential Ingredients
Here’s what you’ll need to make this delicious dish:
Fresh Shrimp: Choose large shrimp; they provide a juicy bite and sweet flavor that pairs perfectly with cabbage.
Cabbage: Use green cabbage for its crunch; it holds up beautifully during frying.
Carrots: Julienne them for a pop of color and natural sweetness that balances the dish.
Green Onions: These add freshness; look for firm stalks with vibrant green tops.
Egg Roll Wrappers: Available in most grocery stores; they should be thin yet sturdy enough to hold the filling.
Soy Sauce: Opt for low-sodium soy sauce to control saltiness without compromising flavor.
Sesame Oil: A little goes a long way; it adds depth and an earthy aroma that’s hard to resist.
Cooking Oil: For frying; peanut oil is ideal due to its high smoke point and lovely flavor.
The full ingredients list, including measurements, is provided in the recipe card directly below.
How to Make Crispy Shrimp And Cabbage Egg Rolls
Prepare Your Filling: Start by finely chopping the cabbage and grate the carrots. In a large skillet over medium heat, drizzle some sesame oil and toss in the shrimp until they turn pink and opaque.
Add Flavor Boosters: Once the shrimp are cooked, stir in green onions along with soy sauce. Let it simmer for about two minutes until fragrant.
Mix It All Together: Combine the shrimp mixture with chopped cabbage and carrots in a bowl. Stir well so every ingredient gets acquainted while cooling down before wrapping.
Roll It Up!: Take an egg roll wrapper, place about two tablespoons of filling near one corner. Fold it over tightly, then fold in sides and roll up securely like a burrito.
Fry Until Golden Brown: Heat oil in a deep pan or fryer to 350°F (175°C). Carefully add egg rolls in batches, frying until golden brown—about 3-4 minutes per side will do!
Dip & Enjoy!: Serve hot with your favorite dipping sauce – sweet chili or soy sauce works wonders! Enjoy every crispy bite while reminiscing about how easy it was!
Now you have all the secrets needed to whip up crispy shrimp and cabbage egg rolls that will make everyone come back for seconds!
You Must Know
- Crispy Shrimp And Cabbage Egg Rolls are a delightful twist on a classic favorite
- Their crunchiness, combined with the juicy shrimp and fresh cabbage, creates a flavor explosion
- These rolls are perfect for appetizers or snacks, guaranteed to impress your guests
Perfecting the Cooking Process
To make crispy shrimp and cabbage egg rolls efficiently, prep all ingredients first. Then, sauté the filling before rolling. This ensures flavors meld beautifully while making assembly quick and easy.
Add Your Touch
Feel free to swap shrimp for chicken or tofu for a vegetarian option. Adding spices like ginger or chili flakes can elevate the flavor even more, giving your rolls a personal touch.
Storing & Reheating
Store leftover egg rolls in an airtight container in the fridge for up to three days. Reheat them in an air fryer or oven at 375°F for that crispy texture.
Chef's Helpful Tips
- To achieve perfect crispy shrimp and cabbage egg rolls, use fresh ingredients and ensure oil is hot enough before frying
- Avoid overstuffing to prevent spills during cooking
- These simple steps will elevate your dish and wow your guests!
Sometimes, my friends call me the “Egg Roll Whisperer” after I made these crispy beauties for a potluck, and everyone went back for seconds!
FAQ
What type of shrimp should I use for crispy shrimp and cabbage egg rolls?
Use large, peeled, and deveined shrimp for the best texture and flavor in your egg rolls.
Can I bake these egg rolls instead of frying them?
Yes, you can bake them at 400°F for about 20-25 minutes until golden brown.
How do I make sure my egg rolls stay crispy?
Ensure they are sealed tightly and fry them in hot oil to maintain their crispiness after cooking.
Crispy Shrimp and Cabbage Egg Rolls
- Total Time: 30 minutes
- Yield: Makes about 10 servings 1x
Description
Crispy shrimp and cabbage egg rolls are a delightful fusion of flavors and textures, perfect for any occasion. Each bite delivers a satisfying crunch, followed by juicy shrimp and fresh cabbage, all wrapped in a golden-brown shell. Ideal as an appetizer or snack, these egg rolls are easy to make and sure to impress your guests.
Ingredients
- 1 lb large shrimp, peeled and deveined
- 2 cups green cabbage, finely chopped
- 1 cup carrots, julienned
- 4 green onions, chopped
- 10 egg roll wrappers
- 2 tbsp low-sodium soy sauce
- 1 tsp sesame oil
- Cooking oil for frying
Instructions
- Prepare the filling by chopping cabbage and julienning carrots. In a skillet over medium heat, add sesame oil and sauté shrimp until pink and opaque (about 3-4 minutes).
- Stir in green onions and soy sauce, cooking for an additional 2 minutes. Combine with cabbage and carrots in a bowl to cool slightly.
- Place about 2 tablespoons of filling on an egg roll wrapper. Fold tightly, tucking in the sides like a burrito.
- Heat oil in a deep pan to 350°F (175°C). Fry egg rolls in batches for about 3-4 minutes per side until golden brown.
- Serve hot with your favorite dipping sauce.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Appetizer
- Method: Frying
- Cuisine: Asian
Nutrition
- Serving Size: 1 egg roll (45g)
- Calories: 180
- Sugar: 1g
- Sodium: 200mg
- Fat: 9g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 8g
- Cholesterol: 50mg
