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
Scale
- 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