Delicious crispy shrimp and cabbage egg rolls filled with a flavorful mixture of shrimp, vegetables, and seasonings.
Author:Sabrina Hermes
Prep Time:20 minutes
Cook Time:15 minutes
Total Time:35 minutes
Yield:4 servings 1x
Category:Appetizer
Method:Frying
Cuisine:Asian
Diet:Gluten Free
Ingredients
Scale
1 pound large shrimp, peeled and deveined
2 cups green cabbage, finely shredded
1 cup carrots, grated
3 green onions, chopped
2 cloves garlic, minced
1 tablespoon fresh ginger, grated
2 tablespoons soy sauce
1 tablespoon sesame oil
1 teaspoon salt
1/2 teaspoon black pepper
1 package (14 ounces) egg roll wrappers
Vegetable oil for frying
Instructions
In a large bowl, combine the shrimp, cabbage, carrots, green onions, garlic, ginger, soy sauce, sesame oil, salt, and black pepper. Mix well until all ingredients are evenly coated.
Lay an egg roll wrapper on a clean surface with one corner pointing towards you. Place about 2 tablespoons of the shrimp mixture in the center of the wrapper. Fold the bottom corner over the filling, then fold in the sides, and roll tightly to seal. Repeat with remaining wrappers and filling.
Heat about 2 inches of vegetable oil in a deep skillet or pot over medium heat until it reaches 350°F.
Carefully add a few egg rolls at a time, frying until golden brown and crispy, about 3-4 minutes per side. Remove and drain on paper towels.
Serve hot with your favorite dipping sauce, such as sweet chili sauce or soy sauce.
Notes
For extra crunch, try adding some chopped water chestnuts to the filling.
You can also bake the egg rolls at 400°F for 20-25 minutes for a healthier option, brushing them lightly with oil before baking.