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–+ servings
Sabrina Hermes

Crispy Shrimp and Cabbage Egg Rolls to Delight Your Tastebuds!

Delicious crispy shrimp and cabbage egg rolls filled with a flavorful mixture of shrimp, vegetables, and seasonings.
Print Recipe
Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Appetizer
Cuisine: Asian
Calories: 320
Ingredients Method Nutrition Notes

Ingredients
  

  • 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

Method
 

  1. 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.
  2. 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.
  3. Heat about 2 inches of vegetable oil in a deep skillet or pot over medium heat until it reaches 350°F.
  4. 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.
  5. Serve hot with your favorite dipping sauce, such as sweet chili sauce or soy sauce.

Nutrition

Serving: 1egg rollCalories: 320kcalCarbohydrates: 18gProtein: 20gFat: 18gSaturated Fat: 2gPolyunsaturated Fat: 16gCholesterol: 150mgSodium: 800mgFiber: 1gSugar: 2g

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.

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