Crispy Shrimp and Cabbage Egg Rolls Recipe

Imagine biting into a golden, perfectly crunchy wrapper that gives way to a savory blend of shrimp, sweet cabbage, and punchy aromatics — that’s the magic of Crispy Shrimp and Cabbage Egg Rolls. These irresistible appetizers combine fresh seafood with crisp-tender vegetables, all wrapped up and fried until shatteringly crispy. Whether you’re hosting a party or making an indulgent weeknight treat, this dish promises to deliver crunch, flavor, and a delightfully satisfying experience every single time.

Ingredients You’ll Need

this Recipe

Ingredients You’ll Need

Every component of these egg rolls brings something special, from texture to vibrant flavor. With just a few pantry staples and some fresh produce, you’ll be amazed how easy it is to create restaurant-worthy Crispy Shrimp and Cabbage Egg Rolls right at home.

• Shrimp (1 pound, peeled, deveined, and chopped): Sweet, meaty shrimp form the main protein and bring a delicious succulence to every bite.
• Shredded Green Cabbage (2 cups): Adds a fresh crunch and natural sweetness that balances the richness of the seafood.
• Shredded Carrots (1 cup): These supply a lovely color pop and gentle sweetness that complements the other fillings.
• Green Onions (3, thinly sliced): Their mild, oniony flavor brightens the entire mixture.
• Garlic (2 cloves, minced): Just the right punch of aromatics for mouthwatering depth.
• Fresh Ginger (1 tablespoon, grated): Lively heat and zing lift all the flavors in these egg rolls.
• Soy Sauce (2 tablespoons): Savory umami goodness ties everything together; opt for low sodium if preferred.
• Sesame Oil (1 tablespoon): Toasty, nutty flavor infuses the filling with that classic Asian-inspired aroma.
• Cornstarch (1 teaspoon): Helps bind the filling and keep it perfectly juicy.
• Egg Roll Wrappers (about 20): The all-important vessel for your delicious filling — don’t skip on freshness here.
• Vegetable Oil (for frying): High-heat tolerant oil ensures a crisp, golden crust every time.

How to Make Crispy Shrimp and Cabbage Egg Rolls

Step 1: Mix the Filling

In a large mixing bowl, add your chopped shrimp, shredded cabbage, carrots, green onions, minced garlic, grated ginger, soy sauce, sesame oil, and cornstarch. Use clean hands or a sturdy spoon to mix everything together thoroughly. The shrimp should be evenly distributed, and the cornstarch will just lightly coat everything to hold the filling together as it cooks — trust me, you’ll notice that extra juiciness!

Step 2: Fill and Roll the Wrappers

Working with one egg roll wrapper at a time (keep the rest under a damp paper towel to avoid drying out), place the wrapper on your work surface so it forms a diamond shape, with a corner pointing toward you. Spoon about 2 tablespoons of the shrimp and cabbage filling into the center. Fold the bottom corner up and over the filling, then fold in the sides like an envelope and roll tightly. Moisten the top corner with a dab of water to help the wrapper stick together — your rolls should be snug but not overstuffed. Repeat until all your Crispy Shrimp and Cabbage Egg Rolls are ready for their golden transformation!

Step 3: Fry to Crisp Perfection

In a deep skillet or heavy pot, heat about 2 inches of vegetable oil to 350°F (use a thermometer for foolproof results). Working in batches, gently lower egg rolls into the hot oil. Fry for 3 to 4 minutes per side, rotating as needed, until each is gloriously golden and crispy. Transfer them to a plate lined with paper towels to drain any excess oil. While it’s tempting to dig in immediately, a few moments of cooling will help the wrappers crisp up even more.

Step 4: Serve and Enjoy

Once all your egg rolls are fried, serve them hot with your favorite dipping sauces — sweet chili sauce and soy sauce are classic choices. Their fragrant, crackling exterior and savory, juicy filling are sure to garner rave reviews from anyone lucky enough to nab one.

How to Serve Crispy Shrimp and Cabbage Egg Rolls

Garnishes

A sprinkle of thinly sliced green onions or a shower of toasted sesame seeds goes a long way to liven up your platter. Fresh cilantro or even a side of pickled veggies can add color and zing, making these Crispy Shrimp and Cabbage Egg Rolls look every bit as delightful as they taste.

Side Dishes

Pair your egg rolls with light, refreshing sides that complement their richness. Think simple steamed jasmine rice, an Asian-style slaw, or a bright cucumber salad. Even a mild, warming soup, like miso or clear broth with bok choy, can round out the meal without overpowering these flavor-packed parcels.

Creative Ways to Present

For a party-ready vibe, slice each egg roll in halves or thirds on the diagonal and arrange them upright on a platter with dipping sauce in the middle. For a bento box, tuck whole egg rolls alongside fresh fruit, rice, and quick-picked veggies. Or, if you’re feeling bold, build a DIY egg roll bar and let guests mix and match their own dipping sauces and garnishes!

Make Ahead and Storage

Storing Leftovers

If you find yourself with leftover Crispy Shrimp and Cabbage Egg Rolls, simply let them cool to room temperature, then store them in an airtight container in the fridge. They’ll stay fresh for up to three days — perfect for next-day lunches or quick snacks!

Freezing

For the ultimate prep-ahead treat, freeze uncooked egg rolls in a single layer on a baking sheet until firm, then transfer them to a freezer bag. They’ll keep beautifully for up to two months. When ready to enjoy, fry them straight from frozen (no thawing needed) — just add an extra minute or two to the cooking time.

Reheating

Reheat leftover egg rolls in the oven at 375°F for 8 to 10 minutes, or until the wrapper is crisp and the filling is hot. For best results, skip the microwave — it often makes the wrapper soggy instead of snappy.

FAQs

Can I bake these instead of frying?

Absolutely! For a lighter option, place rolled egg rolls on a parchment-lined baking sheet, brush them generously with vegetable oil, and bake at 425°F for 15 to 20 minutes, flipping halfway through. They won’t be quite as crunchy as fried, but still satisfyingly crisp and delicious.

What kind of shrimp works best in this recipe?

Medium or large raw shrimp are ideal, since they hold up well to chopping and provide a satisfying texture. Be sure to peel, devein, and give them a rough chop before mixing with the other filling ingredients for the best bite in your Crispy Shrimp and Cabbage Egg Rolls.

Are there any vegetarian alternatives?

Certainly! Swap the shrimp for extra-firm tofu (pressed and finely diced) or a medley of mushrooms for an all-veggie version, and increase the soy sauce a touch to make up for the missing seafood flavor.

Can I prepare these ahead of time for a party?

Definitely. You can assemble the egg rolls several hours in advance, cover them tightly with plastic wrap, and refrigerate until you’re ready to fry. This makes them a great make-ahead appetizer for gatherings — just fry at the last minute for maximum crunch!

What dipping sauce pairs best with these egg rolls?

Sweet chili sauce is always a winner for dipping Crispy Shrimp and Cabbage Egg Rolls, but you can also serve them with a simple soy sauce and rice vinegar mixture, or even a creamy sriracha mayo if you want a little heat.

Final Thoughts

If you’re craving something flavorful, crunchy, and downright fun to eat, these Crispy Shrimp and Cabbage Egg Rolls should be at the top of your must-try list. Gather your ingredients and roll up a batch — I promise they’ll become a household (and party) favorite in no time!

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