Crispy Shrimp and Cabbage Egg Rolls Recipe
Delight your taste buds with these crispy shrimp and cabbage egg rolls. Filled with a savory mixture of shrimp, cabbage, and flavorful seasonings, these homemade egg rolls are perfect for appetizers or snacks.
- Prep Time: 25 minutes
- Cook Time: 20 minutes
- Total Time: 45 minutes
- Yield: 20 egg rolls 1x
- Category: Appetizer
- Method: Frying
- Cuisine: Asian-Inspired
- Diet: Non-Vegetarian
Ingredients
Units
Scale
For the Filling:
- 1 pound raw shrimp, peeled, deveined, and chopped
- 2 cups shredded green cabbage
- 1 cup shredded carrots
- 3 green onions, thinly sliced
- 2 garlic cloves, minced
- 1 tablespoon fresh ginger, grated
- 2 tablespoons soy sauce
- 1 tablespoon sesame oil
- 1 teaspoon cornstarch
For Assembly:
- 1 package (about 20) egg roll wrappers
- Vegetable oil for frying
Instructions
- Prepare the Filling: In a large bowl, combine shrimp, cabbage, carrots, green onions, garlic, ginger, soy sauce, sesame oil, and cornstarch. Mix well.
- Assemble the Egg Rolls: Place an egg roll wrapper on a clean surface. Spoon filling onto the center. Fold the bottom corner over the filling, then fold in the sides and roll tightly, sealing with water.
- Fry the Egg Rolls: Heat vegetable oil to 350°F. Fry egg rolls in batches for 3–4 minutes per side until golden and crispy. Drain on paper towels.
Notes
- Serve with sweet chili sauce or soy dipping sauce.
- For a lighter version, bake egg rolls at 425°F for 15–20 minutes, brushing with oil before baking.
Nutrition
- Serving Size: 1 egg roll
- Calories: 140
- Sugar: 1 g
- Sodium: 220 mg
- Fat: 6 g
- Saturated Fat: 1 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 15 g
- Fiber: 1 g
- Protein: 8 g
- Cholesterol: 40 mg
