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Easy Crispy Shrimp and Cabbage Egg Rolls

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Delightful shrimp and cabbage egg rolls with a crispy exterior and savory filling, perfect as an appetizer or light meal.

Ingredients

Scale
  • 1 lb large shrimp, peeled and deveined
  • 2 cups cabbage, finely shredded
  • 1/2 onion, finely chopped
  • 2 cloves garlic, minced
  • 1 tbsp soy sauce
  • 1 tsp sesame oil
  • 1/2 tsp ground ginger
  • 1/4 tsp salt
  • 1/4 tsp black pepper
  • 10–12 egg roll wrappers
  • 1 egg (for sealing)
  • Vegetable oil for frying

Instructions

  1. Cook the shrimp: Heat a skillet over medium heat and add shrimp, cooking for 2-3 minutes on each side until pink and opaque. Remove from heat and chop into small pieces.
  2. Sauté aromatics: In the same skillet, add a little oil, if necessary, and sauté the onion and garlic for 2-3 minutes until softened.
  3. Add cabbage: Toss in the shredded cabbage and cook for 4-5 minutes until slightly softened. Add soy sauce, sesame oil, ground ginger, salt, and pepper, and cook for an additional 2 minutes.
  4. Combine shrimp and cabbage: Remove from heat and let cool slightly. Fold in chopped shrimp.
  5. Wrap the egg rolls: Place an egg roll wrapper on a flat surface, spoon 2 tablespoons of the filling into the center. Fold the sides over and roll tightly, sealing with a beaten egg.
  6. Fry to perfection: Heat oil in a skillet over medium-high heat. Fry egg rolls in batches for 3-4 minutes until golden brown.
  7. Drain excess oil: Remove fried egg rolls and drain on paper towels.

Notes

For best results, fry in small batches to avoid soggy egg rolls. Adjust seasoning to taste and try different proteins or vegetables for customization.

Nutrition

Find it online: https://yummyfirst.com/easy-crispy-shrimp-and-cabbage-egg-rolls/