Crispy Shrimp and Cabbage Egg Rolls
These egg rolls are a delightful culinary treat filled with shrimp and cabbage, wrapped in a crispy shell, making them perfect for any occasion.
Servings 4 servings
Calories 180kcal
Ingredients
Filling Ingredients
- 1 lb large shrimp, peeled and deveined Plump, juicy shrimp provide a rich seafood taste.
- 2 cups cabbage, finely shredded Adds a delightful crunch and balances the flavors.
- 1/2 cup onion, finely chopped Introduces aromatic sweetness to the filling.
- 2 cloves garlic, minced Delivers robust flavor to the dish.
- 1 tbsp soy sauce Enhances the overall taste with umami richness.
- 1 tsp sesame oil Adds a hint of nutty flavor.
- 1/2 tsp ground ginger Adds a unique zing to the filling.
- 1/4 tsp salt Balances flavors and highlights freshness.
- 1/4 tsp black pepper Adds touch of heat and complexity.
- 10-12 pieces egg roll wrappers Provides the ideal crunch around the filling.
- 1 piece egg (for sealing) Essential for sealing the egg rolls.
- Vegetable oil for frying Needed for achieving a golden-brown crispy exterior.
Instructions
Cooking the Filling
- Heat a skillet over medium heat and add the peeled and deveined shrimp. Sauté for 2-3 minutes per side until they turn pink and opaque. Remove and chop into small pieces.
- In the same skillet, add the chopped onions and minced garlic. Sauté for 2-3 minutes until fragrant and onions are translucent.
- Add the finely shredded cabbage to the skillet, cooking for about 4-5 minutes until softened. Stir in soy sauce, sesame oil, ground ginger, salt, and pepper, cooking for an additional 2 minutes.
- Remove the skillet from heat and mix the chopped shrimp into the cabbage mixture once cooled down.
Assembling and Cooking the Egg Rolls
- Lay an egg roll wrapper on a flat surface with one corner pointing toward you. Place about 2 tablespoons of the shrimp and cabbage mixture in the center. Fold in the sides and roll tightly, sealing the edge with a little beaten egg.
- Heat vegetable oil in a deep skillet or wok over medium-high heat. Fry the egg rolls for about 3-4 minutes, turning occasionally until golden brown and crispy.
- Remove the egg rolls and drain on paper towels to absorb excess oil. Serve hot.
Notes
Use fresh ingredients for the best results. Don't overfill wrappers and keep the oil at the right temperature for optimal crispiness. Consider serving with dipping sauces like sweet chili or soy sauce.