Go Back
- 1 pound large shrimp, peeled and deveined - 2 cups green cabbage, finely shredded - 1 cup carrots, grated - 3 green onions, finely chopped - 2 cloves garlic, minced - 1 tablespoon fresh ginger, minced - 1 teaspoon soy sauce - 1 teaspoon sesame oil - 1 package of egg roll wrappers - Vegetable oil for frying - Salt and pepper to taste Gathering the right ingredients is key. You need large shrimp, cabbage, carrots, and green onions. Each ingredient adds flavor and texture. Garlic and ginger bring a nice kick, while soy sauce and sesame oil add depth. Egg roll wrappers hold everything together. Don't forget the vegetable oil for frying! It helps achieve that perfect crisp. Salt and pepper are your trusty friends for taste. For the full recipe, refer to the section above. Enjoy cooking! First, gather your ingredients. In a large bowl, combine the shrimp and vegetables. Use 1 pound of large shrimp and mix it with 2 cups of finely shredded cabbage, 1 cup of grated carrots, and 3 chopped green onions. Then, add in 2 cloves of minced garlic and 1 tablespoon of minced fresh ginger. Next, season this mixture. Pour in 1 teaspoon of soy sauce, 1 teaspoon of sesame oil, and sprinkle with salt and pepper to taste. Mix it all well until everything is combined. The filling should smell fresh and vibrant. Now it’s time to wrap! Lay out an egg roll wrapper on a clean surface. Make sure one corner points toward you. Place about 2 tablespoons of your shrimp and vegetable mixture near that corner. Fold the corner over the filling, then tuck in the side corners. Roll it tightly to seal the egg roll. You might need to moisten the edge with a bit of water to help it stick. Repeat this with the rest of the wrappers and filling. It’s a fun process and your egg rolls will look great! To fry, heat vegetable oil in a deep pan or pot over medium heat. The oil should be hot but not smoking. Carefully add a few egg rolls at a time, making sure not to overcrowd the pan. Fry them for 3-4 minutes until they turn golden brown and crispy. Use a slotted spoon to remove them from the oil. Let them drain on paper towels to absorb extra oil. This step is key for that delightful crispiness you want. Enjoy your crispy shrimp and cabbage egg rolls with a nice dipping sauce! For the full recipe, check out the details above. To get crispy shrimp and cabbage egg rolls, pay close attention to oil temperature. Aim for about 350°F (175°C) when frying. This heat gives a golden brown, crunchy texture. If the oil is too cool, the egg rolls soak in oil and become soggy. If it's too hot, they burn quickly. Fry in small batches. This keeps the oil temperature steady. Overcrowding the pan lowers the heat and leads to less crispy rolls. Fry three or four at a time. This way, you will get a more even cook. How do you store uncooked egg rolls? Wrap them tightly in plastic wrap. Place them in an airtight container. Store them in the fridge for up to 24 hours. For longer storage, freeze them. Reheating fried egg rolls for the best texture is easy. Place them in an oven set to 375°F (190°C). Heat for about 10-15 minutes. This keeps them crispy instead of soggy. Avoid the microwave, as it makes them soft. What are good accompaniments for optimal flavor? Sweet chili sauce pairs perfectly with these egg rolls. You can also use soy sauce or a spicy dipping sauce. For presentation ideas, arrange the egg rolls on a large platter. Garnish with chopped cilantro or sesame seeds. This adds color and makes your dish look appetizing. Serve them hot for the best taste. For the full recipe, check out the detailed steps provided earlier. {{image_2}} You can switch up the fillings in your crispy shrimp and cabbage egg rolls. Using different proteins can add variety. Try crab meat, chicken, or tofu for a personal touch. Each protein brings its own flavor. If you prefer vegetarian options, load up on vegetables. You can use mushrooms, bell peppers, or zucchini. Adding beans or lentils offers protein without meat. This way, everyone can enjoy these tasty rolls. Adding spices or sauces can elevate your egg rolls. A pinch of cayenne pepper gives a nice kick. You can also try a dash of five-spice powder for a rich taste. Incorporating fresh herbs makes a big difference. Cilantro or basil brightens the flavor. You can sprinkle them in the filling or use them as a garnish. For a unique twist, try adding lime or lemon zest. This brings a fresh, zesty flavor to your rolls. For the full recipe, check out the detailed instructions. You can freeze uncooked egg rolls. Lay them flat in a single layer on a baking sheet. Make sure they do not touch each other. Once frozen, transfer them to a zip-top bag. Remove as much air as possible before sealing. This way, they stay fresh for up to three months. Cooking from frozen is easy. You can fry them directly from the freezer. Just add a few minutes to the cooking time. Fry until they are golden brown and crispy. To store cooked egg rolls, place them in an airtight container. Make sure they cool down first. This keeps them fresh for about three days in the fridge. After this time, they may lose their crispness. For the best quality, eat them within two days. If you want to reheat them, use an oven or an air fryer. This helps restore some of their crunch. Check out the Full Recipe for more details and tips on making these tasty snacks! To keep your egg rolls crispy, follow these tips: - Fry at the right temperature. Heat the oil to 350°F (175°C). - Don’t overcrowd the pan. Fry only a few at a time. - Drain well. After frying, place them on paper towels to soak up excess oil. - Serve right away. Enjoy them fresh for the best crunch. Yes, you can bake these egg rolls! Here’s how: - Preheat your oven to 425°F (220°C). - Place the egg rolls on a baking sheet lined with parchment paper. - Brush them lightly with vegetable oil for a golden finish. - Bake for 15 to 20 minutes, flipping halfway through for even crisping. Baking may not be as crispy as frying, but they will still taste great! A few sauces that enhance flavor include: - Sweet chili sauce for a nice kick. - Soy sauce for a classic taste. - Peanut sauce for a creamy texture. - Hot sauce if you like heat. These sauces add fun and flavor to your crispy shrimp and cabbage egg rolls. For the full recipe, check out the details above! We covered how to make crispy shrimp egg rolls from start to finish. You learned the key ingredients and each simple step to prepare and fry them. We also discussed tips for storage and suggested fun variations. Making these egg rolls can be easy and satisfying. Try different fillings and enjoy them with your favorite dips. With practice, you'll perfect your technique and impress your friends and family. Enjoy your cooking adventure!

Crispy Shrimp and Cabbage Egg Rolls

Experience a culinary delight with my Crispy Shrimp and Cabbage Egg Rolls! This recipe combines juicy shrimp and vibrant veggies for a mouthwatering snack that's perfect for any occasion. I'll walk you through every step, from mixing the filling to achieving that perfect crunch when frying. Click through to explore the full recipe and tips to impress your friends and family with these deliciously crispy treats!
Print Recipe Pin Recipe

Ingredients
  

1 pound large shrimp, peeled and deveined

2 cups green cabbage, finely shredded

1 cup carrots, grated

3 green onions, finely chopped

2 cloves garlic, minced

1 tablespoon fresh ginger, minced

1 teaspoon soy sauce

1 teaspoon sesame oil

1 package of egg roll wrappers

Vegetable oil for frying

Salt and pepper to taste

Instructions
 

In a large bowl, combine the shrimp, shredded cabbage, grated carrots, chopped green onions, minced garlic, and ginger.

    Add soy sauce, sesame oil, salt, and pepper to the mixture, then mix well until all ingredients are thoroughly combined.

      Lay an egg roll wrapper on a clean surface, with one corner pointed towards you. Place about 2 tablespoons of the shrimp and vegetable mixture near the corner.

        Fold the corner over the filling, then fold in the side corners and roll tightly to seal the egg roll. Moisten the edge with a little water to help it stick if necessary. Repeat with remaining wrappers and filling.

          Heat vegetable oil in a deep frying pan or pot over medium heat. Once hot, carefully add a few egg rolls at a time (don’t overcrowd the pan) and fry for 3-4 minutes or until golden brown and crispy.

            Remove egg rolls from oil and drain on paper towels. Let them cool slightly before serving.

              Prep Time: 20 mins | Total Time: 40 mins | Servings: 4

                - Presentation Tips: Serve the egg rolls on a platter with a side of sweet chili sauce for dipping, and garnish with finely chopped cilantro or sesame seeds for an added touch. Enjoy!