Crispy Shrimp and Cabbage Egg Rolls Recipe: Golden Perfection

Crafting delectable crispy shrimp and cabbage egg rolls brings joy to every kitchen adventure.

Seafood lovers understand the magic of perfectly wrapped parcels bursting with flavor.

Crunchy exteriors hide delightful maritime treasures waiting to surprise your palate.

Generations of home cooks have perfected these handheld delights across different culinary traditions.

Savory shrimp mingled with fresh cabbage create an irresistible combination that promises satisfaction.

Crisp golden edges and succulent fillings guarantee a memorable meal everyone will adore.

These egg rolls invite you to experience a delightful culinary journey worth exploring.

Why Crispy Shrimp and Cabbage Egg Rolls Are a Hit

• Dive into a simple, step-by-step recipe that transforms basic ingredients into a mouthwatering treat, perfect for home cooks of all skill levels.
• Enjoy the delightful combination of succulent shrimp, tender cabbage, and aromatic Chinese five spice, creating a taste sensation that will wow your taste buds.
• Experiment with different dipping sauces and fillings, making these egg rolls a flexible dish that caters to various preferences and dietary needs.

Ingredients in Shrimp and Cabbage Egg Rolls

• Shrimp: Fresh seafood that provides the primary protein and rich flavor for the egg rolls.

• Egg Roll Wrappers: Thin pastry sheets that create a crispy exterior for the filling.
• Cabbage: Crunchy vegetable that adds texture and a mild sweetness to the egg roll mixture.

• Sesame Oil, Chinese Five Spice, Salt, Black Pepper: Blend of spices and seasonings that enhance the overall taste and depth of the egg roll filling.
• Water: Used to seal the egg roll wrapper edges and ensure a secure closure.

• Vegetable Oil: High-temperature oil used for deep frying the egg rolls to achieve a golden, crispy texture.
• Sweet Chili Sauce, Honey Mustard: Optional condiments for serving and adding extra flavor to the egg rolls.

Steps to Make Shrimp and Cabbage Egg Rolls

Step 1: Sauté Cabbage with Spices

Heat sesame oil in a medium saucepan over medium heat.

• Chopped cabbage
• Chinese five spice
• Salt

Add cabbage to the saucepan and cook for 3 minutes until softened.

Transfer to a bowl and cool in the refrigerator for 20 minutes.

Step 2: Cook and Combine Shrimp

Season shrimp with salt and black pepper.

In the same saucepan, cook shrimp over medium-high heat for 3 minutes until they turn pink.

Mix shrimp with the cabbage mixture and chill in the refrigerator for 5 more minutes.

Step 3: Wrap the Egg Rolls

Place an egg roll wrapper with one corner facing you.

Add the shrimp and cabbage filling in the center.

Fold the bottom corner over the filling, then fold in the left and right corners, and roll up tightly.

Seal the edge using water.

Step 4: Fry to Golden Perfection

Heat oil in a pot to 350 degrees Fahrenheit.

Carefully fry egg rolls for about 2 minutes until they reach a beautiful golden brown color.

Step 5: Serve and Enjoy

Plate the crispy egg rolls and serve with your favorite dipping sauce.

Tips for Crispy Shrimp and Cabbage Egg Rolls

• Refrigerate the shrimp and cabbage mixture to help it firm up, preventing soggy egg rolls and making rolling easier.
• Use water as glue to prevent oil from seeping in during frying, ensuring a crisp and leak-free exterior.
• Maintain 350F consistently to achieve golden-brown, crispy egg rolls without excessive oil absorption.
• Place fried egg rolls on paper towels to remove extra grease, keeping the wrapper light and crunchy.
• Try combining sweet chili sauce with honey mustard for a unique, tangy flavor profile that complements the shrimp and cabbage.

Store and Reheat Shrimp and Cabbage Egg Rolls

• Store egg rolls in an airtight container for up to 3 days. Separate layers with parchment paper to prevent sticking.
• Wrap individual egg rolls in plastic wrap, then place in a freezer bag. Freeze for up to 2 months. Label with the date for easy tracking.
• Preheat to 375°F. Place egg rolls on a wire rack over a baking sheet. Bake for 10-12 minutes until crispy and heated through. Flip halfway for even warming.
• Cook at 350°F for 3-4 minutes. Spray lightly with oil to restore crispiness. Check internal temperature reaches 165°F for food safety.

Great Sides for Shrimp and Cabbage Egg Rolls

• Savor Seafood-Friendly Wine Pairing: Choose a crisp, light white wine like Pinot Grigio or Sauvignon Blanc that complements the shrimp's delicate flavor and cuts through the egg roll's richness.
• Create Refreshing Beverage Match: Prepare a citrus-infused iced green tea with hints of lemon or ginger, which cleanses the palate and balances the crispy, savory egg rolls.
• Enhance Flavor Harmony: Serve with a zesty Asian-inspired cucumber salad dressed in rice vinegar and sesame oil to provide a cool, tangy counterpoint to the warm, crunchy egg rolls.
• Elevate Dipping Experience: Craft a homemade sweet chili sauce with extra red pepper flakes to intensify the condiment's heat and complement the shrimp's natural sweetness.

Fun Twists on Shrimp and Cabbage Egg Rolls

• Gluten-Free Version: Replace egg roll wrappers with rice paper wrappers or large lettuce leaves for a low-carb alternative. Use gluten-free soy sauce and ensure all seasonings are certified gluten-free.
• Vegetarian Swap: Substitute shrimp with firm tofu or chopped mushrooms. Add extra five-spice seasoning and soy sauce for depth of flavor. Use plant-based protein to maintain the protein content.
• Low-Carb Option: Skip traditional wrappers and use thin cabbage leaves as wrapping. Bake instead of deep-frying to reduce oil content. Season generously with spices to enhance taste and maintain the original recipe's essence.
• Dairy-Free Alternative: This recipe is naturally dairy-free. Ensure condiment choices like sweet chili sauce are dairy-free. Experiment with coconut aminos instead of soy sauce for added complexity.

FAQs

• What ingredients make this egg roll unique?

The combination of shrimp, cabbage, and Chinese five spice creates a flavorful filling that sets these egg rolls apart from traditional recipes, offering a fresh and aromatic twist.

• How do I prevent the egg rolls from becoming soggy?

After cooking the cabbage and shrimp, refrigerate the mixture for 20-25 minutes to remove excess moisture, which helps ensure crispy egg rolls when frying.

• Can I prep the egg rolls in advance?

Yes, you can assemble the egg rolls ahead of time and store them uncooked in the refrigerator, covered, for up to 4 hours before frying to maintain their texture and flavor.

• What are some tips for rolling egg rolls perfectly?

Use a damp finger to seal the edges with water, fold tightly to prevent oil from seeping in during frying, and ensure the filling is compact to create a neat, uniform roll.

Crispy Shrimp and Cabbage Egg Rolls Recipe

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4.5 from 18 reviews

• Total Time: 30 minutes
• Yield: 10 1x

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Description

Crispy shrimp and cabbage egg rolls offer a delightful fusion of Asian-inspired flavors, packed with succulent seafood and crunchy vegetables. Perfectly golden and irresistibly tasty, you’ll savor each bite of this crowd-pleasing appetizer that brings restaurant-quality excitement to your home kitchen.

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Ingredients

Scale 1x2x3x

Main Protein:

• 1 pound (454 grams) shrimp, peeled, deveined, and chopped

Vegetables:

• 3 cups (720 milliliters) cabbage, chopped

Seasonings and Oils:

• 1 tablespoon (15 milliliters) sesame oil
• 2 teaspoons (10 grams) salt
• 1 teaspoon (5 grams) Chinese five spice

Wrappers and Frying:

• 6–8 egg roll wrappers
• Oil for frying

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Instructions

1. Sauté chopped cabbage in sesame oil over medium heat for 3 minutes until it becomes tender and slightly wilted, seasoning with Chinese five spice and salt.
2. Transfer cabbage mixture to a chilled bowl and refrigerate for 20 minutes to cool completely.
3. In the same pan, cook seasoned shrimp over medium-high heat until they turn pink and opaque, approximately 3 minutes.
4. Combine cooled shrimp with the chilled cabbage mixture, ensuring even distribution of ingredients.
5. Position egg roll wrapper diagonally, creating a diamond shape with one corner pointing towards you.
6. Spoon the shrimp and cabbage filling into the center of the wrapper, maintaining a compact portion.
7. Fold the bottom corner over the filling, then carefully tuck in the side corners to create a tight cylindrical shape.
8. Roll the wrapper upward, sealing the final edge with a light brushing of water to secure the closure.
9. Heat cooking oil in a deep pot to 350°F, maintaining a consistent temperature for even frying.
10. Carefully submerge prepared egg rolls into hot oil, frying for 2 minutes until they achieve a golden-brown, crispy exterior.
11. Remove egg rolls using a slotted spoon, allowing excess oil to drain on paper towels.
12. Serve immediately with complementary dipping sauces like sweet chili or honey mustard.

Notes

• Chill ingredients thoroughly before assembling egg rolls to prevent soggy wrappers and ensure crisp texture.
• Use medium-high heat when cooking shrimp to achieve perfect pink color without overcooking, which can make them tough and rubbery.
• Pat shrimp and cabbage mixture completely dry before wrapping to prevent excess moisture from making egg rolls greasy during frying.
• Consider using gluten-free egg roll wrappers for a celiac-friendly version, ensuring all other ingredients are also gluten-free.

• Prep Time: 25 minutes
• Cook Time: 5 minutes
• Category: Appetizer, Snacks
• Method: Frying
• Cuisine: Asian

Nutrition

• Serving Size: 10
• Calories: 150
• Sugar: 1 g
• Sodium: 350 mg
• Fat: 6 g
• Saturated Fat: 1 g
• Unsaturated Fat: 4 g
• Trans Fat: 0 g
• Carbohydrates: 18 g
• Fiber: 1 g
• Protein: 8 g
• Cholesterol: 70 mg