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.
Ingredients
Scale
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
Instructions
- 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.
- Transfer cabbage mixture to a chilled bowl and refrigerate for 20 minutes to cool completely.
- In the same pan, cook seasoned shrimp over medium-high heat until they turn pink and opaque, approximately 3 minutes.
- Combine cooled shrimp with the chilled cabbage mixture, ensuring even distribution of ingredients.
- Position egg roll wrapper diagonally, creating a diamond shape with one corner pointing towards you.
- Spoon the shrimp and cabbage filling into the center of the wrapper, maintaining a compact portion.
- Fold the bottom corner over the filling, then carefully tuck in the side corners to create a tight cylindrical shape.
- Roll the wrapper upward, sealing the final edge with a light brushing of water to secure the closure.
- Heat cooking oil in a deep pot to 350°F, maintaining a consistent temperature for even frying.
- Carefully submerge prepared egg rolls into hot oil, frying for 2 minutes until they achieve a golden-brown, crispy exterior.
- Remove egg rolls using a slotted spoon, allowing excess oil to drain on paper towels.
- 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