Oh, friend, let me tell you about Crispy Shrimp and Cabbage Egg Rolls! The aroma alone can transport me back to when I first attempted these little pockets of joy. It was a weeknight, the kids were ravenous, and I was determined to whip up something exciting but quick. I stumbled upon a basic egg roll recipe and thought, “Why not add shrimp?” BIG mistake! I overcooked the shrimp, and the cabbage was soggy. The first batch was a disaster.
The kids still ate them (bless their hearts), but I knew I could do better. Thankfully, after many tries, tweaks, and burnt batches (yes, really!), I finally nailed a Crispy Shrimp and Cabbage Egg Rolls recipe that is not only delicious but also relatively easy – perfect for busy weeknights!
Now, these Crispy Shrimp and Cabbage Egg Rolls aren’t just some random weeknight meal; they’re a tradition. I remember my own mother making her version of Asian egg rolls for holidays, but I wanted to put my own spin on it. My family always asks for these, so much so that I often double the batch so we can have leftovers for lunch the next day! You know how it is – finding something that pleases everyone can feel like winning the lottery.
One of the things I love most about this shrimp egg roll recipe is how adaptable it is. You can easily adjust the spices to your liking, add different veggies, or even use ground pork or chicken instead of shrimp. It’s all about making it your own, which is what I encourage with all my recipes. I was inspired by these Fried Shrimp Egg Rolls with Cabbage recipe to give it a shot.
For me, cooking is about more than just following instructions; it’s about creating memories and sharing love through food. I hope that this Crispy Shrimp and Cabbage Egg Rolls recipe becomes a cherished part of your family’s traditions, just as it has become for mine. Don’t be intimidated! Even if you’ve never made egg rolls before, I promise you can do this. Let’s get started, shall we?
Ingredients for Crispy Shrimp and Cabbage Egg Rolls
Here’s what you’ll need to create these delectable egg rolls:
- 1 pound medium shrimp, peeled, deveined, and chopped
- 1 small head of cabbage, thinly shredded (about 6 cups)
- 1 cup shredded carrots
- 1/2 cup chopped green onions
- 2 cloves garlic, minced
- 1 tablespoon grated fresh ginger
- 2 tablespoons soy sauce
- 1 tablespoon sesame oil
- 1 teaspoon rice vinegar
- 1/2 teaspoon red pepper flakes (optional, for a little heat!)
- 1 package egg roll wrappers (about 20 wrappers)
- 1 egg, beaten (for sealing the egg rolls)
- Vegetable oil, for frying
- Sweet chili sauce, for serving (optional)
Ingredient Notes and Tips
Now, a few notes on the ingredients for these amazing Crispy Shrimp and Cabbage Egg Rolls. I always use fresh shrimp because I find the flavor is just so much better. However, frozen shrimp will work in a pinch; just make sure they are fully thawed and patted dry before chopping. When making cabbage egg rolls, I prefer green cabbage, but you could also use Napa cabbage for a slightly sweeter flavor. You can find the egg roll wrappers in the refrigerated section of most grocery stores – near the tofu and produce. I’ve tried different brands, and honestly, they’re all pretty similar. I’ve even thought of making homemade egg rolls from scratch to see how different it would be.
Here’s a trick I learned from my mom (who, by the way, makes the BEST spring rolls): To prevent the Crispy Shrimp and Cabbage Egg Rolls from getting soggy, make sure your cabbage is very thinly shredded. You can use a mandoline for this, but be careful! A sharp knife works just fine, too. For a cost-saving tip, buy a whole head of cabbage instead of pre-shredded. It’s significantly cheaper and will last longer in the fridge.
And speaking of storage, if you have leftover cabbage, wrap it tightly in plastic wrap and store it in the crisper drawer of your refrigerator. It should last for about a week. Oh, and for the sesame oil, a little goes a long way! It adds a fantastic nutty flavor to the Crispy Shrimp and Cabbage Egg Rolls filling, but too much can be overpowering. Just trust me on that one! I was looking at this Shrimp and Cabbage Egg Rolls – Sweet Pea’s Kitchen recipe, and it reminded me of how much I love making these.
How to Make Crispy Shrimp and Cabbage Egg Rolls – Step-by-Step
Okay, let’s get down to the nitty-gritty of making these Crispy Shrimp and Cabbage Egg Rolls. Don’t worry, it’s easier than you think!
Step 1: Prepare the Filling
In a large bowl, combine the chopped shrimp, shredded cabbage, shredded carrots, green onions, minced garlic, grated ginger, soy sauce, sesame oil, rice vinegar, and red pepper flakes (if using). Mix well to ensure all the ingredients are evenly distributed. This is the heart of your Crispy Shrimp and Cabbage Egg Rolls, so don’t skimp on the flavor!
Step 2: Pre-cook the Filling (Important!)
Heat a large skillet or wok over medium-high heat. Add the Crispy Shrimp and Cabbage Egg Rolls filling and cook for about 5-7 minutes, or until the shrimp is pink and cooked through and the cabbage has softened slightly. Stir frequently to prevent burning. This step is crucial because it helps to cook the shrimp and soften the cabbage, which will prevent the Crispy Shrimp and Cabbage Egg Rolls from being soggy. I learned the hard way with Crispy Shrimp and Cabbage Egg Rolls that raw shrimp in the filling is NOT a good idea!
Step 3: Cool the Filling
Remove the filling from the skillet and transfer it to a bowl. Let it cool completely before filling the egg rolls. This is another important step to prevent soggy egg rolls. Warm filling will steam the wrappers and make them difficult to work with. While the Crispy Shrimp and Cabbage Egg Rolls is cooling, I usually tidy up the kitchen a bit or prep my dipping sauce.
Step 4: Assemble the Egg Rolls
Place an egg roll wrapper on a clean, flat surface with one point facing you (like a diamond). Spoon about 2-3 tablespoons of the cooled Crispy Shrimp and Cabbage Egg Rolls filling onto the center of the wrapper.
Step 5: Fold the Egg Roll
Fold the bottom point of the wrapper over the filling, tucking it snugly. Fold in the left and right sides of the wrapper towards the center. Brush the top point of the wrapper with the beaten egg. Roll the egg roll up tightly, pressing to seal the edge with the egg. The egg acts like a glue, ensuring the Crispy Shrimp and Cabbage Egg Rolls stays closed during frying.
Step 6: Repeat
Repeat steps 4 and 5 with the remaining wrappers and filling. I always feel like I’m running an assembly line at this point! Don’t worry if your Crispy Shrimp and Cabbage Egg Rolls aren’t perfectly uniform. They’ll still taste amazing!
Step 7: Fry the Egg Rolls
Heat about 2 inches of vegetable oil in a large, heavy-bottomed pot or deep fryer to 350°F (175°C). Carefully lower the Crispy Shrimp and Cabbage Egg Rolls into the hot oil, a few at a time, being careful not to overcrowd the pot. Fry for about 2-3 minutes per side, or until golden brown and crispy. In my kitchen, Crispy Shrimp and Cabbage Egg Rolls usually takes about 6-8 minutes total to fry.
Step 8: Drain
Remove the fried Crispy Shrimp and Cabbage Egg Rolls from the oil and place them on a wire rack lined with paper towels to drain excess oil. This is key to getting that perfect crispness! Your Crispy Shrimp and Cabbage Egg Rolls should smell like a savory, slightly sweet, and incredibly tempting combination of cooked shrimp, cabbage, and spices.
Step 9: Serve
Serve the Crispy Shrimp and Cabbage Egg Rolls immediately while they’re hot and crispy. I like to serve them with sweet chili sauce for dipping, but soy sauce or a spicy mayo would also be delicious. This Bang Bang Shrimp Egg Rolls – Easy Appetizer – fed by sab recipe looks amazing; it’s something I should try next time! And if you are in the mood for another delicious recipe, you can try these peach cobbler egg rolls.
Serving Suggestions for Shrimp Egg Rolls
Okay, now that you’ve got a beautiful batch of Crispy Shrimp and Cabbage Egg Rolls, let’s talk about how to serve them! My family loves our Crispy Shrimp and Cabbage Egg Rolls when I pair them with a simple side salad with a light vinaigrette. The freshness of the salad helps to balance the richness of the egg rolls. Sometimes, I’ll also make a pot of steamed rice or a quick stir-fry with some extra veggies.
These Crispy Shrimp and Cabbage Egg Rolls are perfect for a casual weeknight dinner, a potluck, or even a party appetizer. I’ve made them for countless gatherings, and they’re always a hit! I’ve found that presenting these easy shrimp egg rolls is all about simplicity. I usually arrange them on a platter with a small bowl of sweet chili sauce for dipping. A few sprigs of cilantro or some thinly sliced green onions add a nice pop of color.
If you have extra Crispy Shrimp and Cabbage Egg Rolls (which is rare in my house!), they can be stored in the refrigerator for up to 3 days. To reheat them, I recommend baking them in a preheated oven at 350°F (175°C) for about 10-15 minutes, or until heated through and crispy again. You can also reheat them in an air fryer for an even quicker option. I’ve tried microwaving them, but they tend to get a little soggy, so I don’t recommend it. I also have a cinnamon sugar pizza made with crescent rolls or my strawberry cheesecake rolls recipe.
I’ve experimented with different seasonal variations of these Crispy Shrimp and Cabbage Egg Rolls. In the fall, I’ll sometimes add shredded Brussels sprouts to the filling for a heartier flavor. In the summer, I’ll add some fresh corn kernels or diced bell peppers for a touch of sweetness. My friends always ask for this shrimp egg roll recipe, and I’m always happy to share it. There’s just something so satisfying about making something from scratch that everyone enjoys!
Frequently Asked Questions About Crispy Shrimp and Cabbage Egg Rolls
Alright, let’s tackle some of those burning questions you might have about making Crispy Shrimp and Cabbage Egg Rolls. I’ve been there, so I’m happy to share my wisdom (and my mistakes!).
Q: My egg rolls are soggy! What am I doing wrong?
A: Ah, the dreaded soggy egg roll! There are a few potential culprits here. First, make sure you’re pre-cooking the filling to remove excess moisture from the cabbage. Second, let the filling cool completely before filling the wrappers. Warm filling will steam the wrappers and make them soggy. Third, don’t overcrowd the pot when frying. Overcrowding will lower the oil temperature, which can result in greasy, soggy egg rolls. You know what I do when my Crispy Shrimp and Cabbage Egg Rolls end up a little soggy? I pop them in the air fryer for a few minutes to crisp them up!
Q: Can I use frozen shrimp?
A: Absolutely! Just make sure the shrimp is fully thawed and patted dry before chopping. Excess moisture is the enemy of crispy egg rolls!
Q: Can I bake these instead of frying?
A: You can, but they won’t be as crispy. If you want to bake them, brush the egg rolls with oil and bake at 400°F (200°C) for about 20-25 minutes, or until golden brown, turning halfway through.
Q: Can I freeze these egg rolls?
A: Yes! Assemble the egg rolls but don’t fry them. Place them on a baking sheet lined with parchment paper and freeze for about 2 hours, or until solid. Then, transfer them to a freezer bag or container and store them in the freezer for up to 3 months. When you’re ready to cook them, you can fry them straight from frozen, but they may take a little longer to cook.
Q: My egg roll wrappers are cracking! What should I do?
A: Egg roll wrappers can dry out quickly, especially if they’re not stored properly. Keep the stack of wrappers covered with a damp towel while you’re working with them to prevent them from drying out and cracking.
Q: Can I use ground pork or chicken instead of shrimp?
A: Absolutely! Ground pork or chicken would be a delicious substitute. Just make sure to cook it thoroughly before adding it to the filling.
Q: My family doesn’t like spicy food. Can I omit the red pepper flakes?
A: Of course! The red pepper flakes are optional, so feel free to leave them out if you prefer a milder flavor. I’ve even added a pinch of sugar to balance out the flavors for those with sensitive palates.
Final Thoughts and Pro Tips
This Crispy Shrimp and Cabbage Egg Rolls recipe is more than just a set of instructions; it’s a piece of my heart and a taste of my family’s history. It’s a recipe that has evolved over time, adapting to our changing tastes and preferences.
My Crispy Shrimp and Cabbage Egg Rolls Pro Tips:
- Don’t overfill the egg rolls! Too much filling will make them difficult to roll and prone to bursting during frying.
- Seal the egg rolls tightly! The egg wash is your friend! Make sure to brush it generously on the edge of the wrapper to create a good seal.
- Fry at the right temperature! The oil should be hot enough to cook the egg rolls quickly, but not so hot that they burn.
I’ve tried so many variations of these Crispy Shrimp and Cabbage Egg Rolls over the years. My son loves them with extra carrots, while my daughter prefers them with a little bit of sriracha for an extra kick. One time, I even added some leftover cooked rice to the filling, and it was surprisingly delicious! I love these homemade egg rolls.
I truly hope that you give this Crispy Shrimp and Cabbage Egg Rolls recipe a try. Don’t be afraid to experiment and make it your own. Cooking should be fun and rewarding, and I’m confident that you’ll create a dish that your family will love. Happy cooking, friend!
Crispy Shrimp and Cabbage Egg Rolls
These crispy shrimp and cabbage egg rolls are packed with flavor and make a delicious appetizer or light meal. Filled with succulent shrimp, crunchy cabbage, and savory seasonings, they’re sure to be a crowd-pleaser.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Total Time: 40 minutes
- Yield: 20-25 egg rolls
- Category: Appetizer
- Method: Fried
- Cuisine: Asian
Ingredients
- 1 pound medium shrimp, peeled and deveined
- 1 tablespoon soy sauce
- 1 teaspoon sesame oil
- 1/2 teaspoon ground ginger
- 1/4 teaspoon garlic powder
- 1/2 head green cabbage, thinly shredded
- 1 carrot, shredded
- 2 green onions, thinly sliced
- 1/4 cup chopped cilantro
- 1 package (20-25) egg roll wrappers
- 1 egg, beaten (for sealing)
- Vegetable oil, for frying
- Sweet chili sauce, for serving (optional)
Instructions
- In a bowl, combine the shrimp, soy sauce, sesame oil, ginger, and garlic powder. Marinate for 15 minutes.
- In a large skillet or wok, stir-fry the shrimp over medium-high heat until pink and cooked through, about 3-5 minutes. Remove from skillet and let cool slightly. Chop the shrimp into smaller pieces.
- In the same skillet, stir-fry the cabbage and carrot until softened, about 5-7 minutes.
- Remove the cabbage mixture from the skillet and let cool slightly. In a large bowl, combine the cooked shrimp, cabbage mixture, green onions, and cilantro. Mix well.
- Lay an egg roll wrapper on a flat surface. Place about 2-3 tablespoons of the shrimp and cabbage filling in the center of the wrapper.
- Fold the bottom corner of the wrapper over the filling. Fold in the sides, and then roll up tightly to seal. Brush the top corner with beaten egg to secure the seal.
- Heat about 1 inch of vegetable oil in a large skillet or deep fryer to 350°F (175°C).
- Carefully place the egg rolls in the hot oil, a few at a time, and fry until golden brown and crispy, about 2-3 minutes per side.
- Remove the egg rolls from the oil and place them on a wire rack lined with paper towels to drain excess oil.
- Serve hot with sweet chili sauce, if desired.
Notes
For a lower-fat option, bake the egg rolls at 400°F (200°C) for 15-20 minutes, or until golden brown, flipping halfway through. You can also air fry them at 375°F (190°C) for about 10 minutes, flipping halfway through.