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Crispy Shrimp and Cabbage Egg Rolls

Appetizing Crispy Shrimp and Cabbage Egg Rolls
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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.

Ingredients

Scale
  • 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

  1. In a bowl, combine the shrimp, soy sauce, sesame oil, ginger, and garlic powder. Marinate for 15 minutes.
  2. 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.
  3. In the same skillet, stir-fry the cabbage and carrot until softened, about 5-7 minutes.
  4. 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.
  5. 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.
  6. 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.
  7. Heat about 1 inch of vegetable oil in a large skillet or deep fryer to 350°F (175°C).
  8. 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.
  9. Remove the egg rolls from the oil and place them on a wire rack lined with paper towels to drain excess oil.
  10. 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.

Find it online: https://seasonedrecipe.com/crispy-shrimp-and-cabbage-egg-rolls/