Easy Crispy Shrimp and Cabbage Egg Rolls
A delightful fusion of flavors with crispy egg rolls filled with shrimp and cabbage, perfect for gatherings or family dinners.
Ingredients
Filling Ingredients
- 1 lb large shrimp, peeled and deveined
- 2 cups cabbage, finely shredded
- 1/2 onion finely chopped
- 2 cloves garlic, minced
- 1 tbsp soy sauce
- 1 tsp sesame oil
- 1/2 tsp ground ginger
- 1/4 tsp salt
- 1/4 tsp black pepper
- 10-12 pieces egg roll wrappers
- 1 egg for sealing
- Vegetable oil for frying
Instructions
Preparation
- Heat a skillet over medium heat and cook the shrimp for 2-3 minutes on each side until they are pink and fully cooked. Once done, remove from heat and chop the shrimp into small pieces.
- In the same skillet, add a little oil and sauté the chopped onions and minced garlic for 2-3 minutes until they become soft and fragrant.
- Mix the shredded cabbage into the skillet and cook for an additional 4-5 minutes, stirring occasionally until slightly softened. Combine in the soy sauce, sesame oil, ground ginger, salt, and black pepper. Cook for another 2 minutes to meld the flavors together.
- Remove the cabbage mixture from the heat and let it cool for a few minutes. After cooling, mix in the chopped shrimp.
Assembly and Cooking
- Lay an egg roll wrapper flat on a clean surface. Spoon about 2 tablespoons of the shrimp and cabbage filling into the center of the wrapper. Fold in the sides and roll tightly, sealing the edge with a beaten egg.
- Heat vegetable oil in a deep skillet or wok over medium-high heat. Carefully fry the egg rolls in batches for about 3-4 minutes, turning occasionally, until they reach a golden brown color and become crispy.
- Once fried, remove the egg rolls from the oil and let them drain on paper towels to eliminate any excess oil.
Notes
For best results, always use fresh shrimp and crisp cabbage. For added spice, include red pepper flakes in the filling. Ensure egg roll wrappers are fresh and properly sealed before frying.