Easy Crispy Shrimp and Cabbage Egg Rolls
A delightful fusion of shrimp and cabbage wrapped in a crispy shell, perfect for snacks or appetizers.
Ingredients
Filling ingredients
- 1 lb large shrimp, peeled and deveined Fresh and plump, these shrimp form the heart of your roll.
- 2 cups cabbage, finely shredded Adds crunch and flavor.
- 1/2 unit onion, finely chopped Sweet and aromatic.
- 2 cloves garlic, minced Elevates the dish with its robust taste.
- 1 tbsp soy sauce Adds umami flavor.
- 1 tsp sesame oil Imparts nutty richness.
- 1/2 tsp ground ginger Adds warmth and depth.
- 1/4 tsp salt Enhances flavors.
- 1/4 tsp black pepper Adds a little kick.
Egg roll assembly
- 10-12 unit egg roll wrappers Crispy vessels for the filling.
- 1 unit egg (for sealing) Acts as adhesive.
- Vegetable oil for frying Essential for crispiness.
Instructions
Cook Shrimp
- Heat a skillet over medium heat. Cook the shrimp for about 2-3 minutes on each side until pink and opaque. Remove and chop into small pieces.
Sauté Onions and Garlic
- In the same skillet, add oil if needed, and sauté onions and garlic for 2-3 minutes until softened and aromatic.
Add Cabbage
- Toss shredded cabbage into the skillet and cook for 4-5 minutes. Stir in soy sauce, sesame oil, ground ginger, salt, and pepper. Cook for an additional 2 minutes to combine flavors.
Mix Shrimp and Cabbage
- Allow the mixture to cool slightly, then stir in the chopped shrimp.
Wrap the Egg Rolls
- Lay an egg roll wrapper flat, spoon about 2 tablespoons of the mixture into the center. Fold in the sides and roll tightly, sealing the edge with beaten egg.
Fry the Egg Rolls
- Heat vegetable oil in a deep skillet or wok over medium-high heat. Fry the egg rolls in batches for 3-4 minutes until golden brown, turning occasionally.
Drain Excess Oil
- Remove egg rolls from oil and place on paper towels to drain off excess grease.
Notes
Try adding lime juice for a zesty kick or other vegetables for extra crunch. For a lighter option, consider baking instead of frying.