If you’ve ever dreamed of mastering restaurant-style egg rolls at home, these Crispy Shrimp and Cabbage Egg Rolls are the irresistible treat your kitchen needs. Picture vibrant shrimp mingling with colorful cabbage, sweet carrots, and aromatic ginger, all tucked into a blisteringly crisp wrapper that shatters with every bite. One taste of the crunchy platter coming out of your fryer, and you’ll see why these are an absolute favorite at gatherings, game nights, or even as a weekday pick-me-up. The savory-sweet filling has enough personality to shine solo, but is even better alongside your favorite dippables. Trust me, the thrill of that first crunch and the explosion of flavors will have you returning to this recipe again and again.
Ingredients You’ll Need
Gathering the ingredients for Crispy Shrimp and Cabbage Egg Rolls couldn’t be easier, and each one plays a crucial role in building the perfect bite. From fresh vegetables to aromatic seasonings, each addition lends texture, color, and big flavor.
- Sesame oil: Adds a nutty depth that sets the stage for a savory Asian-inspired filling.
- Raw shrimp (peeled, deveined, and chopped): Brings sweet, tender bites throughout the egg rolls.
- Shredded green cabbage: Lends crunch, juiciness, and a fresh flavor balance.
- Shredded carrots: Offer a pop of color and a delicate sweetness to the filling.
- Thinly sliced green onions: Bright, crisp, and subtly spicy for extra depth.
- Minced garlic: Provides a fragrant, punchy backbone to the mix.
- Soy sauce: Adds salty, umami-rich notes throughout every bite.
- Grated fresh ginger: Lends zing and warmth that lifts the other flavors.
- Egg roll wrappers: Essential for that classic crispy, golden shell.
- Vegetable oil for frying: Ensures a beautifully crisp and light finish to each roll.
How to Make Crispy Shrimp and Cabbage Egg Rolls
Step 1: Sauté the Shrimp
Start by heating a tablespoon of sesame oil in a skillet over medium heat. Add your chopped shrimp and sauté for 2 to 3 minutes, until they turn pink and opaque. This not only cooks the shrimp to juicy perfection, but also infuses the oil with a delicious seafood aroma. Once done, take them off the heat and set aside to keep your shrimp tender and stop any overcooking.
Step 2: Sauté the Vegetables and Seasonings
In the same skillet, toss in the shredded cabbage, carrots, green onions, minced garlic, soy sauce, and freshly grated ginger. Stir everything together and cook for 3 to 4 minutes, stirring often. You want your veggies slightly wilted yet still vibrant. This quick sauté guarantees the vegetables stay crisp yet tender with every bite, soaking up all the savory seasoning left by the shrimp.
Step 3: Combine the Filling
Return the cooked shrimp to the skillet and stir gently to combine. At this point, your filling should be beautifully fragrant and colorful, with everything evenly mingling. Remove from the heat and let the mixture cool just a bit before rolling, so the egg roll wrappers don’t get soggy from steam.
Step 4: Assemble the Egg Rolls
On a dry surface, lay out one egg roll wrapper with a corner pointing toward you. Spoon about 2 tablespoons of filling into the center. Fold the bottom corner over the filling, then fold in the sides, and roll up tightly. A dab of water along the final edge will seal it shut. Keep your rolls covered with a slightly damp towel as you work to prevent them from drying out.
Step 5: Fry to Crispy Perfection
Heat 2 to 3 inches of vegetable oil in a deep skillet or pot to 350°F (175°C). Add your egg rolls in batches, being careful not to crowd the pan. Fry them for about 3–4 minutes, turning occasionally, until they’re golden brown and irresistibly crisp. Drain them on paper towels for a moment before serving. The result? The crunchiest, most golden Crispy Shrimp and Cabbage Egg Rolls you’ve ever tasted!
How to Serve Crispy Shrimp and Cabbage Egg Rolls
Garnishes
While these egg rolls are delightful on their own, garnishes can make them extra special. A sprinkle of sliced green onions, a dusting of sesame seeds, or even a handful of fresh cilantro can take presentation to the next level. Try a squeeze of lime or a side of pickled veggies for an added contrast in flavor and color.
Side Dishes
Pair your Crispy Shrimp and Cabbage Egg Rolls with a light Asian-style salad, steamed jasmine rice, or a quick cucumber slaw to create a full meal. They also thrive as part of a party platter with other appetizers like potstickers or edamame. Of course, don’t forget your dipping sauces—sweet chili, soy sauce, or spicy mayo are absolute winners here.
Creative Ways to Present
Going beyond the classic platter, try serving these egg rolls sliced on a diagonal for a fancy touch, or skewer mini rolls for an appetizer spread. For gatherings, place them in little paper cones, or pair each roll with individual sauce cups for dipping. However you showcase them, Crispy Shrimp and Cabbage Egg Rolls are sure to stun your guests.
Make Ahead and Storage
Storing Leftovers
If you find yourself with extras (which is a rare occurrence in my house!), keep the leftover egg rolls in an airtight container in the refrigerator. They’ll stay crisp for a day, but after that, the shell can soften a bit. Still, nothing a good reheat can’t remedy!
Freezing
Crispy Shrimp and Cabbage Egg Rolls freeze beautifully. Arrange cooled (unfried or fried) egg rolls in a single layer on a baking sheet to freeze until solid, then transfer to a freezer bag. They’ll keep for up to two months. Unfried rolls can go directly from the freezer to the fryer or air fryer for a convenient snack or appetizer anytime.
Reheating
For maximum crunch, reheat egg rolls in a preheated oven at 375°F (190°C) for about 8–10 minutes, flipping halfway through. An air fryer works wonders for reviving their crispy texture. If you’re in a hurry, a quick zap in the microwave will do, but the shell won’t be quite as crisp.
FAQs
Can I use pre-cooked shrimp instead of raw?
Absolutely! Pre-cooked shrimp will save you a step. Just chop and add them after sautéing the vegetables—no extra cooking needed. The result is still wonderful, and your prep time will be even quicker.
Are there healthier cooking methods for Crispy Shrimp and Cabbage Egg Rolls?
Yes! Baking or using an air fryer is a great way to lighten the recipe. Brush the egg rolls lightly with oil and bake at 400°F (200°C) for about 15 minutes, turning once for even browning, or air fry at 375°F (190°C) for 8–10 minutes until crisp.
What sauces go best with these egg rolls?
Sweet chili sauce, soy sauce, and spicy mayonnaise are top picks for dipping. But don’t hesitate to try hoisin sauce, ponzu, plum sauce, or even Sriracha if you like extra heat.
Can I make the filling ahead of time?
You sure can! The filling for Crispy Shrimp and Cabbage Egg Rolls can be made up to a day ahead. Keep it refrigerated and assemble your egg rolls when you’re ready to fry for maximum freshness and crunch.
Is it possible to make these egg rolls gluten-free?
Certain brands offer gluten-free egg roll wrappers, and you can swap in tamari or coconut aminos for the soy sauce. With these tweaks, everyone can enjoy Crispy Shrimp and Cabbage Egg Rolls worry-free!
Final Thoughts
Don’t let the thought of homemade egg rolls intimidate you—the reward of biting into a piping hot, Crispy Shrimp and Cabbage Egg Roll is worth every delicious step. With vibrant flavor, plenty of crunch, and endless serving possibilities, this dish is sure to earn a regular spot in your rotation. Give it a try and let the compliments roll in!
Print
Crispy Shrimp and Cabbage Egg Rolls Recipe
- Prep Time: 25 minutes
- Cook Time: 20 minutes
- Total Time: 45 minutes
- Yield: 12 egg rolls
- Category: Appetizer, Snack
- Method: Frying
- Cuisine: Asian-Inspired
- Diet: Non-Vegetarian
Description
These Crispy Shrimp and Cabbage Egg Rolls are a delicious Asian-inspired appetizer or snack that is perfect for any occasion. Filled with a savory shrimp and vegetable mixture, wrapped in a crispy shell, and fried to perfection, these homemade egg rolls are sure to impress your guests.
Ingredients
For the Filling:
- 1 tablespoon sesame oil
- 1/2 pound raw shrimp (peeled, deveined, and chopped)
- 2 cups shredded green cabbage
- 1/2 cup shredded carrots
- 1/4 cup thinly sliced green onions
- 2 garlic cloves (minced)
- 1 tablespoon soy sauce
- 1 teaspoon grated fresh ginger
For Assembly:
- 12 egg roll wrappers
- vegetable oil for frying
Instructions
- Cook the Shrimp: Heat sesame oil in a skillet and cook chopped shrimp until pink. Set aside.
- Prepare the Filling: In the same skillet, cook cabbage, carrots, green onions, garlic, soy sauce, and ginger until slightly wilted. Add the cooked shrimp and mix. Let cool.
- Assemble the Egg Rolls: Place filling in the center of each wrapper, fold the bottom corner over, fold in the sides, and roll tightly. Seal with water.
- Fry the Egg Rolls: Heat vegetable oil, fry the rolls until golden and crispy. Drain on paper towels. Serve hot.
Notes
- You can use pre-cooked shrimp to save time.
- Serve with sweet chili sauce, soy sauce, or spicy mayo for dipping.
- These can also be baked or air fried as a lighter option.
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