Easy Crispy Shrimp and Cabbage Egg Rolls
Delightful golden, crispy bites packed with succulent shrimp and tender cabbage, all harmonized by fragrant garlic, savory soy sauce, and a hint of ginger.
Ingredients
Filling
- 1 lb large shrimp, peeled and deveined Plump and juicy, providing protein and a sweet flavor.
- 2 cups cabbage, finely shredded Adds texture and crunch.
- 1/2 piece onion, finely chopped For mild sweetness and aromatic character.
- 2 cloves garlic, minced Delivers a punch of flavor.
- 1 tbsp soy sauce Enhances umami flavor.
- 1 tsp sesame oil Provides a rich, nutty aroma.
- 1/2 tsp ground ginger Adds warmth and zest.
- 1/4 tsp salt Seasoning to taste.
- 1/4 tsp black pepper Seasoning to taste.
- 10-12 pieces egg roll wrappers Crispy vessel for the filling.
- 1 egg for sealing Binding agent.
- Vegetable oil for frying For an irresistible crispy exterior.
Instructions
Preparation
- Heat a skillet over medium heat and cook the shrimp for 2-3 minutes per side until they turn pink and are cooked through. Remove and chop them into small pieces.
- In the same skillet, add a little oil and sauté the chopped onions and garlic for about 2-3 minutes, until softened and fragrant.
- Toss in the shredded cabbage and cook for approximately 4-5 minutes until slightly soft. Stir in the soy sauce, sesame oil, ginger, salt, and pepper, cooking for another 2 minutes.
- Remove the cabbage mixture and let it cool for a few minutes. Mix the chopped shrimp with the cabbage filling.
Assembly
- Lay an egg roll wrapper on a flat surface, spoon about 2 tablespoons of the shrimp and cabbage mixture into the center, fold in the sides, and roll tightly, sealing the edges with a beaten egg.
Cooking
- Heat vegetable oil in a deep skillet or wok over medium-high heat. Fry the egg rolls in batches for about 3-4 minutes, turning occasionally until golden brown and crispy.
- Remove egg rolls from oil and drain on paper towels.
Notes
To keep egg rolls crispy, maintain the oil temperature around 350°F. You can add chili flakes for spice or include other vegetables like carrots or bell peppers. Serve with soy sauce and rice vinegar for added flavor.