These Shrimp and Cabbage Egg Rolls are crunchy on the outside and filled with savory shrimp, cabbage, and veggies on the inside—a perfect appetizer or snack.
📋 Ingredients:
- 1/2 pound shrimp, peeled, deveined, and chopped 🍤
- 2 cups cabbage, finely shredded 🥬
- 1/2 cup carrots, grated 🥕
- 1/2 cup bean sprouts (optional) 🌱
- 3 green onions, thinly sliced 🌿
- 2 cloves garlic, minced 🧄
- 1 tablespoon soy sauce 🥄
- 1 teaspoon sesame oil 🛢️
- Salt and pepper to taste 🧂
- 12-15 egg roll wrappers 🥟
- 1 egg, beaten (for sealing) 🥚
- Oil for frying 🛢️
📝 Instructions:
- Prepare the Filling:
- In a large skillet over medium heat, add a little oil and cook the shrimp for 2-3 minutes until pink. Set aside.
- In the same skillet, add cabbage, carrots, bean sprouts (if using), green onions, and garlic. Sauté for 3-4 minutes until softened.
- Season the Filling:
- Add cooked shrimp back to the skillet, then stir in soy sauce and sesame oil. Season with salt and pepper as needed.
- Cook for another minute, then remove from heat and let cool slightly.
- Assemble the Egg Rolls:
- Place an egg roll wrapper on a clean surface with one corner facing you.
- Spoon 2 tablespoons of filling in the center.
- Fold the bottom corner over the filling, then fold in the sides, and roll up tightly, sealing the edge with a bit of beaten egg.
- Fry the Egg Rolls:
- Heat oil in a deep skillet or frying pan over medium-high heat.
- Fry the egg rolls in batches for 3-4 minutes each, turning occasionally, until golden brown and crispy. Drain on paper towels.
- Serve:
- Serve warm with your favorite dipping sauce, like sweet chili or soy sauce.
🍽️ Tips:
- For a healthier version: Bake at 400°F (200°C) for 15-20 minutes, flipping halfway, until crispy.
- Add extra crunch: Add chopped water chestnuts to the filling.
⏱️ Preparation Time: 15 minutes
⏱️ Cooking Time: 20 minutes
🍽️ Servings: 12-15 egg rolls
These Shrimp and Cabbage Egg Rolls are a hit with their crispy texture and deliciously savory filling! 🥟🍤