Description
Crispy Shrimp and Cabbage Egg Rolls are a delicious and easy-to-make appetizer filled with shrimp, cabbage, and carrots, perfect for any occasion.
Ingredients
Scale
- 1 pound large shrimp, peeled and deveined
- 2 cups green cabbage, finely shredded
- 1 cup carrots, grated
- 3 green onions, chopped
- 2 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 2 tablespoons soy sauce
- 1 tablespoon sesame oil
- 1 package (14 ounces) egg roll wrappers
- Vegetable oil, for frying
Instructions
- In a large bowl, combine the shrimp, cabbage, carrots, green onions, garlic, ginger, soy sauce, and sesame oil. Mix well until all ingredients are evenly coated.
- Lay an egg roll wrapper on a clean surface with one corner pointing towards you. Place about 2 tablespoons of the shrimp and cabbage mixture in the center of the wrapper.
- Fold the bottom corner over the filling, then fold in the sides, and roll tightly to seal. Repeat with remaining wrappers and filling.
- Heat about 2 inches of vegetable oil in a deep skillet or pot over medium heat until hot (about 350°F).
- Carefully add a few egg rolls at a time, frying for 3-4 minutes on each side or until golden brown and crispy. Remove and drain on paper towels.
- Serve hot with your favorite dipping sauce.
Notes
- For a healthier option, bake the egg rolls at 400°F for 20-25 minutes, turning halfway through until golden and crispy.
- Add a teaspoon of sriracha or chili paste to the filling for a spicy kick.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Appetizer
- Method: Frying
- Cuisine: Asian
Nutrition
- Serving Size: 1 egg roll
- Calories: 320
- Sugar: 3g
- Sodium: 600mg
- Fat: 18g
- Saturated Fat: 2g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 1g
- Protein: 20g
- Cholesterol: 150mg