Easy Crispy Shrimp And Cabbage Egg Rolls Recipe

I’m excited to share my Crispy Shrimp and Cabbage Egg Rolls with a Shrimp Egg Roll Recipe that uses a surprising cabbage ribbon trick and quick prep to pique your curiosity.

I’ve been making these Easy Crispy Shrimp And Cabbage Egg Rolls on and off for years, and every time I think I’ve figured them out they surprise me. Little bursts of shrimp and shredded green cabbage hide inside a ridiculously crunchy shell, and one bite flips from savory to bright in a way thats kinda addictive.

I wont pretend they’re fancy, but they do make perfect Seafood Egg Rolls and tend to show up when I need quick Egg Roll Ideas Appetizers for a crowd. If you like stuff thats a bit messy and totally moreish, youre gonna want to try these.

Ingredients

• Shrimp adds lean protein, omega fatty acids, low calories, slightly sweet flavor.
• Cabbage gives fiber, vitamins C and K, mild crunch, keeps roll fresh not sweet.
• Carrot brings beta carotene, natural sweetness and color, adds crunch and fiber.
• Green onions give oniony brightness, low calories, a fresh sharp note.
• Garlic and ginger add savory heat, aroma, possible immune benefits, not sweet.
• Soy and oyster sauce add umami, salty depth, boosts savory, can be high sodium.
• Wrappers provide carbs and crisp when fried, simple blank canvas for filling.
• Egg and cornstarch bind filling, add protein and help hold moisture, not flavor.

Ingredient Quantities

• 1 pound medium shrimp peeled and deveined, tails removed, coarsely chopped
• 4 cups shredded green cabbage about half a medium head
• 1 cup shredded carrot (about 2 medium carrots)
• 3 green onions thinly sliced
• 2 cloves garlic minced
• 1 tablespoon fresh ginger minced or grated
• 2 tablespoons soy sauce
• 1 tablespoon oyster sauce optional
• 1 teaspoon toasted sesame oil
• 1 tablespoon cornstarch
• 1 large egg lightly beaten
• 12 to 14 egg roll wrappers
• 2 to 3 cups vegetable oil for frying
• Salt and freshly ground black pepper to taste

How to Make this

1. Prep everything first: finely chop the shrimp, shred the cabbage and carrot, thinly slice the green onions, mince the garlic and ginger, and lightly beat the egg; keep the wrappers covered with a damp towel so they don’t dry out.

2. Toss the chopped shrimp with the tablespoon of cornstarch and a little salt and pepper until evenly coated; this helps them stay juicy and gives a tiny bit of crisp when cooked.

3. Heat a tablespoon of vegetable oil in a large skillet over medium-high heat, cook the shrimp just until they turn opaque, about 1 to 2 minutes, then remove to a bowl and set aside.

4. In the same skillet add another tablespoon oil if needed, sauté the garlic and ginger about 30 seconds, then add the shredded cabbage and carrot; stir-fry until the cabbage wilts and most moisture is gone, about 3 to 4 minutes.

5. Return the shrimp to the skillet, stir in the soy sauce, oyster sauce if using, and toasted sesame oil; taste and add salt and pepper as needed.

6. Push the filling to one side of the pan, pour the beaten egg into the empty side and scramble quickly, then mix the egg into the filling to help bind everything; remove from heat and stir in the green onions. Let the filling cool a few minutes so it doesnt make the wrappers soggy.

7. Reserve about a tablespoon of the beaten egg for sealing the wrappers, then place about 2 to 3 tablespoons of filling near the bottom corner of a wrapper, fold up the corner over the filling, fold both sides in, roll tightly and brush the edge with the reserved egg to seal; dont overfill — make one test roll first to get the amount right.

8. Heat 2 to 3 cups vegetable oil in a heavy pot or deep skillet to 350 to 375 degrees F (hot but not smoking). Fry egg rolls in batches, turning occasionally, until evenly golden and crisp, about 2 to 3 minutes per batch; dont overcrowd the pan or the oil temp will drop.

9. Drain on paper towels, sprinkle a little extra salt if you want, and serve hot with your favorite dipping sauce.

Equipment Needed

1. Cutting board for shrimp and veg
2. Sharp chef’s knife for chopping and shredding
3. Large skillet or 12-inch sauté pan for cooking the filling
4. Mixing bowls, one big for filling and one small for the beaten egg
5. Spatula or wooden spoon for stir-frying and scraping the pan
6. Damp kitchen towel to cover wrappers so they dont dry out
7. Deep heavy pot or deep skillet for frying
8. Instant-read or candy thermometer to check oil temp (350 to 375 F)
9. Slotted spoon or wire skimmer plus tongs, and paper towels for draining and serving

FAQ

Easy Crispy Shrimp And Cabbage Egg Rolls Recipe Substitutions and Variations

• Shrimp: ground pork or ground chicken (season and cook through), shredded rotisserie chicken, firm tofu pressed and crumbled
• Green cabbage: napa cabbage, pre-shredded coleslaw mix, thinly sliced bok choy leaves
• Egg roll wrappers: spring roll wrappers (wheat or rice), wonton wrappers folded for small rolls, large flour tortillas for a baked or pan-fried twist
• Soy sauce: tamari (gluten free), coconut aminos (soy free and slightly sweeter), low-sodium soy sauce, liquid aminos

Pro Tips

– Salt and dry the cabbage good before you cook it. Let it sit in a colander for 10 minutes then squeeze out the moisture with a clean towel or spin it in a salad spinner, otherwise the filling will be watery and youll get soggy wrappers.

– Think about shrimp texture. Pulse them a couple times in a food processor for a uniformly fine, slightly pastey filling that binds well, or finely mince by hand if you prefer some chew. Dont overprocess or it turns gluey.

– Let the filling cool down plenty, even chill it for 10 to 15 minutes if you can, youll find rolling is way easier and the wrappers wont split or get soggy. Do one test roll to dial in the right amount of filling before you make the rest.

– Keep the oil hot and steady, fry in small batches and drain on a wire rack not paper towels so the bottoms stay crisp. If you need to hold them, keep them in a low oven around 200 F so they stay warm and crunchy.