Tantalize your taste buds with these shrimp cabbage egg rolls, a perfect blend of crunch and flavor that’ll have you reaching for seconds. These rolls are not just delicious; they’re a fun way to enjoy seafood and veggies in a crispy package.
Why This Recipe Works
- The combination of shrimp and cabbage offers a delightful contrast in textures, from the tender shrimp to the crisp cabbage.
- Egg roll wrappers provide the perfect crispy exterior when fried to golden perfection.
- This recipe is versatile, allowing for various substitutions and additions to suit your taste.
- It’s a great way to sneak in some veggies for picky eaters.
- Perfect for appetizers, snacks, or even a light meal.
Ingredients
- 1 lb shrimp, peeled, deveined, and chopped
- 2 cups cabbage, finely shredded
- 1 carrot, julienned
- 2 green onions, thinly sliced
- 2 cloves garlic, minced
- 1 tbsp soy sauce
- 1 tsp ginger, grated
- 1/2 tsp sesame oil
- 12 egg roll wrappers
- 1 egg, beaten (for sealing)
- Oil for frying
Equipment Needed
- Large skillet
- Mixing bowls
- Pastry brush
- Deep fryer or heavy-bottomed pot
- Slotted spoon
- Paper towels
Instructions
Prepare the Filling
Heat a large skillet over medium heat and add a tablespoon of oil. Saute the garlic and ginger until fragrant, about 30 seconds. Add the shrimp and cook until just pink, about 2 minutes. Stir in the cabbage, carrot, and green onions, cooking until the vegetables are slightly softened, about 3 minutes. Mix in the soy sauce and sesame oil, then remove from heat and let cool slightly.
Assemble the Egg Rolls
Lay an egg roll wrapper on a clean surface with a corner pointing towards you. Place about 2 tablespoons of the filling near the bottom corner. Fold the bottom corner over the filling, then fold in the sides. Brush the top corner with beaten egg and roll up tightly to seal. Repeat with remaining wrappers and filling.
Fry to Perfection
Heat oil in a deep fryer or heavy-bottomed pot to 350°F. Fry the egg rolls in batches, turning occasionally, until golden brown and crispy, about 3-4 minutes. Remove with a slotted spoon and drain on paper towels.
Tips and Tricks
For a lighter version, you can bake the egg rolls at 400°F for about 20 minutes, turning halfway through. Make sure to brush them with oil to help them crisp up. If you’re short on time, pre-shredded coleslaw mix can replace the cabbage and carrot. To prevent soggy egg rolls, ensure the filling is cool before wrapping and don’t overfill the wrappers. For extra flavor, add a pinch of five-spice powder to the filling.
Recipe Variations
- Swap shrimp for ground pork or chicken for a different protein option.
- Add mushrooms or bell peppers to the filling for extra veggies.
- For a spicy kick, mix in some sriracha or chili flakes to the filling.
- Use rice paper wrappers for a gluten-free version.
- Serve with a variety of dipping sauces like sweet chili, plum, or duck sauce.
Frequently Asked Questions
Can I make these egg rolls ahead of time?
Absolutely! You can assemble the egg rolls and keep them in the fridge for a few hours before frying. For longer storage, freeze them on a baking sheet before transferring to a freezer bag. Fry directly from frozen, adding a couple of extra minutes to the cooking time.
How do I keep the egg rolls crispy?
The key to crispy egg rolls is frying them at the right temperature and not overcrowding the pot. Also, draining them on a wire rack instead of paper towels can help prevent sogginess by allowing air to circulate around them.
Can I use a different type of wrapper?
Yes, spring roll wrappers can be used for a lighter texture, or you can try wonton wrappers for mini egg rolls. Just adjust the amount of filling accordingly.
Summary
These shrimp cabbage egg rolls are a crunchy, flavorful treat that’s perfect for any occasion. With a few simple ingredients and some basic cooking skills, you can whip up a batch that’s sure to impress. Whether you stick to the recipe or try one of the variations, these egg rolls are a delicious way to enjoy seafood and veggies.
