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Crispy Shrimp and Cabbage Egg Rolls

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Crispy Shrimp and Cabbage Egg Rolls are the perfect golden-fried appetizer, filled with juicy shrimp, crunchy cabbage, carrots, and savory seasonings. These irresistible rolls are easy to make and packed with flavor, offering the perfect crunch in every bite. Whether fried, baked, or air-fried, they pair beautifully with sweet chili sauce, soy sauce, or spicy mayo for the ultimate snack or party dish.

Ingredients

  • 1/2 pound raw shrimp, peeled, deveined, and finely chopped

  • 2 cups cabbage, finely shredded

  • 1/2 cup carrots, grated

  • 2 green onions, finely sliced

  • 2 garlic cloves, minced

  • 1 tablespoon soy sauce

  • 1 tablespoon oyster sauce (optional)

  • 1 teaspoon sesame oil

  • Salt and pepper, to taste

  • 12 egg roll wrappers

  • 1 egg, beaten (for sealing)

  • Oil for frying (vegetable or canola oil)

Instructions

  • Prepare the Filling:

    • In a skillet over medium heat, add a teaspoon of oil and sauté garlic until fragrant.

    • Add chopped shrimp and cook for 2–3 minutes, until opaque.

    • Stir in cabbage, carrots, and green onions. Sauté for another 2–3 minutes.

    • Add soy sauce, oyster sauce (if using), sesame oil, salt, and pepper. Stir and cook for 1 more minute. Remove from heat and let cool.

  • Assemble the Egg Rolls:

    • Place an egg roll wrapper on a clean surface in a diamond shape.

    • Add 2 tablespoons of filling to the center.

    • Fold bottom corner over the filling, tuck in sides, and roll up tightly.

    • Brush the top corner with beaten egg to seal. Repeat with remaining wrappers.

  • Cook the Egg Rolls:

    • To Fry: Heat oil to 350°F (175°C). Fry egg rolls in batches for 3–4 minutes until golden. Drain on paper towels.

    • To Bake: Preheat oven to 400°F (200°C). Place rolls on a greased or parchment-lined sheet, brush with oil, and bake for 20–25 minutes, flipping halfway.

    • To Air Fry: Spray lightly with oil and cook at 375°F (190°C) for 10–12 minutes, flipping halfway.

  • Serve:

    • Serve hot with dipping sauces like sweet chili, soy sauce, or spicy mayo.

Notes

  • Make sure the filling is completely cooled before assembling to prevent soggy wrappers.

  • Don’t overcrowd the pan while frying to ensure even crispiness.

  • Use a wire rack instead of paper towels to retain crunch.

Find it online: https://avarecipe.com/crispy-shrimp-and-cabbage-egg-rolls/