This Crispy Shrimp and Cabbage Egg Rolls Recipe brings restaurant-quality appetizers to your home kitchen.
Golden, crunchy egg rolls filled with tender shrimp and fresh cabbage create the perfect combination of textures and flavors.
These delightful rolls make excellent party snacks, family dinners, or special occasion treats.
Making homemade egg rolls allows you to control ingredients and freshness completely.
The crispy exterior wraps around a savory filling that bursts with oceanic shrimp flavor. Each bite delivers satisfying crunch followed by tender, flavorful filling.
This Crispy Shrimp and Cabbage Egg Rolls Recipe guarantees impressive results every single time.
When I First Got Introduced
I discovered this amazing recipe during a cooking class in Chinatown. The instructor showed us traditional techniques for wrapping and frying egg rolls perfectly.
Her secret was using fresh shrimp and properly seasoned cabbage mixture. The combination created unforgettable flavors that I still crave today.
This Crispy Shrimp and Cabbage Egg Rolls Recipe became my go-to appetizer.
Equipment List
- Large mixing bowl
- Sharp knife
- Cutting board
- Deep fryer or heavy pot
- Slotted spoon
- Paper towels
- Small brush for egg wash
Ingredients List
- 12 egg roll wrappers
- 1 pound medium shrimp, peeled and chopped
- 3 cups cabbage, finely shredded
- 2 green onions, minced
- 2 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 2 tablespoons soy sauce
- 1 teaspoon sesame oil
- 1 egg, beaten (for sealing)
- Oil for deep frying
- Salt and pepper to taste
Step-by-Step Preparation
- Heat oil to 350°F in deep fryer.
- Mix chopped shrimp with salt and pepper.
- Combine cabbage, green onions, and garlic together.
- Add ginger, soy sauce, and sesame oil.
- Mix shrimp with vegetable mixture thoroughly.
- Place wrapper on clean work surface.
- Add 2 tablespoons filling to wrapper center.
- Brush edges with beaten egg mixture.
- Roll tightly, folding in side edges.
- Seal completely with egg wash.
- Fry rolls for 3-4 minutes until golden.
- Drain on paper towels before serving.
Recipe Tips
- Keep wrappers covered Prevent them from drying out during assembly.
- Don’t overfill Too much filling causes bursting during frying.
- Seal properly Use egg wash to prevent opening while cooking.
- Maintain oil temperature Consistent 350°F ensures perfect crispiness.
- Drain well Remove excess oil for better texture and taste.
What Can You Serve With Crispy Shrimp and Cabbage Egg Rolls
- Sweet and Sour Sauce – The tangy sweetness perfectly complements the savory shrimp filling and provides delightful contrast.
- Asian Slaw – Fresh, crunchy vegetables with sesame dressing balance the rich, fried texture beautifully.
- Steamed Jasmine Rice – Light, fluffy rice absorbs flavors while providing satisfying base for complete meal.
Conclusion
This Crispy Shrimp and Cabbage Egg Rolls Recipe delivers restaurant-quality results at home every time.
The combination of fresh shrimp and crunchy cabbage creates irresistible appetizers perfect for any occasion.
With proper technique and quality ingredients, you’ll achieve golden, crispy perfection.
Try this Crispy Shrimp and Cabbage Egg Rolls Recipe for your next gathering and watch guests ask for seconds.
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Crispy Shrimp and Cabbage Egg Rolls Recipe
Equipment
- Large mixing bowl
- Sharp knife
- Cutting board
- Deep fryer or heavy pot
- Slotted spoon
- Paper towels
- Small brush for egg wash
Ingredients
- 12 egg roll wrappers
- 1 pound medium shrimp peeled and chopped
- 3 cups cabbage finely shredded
- 2 green onions minced
- 2 cloves garlic minced
- 1 tablespoon fresh ginger grated
- 2 tablespoons soy sauce
- 1 teaspoon sesame oil
- 1 egg beaten (for sealing)
- Oil for deep frying
- Salt and pepper to taste
Instructions
- Heat oil to 350°F in deep fryer.
- Mix chopped shrimp with salt and pepper.
- Combine cabbage, green onions, and garlic together.
- Add ginger, soy sauce, and sesame oil.
- Mix shrimp with vegetable mixture thoroughly.
- Place wrapper on clean work surface.
- Add 2 tablespoons filling to wrapper center.
- Brush edges with beaten egg mixture.
- Roll tightly, folding in side edges.
- Seal completely with egg wash.
- Fry rolls for 3-4 minutes until golden.
- Drain on paper towels before serving.
Notes
- Keep wrappers covered Prevent them from drying out during assembly.
- Don’t overfill Too much filling causes bursting during frying.
- Seal properly Use egg wash to prevent opening while cooking.
- Maintain oil temperature Consistent 350°F ensures perfect crispiness.
- Drain well Remove excess oil for better texture and taste.
