Crispy Shrimp and Cabbage Egg Rolls Recipe
This Crispy Shrimp and Cabbage Egg Rolls Recipe brings restaurant-quality appetizers to your home kitchen.
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.