These crispy shrimp and cabbage egg rolls are a flavorful, crunchy appetizer that perfectly combines succulent shrimp with the freshness of cabbage. Wrapped in a crispy shell, they’re golden brown and ready to be dipped into your favorite sauce for an irresistible bite. Whether you’re preparing for a party or simply craving a tasty snack, these egg rolls will satisfy your taste buds with their balanced and savory flavor.
Why You’ll Love This Recipe
I love how these crispy shrimp and cabbage egg rolls bring together the sweetness of shrimp and the crunchy, fresh texture of cabbage. The combination of soy sauce and sesame oil adds a deliciously savory and slightly nutty flavor to the filling, while the crispy exterior from frying or baking gives a satisfying crunch in every bite. They’re quick to make, and with the option to bake or fry them, it’s easy to choose a method that fits my needs. Plus, these egg rolls are incredibly versatile—serve them with soy sauce, sweet chili sauce, or any dipping sauce of your choice, and they’ll always be a crowd favorite.
Ingredients
1 lb shrimp, peeled and deveined
2 cups green cabbage, finely shredded
10–12 egg roll wrappers
2 cloves garlic, minced
2 tablespoons soy sauce
1 tablespoon sesame oil
Oil for frying or cooking spray for baking
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Directions
In a large skillet, I heat a splash of oil over medium heat. Once hot, I add the minced garlic and sauté it until fragrant, which takes about 30 seconds.
Next, I add the shrimp, soy sauce, and sesame oil to the pan. Then I cook it for about 3–4 minutes until the shrimp turns pink and is fully cooked.
After that I stir in the shredded cabbage and cook for an additional 2–3 minutes. I make sure the cabbage wilts slightly but still remains crisp. Once done, I remove the mixture from the heat and let it cool slightly.
To assemble the egg rolls, I lay one egg roll wrapper on a clean surface with a corner facing me. Then I place about two tablespoons of the shrimp and cabbage filling in the center of the wrapper. I fold up the bottom corner over the filling, fold in the side corners, and roll it up tightly, sealing the edge with a little water. I repeat this process with the remaining wrappers.
Now, I heat oil in a deep fryer or large pot over medium-high heat. I fry the egg rolls for about 3–4 minutes, turning them occasionally, until they’re golden brown and crispy. If I prefer to bake them, I preheat my oven to 425°F (220°C) and bake the egg rolls for 15–20 minutes, turning them halfway through.
Servings and timing
Prep Time: 15 minutes
Cooking Time: 10 minutes
Total Time: 25 minutes
Servings: 4 servings
Storage/Reheating
I find that these crispy egg rolls are best enjoyed fresh, but if I have leftovers, I store them in an airtight container in the fridge for up to 2 days. To reheat, I like to bake them in the oven at 375°F (190°C) for about 10 minutes to restore some of the crispiness. If I’m in a hurry, I’ll also reheat them in a skillet over medium heat for a few minutes, turning them occasionally.
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FAQs
How do I prevent the egg rolls from bursting while frying?
To avoid bursting, I make sure to roll the egg rolls tightly and seal the edges well with water. If I’m frying them, I also ensure the oil is hot enough (around 350°F/175°C) so that they cook quickly and crisp up before the filling can escape.
Can I use other types of protein instead of shrimp?
Yes, I can swap out the shrimp for chicken, pork, or even tofu. The same method works for different proteins—just make sure to cook them through before adding the cabbage.
Can I make the egg rolls ahead of time?
Absolutely! I often prepare the egg rolls ahead of time and store them in the fridge for a few hours before frying or baking them. If I’m making them in bulk, I also freeze them on a baking sheet before transferring them to a freezer-safe bag. When ready to cook, I fry or bake them from frozen.
Is there a vegetarian version of these egg rolls?
Yes, I can easily make a vegetarian version by omitting the shrimp and adding extra vegetables like mushrooms, carrots, or bell peppers. Tofu can also be added for more protein.
Can I bake these egg rolls instead of frying them?
Yes, I can definitely bake them instead of frying. I preheat the oven to 425°F (220°C), arrange the egg rolls on a baking sheet, and spray them lightly with cooking spray for a crispy finish. They bake in about 15–20 minutes, turning halfway through.
Conclusion
Crispy shrimp and cabbage egg rolls are a delicious and fun appetizer that’s simple to make yet impressive in flavor and texture. Whether I choose to fry or bake them, they always come out crispy, flavorful, and satisfying. Perfect for parties, snacks, or a light meal, these egg rolls will quickly become one of my go-to recipes for any occasion. Enjoy!
📖 Recipe:
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Crispy Shrimp and Cabbage Egg Rolls
- Total Time: 25 minutes
- Yield: 4 servings
- Diet: Gluten Free
Description
These crispy shrimp and cabbage egg rolls are the perfect appetizer to impress your guests! With a savory shrimp and cabbage filling wrapped in a golden, crunchy exterior, they’re ideal for dipping in soy sauce or sweet chili sauce. Quick to make and versatile, you can bake or fry them for a satisfying snack or meal. Enjoy the best of seafood and fresh vegetables in every bite!
Ingredients
1 lb shrimp, peeled and deveined
2 cups green cabbage, finely shredded
10–12 egg roll wrappers
2 cloves garlic, minced
2 tablespoons soy sauce
1 tablespoon sesame oil
Oil for frying or cooking spray for baking
Instructions
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Heat oil in a large skillet over medium heat. Add the minced garlic and sauté until fragrant, about 30 seconds.
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Add shrimp, soy sauce, and sesame oil to the pan. Cook for 3–4 minutes until shrimp turns pink.
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Stir in the shredded cabbage and cook for 2–3 minutes until the cabbage wilts slightly but remains crisp. Remove from heat and let cool slightly.
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Lay an egg roll wrapper flat, with a corner facing you. Place 2 tablespoons of the shrimp and cabbage mixture in the center. Fold up the bottom corner over the filling, fold in the sides, and roll up tightly, sealing the edge with water. Repeat with remaining wrappers.
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Heat oil in a deep fryer or large pot over medium-high heat. Fry the egg rolls for 3–4 minutes, turning occasionally, until golden brown and crispy.
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Alternatively, bake the egg rolls: Preheat the oven to 425°F (220°C) and bake for 15–20 minutes, turning halfway through.
Notes
Storage/Reheating: Best enjoyed fresh, but leftovers can be stored in an airtight container in the fridge for up to 2 days. Reheat in the oven at 375°F (190°C) for about 10 minutes, or in a skillet over medium heat.
Make-Ahead: You can prepare the egg rolls ahead of time and store them in the fridge for a few hours before cooking. Freeze them on a baking sheet for longer storage, then fry or bake from frozen.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Appetizer
- Method: Frying or Baking
- Cuisine: Asian-inspired
Nutrition
- Serving Size: 4 servings
- Calories: 220 kcal
