Easy Crispy Shrimp and Cabbage Egg Rolls

These Crispy Shrimp and Cabbage Egg Rolls are packed with juicy shrimp, crunchy cabbage, and aromatic seasonings, all wrapped in a golden, crispy shell. They’re incredibly easy to make and perfect as an appetizer, snack, or side dish. Serve them with your favorite dipping sauce for a restaurant-quality dish at home!

Ingredients

For the Filling:

• 1 lb shrimp (peeled, deveined, and roughly chopped)
• 2 cups green cabbage (thinly sliced)
• ½ cup carrots (shredded)
• 2 green onions (chopped)
• 2 cloves garlic (minced)
• 1 teaspoon fresh ginger (grated)
• 1 tablespoon soy sauce
• 1 teaspoon sesame oil
• ½ teaspoon salt
• ½ teaspoon black pepper
• ½ teaspoon red pepper flakes (optional for heat)

For Wrapping & Frying:

• 12 egg roll wrappers
• 1 egg (beaten, for sealing)
• Vegetable oil (for frying)

For Serving:

• Sweet chili sauce, soy sauce, or spicy mayo

Instructions

Step 1: Prepare the Filling

In a skillet over medium heat, add sesame oil and sauté garlic, ginger, and green onions for 1 minute.

Add chopped shrimp, cook for 2 minutes until pink and opaque.

Toss in cabbage, carrots, soy sauce, salt, black pepper, and red pepper flakes. Stir-fry for 2-3 minutes until slightly softened.

Remove from heat and let the mixture cool.

1. Step 2: Assemble the Egg Rolls
2. Lay an egg roll wrapper on a clean surface, with a corner pointing toward you (diamond shape).
3. Place 2 tablespoons of filling in the center.
4. Fold the bottom corner over the filling, then fold in the sides.
5. Roll tightly towards the top, sealing the edge with beaten egg.
6. Step 3: Fry the Egg Rolls
7. Heat vegetable oil in a deep skillet or fryer to 350°F (175°C).
8. Fry the egg rolls in batches for 3-4 minutes, turning until golden brown and crispy.
9. Transfer to a paper towel-lined plate to drain excess oil.
10. Step 4: Serve & Enjoy
11. Serve hot with sweet chili sauce, soy sauce, or spicy mayo.

• Conclusion & Tips
• Extra Crispy? Use cornstarch to lightly coat the egg rolls before frying.
• Baking Option: Bake at 400°F (200°C) for 20 minutes, flipping halfway.
• Air Fryer: Spray with oil and cook at 375°F (190°C) for 10-12 minutes.
• Storage: Keep leftovers refrigerated for up to 3 days and reheat in an air fryer or oven.
• These Crispy Shrimp and Cabbage Egg Rolls are crunchy, savory, and perfect for dipping!  Enjoy making them at home!