Description
Crispy shrimp and cabbage egg rolls are a delightful fusion of crunchy and savory flavors, perfect for any gathering or as a satisfying snack.
Ingredients
Scale
- 1 lb shrimp (peeled and deveined)
- 2 cups green cabbage (finely chopped)
- 1 cup shredded carrots
- 4 green onions (chopped)
- 10 egg roll wrappers
- 3 tbsp low-sodium soy sauce
- 3 cloves garlic (minced)
- 1 tbsp fresh ginger (grated)
- Vegetable oil (for frying)
Instructions
- Prepare the filling: In a large bowl, combine the chopped cabbage, carrots, green onions, garlic, ginger, and shrimp. Mix in soy sauce until well blended.
- Sauté: Heat a splash of oil in a skillet over medium heat. Cook the mixture until shrimp turns pink and vegetables soften, about 5 minutes.
- Assemble: Lay an egg roll wrapper flat. Spoon approximately two tablespoons of filling onto the center, fold in sides, and roll tightly from bottom to top.
- Fry: Heat vegetable oil in a heavy-bottomed pan to 350°F (175°C). Fry egg rolls in batches until golden brown on all sides (about 3-4 minutes). Drain on paper towels.
- Serve: Enjoy immediately with sweet chili or soy sauce for dipping.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Appetizer
- Method: Frying
- Cuisine: Asian
Nutrition
- Serving Size: 1 egg roll (45g)
- Calories: 150
- Sugar: 1g
- Sodium: 250mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 1g
- Protein: 7g
- Cholesterol: 50mg
Keywords: Ensure oil is hot enough for extra crunch. Customize by replacing shrimp with chicken or adding chili flakes for heat. Store leftovers in an airtight container for up to three days; reheat in the oven for optimal crispiness.