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Few things are as satisfying as biting into a perfectly crispy shrimp and cabbage egg roll—the crunch of the golden wrapper, the juicy shrimp, and the subtle sweetness of cabbage all wrapped into one irresistible bite. These egg rolls aren’t just a takeout staple; they’re surprisingly easy to make at home, bringing restaurant-quality flavors straight to your kitchen. Whether you're serving them as a party appetizer or simply craving a snack with a bit of crunch, this recipe is sure to impress.
Essential Ingredients and Selection Tips
- Shrimp – Use medium-sized, peeled, and deveined shrimp. Chopping them into smaller pieces ensures even distribution in the filling.
- Cabbage – Green cabbage works best for its mild sweetness and crunch. Slice it thinly so it cooks quickly without becoming soggy.
- Egg Roll Wrappers – Look for fresh egg roll wrappers in the refrigerated section. If using frozen wrappers, thaw them properly to prevent cracking.
- Soy Sauce – A high-quality soy sauce brings out deep umami flavors. Low-sodium soy sauce is a great option if you want to control salt levels.
- Sesame Oil – A little toasted sesame oil goes a long way, adding a nutty, slightly smoky taste.
- Garlic – Fresh minced garlic infuses the filling with aromatic depth.
Step-By-Step Cooking Instructions
- Step 1: Preparing the Filling
- Heat a large skillet over medium heat and drizzle in a little neutral oil. Add minced garlic and sauté for about 30 seconds until fragrant, stirring constantly.
- Add the chopped shrimp to the pan along with soy sauce and sesame oil. Stir-fry for about 3–4 minutes, just until they turn pink and opaque.
- Toss in the shredded cabbage and stir well. Cook for another 2–3 minutes until slightly wilted but still crisp. Remove from heat and let the mixture cool before assembling.
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- Step 2: Assembling the Egg Rolls
- Place an egg roll wrapper on a clean surface in a diamond shape. Keep the rest covered with a damp cloth to prevent drying out.
- Spoon about 2 tablespoons of the cooled shrimp and cabbage mixture into the center.
- Fold up the bottom corner over the filling, then fold the sides inward. Roll tightly and seal the edge with a bit of water.
- Step 3: Frying or Baking the Egg Rolls
- For Frying: Heat about 2 inches of oil in a deep pan to 350°F (175°C). Fry in batches, turning occasionally, until golden brown—about 3–4 minutes per batch. Drain on paper towels.
- For Baking: Preheat oven to 425°F (220°C). Place egg rolls on a lined baking sheet, spray lightly with oil, and bake for 15–20 minutes, flipping halfway through until crispy.
You Must Know
- Overfilling the wrappers can cause them to burst open while frying. Stick to 2 tablespoons of filling per roll.
- Let the filling cool before rolling to prevent steam from softening the wrapper.
- Keep your oil temperature between 350°F–375°F. Too hot, and the rolls burn before cooking through. Too cool, and they turn greasy.
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Serving and Storing Tips
- Serving Suggestions: Serve these golden beauties with sweet chili sauce, soy sauce, or a side of spicy Sriracha mayo. Garnish with chopped scallions or sesame seeds.
- Storing Leftovers: Allow them to cool completely before refrigerating to prevent sogginess. Store in an airtight container and refrigerate for up to 2 days.
- Reheat: Oven at 350°F (175°C) for 10 minutes to crisp them up again. Avoid microwaving, as it softens the wrapper.
Pro Chef Tips for the Best Egg Rolls
- Double wrap for extra crunch – Use two wrappers per roll instead of one.
- Freeze before frying – Helps maintain shape and prevents leaks while cooking.
- Test one roll before frying the whole batch – Adjust seasoning and make sure the oil temperature is perfect.
Final Thoughts
Making Crispy Shrimp and Cabbage Egg Rolls at home isn’t just about cooking—it’s about bringing people together over great food. Whether you fry them up fresh for a dinner party or bake a batch for a lighter version, these egg rolls are guaranteed to be a hit. With the perfect balance of crunch, flavor, and a hint of nostalgia, you’ll never need to order takeout again!
Frequently Asked Questions
- → Can I make these egg rolls ahead of time?
- Yes! Assemble and freeze them before frying or baking when ready.
- → What’s the best dipping sauce for these egg rolls?
- Sweet chili sauce, soy sauce, or spicy mayo all work great!
- → Can I air-fry them instead of deep-frying?
- Yes, air-fry at 375°F for 10-12 minutes, flipping halfway.
- → How do I keep egg rolls crispy?
- Drain them on paper towels after frying and avoid stacking them.
- → Can I use another protein instead of shrimp?
- Yes, chicken, pork, or tofu make great substitutes.