Shrimp Cabbage Egg Rolls Easy Recipe

Introduction

Get ready to discover your new favorite appetizer or light meal! These Shrimp Cabbage Egg Rolls are an absolute delight. They are packed with savory shrimp, tender cabbage, and vibrant carrots, all seasoned perfectly. Each bite offers a wonderful combination of textures and flavors, making them incredibly satisfying and truly special.

The best part? This recipe is surprisingly easy and quick to make at home. We use simple ingredients you can find at any grocery store. The process of mixing the filling and wrapping the egg rolls is straightforward, even for beginners. You’ll be amazed at how quickly you can create these crispy, golden-brown treats.

So, whether you’re planning a fun family dinner, a casual get-together with friends, or just craving something delicious, these easy Shrimp Cabbage Egg Rolls are perfect. I invite you to roll up your sleeves and give this recipe a try. You’ll be so glad you did!

Cooking Time & Prep Time

• Prep Time: 40 minutes
• Cooking Time: 20 minutes
• Total Time: 60 minutes

Small tip: To save time, you can chop your vegetables and mince the shrimp a day in advance. Store them separately in airtight containers in the refrigerator.

Ingredients

This recipe makes approximately 16 delicious Shrimp Cabbage Egg Rolls.

For the Filling:

• 1 pound fresh shrimp, peeled, deveined, and finely minced
• 4 cups green cabbage, finely shredded (about half a medium head)
• 1 cup carrots, finely shredded (about 2 medium carrots)
• ½ cup green onions, thinly sliced (white and green parts)
• 3 cloves garlic, minced
• 1 tablespoon fresh ginger, grated
• 2 tablespoons low-sodium soy sauce (or tamari for gluten-free)
• 1 tablespoon toasted sesame oil
• 1 teaspoon rice vinegar
• ½ teaspoon black pepper
• 1 large egg, lightly beaten (for filling binder and egg wash)

For the Wrappers & Cooking:

• 1 package (16-20 count) egg roll wrappers
• 3-4 cups vegetable oil, canola oil, or peanut oil for frying

For the Dipping Sauce (Optional, but highly recommended!):

• ½ cup sweet chili sauce (store-bought) OR
• Homemade Soy-Ginger Dipping Sauce:
  • ¼ cup low-sodium soy sauce
  • 2 tablespoons rice vinegar
  • 1 tablespoon honey or maple syrup
  • 1 teaspoon grated fresh ginger
  • ½ teaspoon red pepper flakes (optional, for a kick)

Step-by-Step Instructions

1. Step 1: Prepare Your Ingredients

   Start by getting all your ingredients ready. Finely mince your peeled and deveined shrimp. Shred the cabbage and carrots, and mince the garlic and ginger. Slice your green onions. This “mise en place” makes cooking much smoother.

   Small tip: A food processor can make quick work of shredding cabbage and carrots, and even mincing the shrimp, if you pulse it carefully!

2. Step 2: Cook the Filling Mixture

   Heat 1 tablespoon of cooking oil in a large skillet or wok over medium-high heat. Add the minced garlic and grated ginger, and sauté for about 30 seconds until fragrant. Add the shredded cabbage and carrots. Stir-fry for 3-5 minutes until the vegetables start to soften.

   Next, add the minced shrimp to the skillet. Cook for another 2-3 minutes, stirring frequently, until the shrimp turns pink and is cooked through. Stir in the sliced green onions, soy sauce, sesame oil, rice vinegar, and black pepper. Mix everything well. Remove the skillet from the heat and let the filling cool slightly for about 10-15 minutes.

3. Step 3: Prepare the Wrappers

   While the filling cools, separate your egg roll wrappers and lay them out on a clean, dry surface. Keep the unused wrappers covered with a damp paper towel to prevent them from drying out. Whisk the remaining beaten egg in a small bowl; this will be your “egg wash” to seal the wrappers.

   Small tip: If your wrappers seem a bit stiff, letting them sit at room temperature for 10-15 minutes before separating can help prevent tearing.

4. Step 4: Fill and Fold the Egg Rolls

   Place one egg roll wrapper in a diamond shape in front of you (a corner pointing towards you). Spoon about 2-3 tablespoons of the cooled filling onto the bottom third of the wrapper, forming a log shape. Fold the bottom corner up over the filling, tucking it in tightly.

   Then, fold in the left and right corners towards the center. Roll the wrapper tightly upwards from the bottom. Just before you reach the top corner, brush a little egg wash onto that corner. Finish rolling to seal the egg roll securely. Repeat with the remaining filling and wrappers.

5. Step 5: Fry the Egg Rolls

   Heat the cooking oil in a large, deep skillet or Dutch oven over medium-high heat to about 350°F (175°C). Carefully place 3-4 egg rolls into the hot oil, making sure not to overcrowd the pan. Fry for 4-6 minutes, turning occasionally, until they are golden brown and crispy on all sides.

   Small tip: Use a thermometer to monitor the oil temperature. If the oil is too hot, the wrappers will brown too quickly before the filling is heated through. If it’s too cool, the egg rolls will absorb too much oil and become greasy.

6. Step 6: Drain and Serve

   Once golden and crispy, carefully remove the cooked egg rolls from the oil using tongs or a slotted spoon. Place them on a plate lined with paper towels to drain any excess oil. Let them cool for a few minutes before serving. If making the homemade dipping sauce, whisk all ingredients together. Serve your hot, crispy Shrimp Cabbage Egg Rolls with your favorite dipping sauce and enjoy!

Tips & Variations

• Gluten-Free Option: Easily make this recipe gluten-free by using gluten-free egg roll wrappers. Make sure to substitute low-sodium soy sauce with tamari, which is a gluten-free alternative.
• Vegan/Vegetarian Option: For a delicious plant-based version, omit the shrimp and egg. Instead, use firm or extra-firm tofu, pressed and crumbled, or finely chopped mushrooms (like shiitake or cremini) as the protein. Add a tablespoon of cornstarch to the cooled filling to help it bind.
• More Veggies or Protein: Feel free to customize your filling! Add finely diced bell peppers, water chestnuts for crunch, bamboo shoots, or edamame. You can also swap half the shrimp for finely minced chicken or pork for a different flavor profile.
• Spicy Version: If you love a kick, add ½ to 1 teaspoon of sriracha or red pepper flakes directly into the filling mixture. You can also add a pinch of cayenne pepper. For an extra spicy dipping sauce, add more red pepper flakes or a dash of hot sauce.
• Baked or Air-Fried Option: For a lighter alternative, you can bake or air fry these egg rolls! Preheat your oven to 400°F (200°C) or your air fryer to 375°F (190°C). Lightly brush the rolled egg rolls with oil. Bake for 15-20 minutes, flipping halfway, or air fry for 10-15 minutes, until golden and crispy.

Nutritional Information

Approximate values per serving (based on 16 servings):

• Calories: 180 kcal
• Protein: 11 g
• Carbohydrates: 18 g
• Fat: 10 g

Please note that nutritional values may vary depending on specific brands of ingredients used and the amount of oil absorbed during frying.

Health Benefits

These Shrimp Cabbage Egg Rolls are not just tasty; they offer some great health benefits too!

Shrimp: Shrimp is an excellent source of lean protein, which is essential for building and repairing tissues. It’s also rich in selenium, an important antioxidant, and Vitamin B12, crucial for nerve function and red blood cell production. Plus, it contains omega-3 fatty acids, known for their heart-healthy benefits.

Cabbage: Cabbage is a powerhouse of nutrients. It’s low in calories but high in fiber, which aids digestion and promotes a feeling of fullness. It’s also packed with Vitamin C, boosting your immune system, and Vitamin K, important for blood clotting and bone health.

Carrots: These vibrant vegetables are famous for their beta-carotene content, which the body converts into Vitamin A. Vitamin A is vital for good vision, immune function, and skin health. Carrots also provide dietary fiber, contributing