Description
A delicious and easy recipe for Shrimp and Cabbage Egg Rolls with a perfect balance of flavors.
Ingredients
Scale
- 1 lb raw shrimp, peeled, deveined, and chopped
- 2 cups shredded green cabbage
- 1 cup shredded carrots
- 3 green onions, thinly sliced
- 2 garlic cloves, minced
- 1 tablespoon fresh ginger, grated
- 2 tablespoons soy sauce
- 1 tablespoon sesame oil
- 1 teaspoon salt
- 1 teaspoon black pepper
- 15 egg roll wrappers
- Oil for frying
- Sweet chili sauce for dipping
Instructions
- In a large bowl, combine shrimp, cabbage, carrots, green onions, garlic, ginger, soy sauce, sesame oil, salt, and black pepper. Mix until well combined.
- Lay an egg roll wrapper on a clean surface with a corner facing you. Place 2-3 tablespoons of the shrimp mixture in the center.
- Fold the bottom corner over the filling, then fold in the sides and roll tightly. Seal the edge with water. Repeat with remaining wrappers and filling.
- Heat oil in a large skillet or deep fryer to 350°F (175°C).
- Fry egg rolls in batches until golden brown and crispy, about 3-4 minutes per side.
- Remove and drain on a paper towel-lined plate.
- Serve warm with sweet chili sauce for dipping.
Notes
- Make sure the oil is hot enough to fry the egg rolls properly.
- Leftover filling can be used as a stir-fry.
- These egg rolls can also be baked for a healthier option.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Appetizer
- Method: Frying
- Cuisine: Asian
Nutrition
- Serving Size: 1 egg roll
- Calories: 210
- Sugar: 1g
- Sodium: 400mg
- Fat: 9g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 1g
- Protein: 10g
- Cholesterol: 70mg