Description
Crispy shrimp and cabbage egg rolls are a delightful combination of crunch and flavor that will elevate any meal or gathering. Each bite reveals a golden shell filled with succulent shrimp, vibrant cabbage, and aromatic seasonings. Perfect as an appetizer or a light main dish, these egg rolls are sure to impress your guests and family alike.
Ingredients
Scale
- 1 lb raw shrimp, peeled and deveined
- 2 cups green cabbage, finely shredded
- 1 cup carrots, grated
- 4 green onions, chopped (both white and green parts)
- 12 egg roll wrappers
- 2 tbsp low-sodium soy sauce
- 1 tsp garlic powder
- 2 cups vegetable oil (for frying)
- Salt and pepper to taste
Instructions
- Prepare the filling by heating a large skillet over medium heat. Add oil and sauté green onions for about 1 minute. Stir in cabbage and carrots; cook until slightly softened (about 3 minutes).
- Add shrimp, soy sauce, garlic powder, salt, and pepper to the skillet. Cook until shrimp are pink and opaque (approximately 4-5 minutes).
- Lay an egg roll wrapper on a clean surface with a corner facing you. Place about 2 tablespoons of filling on the lower half of the wrapper. Fold up the bottom corner over the filling, fold in the sides tightly, then roll upwards to seal.
- Heat oil in a deep pan to about 350°F (175°C). Fry egg rolls in batches until golden brown on all sides (about 3-4 minutes per side). Transfer to paper towels to drain excess oil.
- Serve hot with sweet chili sauce or soy sauce for dipping.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Appetizer/Main
- Method: Frying
- Cuisine: Asian
Nutrition
- Serving Size: 1 egg roll (70g)
- Calories: 150
- Sugar: 2g
- Sodium: 320mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 1g
- Protein: 7g
- Cholesterol: 60mg