If you love that perfect crunch paired with a savory, flavorful filling, then you are going to adore this Crispy Shrimp and Cabbage Egg Rolls Recipe. It takes classic egg rolls to a whole new level by stuffing them with tender shrimp and crisp cabbage, all wrapped in a light, golden shell that crackles with every bite. Whether you fry or bake them, these egg rolls are an irresistible appetizer or snack that bursts with texture and taste, making any meal feel special and satisfying.
Ingredients You’ll Need
To create the magic behind this Crispy Shrimp and Cabbage Egg Rolls Recipe, you’ll rely on a handful of simple, fresh ingredients that come together beautifully. Each one adds a vital element—whether it’s the sweetness of shrimp, the crunch of cabbage, or the savory boost from garlic and soy sauce—to ensure every bite is unforgettable.
- Shrimp (1 lb): Fresh, peeled, and deveined shrimp provide a tender, slightly sweet protein base that pairs wonderfully with the cabbage.
- Green cabbage (2 cups): Finely shredded for that crisp crunch and subtle earthiness that balances the shrimp.
- Egg roll wrappers (10–12 pieces): Thin and pliable, essential for wrapping up your delicious filling and creating that iconic crispy shell.
- Garlic (2 cloves, minced): Adds a fragrant, savory depth that brightens up the shrimp perfectly.
- Soy sauce (2 tablespoons): Gives a salty, umami richness that ties the filling flavors together.
- Sesame oil (1 tablespoon): Just a hint for nutty warmth and aromatic appeal.
- Oil for frying or cooking spray: Necessary for achieving that golden, crunchy exterior whether you fry or bake your egg rolls.
How to Make Crispy Shrimp and Cabbage Egg Rolls Recipe
Step 1: Prepare the Filling
Start by heating oil in a large skillet over medium heat and adding the minced garlic. Sauté it just until you can smell its lovely aroma, about 30 seconds — this is your flavor foundation. Then, in goes the shrimp along with soy sauce and sesame oil. Cook everything together for 3 to 4 minutes until the shrimp turns that perfect pink color. The shrimp absorbs all those savory notes, making it deliciously juicy.
Step 2: Add the Cabbage
Next, toss in the finely shredded green cabbage. Cook just 2 to 3 minutes until the cabbage becomes slightly wilted but keeps its crispness—this balance adds fantastic texture and freshness to your filling. Once ready, take the skillet off heat and let the mixture cool slightly so it’s easy to handle while rolling.
Step 3: Fill and Roll the Egg Rolls
Lay one egg roll wrapper flat on a clean surface with a corner pointed toward you. Spoon about 2 tablespoons of the shrimp and cabbage filling right in the center. Fold the bottom corner up over the filling, then bring in the sides snugly, and roll tightly toward the top corner. Wet the edge with a little water to seal and keep everything intact. Repeat this process with the remaining wrappers and filling—rolling them tight is key to avoid any filling escaping during cooking.
Step 4: Cook Your Egg Rolls
This Crispy Shrimp and Cabbage Egg Rolls Recipe offers two delicious ways to cook: deep-frying or baking. For frying, heat oil in a deep fryer or heavy pot over medium-high heat. Fry the egg rolls for 3 to 4 minutes, turning occasionally, until each one turns a gorgeous golden brown and reaches that signature crisp. For a lighter option, preheat your oven to 425°F (220°C), arrange the egg rolls on a baking tray coated with cooking spray, and bake for 15 to 20 minutes, flipping halfway through so both sides become beautifully crisp.
How to Serve Crispy Shrimp and Cabbage Egg Rolls Recipe
Garnishes
A sprinkle of finely chopped green onions or crushed toasted sesame seeds adds a delightful pop of color and subtle nuttiness on top of your egg rolls. Serve with fresh lime wedges on the side to squeeze over for a citrus zing that brightens every bite.
Side Dishes
These egg rolls shine when paired with light, flavorful sides like steamed jasmine rice or a crisp Asian slaw. A small dish of sweet chili sauce or soy dipping sauce enhances their crispy, savory appeal beautifully—perfect for dipping and double the deliciousness.
Creative Ways to Present
Try cutting the egg rolls into bite-sized pieces arranged neatly on a sharing platter for parties or family meals. Drizzle a little spicy mayo or hoisin sauce artistically on the plate for visual flair and extra flavor. You can even serve them alongside a fresh salad with ginger dressing for a fun fusion twist.
Make Ahead and Storage
Storing Leftovers
Keep any leftover egg rolls in an airtight container in the refrigerator for up to 2 days. To preserve their crunch, avoid stacking them densely—laying them in a single layer with parchment paper between works best.
Freezing
If you want to prepare in advance, assemble the egg rolls but don’t cook them yet. Freeze them on a baking sheet in a single layer until firm, then transfer to a resealable freezer bag. They’ll keep well for up to 1 month, ready to be fried or baked directly from frozen.
Reheating
For maintaining maximum crispiness when reheating, avoid the microwave if possible. Instead, reheat the egg rolls in a preheated oven at 375°F (190°C) for about 10 minutes or in an air fryer for 5 to 7 minutes. This helps recover their golden crunch without drying out the filling.
FAQs
Can I use frozen shrimp for this recipe?
Yes! Just be sure to fully thaw and pat dry the shrimp before cooking so that the filling doesn’t become watery and the shrimp cooks evenly.
Are there vegetarian alternatives to shrimp in this egg roll recipe?
Absolutely. You can substitute shrimp with finely chopped mushrooms, tofu, or shredded jackfruit for a vegetarian-friendly version that still offers great texture and flavor.
What if I don’t have access to egg roll wrappers?
Spring roll wrappers can be used as a close alternative, though they are usually thinner and more fragile. Handle with care while rolling to avoid tearing.
Can these egg rolls be baked instead of fried?
Definitely! Baking at 425°F (220°C) for 15 to 20 minutes turns them delightfully crispy without the use of much oil—perfect for a lighter option.
Is it possible to make the filling spicier?
For sure! Adding a dash of chili garlic sauce or finely chopped fresh chili to the shrimp mixture before cooking will bring a lovely kick to the filling.
Final Thoughts
This Crispy Shrimp and Cabbage Egg Rolls Recipe is a total winner when you want a delicious, crowd-pleasing snack or appetizer that combines crunch and rich flavors effortlessly. Once you try making them, it’s hard to go back to ordinary egg rolls because these strike the perfect balance of texture and taste every time. Trust me, your friends and family will ask you to make these again and again!
Print
Crispy Shrimp and Cabbage Egg Rolls Recipe
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 4 servings (10–12 egg rolls)
- Category: Appetizer
- Method: Frying
- Cuisine: Asian
Description
These Crispy Shrimp and Cabbage Egg Rolls are a delightful appetizer combining tender shrimp, crunchy cabbage, and savory seasonings wrapped in a crispy golden shell. Perfectly cooked either by frying or baking, these egg rolls offer a satisfying texture and bold Asian-inspired flavors that make for an irresistible snack or party food.
Ingredients
Filling
- 1 lb shrimp, peeled and deveined
- 2 cups green cabbage, finely shredded
- 2 cloves garlic, minced
- 2 tablespoons soy sauce
- 1 tablespoon sesame oil
Wrapper and Cooking
- 10–12 egg roll wrappers
- Oil for frying or cooking spray for baking
Instructions
- Sauté Garlic: Heat oil in a large skillet over medium heat. Add the minced garlic and sauté until fragrant, about 30 seconds, to infuse the oil with aroma.
- Cook Shrimp: Add shrimp, soy sauce, and sesame oil to the pan. Cook for 3–4 minutes until the shrimp turns pink and is fully cooked through.
- Add Cabbage: Stir in the shredded cabbage and cook for 2–3 minutes until the cabbage wilts slightly but retains some crispness. Remove from heat and let the filling cool slightly to make it easier to handle.
- Assemble Egg Rolls: Lay an egg roll wrapper flat with a corner facing you. Place 2 tablespoons of the shrimp and cabbage mixture in the center. Fold the bottom corner over the filling, then fold in the sides, and roll tightly. Seal the edge with a little water to prevent opening during cooking. Repeat with remaining wrappers.
- Fry Egg Rolls: Heat oil in a deep fryer or large pot over medium-high heat. Fry the egg rolls for 3–4 minutes, turning occasionally, until they are golden brown and crispy. Remove and drain on paper towels.
- Alternatively Bake Egg Rolls: Preheat the oven to 425°F (220°C). Place the egg rolls on a baking sheet and lightly spray or brush with oil. Bake for 15–20 minutes, turning halfway through, until they are golden and crisp.
Notes
- For a healthier alternative, baking the egg rolls reduces oil content while maintaining crispness.
- Ensure the filling is cooled before assembling to prevent wrappers from becoming soggy.
- Serve with dipping sauces like sweet chili sauce or soy sauce for added flavor.
- Do not overfill the egg rolls to prevent tearing during frying or baking.
- If you’re allergic to shrimp, you can substitute with finely chopped chicken or tofu for a different variation.
