If you’re craving something golden, crunchy, and packed with flavor, these Crispy Shrimp and Cabbage Egg Rolls are about to become your new obsession. Every bite delivers sweet, juicy shrimp mingled with tender cabbage and carrots, all wrapped in a shatteringly crisp shell. Whether you’re serving them as a party appetizer or a cozy weeknight snack, this recipe brings restaurant-worthy crunch right to your kitchen. Trust me—once you master this technique, you’ll be rolling up batch after batch of these irresistible treats!
Ingredients You’ll Need
The magic of Crispy Shrimp and Cabbage Egg Rolls comes from a handful of simple ingredients that work together for maximum flavor and texture. Each component adds something special, so don’t skip a thing!
- Shrimp: Fresh, chopped shrimp bring a sweet, succulent bite to every roll—you want them juicy, never rubbery.
- Green cabbage: Finely shredded, it adds crunch, color, and a subtle sweetness that balances the richness of the shrimp.
- Carrot: Shredded carrot gives the filling a pop of color and a hint of natural sweetness.
- Green onions: Sliced thin, they add a mild, fresh onion flavor that keeps things light and bright.
- Garlic: Just two cloves, but they infuse the filling with that irresistible aroma and savory depth.
- Soy sauce: For salty, umami goodness that seasons the filling perfectly.
- Oyster sauce: A touch of this brings a rich, savory complexity that makes the flavors sing.
- Sesame oil: Just a teaspoon adds nuttiness and that unmistakable toasty aroma.
- Ground ginger: A pinch brings a gentle warmth and subtle spice to the mix.
- Black pepper: Just enough to add a background note of heat and intrigue.
- Egg roll wrappers: The crisp, golden shell that holds everything together—look for these in the refrigerated section.
- Egg: Beaten, it’s your trusty “glue” for sealing the rolls tight so nothing escapes while frying.
- Vegetable oil: For frying to crunchy perfection; pick a neutral oil with a high smoke point.
- Sweet chili sauce or soy sauce: For dipping—because every egg roll deserves a flavorful sidekick!
How to Make Crispy Shrimp and Cabbage Egg Rolls
Step 1: Sauté the Veggies and Aromatics
Start by heating a teaspoon of vegetable oil in a large skillet over medium heat. Add the cabbage, carrot, green onions, and garlic. Cook them for about 3 to 4 minutes, just until they’re softened and fragrant. This quick stir-fry draws out the natural sweetness in the veggies and lets all those aromatic flavors come alive.
Step 2: Add the Shrimp and Seasonings
Stir in the chopped shrimp, soy sauce, oyster sauce, sesame oil, ground ginger, and black pepper. Cook for another 2 to 3 minutes, stirring frequently, until the shrimp turn pink and are cooked through. The mixture should be juicy and well-seasoned, but not watery—let it cool slightly before moving on.
Step 3: Fill and Roll
Lay out an egg roll wrapper on a clean surface so one corner points toward you. Scoop about 2 tablespoons of the cooled filling into the center. Fold the bottom corner over the filling, then tuck in the sides, and roll it up tightly. Brush the top edge with a little beaten egg to seal it shut. Repeat with the remaining wrappers and filling—this part is fun and a little bit meditative!
Step 4: Fry to Crispy Perfection
Heat 2 inches of vegetable oil in a deep skillet or heavy pot to 350°F. Working in batches, fry your egg rolls for 3 to 4 minutes per side, turning as needed, until they’re gloriously golden brown and crispy. Transfer them to a paper towel-lined plate to drain any excess oil. If you prefer, you can bake them at 425°F for 15 to 18 minutes—just brush with oil first for extra crunch.
Step 5: Serve and Savor
Arrange your Crispy Shrimp and Cabbage Egg Rolls on a platter while they’re still hot and serve them with sweet chili sauce or soy sauce for dipping. Prepare for oohs, ahhs, and zero leftovers!
How to Serve Crispy Shrimp and Cabbage Egg Rolls
Garnishes
A finishing touch of sliced green onions, a sprinkle of toasted sesame seeds, or even a dash of chili flakes will make your platter of Crispy Shrimp and Cabbage Egg Rolls look extra inviting. These little details add color and a hint of extra flavor, making each bite feel even more special.
Side Dishes
Pair your egg rolls with a fresh Asian-style slaw, steamed jasmine rice, or a simple cucumber salad. These sides keep things light and let the egg rolls shine, while balancing out the meal with crisp, refreshing textures.
Creative Ways to Present
For a fun twist, slice each egg roll on the diagonal and arrange them on a tray with little dipping bowls. If you’re hosting, stack them in a pyramid for a dramatic centerpiece, or serve them in mini parchment cones for a playful, street-food vibe. However you present them, these Crispy Shrimp and Cabbage Egg Rolls are guaranteed to steal the show!
Make Ahead and Storage
Storing Leftovers
If you find yourself with leftover egg rolls (lucky you!), let them cool completely before storing. Place them in an airtight container and refrigerate for up to three days. This helps keep them fresh, though you’ll want to re-crisp them before serving.
Freezing
Crispy Shrimp and Cabbage Egg Rolls freeze beautifully! Arrange uncooked rolls on a baking sheet and freeze until solid, then transfer to a freezer bag for up to two months. Fry or bake straight from frozen—just add a couple extra minutes to your cook time. Cooked egg rolls can also be frozen, but the texture is best if you freeze them before frying.
Reheating
To restore their crunch, reheat egg rolls in a 375°F oven for 10 to 12 minutes, or pop them in the air fryer for a few minutes until piping hot and crispy. Microwaving works in a pinch, but the shell won’t be quite as crisp.
FAQs
Can I make Crispy Shrimp and Cabbage Egg Rolls ahead of time?
Absolutely! Prep and roll the egg rolls, then cover and refrigerate them for up to eight hours before frying. This makes them perfect for entertaining or prepping meals in advance.
Can I use pre-cooked shrimp?
Yes, but keep in mind that pre-cooked shrimp just need to be warmed through in the filling, so add them at the very end of the veggie sauté and avoid overcooking to keep them tender.
What’s the best way to keep egg rolls crispy?
Drain fried egg rolls on a wire rack set over a baking sheet instead of paper towels—this allows air to circulate and keeps the bottoms from getting soggy. Serve them soon after frying for the crispiest results!
Can I bake these instead of frying?
Definitely! Brush the egg rolls lightly with oil and bake at 425°F for 15 to 18 minutes, turning once, until golden and crisp. It’s a lighter alternative that still gives you satisfying crunch.
What other veggies can I add to the filling?
Try finely chopped water chestnuts for extra crunch, or toss in a handful of bean sprouts, shredded bell pepper, or even mushrooms for a different twist on the classic filling.
Final Thoughts
There’s just something magical about homemade Crispy Shrimp and Cabbage Egg Rolls—each one is a crunchy, savory bundle of joy! If you’re ready for a snack that’s as fun to make as it is to eat, grab your wrappers and get rolling. I can’t wait for you to taste just how irresistible these little rolls can be!
