How to Make Delicious Shrimp and Cabbage Egg Rolls

This shrimp egg roll recipe is one of my favorites. It’s so easy to make and it’s always a hit with my family and friends.

I really enjoy how the flavors work together. The crunchy cabbage goes well with the soft shrimp.

Shrimp and cabbage egg rolls are a tasty appetizer that combines tender shrimp with crisp cabbage for an explosion of flavors and textures. The cabbage provides a nice crunch while the shrimp lends a sweet brininess. Wrapped up in a crispy egg roll wrapper and fried golden, these shrimp egg rolls make an irresistible snack or starter for any meal.

In this simple guide, we’ll walk through step-by-step how to make incredible shrimp and cabbage egg rolls right in your own kitchen. We’ll cover everything from preparing the filling to properly rolling and frying the egg rolls. Follow along and you’ll be whipping up this delicious appetizer in no time!

Ingredients You’ll Need

To make about 15 shrimp and cabbage egg rolls, you’ll need the following ingredients:

1 pound medium shrimp, peeled and deveined
3 cups green cabbage, finely shredded
1 teaspoon Chinese five spice powder
2 teaspoons sesame oil
1 teaspoon minced garlic
1 teaspoon minced ginger
Salt and pepper to taste
1 package (about 15-20) egg roll wrappers

You’ll also need:

1-2 cups vegetable or peanut oil for frying

Some other great add-ins you can optionally throw in are:

Thinly sliced carrots
Bean sprouts
Green onions
Oyster sauce
Soy sauce

But the core ingredients are shrimp, cabbage, and egg roll wrappers. Let’s go over how to prep the key components.

Prepping the Shrimp

For egg rolls smaller shrimp around 21-25 count per pound work best so the filling doesn’t burst out. When prepping shrimp

Peel away the shell, leaving the tail on for appearance
Use a paring knife to slice along the back and remove the vein
Chop the shrimp into small 1⁄2 inch pieces. This makes it easier to mix into the cabbage.
Season with salt and pepper

Chopping the shrimp ensures you get tasty bites of shrimp in each bite of the egg roll. Raw shrimp will cook through when fried.

Shredding the Cabbage

Green cabbage provides texture and crunch to balance out the soft shrimp. To shred it:

Remove any wilted outer leaves
Cut the cabbage in half through the stem to form flat sides
Place the flat side down and carefully slice into thin strips
Stack a few strips and slice perpendicular to make small pieces
Don’t shred too fine or it will cook down too much when fried

The cabbage doesn’t need much cooking since it cooks quickly when fried. You just want to soften it slightly.

Mixing Up the Filling

Now for the fun part – making the filling! This easy filling has lots of flavor.

Heat 1 tsp sesame oil in a skillet over medium heat
Add minced garlic and ginger. Cook for 1 minute until fragrant.
Add the shredded cabbage and cook for 2-3 minutes, stirring occasionally, until starting to soften.
Remove from heat and transfer to a bowl.
Add the chopped shrimp to the cabbage and season with:
- 1 tsp Chinese five spice powder
- 1 tsp sesame oil
- Salt and pepper to taste
Stir thoroughly to distribute ingredients
Set aside to cool before assembling egg rolls

The filling tastes even better if you let the flavors meld in the fridge for 20-30 minutes before assembling.

Pro Tip: For extra flavor, add a dash of soy sauce or oyster sauce to the filling.

Assembling the Egg Rolls

Once your filling is ready, it’s time to assemble the egg rolls. Here’s a step-by-step guide:

1. Set up your station

Clear a clean work surface and line with parchment paper for easy cleanup
Place one egg roll wrapper on the surface with a corner facing you
Fill a small bowl with water and have a pastry brush handy

2. Add the filling

Scoop about 2 tablespoons of filling onto the center of the wrapper
Arrange in a compact log shape vs spreading out
Leave at least a 1.5 inch border on sides and bottom

3. Roll the egg roll

Fold the bottom corner up over the filling
Brush the top corners with water to help seal
Fold the left and right corners in toward the center
Continue tightly rolling up the egg roll away from you
Press gently to seal and shape into a cylinder

4. Seal the egg roll

Once fully rolled, brush the final edge with water
Press firmly to seal into a tight roll
Place on a baking sheet and cover with a damp towel

5. Repeat!

Continue filling and rolling remaining egg rolls the same way
Make sure they are sealed tight so they don’t open during frying

Frying the Egg Rolls for Maximum Crispness

The final step is frying the egg rolls until gorgeously golden brown and crispy.

Heat 1-2 inches of oil in a heavy pot or Dutch oven to 350°F
Fry egg rolls 2-3 at a time so oil maintains temperature
Carefully drop egg rolls in oil away from you
Fry for 2-3 minutes, turning occasionally, until browned
Remove with a slotted spoon to a paper towel-lined plate
Repeat with remaining egg rolls
Let cool for 5 minutes before serving

Frying in batches helps ensure the egg rolls come out perfectly crispy. Serve immediately with your choice of dipping sauces!

Serving Suggestions and Tips

Shrimp and cabbage egg rolls make a stellar appetizer and pair well with:

Soy sauce, sriracha, hoisin, duck sauce, sweet chili sauce for dipping
Hot mustard or wasabi for extra kick
Rice vinegar or lime wedges to brighten flavor

To make it a meal, you can:

Serve with rice and a crunchy slaw on the side
Toss in a stir fry with other veggies
Add to a noodle or rice bowl

Storing and freezing:

Store in an airtight container up to 5 days
Freeze uncooked egg rolls up to 3 months
Reheat frozen egg rolls in a 350°F oven

Egg roll wrappers can dry out quickly. As you work, make sure to:

Keep unused wrappers covered with a damp towel
Work quickly and don’t overfill rolls
Seal edges with water thoroughly

Adjust fillings:

Use ground pork, chicken, or tofu instead of shrimp
Try different veggies like bean sprouts, carrots, kale
Experiment with Asian spice blends

Enjoy Your Homemade Shrimp and Cabbage Egg Rolls!

With a savory shrimp and cabbage filling wrapped up in a crispy fried shell, these homemade egg rolls are sure to be a hit. They come together easily with just a few simple steps. The cabbage and shrimp pair beautifully to make a light yet satisfying appetizer.

Hopefully this guide has removed any mystery about how to properly assemble and fry egg rolls. Just prep your ingredients, mix up the filling, tightly roll the egg rolls, and fry until golden brown. Then enjoy this classic Asian appetizer hot and fresh!

Let us know in the comments if you give these shrimp and cabbage egg rolls a try. We’d love to see photos of your tasty creations. Enjoy!

how to make shrimp egg rolls with cabbage

How do I keep the egg rolls crispy after cooking?

The egg rolls should be placed on a paper towel-covered wire rack to drain off excess grease. Using just a wire rack is even better, there is nothing holding grease next to the egg roll.

Why we love this recipe

The shrimp and cabbage taste great together, and this recipe makes a quick and filling meal.

SHRIMP EGG ROLLS SHRIMP EGG ROLL RECIPE

FAQ

What is a shrimp egg roll made of?

In a medium bowl, combine shrimp, coleslaw mix, bean sprouts, celery, green onions, garlic, soy sauce, oyster sauce, ginger, sesame oil and Sriracha. Working in batches, add egg rolls to the Dutch oven and fry until evenly golden brown and crispy, about 2-3 minutes.

What’s the difference between a shrimp roll and an egg roll?

Spring roll wrappers are made with flour and water, and are super thin and crisp once deep-fried, prone to shattering into delicate flakes at first bite. Egg roll wrappers, meanwhile, include egg in their dough, and are noticeably thicker, sturdier, and satisfyingly crunchy.

What’s the difference between an egg roll and a cabbage roll?

Spring Roll vs Egg Roll: Ingredients Spring rolls are most often vegetarian—they usually contain cabbage, scallions, mushrooms, and carrots. On the other hand, egg rolls often contain meat such as pork or shrimp along with cabbage.

How do you make a shrimp egg roll?

Diced Shred the cabbage and carrots in a food processor and place in a large bowl. Drain the water off the shrimp and add it to the cabbage and carrots. Add the rest of the ingredients and mix well. Be sure the egg is mixed in well. Place 3 tablespoons of the egg roll mixture in the middle of an egg roll wrapper.

What is a shrimp egg roll?

A basic shrimp egg roll has shrimp of course and the traditional ingredients like cabbage, carrots, and soy sauce. Restaurant-style egg rolls sometimes contain raw egg, bean sprouts, and ginger. Making shrimp egg rolls really is an easy process. I use canned shrimp in my egg roll recipe because it’s easier and faster than peeling raw shrimp.

How do you wrap egg rolls with shrimp & Veggie mix?

Once you’ve let the shrimp and veggie mix cool off, you can begin to wrap the egg rolls. To do this, take one egg roll wrapper and place it on a clean surface. Position the wrapper so the points face the top and bottom like a diamond shape. Then, you can spoon ⅓ cup of the shrimp mixture onto the bottom third of the wrapper.

How is a shrimp egg roll wrapped?

To wrap a shrimp egg roll, spoon a 1/3 cup mixture onto the bottom third of the wrapper. Dip your finger in a small bowl of water and run it along the edges of the wrapper. Lift the point nearest you and wrap it around the filling. Fold the left and right corners in toward the center and continue to roll into a tight cylinder.