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