Description
Crispy shrimp and cabbage egg rolls are a delicious and savory appetizer perfect for any occasion. The combination of tender shrimp, seasoned cabbage, and a crunchy exterior makes these egg rolls an irresistible treat.
Ingredients
Scale
- 3 cups cabbage, chopped
- 1 tsp Chinese five spice
- 2 tsp salt
- 1 tbsp sesame oil
- 1 lb shrimp, peeled, deveined, and chopped
- 6–8 egg roll wrappers
- Oil for frying
Instructions
-
Prepare the Cabbage:
- Heat 1 tbsp sesame oil in a medium saucepan over medium heat.
- Toss chopped cabbage with Chinese five spice and 1 tsp salt in a bowl.
- Add cabbage to the saucepan and cook for 3 minutes until it softens.
- Remove from heat, transfer to a bowl, and refrigerate for 20 minutes.
-
Cook the Shrimp:
- Season shrimp with 1 tsp salt and black pepper.
- In the same saucepan, cook shrimp over medium-high heat for 3 minutes until pink.
- Combine shrimp with the cabbage mixture and refrigerate for 5 more minutes.
-
Assemble the Egg Rolls:
- Lay an egg roll wrapper with one corner facing you.
- Place 2 tbsp of the shrimp and cabbage mixture in the center.
- Fold the bottom corner over the filling, then fold in the left and right corners, and roll up tightly. Seal the edge with water.
-
Fry the Egg Rolls:
- Heat oil in a pot to 350°F.
- Fry egg rolls for about 2 minutes until golden brown.
-
Serve and Enjoy:
- Serve with sweet chili sauce, honey mustard, or your favorite condiment.
Notes
- For a healthier option, bake the egg rolls at 400°F for 15-20 minutes, turning halfway through.
- You can use alternative fillings like tofu or chicken.
- Ensure the oil temperature is consistent to avoid greasy egg rolls.
- Prep Time: 25 minutes
- Cook Time: 15 minutes
Nutrition
- Calories: 150
- Sodium: 400mg
- Fat: 7g
- Carbohydrates: 15g
- Fiber: 2g
- Protein: 10g