Name: Crispy Shrimp and Cabbage Egg Rolls: A Flavorful Appetizer
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Yield: undefined
Cuisine: Chinese
Ingredients: 3 cups cabbage, chopped; 1 tsp Chinese five spice; 2 tsp salt (divided); 1 tbsp sesame oil; 1 lb shrimp, peeled, deveined, and chopped; 6–8 egg roll wrappers; Oil for frying

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These Crispy Shrimp and Cabbage Egg Rolls are the perfect combination of savory shrimp, crunchy cabbage, and a touch of Chinese five spice, all wrapped in a crispy, golden egg roll wrapper. Whether you’re looking for a tasty appetizer or a fun snack, these egg rolls are sure to be a hit! They’re easy to make, full of flavor, and pair perfectly with a dipping sauce like sweet chili or honey mustard.

Why You’ll Love This Recipe

Crispy and delicious: These egg rolls are fried to perfection, with a crispy exterior and a juicy, flavorful filling inside.
Savory shrimp and cabbage filling: The shrimp adds a sweet, savory flavor, while the cabbage provides a satisfying crunch, enhanced with Chinese five spice for a unique touch.
Quick to make: With just a few simple ingredients and steps, these egg rolls come together quickly, perfect for a weeknight snack or party appetizer.
Customizable: You can adjust the seasonings or add extra vegetables to suit your taste.

Ingredients (Makes 6-8 Egg Rolls)

3 cups cabbage, chopped
1 tsp Chinese five spice
2 tsp salt (divided)
1 tbsp sesame oil
1 lb shrimp, peeled, deveined, and chopped
6–8 egg roll wrappers
Oil for frying

Tips for Success

Frying temperature: Make sure the oil is heated to 350°F for crispy egg rolls. If the oil is too cold, the egg rolls may become soggy; too hot, and they may burn.
Chilled filling: Allow the cabbage and shrimp mixture to cool slightly before wrapping them to prevent soggy wrappers.
Sealing the rolls: Make sure to seal the egg rolls tightly with a little water to prevent the filling from leaking out while frying.

Directions

1. Prepare the Cabbage

Heat 1 tbsp sesame oil in a medium saucepan over medium heat.
Toss the chopped cabbage with Chinese five spice and 1 tsp salt in a bowl.
Add the cabbage mixture to the saucepan and cook for 3 minutes, just until it softens.
Remove from heat, transfer to a bowl, and refrigerate for about 20 minutes to cool down.

2. Cook the Shrimp

Season the shrimp with 1 tsp salt and black pepper.
In the same saucepan, cook the shrimp over medium-high heat for about 3 minutes, or until they turn pink and are cooked through.
Combine the cooked shrimp with the cabbage mixture and refrigerate for an additional 5 minutes to cool.

3. Assemble the Egg Rolls

Lay an egg roll wrapper with one corner facing you, like a diamond.
Place about 2 tbsp of the shrimp and cabbage mixture in the center of the wrapper.
Fold the bottom corner over the filling, then fold in the left and right corners, and roll up tightly.
Seal the edge with a little water to ensure the egg roll stays closed while frying.

4. Fry the Egg Rolls

Heat oil in a pot or deep fryer to 350°F.
Fry the egg rolls in batches, cooking for about 2 minutes, or until golden brown and crispy on all sides.
Remove from the oil and drain on paper towels.

5. Serve and Enjoy

Serve the egg rolls with sweet chili sauce, honey mustard, or your favorite dipping sauce.

Storage

Store any leftover egg rolls in an airtight container in the refrigerator for up to 2 days. To reheat, place them in an oven at 375°F for about 10-12 minutes to restore their crispiness.

FAQ: Crispy Shrimp and Cabbage Egg Rolls

1. Can I use frozen shrimp for this recipe?

Yes, frozen shrimp work well. Just make sure to thaw them completely and drain any excess water before using them in the filling.

2. Can I bake these egg rolls instead of frying them?

Yes, you can bake the egg rolls for a healthier alternative. Preheat your oven to 400°F (200°C), place the egg rolls on a baking sheet lined with parchment paper, and brush them lightly with oil. Bake for 15-20 minutes, turning halfway through, until golden and crispy.

3. What can I use instead of Chinese five spice?

If you don’t have Chinese five spice, you can make a substitute by mixing equal parts of ground cinnamon, cloves, fennel seeds, star anise, and pepper. You can also use just cinnamon and a pinch of ground ginger or nutmeg for a simplified version.

4. Can I add other vegetables to the filling?

Yes, feel free to add extra vegetables like shredded carrots, bell peppers, or mushrooms to the filling for more flavor and texture.

5. How can I make the egg rolls spicier?

If you want to add some heat, you can incorporate finely chopped chili peppers, sriracha sauce, or a pinch of cayenne pepper into the shrimp and cabbage mixture.

6. How do I make the egg rolls extra crispy?

To get the crispiest egg rolls, make sure the oil is at the right temperature (350°F). Also, avoid overcrowding the frying pan to ensure each egg roll has room to cook evenly.

7. Can I freeze the egg rolls?

Yes, you can freeze the egg rolls before frying. Assemble them, place them on a baking sheet in a single layer, and freeze until solid. Then transfer them to an airtight container or freezer bag. When ready to fry, cook directly from frozen, adding a few extra minutes to the cooking time.

8. What dipping sauces can I use?

Sweet chili sauce and honey mustard are great choices, but you can also use soy sauce, hoisin sauce, or a garlic dipping sauce for added flavor.

Conclusion

These Crispy Shrimp and Cabbage Egg Rolls are a savory, crunchy, and delicious snack that’s perfect for any occasion. With a flavorful shrimp and cabbage filling, wrapped in a crispy shell and served with a dipping sauce, these egg rolls are sure to be a hit with family and friends. Enjoy!