Description
These Crispy Shrimp and Cabbage Egg Rolls are the perfect combination of savory shrimp, crunchy cabbage, and Chinese five spice, wrapped in a golden, crispy egg roll wrapper. They make for a delicious appetizer or snack and are sure to be a crowd-pleaser.
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
Instructions
- Prepare the Cabbage: Heat 1 tbsp sesame oil in a saucepan over medium heat. Toss chopped cabbage with Chinese five spice and 1 tsp salt in a bowl. Add cabbage mixture to the saucepan and cook for 3 minutes until softened. Remove from heat, transfer to a bowl, and refrigerate for 20 minutes to cool.
- 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 and cooked through. Combine with the cabbage mixture and refrigerate for another 5 minutes to cool.
- Assemble the Egg Rolls: Lay an egg roll wrapper with one corner facing you (like a diamond). Place about 2 tbsp of shrimp and cabbage mixture in the center. Fold the bottom corner over the filling, then fold in the sides, and roll up tightly. Seal with a little water.
- Fry the Egg Rolls: Heat oil in a pot or deep fryer to 350°F. Fry egg rolls in batches for about 2 minutes, until golden brown and crispy. Remove and drain on paper towels.
- Serve and Enjoy: Serve egg rolls with sweet chili sauce, honey mustard, or your favorite dipping sauce.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Appetizer
- Method: Frying
- Cuisine: Chinese
Nutrition
- Serving Size: 1 egg roll
- Calories: 150 kcal
- Sugar: 1 g
- Sodium: 500 mg
- Fat: 7 g
- Saturated Fat: 1 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 14 g
- Fiber: 2 g
- Protein: 10 g
- Cholesterol: 150 mg
