Description
Crispy Shrimp and Cabbage Egg Rolls are a mouthwatering treat with a crunchy exterior and a savory shrimp filling, making them perfect for appetizers or snacks.
Ingredients
Scale
- 1 lb shrimp (peeled and deveined)
- 2 cups green cabbage (finely chopped)
- 1 cup carrots (shredded)
- 3 cloves garlic (minced)
- 8 egg roll wrappers
- 3 tbsp low-sodium soy sauce
- Vegetable oil (for frying)
Instructions
- Heat vegetable oil in a pan over medium heat. Sauté chopped cabbage, carrots, and minced garlic for 3-4 minutes until softened. Add shrimp and soy sauce; cook until shrimp turns pink.
- Lay an egg roll wrapper on a clean surface. Place about two tablespoons of filling in the center, fold the bottom corner over the filling, moisten edges with water, tuck in sides, and roll tightly.
- Heat vegetable oil in a deep saucepan to 350°F (175°C). Fry each egg roll until golden brown on all sides, about 4-5 minutes per batch. Drain on paper towels.
- Serve hot with your favorite dipping sauce.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Appetizer
- Method: Frying
- Cuisine: Asian
Nutrition
- Serving Size: 1 egg roll (50g)
- Calories: 165
- Sugar: 1g
- Sodium: 210mg
- Fat: 9g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 40mg
Keywords: For extra flavor, add ginger or chili flakes to the filling. Substitute shrimp with tofu or mushrooms for a vegetarian option.