Description
A delightful Asian-inspired appetizer featuring succulent shrimp and crisp cabbage wrapped in golden-brown wrappers. Perfect for parties or as a starter!
Ingredients
Scale
- 12 egg roll wrappers
- 1 pound medium shrimp, peeled, deveined, and chopped
- 3 cups shredded green cabbage
- 2 carrots, julienned
- 3 cloves garlic, minced
- 2 tablespoons soy sauce
- 1 tablespoon sesame oil
- Vegetable oil for frying
- Salt and pepper to taste
Instructions
- Heat sesame oil in a large skillet over medium heat. Add garlic and sauté until fragrant. Add shrimp and cook until pink, about 2-3 minutes.
- Add cabbage and carrots, cooking until vegetables are slightly softened. Season with soy sauce, salt, and pepper. Let mixture cool completely.
- Place egg roll wrapper diamond-style. Add about 3 tablespoons of filling near the bottom corner. Fold bottom corner over filling, roll once, then fold in side corners. Roll tightly to seal, moistening the top corner with water to secure.
- Heat vegetable oil to 350°F (175°C). Fry egg rolls in batches until golden brown, about 2-3 minutes per side. Drain on paper towels.
Notes
- Can be made ahead and frozen before frying
- Serve with sweet chili sauce or soy sauce
- Ensure wrapper edges are sealed well to prevent filling from leaking
- Don’t overfill the wrappers
- Prep Time: 25 minutes
- Cook Time: 15 minutes
Nutrition
- Calories: 185
- Sodium: 380mg
- Fat: 8g
- Carbohydrates: 18g
- Fiber: 2g
- Protein: 12g
- Cholesterol: 55mg