Description

Experience a taste explosion with these crispy shrimp and cabbage egg rolls. The golden-brown exterior encases a vibrant filling of tender shrimp, crunchy cabbage, and sweet carrots, creating an irresistible appetizer or snack. Perfect for gatherings or cozy nights at home, these rolls are sure to bring smiles to your table.

Ingredients

Scale

1 cup fresh shrimp, peeled and deveined
1 cup green cabbage, shredded
1/2 cup carrots, shredded
10 egg roll wrappers
2 cloves garlic, minced
1 tsp fresh ginger, grated
2 tbsp low-sodium soy sauce
2 cups vegetable oil (for frying)
Salt and pepper to taste
1 tsp sesame oil (optional)

Instructions

Heat 1 tablespoon of vegetable oil in a pan over medium heat. Add minced garlic and grated ginger; cook until fragrant (about 30 seconds).
Add the shrimp and cook until pink and opaque (3-4 minutes). Remove from heat and chop into small pieces.
In a bowl, combine chopped shrimp with shredded cabbage and carrots. Drizzle with soy sauce; season with salt and pepper.
Lay an egg roll wrapper on a clean surface, place about 2 tablespoons of filling near one corner, fold it over tightly while tucking in the sides.
Heat vegetable oil in a deep pot over medium-high heat until hot (around 350°F). Fry the egg rolls in batches until golden brown (3-4 minutes per side). 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: 120
Sugar: 1g
Sodium: 250mg
Fat: 7g
Saturated Fat: 1g
Unsaturated Fat: 5g
Trans Fat: 0g
Carbohydrates: 9g
Fiber: 1g
Protein: 5g
Cholesterol: 30mg

Keywords: For added flavor, swap shrimp for chicken or tofu. Incorporate diced jalapeños for a spicy kick. Ensure egg rolls are tightly sealed to prevent leaks during frying.