Shrimp and Cabbage Egg Rolls Recipe: Crispy Fried, Air Fryer, or Oven-Baked Options

Benefits and Advantages of shrimp and cabbage egg rolls

• Ease of preparation: Shrimp and cabbage egg rolls are quick and simple to make, requiring minimal cooking time and easy-to-find ingredients. This makes them ideal for busy weeknights or beginners in the kitchen.
• Health benefits: This recipe combines lean protein from shrimp with fiber-rich cabbage and other vegetables, supporting digestion and providing essential nutrients without excessive calories.
• Versatility: The recipe adapts well to various dietary needs, including gluten-free or vegan by swapping wrappers and proteins, all while maintaining great flavor and texture.
• Distinctive flavor: The savory shrimp pairs beautifully with crisp cabbage and seasonings, creating a unique taste that distinguishes these egg rolls from more common varieties.

Essential Ingredients for shrimp and cabbage egg rolls

• 12 ounces cooked and minced shrimp tender, flavorful protein base
• 2 cups finely shredded cabbage provides crunch, fiber, and nutrients
• 2 carrots, shredded adds natural sweetness and color
• 8 ounces water chestnuts, cut into thin strips offers crisp texture
• 2 stalks celery, minced supports fresh flavor and crunch
• 1 cup bean sprouts adds freshness and mild sweetness
• 2 large scallions, chopped boosts savory aroma and color
• 4 garlic cloves, finely chopped delivers robust savory notes
• 1 1/4 teaspoons salt balances flavors
• 1 to 2 tablespoons soy sauce adds umami depth
• 2 teaspoons sugar (optional) enhances overall sweetness
• 1 tablespoon rice wine or unseasoned rice vinegar introduces subtle acidity
• 3/4 teaspoon oyster sauce (optional) enriches savoriness
• 6 to 10 egg roll wrappers crisp casing for rolling
• 1 egg, beaten (or water/cornstarch paste) used for sealing egg rolls
• 2 tablespoons vegetable oil for stir-frying filling
• Oil for deep frying or spraying to air fry/bake for cooking egg rolls

Dietary Substitutions to Customize Your shrimp and cabbage egg rolls

Protein and Main Component Alternatives

If shrimp is not preferred or unavailable, substitute with ground chicken, pork, or plant-based proteins like tofu or tempeh. Crab meat or firm white fish also work well for seafood lovers seeking variety. These alternatives maintain the protein content and keep the texture satisfying.

Vegetable, Sauce, and Seasoning Modifications

Swap cabbage for bok choy, kale, or shredded zucchini depending on availability and taste preferences. For flavor twists, add minced ginger alongside garlic or use fresh herbs like cilantro or basil. Customize sauces by replacing soy sauce with tamari for gluten-free diets or introducing sweet chili sauce for a spicy kick. Adjust seasonings with five-spice powder or crushed chili flakes to suit your palate. This flexibility lets you tailor the recipe while staying true to its tasty roots.

For more recipe ideas using shrimp, check out the Shrimp and Cabbage Egg Rolls recipe on Recipes Isabella.

Learn more about the Health Benefits of Shrimp and the Nutritional Value of Cabbage. Also, explore Tips for Making Perfect Egg Rolls for expert guidance.

How to Prepare the Perfect shrimp and cabbage egg rolls: Step-by-Step Guide

1. Prepare Ingredients: Peel and mince 12 ounces of cooked shrimp. Finely chop 4 garlic cloves, shred 2 cups of cabbage, grate 2 carrots, cut 8 ounces of water chestnuts into thin strips, and mince 2 stalks of celery. Chop 2 large scallions.
2. Cook Filling: Heat 2 tablespoons of vegetable oil in a wok or deep skillet over medium-high heat. Stir-fry the minced shrimp, garlic, cabbage, carrots, water chestnuts, and celery for 3 to 4 minutes until the vegetables are tender-crisp.
3. Add Seasoning: Stir in 1 cup of bean sprouts, chopped scallions, 1 1/4 teaspoons salt, 1 to 2 tablespoons soy sauce to taste, 2 teaspoons sugar (optional), 1 tablespoon rice wine or unseasoned rice vinegar, and 3/4 teaspoon oyster sauce (optional). Mix well and remove from heat. Let the filling cool slightly, draining excess liquid if needed to avoid sogginess.
4. Assemble Egg Rolls: Place one egg roll wrapper on a clean surface with a corner facing you. Spoon 3 to 4 tablespoons of the shrimp mixture lengthwise near the bottom edge.
5. Roll and Seal: Brush the edges of the wrapper with beaten egg (or water/cornstarch paste) to seal. Fold the bottom corner over the filling, then fold the side corners inward, and roll tightly into a cylinder, making sure edges are sealed well.
6. Cook Egg Rolls: Options include:
   • Deep Fry: Heat oil to 350–375°F, fry egg rolls in batches for 2 to 4 minutes until golden and crisp, draining on paper towels.
   • Air Fry: Spray egg rolls with oil, air fry at 370°F for 5 to 7 minutes, turning halfway.
   • Bake: Spray egg rolls with oil, bake at 400–425°F for 12 to 20 minutes, flipping halfway.
7. Serve: Serve hot with your choice of dipping sauce.

Mastering shrimp and cabbage egg rolls: Advanced Tips and Variations

Pro Cooking Techniques

• Drain the filling thoroughly before assembling to keep wrappers crisp during cooking.
• Maintain oil temperature at 350°F using a thermometer for even frying and perfect golden color.
• Use fresh egg roll wrappers and keep assembled rolls covered with a damp towel to prevent drying.

Flavor Variations

• Add freshly minced ginger or chili flakes for extra warmth and spice.
• Mix in fresh herbs like cilantro or basil for a fragrant twist.
• Swap celery for jicama, leeks, or black mushrooms to add different textures.

Presentation Tips

• Present egg rolls on a platter lined with crisp lettuce leaves.
• Garnish with sliced scallions and a sprinkle of toasted sesame seeds for visual appeal.

Make-Ahead Options

• Prepare filling and assemble egg rolls ahead of time, freezing them on a baking sheet before bagging.
• Cook directly from frozen, adding extra frying or baking time for convenience.

How to Store shrimp and cabbage egg rolls: Best Practices

Freezing rolls uncooked helps preserve freshness and texture better than freezing after cooking.

FAQs: Frequently Asked Questions About shrimp and cabbage egg rolls

shrimp and cabbage egg rolls

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★★★★★

5 from 1 reviews

• Author: Isabella Hayes
• Total Time: 45 minutes
• Yield: 6–10 egg rolls 1x

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Description

🍤 Shrimp and Cabbage Egg Rolls offer a delicious blend of tender shrimp and crisp vegetables wrapped in a golden, crispy shell.
🥢 This versatile recipe can be prepared by frying, air frying, or baking to suit your preferred cooking style and texture.

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Ingredients

Scale 1x2x3x

12 ounces cooked and minced shrimp

2 cups finely shredded cabbage

2 carrots, shredded

8 ounces water chestnuts, cut into thin strips

2 stalks celery, minced

1 cup bean sprouts

2 large scallions, chopped

4 garlic cloves, finely chopped

1 1/4 teaspoons salt

1 to 2 tablespoons soy sauce

2 teaspoons sugar (optional)

1 tablespoon rice wine or unseasoned rice vinegar

3/4 teaspoon oyster sauce (optional)

6 to 10 egg roll wrappers

1 egg, beaten (or water/cornstarch paste)

2 tablespoons vegetable oil

Oil for deep frying or spraying to air fry/bake

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Instructions

1-Prepare Ingredients: Peel and mince 12 ounces of cooked shrimp. Finely chop 4 garlic cloves, shred 2 cups of cabbage, grate 2 carrots, cut 8 ounces of water chestnuts into thin strips, and mince 2 stalks of celery. Chop 2 large scallions.

2-Cook Filling: Heat 2 tablespoons of vegetable oil in a wok or deep skillet over medium-high heat. Stir-fry the minced shrimp, garlic, cabbage, carrots, water chestnuts, and celery for 3 to 4 minutes until the vegetables are tender-crisp.

3-Add Seasoning: Stir in 1 cup of bean sprouts, chopped scallions, 1 1/4 teaspoons salt, 1 to 2 tablespoons soy sauce to taste, 2 teaspoons sugar (optional), 1 tablespoon rice wine or unseasoned rice vinegar, and 3/4 teaspoon oyster sauce (optional). Mix well and remove from heat. Let the filling cool slightly, draining excess liquid if needed to avoid sogginess.

4-Assemble Egg Rolls: Place one egg roll wrapper on a clean surface with a corner facing you. Spoon 3 to 4 tablespoons of the shrimp mixture lengthwise near the bottom edge.

5-Roll and Seal: Brush the edges of the wrapper with beaten egg (or water/cornstarch paste) to seal. Fold the bottom corner over the filling, then fold the side corners inward, and roll tightly into a cylinder, making sure edges are sealed well.

6-Cook Egg Rolls: Options include:

• Deep Fry: Heat oil to 350–375°F, fry egg rolls in batches for 2 to 4 minutes until golden and crisp, draining on paper towels.
• Air Fry: Spray egg rolls with oil, air fry at 370°F for 5 to 7 minutes, turning halfway.
• Bake: Spray egg rolls with oil, bake at 400–425°F for 12 to 20 minutes, flipping halfway.

7-Serve: Serve hot with your choice of dipping sauce.

Notes

🦐 Marinate shrimp briefly in soy sauce or rice wine before cooking to enhance flavor.
🥒 Substitute celery with jicama, leeks, or mushrooms to vary textures.
🥚 Use cornstarch paste if beaten egg is not available for sealing wrappers.

• Prep Time: 30 minutes
• Cook Time: 15 minutes
• Category: Appetizer
• Method: Frying, Air Frying, Baking
• Cuisine: Asian

Nutrition

• Serving Size: 1 egg roll
• Calories: 165 kcal
• Sugar: 2 g
• Sodium: 450 mg
• Fat: 8 g
• Saturated Fat: 1 g
• Unsaturated Fat: 6 g
• Trans Fat: 0 g
• Carbohydrates: 15 g
• Fiber: 2 g
• Protein: 10 g
• Cholesterol: 45 mg

Keywords: Shrimp Egg Rolls, Cabbage Egg Rolls, Crispy Egg Rolls, Air Fryer Egg Rolls