Can I bake shrimp and cabbage egg rolls instead of frying them?

Yes, you can bake shrimp and cabbage egg rolls for a lighter option. Preheat your oven to 400°F (200°C). Place the rolled egg rolls on a baking sheet lined with parchment paper, brush or spray them lightly with oil, and bake for about 12-15 minutes. Flip them halfway through baking to ensure even browning. Baking gives the egg rolls a crispy texture without the extra oil from frying.

How do I make shrimp and cabbage egg rolls in an air fryer?

To cook shrimp and cabbage egg rolls in an air fryer, lightly brush or spray the assembled rolls with oil. Preheat the air fryer to 375°F (190°C) and arrange the egg rolls in a single layer without overlapping. Cook for 10-12 minutes, flipping them halfway through to get an evenly golden and crispy crust. This method reduces oil use while keeping the rolls crunchy.

What is the best way to store leftover shrimp and cabbage egg rolls?

Store any leftover cooked shrimp and cabbage egg rolls in an airtight container in the refrigerator. They can be kept for up to 3 days. To reheat, use an oven or air fryer at 400°F (200°C) for about 8-10 minutes, which helps restore their crispiness better than microwaving.

Can I use frozen shrimp for shrimp and cabbage egg rolls?

Yes, frozen shrimp is a convenient option for making shrimp and cabbage egg rolls. Make sure to thaw the shrimp completely before cooking by placing it in the refrigerator or running it under cold water. Using thawed shrimp prevents excess moisture, which can make the filling soggy.

What dipping sauces go well with shrimp and cabbage egg rolls?

Many sauces complement shrimp and cabbage egg rolls well. Popular choices include soy sauce, sweet chili sauce, spicy mayo, duck sauce, and mustard-based sauces. These dipping options add a flavorful contrast and can be adjusted to suit mild or spicy preferences.

Shrimp and Cabbage Egg Rolls Recipe with 3 Cooking Methods

Name: shrimp and cabbage egg rolls
Prep time: 30 min
Cook time: 15 min
Total time: 45 min
Cuisine: Asian
Ingredients: 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

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.

Ingredients

Scale

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

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