There’s something undeniably comforting about a batch of crispy, golden-brown egg rolls fresh from the pan. Whether you’re making them as an appetizer for a gathering, a fun snack for the family, or just treating yourself to a homemade takeout-style meal, these Shrimp and Cabbage Egg Rolls are a game-changer.

For me, egg rolls bring back memories of family get-togethers where everyone gathered around the kitchen, rolling and sealing them one by one. There’s something so satisfying about making them from scratch, and the best part? That first bite—the crunch, the juicy shrimp, the perfectly seasoned cabbage—it’s just irresistible.

Making homemade egg rolls might seem intimidating, but I promise it’s easier than you think. Plus, once you’ve mastered the technique, you’ll never want to go back to store-bought. So, grab your ingredients, and let’s get rolling!

Why You’ll Love This Recipe

• Crispy Perfection – The texture of these egg rolls is unbeatable, with a shatteringly crisp wrapper that stays crunchy even after frying.
• Flavor-Packed Filling – The combination of tender shrimp, sautéed cabbage, and aromatic seasonings makes every bite a burst of savory goodness.
• Fun to Make – Rolling egg rolls is surprisingly therapeutic! It’s a great kitchen activity to do with family or friends.
• Better than Takeout – No more soggy, greasy egg rolls! These homemade ones are fresh, crispy, and absolutely delicious.
• Customizable – You can tweak the fillings to your preference—add more veggies, spice it up, or even swap the shrimp for another protein.

Ingredients You’ll Need

• 1 lb shrimp, peeled, deveined, and chopped
• 2 cups cabbage, shredded
• 1 medium carrot, julienned
• 2 cloves garlic, minced
• 1 teaspoon ginger, grated
• 2 green onions, chopped
• 1 tablespoon soy sauce
• 1 teaspoon sesame oil
• ½ teaspoon salt
• ¼ teaspoon black pepper
• 1 package egg roll wrappers
• 1 egg, beaten (for sealing)
• Vegetable oil (for frying)

How to Make Crispy Shrimp and Cabbage Egg Rolls

Step 1: Prep the Ingredients

Start by chopping the shrimp into small pieces. Since shrimp cooks quickly, cutting them into bite-sized pieces ensures they stay tender and evenly distributed in the filling.

Next, shred the cabbage and julienne the carrot. If you’re short on time, pre-shredded coleslaw mix works great as a shortcut! Mince the garlic, grate the ginger, and chop the green onions. Having everything prepped ahead makes assembling the filling a breeze.

Step 2: Cook the Filling

Heat a large skillet over medium-high heat and add a drizzle of sesame oil. Toss in the minced garlic and grated ginger, stirring until fragrant—this is where the magic starts!

Add the chopped shrimp and cook for about 2–3 minutes until they turn pink and opaque. Then, stir in the shredded cabbage, carrots, and green onions. Sauté everything for another 2–3 minutes until the vegetables soften slightly but still have a bit of crunch.

Season with soy sauce, salt, and black pepper, mixing everything well. Once the filling is nicely combined, remove it from the heat and let it cool slightly.

Step 3: Assemble the Egg Rolls

Now comes the fun part—rolling the egg rolls! Lay an egg roll wrapper on a clean surface in a diamond shape (with a corner facing you).

Spoon about 2 tablespoons of the filling onto the lower third of the wrapper. Fold the bottom corner over the filling, then fold in the sides. Brush a bit of the beaten egg along the top edge, then roll it up tightly to seal. Repeat with the remaining wrappers and filling.

Step 4: Fry to Golden Perfection

Heat about 2 inches of vegetable oil in a deep pan or skillet to 350°F (175°C). Carefully place a few egg rolls in the hot oil, making sure not to overcrowd the pan.

Fry for 3–4 minutes, turning occasionally, until they’re golden brown and crispy. Once done, transfer them to a plate lined with paper towels to drain excess oil.

Step 5: Serve and Enjoy!

Let the egg rolls cool for a couple of minutes before serving. Enjoy them as-is, or dip them in sweet chili sauce, soy sauce, or a homemade dipping sauce of your choice!

Helpful Tips for Perfect Egg Rolls

• Keep the Wrappers Moist – Egg roll wrappers dry out quickly. Cover them with a damp towel while you work to keep them pliable.
• Seal Tightly – Make sure to brush the edges with beaten egg and roll them tightly to prevent them from opening during frying.
• Don’t Overfill – Too much filling can cause the egg rolls to burst open while frying. Stick to about 2 tablespoons per roll.
• Maintain Oil Temperature – Keep the oil at 350°F (175°C) for the best results. If it’s too hot, the wrappers will brown too quickly without cooking through. Too cool, and they’ll turn greasy instead of crispy.
• Bake or Air-Fry for a Healthier Option – If you want to cut back on oil, bake them at 400°F (200°C) for about 15–18 minutes, flipping halfway. You can also air-fry them at 375°F (190°C) for 10–12 minutes.

Recipe Details

• Prep Time: 20 minutes
• Cook Time: 10 minutes
• Total Time: 30 minutes
• Yield: 12 egg rolls
• Category: Appetizer
• Method: Frying
• Cuisine: Asian-Inspired
• Diet: Pescatarian

Notes

• Shrimp Size Matters – If using larger shrimp, be sure to chop them into small pieces so they distribute evenly in the filling and cook quickly.
• Use Fresh Wrappers – Older egg roll wrappers can dry out and crack, making them harder to work with. Keep them covered with a damp towel while assembling.
• Make-Ahead Tip – You can prep the filling a day in advance and store it in the fridge. This makes rolling and frying even quicker when you’re ready to cook.
• Oil Choice – Use a neutral oil with a high smoke point, like vegetable, canola, or peanut oil, for the best frying results.
• No Deep Fryer Needed – A deep pan or skillet works just fine for frying as long as you keep an eye on the oil temperature.
• Gluten-Free Option – Swap egg roll wrappers for gluten-free alternatives, and use tamari instead of soy sauce for a gluten-free version.
• Spice It Up – For a little heat, add a pinch of red pepper flakes or a dash of sriracha to the filling.

Storage Instructions

If you have leftovers (which is rare because they’re so good!), here’s how to store them:

• Refrigerate: Store cooled egg rolls in an airtight container for up to 3 days. Reheat in an oven or air fryer at 350°F (175°C) for 5–7 minutes to keep them crispy.
• Freeze: Arrange uncooked egg rolls on a baking sheet and freeze until solid. Transfer them to a freezer bag and store for up to 3 months. Fry them straight from frozen—just add an extra minute or two to the cooking time.
• Reheating Tip: Avoid microwaving, as it can make them soggy. The oven or air fryer works best!

Frequently Asked Questions

Can I use pre-cooked shrimp?

Yes! If using pre-cooked shrimp, chop them finely and add them at the very end of cooking just to warm them through.

Can I bake these instead of frying?

Absolutely! Bake at 400°F (200°C) for 15–18 minutes, flipping halfway through for even crispiness.

What’s the best dipping sauce for egg rolls?

Sweet chili sauce, soy sauce, or a simple mix of soy sauce, vinegar, and a touch of honey all work beautifully.

Can I use spring roll wrappers instead?

Spring roll wrappers are thinner and usually require baking or frying at a lower temperature. They’ll still be delicious but won’t have the same crunch as egg roll wrappers.

Related Recipes

If you loved these crispy shrimp and cabbage egg rolls, check out these other favorites:

• Vietnamese Chicken Salad (Gỏi Gà)
• Spring Roll Salad with Spicy Ginger Dressing
• Bang Bang Shrimp Pasta
• Crispy Air Fryer Bang Bang Shrimp Tacos: A Flavorful Twist on Taco Night

Final Thoughts

Homemade shrimp and cabbage egg rolls are easier than you think and taste even better than takeout. They’re crispy, packed with flavor, and completely customizable to your taste. Whether you’re making a batch for a party or just craving something crunchy and satisfying, this recipe will not disappoint.

Print