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Egg rolls have long been a beloved appetizer in many cultures, particularly in Asian cuisine. Their crispy exterior and savory fillings make them an irresistible choice for snack lovers and party-goers alike. Originating as a traditional Chinese dish, egg rolls have evolved over the years, inspiring countless variations that cater to diverse palates. One such delightful variation is the crispy shrimp and cabbage egg rolls, which seamlessly blend flavors and textures to create a mouthwatering treat.

Crispy Shrimp and Cabbage Egg Rolls

Discover the mouthwatering taste of crispy shrimp and cabbage egg rolls, a delightful twist on the classic appetizer. These savory bundles combine succulent shrimp, crunchy cabbage, and vibrant veggies for a satisfying crunch in every bite. Packed with nutrients and low in calories, they're perfect for guilt-free snacking or impressing guests at your next gathering. Try this easy recipe and explore endless filling variations to suit your palate!
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Ingredients
  

For the Filling:

1 pound large shrimp, peeled and deveined

2 cups green cabbage, finely shredded

1 cup carrots, grated

2 green onions, finely chopped

2 cloves garlic, minced

1 tablespoon fresh ginger, minced

2 tablespoons soy sauce

1 tablespoon sesame oil

1 teaspoon rice vinegar

Salt and pepper to taste

For the Egg Rolls:

10-12 egg roll wrappers

1 egg, beaten (for sealing)

For Frying:

Vegetable oil, for deep frying

Instructions
 

Prepare the Filling:

    - In a large skillet, heat a tablespoon of vegetable oil over medium heat. Add minced garlic and ginger, sautéing for about 30 seconds until fragrant.

      - Add the finely shredded cabbage, grated carrots, and chopped green onions. Stir-fry for about 3-4 minutes until the vegetables are tender.

        - Add the peeled and deveined shrimp to the skillet and cook for another 3-4 minutes until shrimp are pink and cooked through.

          - Once cooked, remove from heat and stir in the soy sauce, sesame oil, rice vinegar, and season with salt and pepper to taste. Allow the mixture to cool.

            Assemble the Egg Rolls:

              - Lay an egg roll wrapper on a clean surface with a corner pointing towards you (like a diamond).

                - Place about 2-3 tablespoons of the shrimp and cabbage filling in the center of the wrapper.

                  - Fold the bottom corner of the wrapper over the filling, then fold in the two side corners and roll up tightly towards the top corner, sealing with the beaten egg wash.

                    Fry the Egg Rolls:

                      - In a large, deep pan or pot, heat about 2 inches of vegetable oil to 350°F (175°C).

                        - Fry the egg rolls in batches, making sure not to overcrowd the pan. Cook for about 3-4 minutes on each side, or until golden brown and crispy.

                          - Remove the egg rolls and drain them on paper towels.

                            Serve:

                              - Serve the crispy shrimp and cabbage egg rolls hot with your favorite dipping sauce, such as sweet chili sauce or soy sauce.

                                Prep Time, Total Time, Servings: 20 minutes | 30 minutes | 4 servings