Shrimp and Cabbage Egg Rolls
These Shrimp and Cabbage Egg Rolls are a delightful combination of tender shrimp, seasoned cabbage, and crispy wrappers. Perfect as an appetizer or a main dish, they are sure to impress with their savory flavors and satisfying crunch.
Ingredients:
• 3 cups cabbage, chopped
• 1 tsp Chinese five spice
• 2 tsp salt
• 1 tbsp sesame oil
• 1 lb shrimp, peeled, deveined, and chopped
• 6-8 egg roll wrappers
• Oil for frying
Directions:
In a medium-sized saucepan, heat 1 tablespoon of sesame oil over medium to low heat.
In a large mixing bowl, toss the chopped cabbage with Chinese five spice and salt until well-coated.
Add the seasoned cabbage to the saucepan and cook for 3 minutes until the cabbage begins to soften.
Stir in the remaining sesame oil, remove the mixture from heat, and transfer back to the bowl. Refrigerate for 20 minutes.
Season the shrimp with salt and freshly ground black pepper.
In the same saucepan, cook the shrimp over medium to high heat for approximately 3 minutes until pink and cooked through.
Combine the shrimp with the cabbage mixture and stir well. Refrigerate for an additional 5 minutes.
Lay an egg roll wrapper out with one corner facing you.
Place 2 tablespoons of the shrimp and cabbage mixture in the center of the wrapper.
Fold the bottom corner over the filling, then fold in the left and right corners to secure. Roll up tightly, sealing the edge with a dab of water.
Heat oil in a large pot to 350°F, ensuring there is enough to fully cover the egg rolls.
Fry the egg rolls for about 2 minutes or until golden brown.
Serve with sweet chili sauce, honey mustard, ranch, or your favorite condiment. Enjoy!
Prep Time: 10 minutes | Cooking Time: 30 minutes | Total Time: 40 minutes | Servings: 6
