Shrimp And Vegetable Egg Rolls
Crispy shrimp and vegetable egg rolls packed with fresh herbs and vibrant flavors, perfect as an appetizer or snack for gatherings and casual dinners.
Ingredients
- 8 cups finely shredded cabbage ⓘ
- 2 tablespoons olive oil ⓘ
- 2 cups coarsely grated carrots
- 2 tablespoons soy sauce ⓘ
- 3 cloves garlic, minced ⓘ
- 1 tablespoon minced ginger ⓘ
- 4 scallions with 6-inch tops, sliced ⓘ
- 12 egg roll wrappers ⓘ
- 1/2 pound cooked shrimp, in 1/4-inch pieces ⓘ
- 1 egg, lightly beaten ⓘ
- 1/2 cup chopped fresh cilantro ⓘ
- 1 1/2 cups oil ⓘ
- 1/4 cup slivered basil or mint leaves ⓘ
Instructions
- In a large pot, heat 2 tablespoons of oil.
- Cook cabbage and carrots over medium heat for 3 to 4 minutes until wilted.
- Stir in soy sauce.
- Add minced garlic and ginger, cook for 1 minute, stirring.
- Remove from heat and stir in sliced scallions, cooked shrimp, chopped cilantro, and basil.
- Let the mixture cool in a bowl.
- Cover egg roll wrappers with a damp towel.
- Place a spoonful of filling in the center of each wrapper.
- Brush edges with beaten egg, fold, and seal the wrappers.
- Deep fry the egg rolls in 1 1/2 cups oil until golden brown, about 3-4 minutes.
- Drain on paper towels and serve warm.
Tips & Substitutions
For a healthier version, consider using whole wheat egg roll wrappers or baking the rolls instead of frying them. If you have leftover cooked shrimp, feel free to substitute them in place of fresh shrimp. You can also add other vegetables like bell peppers or snap peas. For a twist, try incorporating flavors from other Asian cuisines, such as those found in Shrimp With Oyster Sauce.
Serving Suggestions
Serve these delicious egg rolls with a side of sweet chili sauce or soy sauce for dipping. They pair wonderfully with a fresh salad or steamed vegetables, making them a perfect appetizer or a light meal. For a complete Asian-inspired feast, consider serving them alongside a bowl of hot soup or rice dishes like Microwave Sweet And Sour Shrimp Casserole.
Storage & Reheating
To store leftovers, let the egg rolls cool completely and then place them in an airtight container in the refrigerator for up to 3 days. To reheat, bake in a preheated oven at 375°F (190°C) for about 10-15 minutes to maintain their crispiness. Avoid microwaving as it can make them soggy.
Nutrition & Diet Analysis (per serving)
Each serving of Shrimp And Vegetable Egg Rolls contains roughly 1140 calories, with 25g protein, 115g carbohydrates, and 70g fat. It is an excellent source of vitamin A (333% of the Daily Value), vitamin C (186% of the Daily Value), and dietary fiber (108% of the Daily Value). Note that it is relatively high in sodium, at 1744mg per serving (76% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I make these egg rolls ahead of time?
Yes, you can assemble the egg rolls a few hours in advance and store them in the refrigerator, covered with a damp towel to prevent drying out. Just fry them when you're ready to serve for a fresh and crispy result.
What can I use instead of shrimp?
If you're looking for a substitute, cooked chicken, tofu, or even vegetables like mushrooms and bell peppers work well. Adjust the cooking time according to the substitute used to ensure everything is cooked properly.
How do I ensure the egg rolls don't break when frying?
Make sure to seal the egg rolls tightly by pressing the edges firmly after brushing with the beaten egg. Additionally, avoid overfilling them, as this can cause them to burst while frying.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).