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Welcome to the delightful world of crispy shrimp and cabbage egg rolls! If you're on the hunt for a fantastic appetizer or snack that combines an irresistible crunch with a burst of fresh flavors, look no further. These egg rolls are a perfect fusion of textures, featuring succulent shrimp, crisp cabbage, and vibrant carrots all wrapped up in a golden, crispy shell. Not only do they tantalize your taste buds, but they also offer a satisfying way to enjoy a range of fresh ingredients.

Crispy Shrimp and Cabbage Egg Rolls

Discover the joy of homemade crispy shrimp and cabbage egg rolls, a delightful appetizer that combines a satisfying crunch with fresh flavors. This recipe features succulent shrimp, crisp cabbage, and vibrant carrots rolled in a golden shell. Perfect for gatherings or cozy nights in, these versatile treats are easy to make and packed with nutrition. Learn essential cooking techniques and explore creative variations to elevate your dish. Enjoy sharing this culinary adventure with friends and family!
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Ingredients
  

1 pound shrimp, peeled and deveined

2 cups green cabbage, finely shredded

1 cup carrots, julienned

1/2 cup green onions, chopped

3 cloves garlic, minced

1 tablespoon ginger, freshly grated

1 tablespoon soy sauce

1 tablespoon sesame oil

1 teaspoon rice vinegar

1 package egg roll wrappers (about 20)

Salt and pepper to taste

Vegetable oil, for frying

Instructions
 

Prepare the Filling: In a large skillet over medium heat, add sesame oil and sauté minced garlic and grated ginger until fragrant, about 1 minute. Add the shrimp and cook until pink and opaque, about 3-4 minutes. Remove and let cool slightly.

    Mix Vegetables: In the same skillet, add shredded cabbage, carrots, and green onions. Sauté until cabbage is wilted, about 4-5 minutes. Season with salt, pepper, soy sauce, and rice vinegar. Stir to combine and then add the cooked shrimp, mixing evenly. Let the mixture cool completely.

      Assemble the Egg Rolls: Lay an egg roll wrapper on a clean surface, with a corner facing you. Place about 2-3 tablespoons of the shrimp and cabbage filling in the center. Fold the corner over the filling, then fold in the sides and roll it up tightly, sealing the edge with a little water. Repeat with remaining wrappers and filling.

        Fry the Egg Rolls: In a large pot or deep fryer, heat about 2 inches of vegetable oil to 350°F (175°C). Carefully drop in egg rolls a few at a time, frying until golden brown and crispy, about 3-4 minutes. Remove them with a slotted spoon and drain on paper towels.

          Serve: Serve hot with your favorite dipping sauces like sweet chili or soy sauce!

            Prep Time: 30 minutes | Total Time: 1 hour | Servings: 4