Breakfast & Brunch
This shrimp and cabbage egg roll recipe delivers the perfect balance of crispy, golden tortilla cups filled with tender shrimp and spicy cabbage.
The secret lies in properly prepping the filling—finely chopped cabbage and shrimp cook just until tender, ensuring every bite stays juicy while the wrappers achieve that satisfying crunch.
I developed this version after testing countless adaptations, and it’s now my go-to for brunch or appetizers that impress without requiring advanced skills.
The beauty of this recipe is its versatility—you can deep-fry for classic crispiness or air-fry for a lighter alternative, both methods yielding the same crispy exterior and flavorful filling.
The cabbage is quick-pickled in a tangy vinegar mixture to soften it while adding brightness, and the shrimp cooks in just minutes to retain its delicate texture.
This isn’t your average egg roll; it’s a dish that feels both comforting and elevated, perfect for feeding a crowd or meal prepping ahead.
Once wrapped and cooked, these egg rolls are irresistible—crispy enough to hold their shape but tender enough to melt in your mouth. Serve them warm with a side of sweet chili sauce or soy-vinegar dip for dipping, and watch them disappear from the plate.
The aroma alone will have everyone asking for seconds, proving that homemade egg rolls can be just as satisfying as takeout, if not better.
Whether you’re hosting a brunch or craving a quick appetizer, this recipe delivers restaurant-quality results with minimal effort. The key steps—properly prepping the filling, sealing the wrappers tightly, and cooking to the right temperature—ensure every bite is perfect.
Let’s get started on creating these crispy, flavorful tortilla cups that taste like a little piece of your favorite Asian bistro.
Ingredients for shrimp and cabbage egg roll
Twelve crispy tortilla cups packed with zesty shrimp and tangy cabbage filling—ready to impress.
| Ingredient | Amount | Notes |
|---|---|---|
| Large Shrimp (Peeled & Deveined) 🦐 | 1 ½ lb | Tail-on for presentation, frozen works |
| Green Cabbage 🥬 | 4 cups | Finely shredded, outer leaves removed |
| Rice Vinegar 🍶 | ¼ cup | For quick-pickling cabbage |
| Sesame Oil 🫒 | 1 tbsp | Toasted for authentic flavor |
| Garlic Cloves 🧄 | 3 cloves | Minced, fresh preferred |
| Ginger Root 🌿 | 1 tbsp | Finely grated, fresh only |
| Soy Sauce 🍶 | 2 tbsp | Light or all-purpose |
| Sugar 🍯 | 1 tbsp | White or brown |
| Vegetable Oil (for frying) 🫒 | 3 cups | High smoke point, like peanut |
| Egg Roll Wrappers 🍡 | 12 whole | Square or round, store-bought |
| Salt 🧂 | ½ tsp | Kosher or sea salt |
| Black Pepper 🌶️ | ¼ tsp | Freshly ground |
| Cornstarch 🌾 | 1 tbsp | For coating shrimp |
| Red Chili Flakes 🔥 | ½ tsp | Adjust for spice preference |
The shrimp is the star here, so buy fresh or high-quality frozen—look for plump, tail-on shrimp at Whole Foods or your local Asian market. If using frozen, thaw in cold water for 10 minutes. The cabbage should be crisp and vibrant—avoid wilted outer leaves. For the wrappers, King Noodle or La Choy are my go-tos, but any store-bought will work. Pro tip: keep your wrappers covered with a damp towel to prevent drying out while you prep the filling.
No sesame oil? Toasted peanut oil or extra-virgin olive oil works in a pinch, though the flavor won’t be identical. Short on ginger? Substitute with 1/2 tsp ground ginger, but fresh is always better. The cabbage gets a quick pickle in rice vinegar and sugar—this softens it just enough to hold up in the egg roll without turning mushy. For extra crunch, add 1/4 cup shredded carrot to the filling. And if you’re air-frying instead of deep-frying, spray the wrappers with oil before cooking for that golden crisp.
These egg rolls reheat beautifully—4-5 minutes at 375°F brings back the crisp if they soften. Store leftovers in an airtight container for 2 days in the fridge or 2 months frozen. For freezing, lay them flat on a tray before bagging to prevent sticking. The filling can be prepped ahead and kept in the fridge for 1 day—just wrap and fry fresh for maximum crunch. Trust me, the aroma alone will have everyone at the table asking for seconds.
Why You'll Love This Recipe
- No-Fuss Prep: I swear by this recipe when I’m too tired to chop much—just thinly slice the cabbage (no need for perfect juliennes) and toss it with the shrimp, garlic, and a splash of rice vinegar. The sesame oil ties everything together in seconds, and honestly, the cabbage softens just enough to be tender without falling apart.
- Umami Bomb: That garlic-shrimp combo? Chef’s kiss. The shrimp cooks fast and stays juicy, while the cabbage soaks up the sesame oil and vinegar for a bright, savory punch. It’s the kind of flavor that makes you reach for seconds before you even finish your first bite.
- Lunchbox Hero: Between us, this is my go-to for packed lunches—just roll the shrimp and cabbage mixture into egg rolls (or serve it cold in lettuce wraps) and boom, you’ve got a meal that’s fresh, protein-packed, and way more exciting than sad desk salads. My coworkers still ask where I get my "gourmet" takeout.
- Budget Win: Shrimp might seem fancy, but this recipe stretches it far—you’re not drowning it in expensive sauces, just letting the natural sweetness shine with a few pantry staples. Plus, cabbage is dirt cheap, so you’re getting restaurant-quality flavor for a fraction of the cost. (Yes, even on a Tuesday night.)
Step-by-step instructions for shrimp and cabbage egg rolls
Here's how to create golden, crispy egg rolls with a perfectly balanced spicy cabbage filling.
Prepare the Spicy Cabbage Filling
In a large bowl, combine the 4 cups green cabbage, 0.25 cup rice vinegar, 2 tbsp soy sauce, 1 tbsp sugar, 0.5 tsp salt, 0.25 tsp black pepper, and 0.5 tsp red chili flakes. Mix thoroughly to coat the cabbage evenly, then let it sit for 10 minutes while you prep the shrimp. This quick-pickling process softens the cabbage and infuses it with bright, tangy flavors.
After resting, drain any excess liquid and transfer the cabbage to a clean bowl. Add the 3 cloves minced garlic, 1 tbsp finely grated ginger root, and 1 tbsp toasted sesame oil. Toss gently to combine—you want the aromatics to distribute evenly without over-mixing, which could make the filling too dense. The cabbage should have a vibrant green color with a hint of pink from the chili flakes.
Coat and Fry the Shrimp
In a medium bowl, whisk together the 1.5 lb peeled and deveined shrimp with 1 tbsp cornstarch, 0.25 tsp black pepper, and a pinch of 0.5 tsp salt. The cornstarch creates a light, crispy coating that helps the shrimp maintain its shape during frying. Gently stir until every shrimp is evenly dusted—this ensures maximum adhesion and even browning.
Heat 3 cups vegetable oil in a deep skillet or Dutch oven to 350°F. Use a thermometer to monitor the temperature—it should be hot but not smoking. Carefully add the shrimp in a single layer, being careful not to overcrowd the pan. Fry for 1-2 minutes per side until they turn opaque and golden brown. Remove with a slotted spoon and drain on a wire rack or paper towels. The shrimp should be tender but still firm to the touch—overcooking will make them rubbery.
Assemble and Fry the Egg Rolls
Lay out the 12 egg roll wrappers on a clean surface. Place 2-3 shrimp and 2 tablespoons of the spicy cabbage mixture near the bottom corner of each wrapper. Fold the bottom corner up, then fold in the sides, and finally roll tightly to the top, sealing the edge with a little water or egg wash. Press gently to ensure a secure seal—this prevents leaks during frying.
Heat 1 cup vegetable oil in a large skillet over medium heat until it shimmers. Fry the egg rolls in batches, turning occasionally, for 2-3 minutes per side until they turn deep golden brown and crispy. Avoid overcrowding the pan—this ensures even cooking and prevents the oil temperature from dropping. Drain on a wire rack to maintain crispness. The egg rolls should be light and airy inside with a satisfying crunch on the outside.
Serve Immediately for Maximum Crispiness
Transfer the fried egg rolls to a serving platter and serve immediately while still hot and crispy. The contrast of the warm, spicy cabbage filling and the crispy tortilla cups is what makes these egg rolls so irresistible. For extra authenticity, serve with a side of sweet chili sauce or a dipping sauce made from 1 tbsp soy sauce, 1 tbsp rice vinegar, and a touch of sesame oil. The residual heat from the filling will keep them crispy for a few minutes, but enjoy them as soon as possible for the best texture.
Here's the thing—don't skip the resting step for the cabbage. It might seem like a small detail, but it makes all the difference in flavor and texture. And when frying, keep the oil temperature steady. Too cold, and they'll be greasy; too hot, and they'll burn before cooking through. Trust the process, and you'll have restaurant-quality egg rolls every time!
Pro Tips For Making Shrimp And Cabbage Egg Roll
- STIR-FRY SHRIMP FAST: Blanch shrimp for 30 seconds in boiling water first—this stops them from curling and cooks them evenly in the stir-fry. I used to skip this and ended up with rubbery edges every time.
- CHOP CABBAGE SMALL: Cut cabbage into ½-inch ribbons, not thick slices—it’ll soften faster and blend better with the shrimp. Thick pieces turn mushy while shrimp stays undercooked.
- SAVE SESAME OIL: Add sesame oil at the end, not during cooking—it burns easily and loses its nutty aroma. A teaspoon at the finish makes a real difference.
- GARLIC MATTERS: Mince garlic extra fine (almost paste-like) so it dissolves into the dish instead of sitting as chunks. Toast it in the oil for 10 seconds first—this removes bitterness and deepens flavor.
Health benefits of these flavors
Lean Protein Power
The shrimp in these egg rolls provides a light yet satisfying protein boost with just 120 calories per 3-ounce serving and 24 grams of protein. Unlike heavier fillings, shrimp cooks quickly without sacrificing texture, making it perfect for crispy wrappers.
I love using tail-on shrimp—it adds visual appeal while keeping the meat tender. 🦐
Low-Calorie Crunch
Egg roll wrappers contribute minimal calories—about 50 calories per wrapper—while delivering that irresistible crispy texture. The secret is frying at 350°F for just 2-3 minutes per side, which ensures a golden crust without excessive oil absorption.
For a lighter option, air-fry at 400°F for 8-10 minutes, cutting calories by 30% while maintaining crunch.
Digestive-Friendly Cabbage
The cabbage filling is packed with fiber (3g per serving) and vitamin C (25% daily value) to support digestion and immunity. Quick-pickling with rice vinegar softens the cabbage while preserving its nutrients—no boiling means no vitamin loss. Plus, the red chili flakes add a metabolism-boosting kick without heavy calories. 🥬
Heart-Healthy Fats
Using sesame oil (1 tbsp) instead of butter adds monounsaturated fats that support heart health. The oil’s nutty flavor enhances the filling without the saturated fat found in traditional frying oils.
For extra heart benefits, serve with a soy-vinegar dip (just 1 tbsp soy sauce + 1 tbsp vinegar)—it’s low in calories but rich in isoflavones, which may help lower cholesterol.
Spice for Metabolism
The 0.5 tsp red chili flakes in the filling aren’t just for flavor—they contain capsaicin, a compound that temporarily boosts metabolism and may reduce appetite. This makes the egg rolls a smart choice for a satisfying yet lighter appetizer.
I like to adjust the heat to taste, but even a pinch adds that metabolic edge. 🌶️
Meal-Prep Friendly
These egg rolls reheat beautifully, making them ideal for batch cooking. Store leftovers in an airtight container for up to 2 days or freeze for 2 months.
The filling stays fresh, and the wrappers regain crispiness when reheated at 375°F for 4-5 minutes. Perfect for busy weeknights or meal prep—just assemble fresh for maximum crunch!
Nutrition facts
Frequently asked questions
Can I use frozen shrimp for this recipe?
Yes, but thaw them properly first! Place frozen shrimp in cold water for 10-15 minutes until flexible but still cold. Pat them dry before coating with cornstarch—this ensures a better crispy texture when frying. Never use warm water to thaw, as it can make the shrimp rubbery.
What if my egg rolls aren't crispy?
Most likely, the oil wasn't hot enough or the egg rolls were overcrowded in the pan. For perfect crispiness, maintain oil at 350°F and fry in batches—never more than 2-3 egg rolls at a time. Also, drain them on a wire rack (not paper towels) to remove excess oil while keeping them crisp.
Can I make these egg rolls ahead of time?
Prep the filling and assemble the egg rolls up to 24 hours ahead, then refrigerate uncooked. When ready to cook, fry them fresh for maximum crunch. For freezing, wrap completed egg rolls in plastic wrap and store for up to 2 months. Thaw in the fridge overnight before reheating at 375°F for 4-5 minutes to restore crispiness.
What's the best way to seal the wrappers?
Use a mix of egg wash (1 egg + 1 tbsp water) or just water on the edges to seal tightly. Press firmly along the seam while rolling—this prevents leaks during frying. For extra security, fold the top edge under before sealing. If any filling escapes, it's usually from an unsealed corner, not a weak wrapper.
Are there gluten-free wrapper options?
Yes! Look for gluten-free egg roll wrappers made from rice paper or cornstarch-based flour. Brands like King Noodle offer gluten-free versions. For a homemade option, use rice paper wrappers (common in Vietnamese spring rolls) and follow the same rolling technique. Just note they may be slightly more delicate than traditional wrappers.