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Lemongrass Shrimp & Cabbage Egg Rolls

by Herman
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Egg rolls are one of my favorite snacks because it is so crispy with every bite. Even better, you can fill it whatever you desire. In this recipe, I filled it with lemongrass shrimp and cabbage because these flavors are unbeatable! You get the earthy notes from the lemongrass paired with the mild sweetness of the shrimp and cabbage. You will be dreaming of these all day long!

What is Lemongrass?

Lemongrass is a popular plant that smells and tastes a bit like lemons. It’s often used to add flavor to food, especially in Asian dishes. Outside of food, it is used in oils for its nice smell and to keep bugs away. Plus, it’s thought to have some health benefits, like helping with swelling and fighting germs.

Why you’ll love this recipe

These egg rolls are so crispy and you can enjoy it air fired or deep fried. The flavors are a match made in heaven!

Ingredients

  • Shrimp – I like larger shrimp and these need to be peeled and de-veined.
  • Napa cabbage – Gives the filling texture and a bit of crunch.
  • Lemongrass – Earthy, citrus notes that really balances the flavors.
  • Fish sauce – A key sauce to add a ton of umami flavor.
  • Soy Sauce – Another key sauce that adds a ton of savory and umami flavors.
  • Sugar – A little sweetness to balance the savory sauces.

How to Make Lemongrass Chicken in Crispy Rice Paper

  1. Peel and take off tails of the shrimp. With a knife, finely mince the shrimp. Transfer shrimp to a bowl, add napa cabbage, lemongrass, fish sauce, soy sauce, and sugar and mix well to combine.
  2. In a pan over medium heat, add shrimp mixture and saute until cooked through, about 3-4 mins. Remove from heat.
  3. Place egg roll wrapper in front of with the bottom corner facing you. Fold bottom corner towards center and add 2 Tbsp of shrimp mixture. Fold the left and right corners towards the center, then roll up. Before sealing, wet the last corner with a little water then finish rolling
  4. In an air fryer, cook at 400F for 7-9 mins, flipping halfway. If you prefer deep frying, add enough oil to a pot to fry in batches. Add egg rolls and fry for about 2-3 mins until golden brown.

Storage

I recommend eating this as fresh as possible to ensure you get the crispiest and freshest bite! You can always prepare the egg rolls ahead of time then air fry or deep fry before eating.

Lemongrass Shrimp & Cabbage Egg Rolls

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Serves: 4 Prep Time: Cooking Time:
Nutrition facts: 200 calories 20 grams fat
Rating: 5.0/5
( 1 voted )

Ingredients

1 pound shrimp, peeled and de-veined

1 cup shredded cabbage, washed and drained

2 Tbsp lemongrass

2 cloves garlic

1 Tbsp fish sauce

2 tsp soy sauce

2 Tbsp lime juice

1 tsp sugar

8 egg roll wrappers

Oil, for frying

Instructions

1. Peel and take off tails of the shrimp. With a knife, finely mince the shrimp. Transfer shrimp to a bowl, add napa cabbage, lemongrass, fish sauce, soy sauce, and sugar and mix well to combine.

2. In a pan over medium heat, add shrimp mixture and saute until cooked through, about 3-4 mins. Remove from heat.

3. Place egg roll wrapper in front of with the bottom corner facing you. Fold bottom corner towards center and add 2 Tbsp of shrimp mixture. Fold the left and right corners towards the center, then roll up. Before sealing, wet the last corner with a little water then finish rolling

4. In an air fryer, cook at 400F for 7-9 mins, flipping halfway. If you prefer deep frying, add enough oil to a pot to fry in batches. Add egg rolls and fry for about 2-3 mins until golden brown.