Cabbage Coconut Shrimp Rolls
Recipe GLPRbc3ea06a2b036e
Succulent pan-fried shrimp wrapped in crispy cabbage leaves and coated with toasted coconut, served with a savory-sweet dipping sauce. These Southeast Asian-inspired rolls deliver a delightful combination of tender shrimp, crispy exterior, and aromatic flavors in every bite.
Save recipes you love
Create a free Grocery List Plus account to save recipes, rate them, and add every ingredient to your grocery list in one tap.
Ingredients
12 Medium shrimp, peeled and deveined
1 Large egg
3 tablespoons All-purpose flour
½ cup Unsweetened shredded coconut
½ teaspoon Salt
2 tablespoons Coconut oil, for cooking
3 tablespoons Low-sodium soy sauce
1 tablespoon Fish sauce
1 tablespoon Honey
1 Green onion, sliced
12 leaves Large cabbage leaves (about 12)
Directions
Prepare the dipping sauce by combining soy sauce, fish sauce, honey, and sliced green onion in a small bowl. Stir until well blended and set aside.
Blanch the cabbage leaves in boiling water for 2–3 minutes until pliable and flexible. Remove with tongs, rinse briefly under cool water, and pat dry with paper towels.
In a shallow bowl, beat the large egg with a fork until completely blended, ensuring the egg white and yolk are fully combined and homogeneous.
In another shallow bowl, combine flour, shredded coconut, and salt.
Working with one shrimp at a time, dip it in the beaten egg, coating all sides evenly, then roll it in the coconut-flour mixture until fully covered. Place on a plate.
Center each coated shrimp on a blanched cabbage leaf and roll tightly, tucking in the sides to create a secure packet. The cabbage will hold the shrimp in place.
Heat coconut oil in a large skillet over medium heat until shimmering, about 1 minute.
Carefully place the cabbage-wrapped shrimp rolls seam-side down in the hot oil. Cook for 3–4 minutes until the bottom is golden and crispy.
Gently flip each roll using a spatula and cook the other side for another 3–4 minutes, until the cabbage is golden and the shrimp inside reaches an internal temperature of 165°F at the thickest part.
Transfer the cooked rolls to a plate lined with paper towels. Serve hot with the prepared dipping sauce on the side.
