Shrimp Egg Rolls

Why You’ll Love This Recipe

Shrimp Egg Rolls are a crowd-pleasing combination of textures and flavors—crispy, savory, and satisfying. They’re easy to make, customizable, and taste even better than takeout. Whether you’re serving them as an appetizer or main dish, these egg rolls are guaranteed to impress with every bite.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• Shrimp (peeled, deveined, and finely chopped)
• Cabbage (shredded)
• Carrots (shredded or julienned)
• Green onions (thinly sliced)
• Garlic (minced)
• Soy sauce
• Sesame oil
• Salt and pepper to taste
• Egg roll wrappers
• Oil (for frying)
• Cornstarch slurry (1 tablespoon cornstarch mixed with 2 tablespoons water, for sealing)

Directions

1. Heat a tablespoon of oil in a large skillet over medium heat.
2. Add garlic and sauté for about 30 seconds until fragrant.
3. Add the chopped shrimp and cook until pink and opaque, about 2–3 minutes.
4. Stir in the shredded cabbage, carrots, and green onions. Cook for another 2–3 minutes until vegetables are slightly wilted but still crisp.
5. Add soy sauce, sesame oil, salt, and pepper. Stir well to combine, then remove from heat and let the filling cool slightly.
6. Place an egg roll wrapper on a clean surface with one corner facing you like a diamond.
7. Spoon about 2 tablespoons of the shrimp mixture into the center.
8. Fold the bottom corner over the filling, then fold in the sides, and roll tightly toward the top corner. Brush the top corner with the cornstarch slurry to seal.
9. Heat oil in a deep pan or fryer to 350°F (175°C).
10. Fry the egg rolls in batches for 3–4 minutes, turning occasionally, until golden brown and crispy.
11. Remove and drain on paper towels.
12. Serve hot with sweet chili sauce, soy sauce, or spicy mayo for dipping.

Servings and timing

This recipe makes about 10–12 egg rolls and serves approximately 4 people.
Preparation time: 20 minutes
Cooking time: 10 minutes
Total time: 30 minutes

Variations

• Spicy Shrimp Egg Rolls: Add a teaspoon of sriracha or chili flakes to the filling for extra heat.
• Vegetable Mix-Up: Include bean sprouts, bell peppers, or mushrooms for added crunch and flavor.
• Baked Version: Brush the rolls with oil and bake at 400°F (200°C) for 15–18 minutes, flipping halfway, until crisp.
• Air Fryer Version: Air fry at 375°F (190°C) for 8–10 minutes until golden.
• Asian Fusion Style: Add a touch of hoisin or oyster sauce for deeper umami flavor.

Storage/Reheating

Store leftover egg rolls in an airtight container in the refrigerator for up to 3 days.
To reheat, bake or air fry them at 375°F (190°C) for 6–8 minutes until crispy again. Avoid microwaving, as it makes the wrappers soggy.
To freeze, place uncooked egg rolls on a baking sheet and freeze until firm, then transfer to a freezer bag. Fry directly from frozen when ready to serve.

FAQs

Can I use pre-cooked shrimp?

Yes, just chop it finely and add it after sautéing the vegetables to avoid overcooking.

Can I bake instead of fry?

Absolutely. Baking or air frying gives a lighter, less greasy result while keeping them crispy.

What’s the best dipping sauce for shrimp egg rolls?

Sweet chili sauce, spicy mayo, or a soy-ginger dipping sauce all work beautifully.

How do I keep the egg rolls from getting soggy?

Drain the cooked filling before wrapping and fry in hot oil to prevent sogginess.

Can I make them ahead of time?

Yes, you can roll them ahead and refrigerate for up to 24 hours before frying.

What type of shrimp works best?

Medium or large shrimp, peeled and deveined, chopped into small pieces for even distribution.

Can I use coleslaw mix instead of shredding cabbage and carrots?

Yes, coleslaw mix is a great time-saver and works perfectly in this recipe.

Why did my egg rolls open while frying?

They may not have been sealed tightly enough—use cornstarch slurry to secure the edges.

Can I freeze cooked egg rolls?

Yes, let them cool completely before freezing. Reheat in an oven or air fryer until hot and crisp.

Are shrimp egg rolls gluten-free?

Not by default, but you can use gluten-free wrappers and tamari instead of soy sauce for a gluten-free version.

Conclusion

Shrimp Egg Rolls are a crispy, flavorful appetizer that’s surprisingly easy to make at home. Packed with juicy shrimp, crunchy vegetables, and savory seasonings, they’re perfect for entertaining or satisfying a takeout craving. Serve them with your favorite dipping sauce for a restaurant-quality dish right from your kitchen.

Shrimp Egg Rolls

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Shrimp Egg Rolls are crispy, golden-fried appetizers filled with juicy shrimp, crunchy cabbage, carrots, and aromatic seasonings. Perfectly crunchy on the outside and flavorful inside, they’re an irresistible Asian-inspired treat for any occasion.

• Author: Laura
• Prep Time: 20 mins
• Cook Time: 10 mins
• Total Time: 30 mins
• Yield: 10–12 egg rolls (serves 4)
• Category: Appetizer, Snack
• Method: Frying
• Cuisine: Asian, Chinese-American
• Diet: Halal

Ingredients

• 1/2 lb shrimp (peeled, deveined, finely chopped)
• 1 cup cabbage (shredded)
• 1/2 cup carrots (shredded or julienned)
• 2 green onions (thinly sliced)
• 2 cloves garlic (minced)
• 1 tbsp soy sauce
• 1 tsp sesame oil
• Salt and pepper to taste
• 10–12 egg roll wrappers
• Oil (for frying)
• 1 tbsp cornstarch mixed with 2 tbsp water (for sealing)

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Instructions

1. Heat 1 tbsp oil in a large skillet over medium heat.
2. Add minced garlic and sauté for 30 seconds until fragrant.
3. Add chopped shrimp and cook for 2–3 minutes until pink and opaque.
4. Stir in shredded cabbage, carrots, and green onions. Cook 2–3 minutes until slightly wilted but crisp.
5. Add soy sauce, sesame oil, salt, and pepper. Stir to combine, then remove from heat and cool slightly.
6. Place an egg roll wrapper on a clean surface with a corner facing you.
7. Spoon about 2 tbsp of filling into the center. Fold the bottom corner over, fold in the sides, and roll tightly toward the top.
8. Brush the top corner with cornstarch slurry to seal.
9. Heat oil in a deep pan or fryer to 350°F (175°C).
10. Fry egg rolls in batches for 3–4 minutes, turning occasionally, until golden brown and crispy.
11. Remove and drain on paper towels.
12. Serve hot with sweet chili sauce, soy sauce, or spicy mayo.

Notes

• Ensure filling is cooled and drained to avoid soggy wrappers.
• Use cornstarch slurry to seal edges tightly to prevent opening during frying.
• For a lighter version, bake or air fry until crisp.
• Use coleslaw mix as a quick substitute for cabbage and carrots.
• Fry in small batches to maintain oil temperature for even crispiness.

Nutrition

• Serving Size: 2 egg rolls
• Calories: 220
• Sugar: 2g
• Sodium: 390mg
• Fat: 11g
• Saturated Fat: 2g
• Unsaturated Fat: 8g
• Trans Fat: 0g
• Carbohydrates: 20g
• Fiber: 2g
• Protein: 11g
• Cholesterol: 70mg