If you adore food that is both crave-worthy and fun to share, this Shrimp Egg Rolls Recipe absolutely belongs on your must-try list. Imagine biting through a crisp, golden shell into a savory filling: sweet shrimp, crunchy veggies, aromatic ginger, and garlic. Each roll is a flavor-packed bite that works as an impressive appetizer, a party snack, or a weeknight treat that doesn’t skimp on taste. Whether you’re new to making egg rolls or you’ve rolled a hundred, this recipe is here to deliver maximum satisfaction—the perfect combination of crispy, juicy, and utterly delicious.
Ingredients You’ll Need
Let’s talk about the essentials for pulling off this Shrimp Egg Rolls Recipe. These basic but carefully chosen ingredients are the building blocks for flavor, crunch, and color, so don’t skip or swap unless you’re game for a twist!
- Shrimp: Fresh, peeled, and deveined shrimp give the filling a tender bite and a subtle sweetness.
- Green cabbage: Shredded cabbage brings satisfying crunch and soaks up all the savory seasonings beautifully.
- Carrots: Colorful shredded carrots add a touch of sweetness and vibrant color to every roll.
- Green onions: These brighten up the filling with a subtle sharpness and a hint of freshness.
- Garlic: A couple of cloves, minced, infuse the filling with irresistible aroma and warmth.
- Fresh ginger: Grated fresh ginger lends an unmistakable zing and depth of flavor—don’t use powdered here!
- Soy sauce: For seasoning, umami, and an underlying salty richness in every bite.
- Sesame oil: Just a tablespoon adds a nutty finish and ties the flavors together perfectly.
- Cornstarch: A tiny bit helps thicken the filling so it stays neatly in the wrapper without excess moisture.
- Egg roll wrappers: These wrap up all the goodness and fry to golden, crunchy perfection—look for them in the refrigerated aisle.
- Vegetable oil: Neutral and perfect for frying, it gives these rolls their signature crispy exterior.
How to Make Shrimp Egg Rolls Recipe
Step 1: Sauté Aromatics and Shrimp
Start by heating sesame oil in a large skillet or wok over medium heat—you’ll know it’s ready when it smells nutty and fragrant. Add in your garlic, ginger, and sliced green onions, stirring for just about a minute until everything smells absolutely irresistible. Toss in those sweet, chopped shrimp and cook until they turn pink and opaque, about 2–3 minutes.
Step 2: Bring on the Veggies
Stir in the shredded cabbage and carrots, cooking for another 3–4 minutes. You want the vegetables to soften but still have a bit of crunch for that classic egg roll texture. Everything should look bright and colorful, and the kitchen will smell amazing!
Step 3: Season and Thicken
Now’s the time to pour in your soy sauce and sprinkle in the cornstarch. Give everything a good mix until the filling is evenly coated and slightly thickened—the cornstarch keeps things from getting soggy and helps the filling hold together when you roll them up.
Step 4: Cool the Filling
Take the skillet off the heat and let the filling cool for several minutes. This makes egg roll assembly much easier (and safer for your fingers), so don’t rush this step!
Step 5: Roll the Egg Rolls
Lay an egg roll wrapper on a clean surface so it looks like a diamond, with a corner pointing toward you. Spoon about 2–3 tablespoons of shrimp filling just below the center. Fold the bottom up over the stuffing, then fold in both sides, and roll tightly. Seal the final corner with a dab of water to be sure it sticks. Repeat for each roll—this part is fun, especially if you get the family involved.
Step 6: Fry to Crispy Perfection
Heat 2 inches of vegetable oil in a deep skillet to 350°F (175°C). Fry the egg rolls in small batches, turning them occasionally for an even, golden crunch on all sides. In just 3–4 minutes per batch, you should have the most irresistible, crunchy treats. Drain them on paper towels the moment they’re done, and get ready for the best part—eating!
How to Serve Shrimp Egg Rolls Recipe
Garnishes
Sprinkle your fresh shrimp egg rolls with thinly sliced green onions or a dash of toasted sesame seeds for a pop of color and a little extra flavor. A scatter of cilantro adds irresistible aroma, and a squeeze of lime right before serving brightens everything up even more.
Side Dishes
This Shrimp Egg Rolls Recipe pairs beautifully alongside simple steamed jasmine rice, a crisp Asian slaw, or a big platter of chilled edamame. For true party spread vibes, serve with other dim sum favorites—think potstickers or steamed buns—for a crowd-pleasing feast.
Creative Ways to Present
If you’re feeling playful, arrange the egg rolls upright in small glasses with dipping sauces at the bottom, or pile them high on a platter lined with bright lettuce leaves. Mini egg rolls also make a great finger food at gatherings, and you can mix up the sauces for dipping—try spicy mayo, sweet chili sauce, or soy-ginger dressing for a colorful tasting board!
Make Ahead and Storage
Storing Leftovers
To keep leftover shrimp egg rolls crisp, let them cool completely before transferring to an airtight container. A paper towel lining helps absorb extra oil and preserve crunchiness. Store them in the refrigerator for up to three days—if they last that long!
Freezing
Egg rolls freeze wonderfully! Arrange uncooked or cooked (and cooled) rolls in a single layer on a baking sheet. Once frozen solid, transfer to a freezer bag. Uncooked egg rolls can go straight from freezer to hot oil or oven, while cooked rolls just need reheating. Either way, they’re great for meal prepping or surprise cravings.
Reheating
For maximum crispiness, reheat shrimp egg rolls in a 375°F oven for 8–10 minutes, or until hot and crunchy outside. The air fryer is also a top choice—just a few minutes will restore that just-fried texture. Avoid microwaving if you can; it tends to soften the wrappers, though it works in a pinch for fast snacks.
FAQs
Can I use pre-cooked shrimp?
Absolutely! Just chop them up and add once the veggies are softened, cooking briefly to warm through. This shortcut makes the Shrimp Egg Rolls Recipe even quicker to pull together.
What’s the best dipping sauce?
Sweet chili sauce is a classic companion, but soy sauce, ponzu, or even a homemade garlic-sesame dip work beautifully. Don’t hesitate to try sriracha for heat or even plum sauce for a unique twist!
Can I bake instead of fry?
Yes, you can! Lightly brush each rolled egg roll with oil, arrange on a baking sheet, and bake at 400°F for about 20 minutes, turning halfway. The result: golden, crispy, and lighter on the oil—a win for your weeknight menu.
Are egg roll wrappers gluten free?
Traditional egg roll wrappers are made with wheat flour, so they do contain gluten. However, you can find gluten-free wrappers or use rice paper for a slightly different (but delicious) take on this Shrimp Egg Rolls Recipe.
Can I substitute other seafood for shrimp?
Definitely! Try chopped cooked crab, flaky white fish, or even lobster for an indulgent variation. The cooking method stays the same—just be sure whatever you use is cooked through and nicely chopped for rolling.
Final Thoughts
I can’t recommend this Shrimp Egg Rolls Recipe enough—once you see (and taste) how easy and delicious it is, you’ll want to roll up a batch for every occasion. Don’t be surprised if these disappear from your table in record time. Give them a try, have fun with the process, and let your kitchen fill with the irresistible scent of crispy, golden goodness!
Print
Shrimp Egg Rolls Recipe
- Total Time: 35 minutes
- Yield: 12 egg rolls 1x
- Diet: Non-Vegetarian
Description
These homemade shrimp egg rolls are crispy, flavorful, and perfect for any occasion. Filled with a delicious mixture of shrimp, cabbage, carrots, and aromatic seasonings, these fried egg rolls are sure to be a hit with your family and friends.
Ingredients
For the filling:
- 1 pound medium shrimp, peeled, deveined, and chopped
- 2 cups shredded green cabbage
- 1 cup shredded carrots
- 3 green onions, finely sliced
- 2 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 2 tablespoons soy sauce
- 1 tablespoon sesame oil
- 1 teaspoon cornstarch
Additional ingredients:
- 12 egg roll wrappers
- Vegetable oil, for frying
Instructions
- Prepare the filling: In a large skillet or wok, heat sesame oil over medium heat. Add garlic, ginger, and green onions, and sauté for about 1 minute until fragrant.
- Add the chopped shrimp and cook for 2–3 minutes until pink and opaque.
- Stir in cabbage and carrots, then cook for another 3–4 minutes until softened.
- Add soy sauce and cornstarch, mixing well to combine. Remove from heat and let the filling cool slightly.
- Place an egg roll wrapper on a clean surface with a corner facing you. Spoon about 2–3 tablespoons of the filling near the center. Fold the bottom corner over the filling, fold in the sides, and roll tightly, sealing the tip with water.
- Repeat with remaining wrappers and filling.
- Heat 2 inches of vegetable oil in a deep skillet to 350°F (175°C). Fry egg rolls in batches, turning occasionally, for about 3–4 minutes or until golden brown and crispy.
- Drain on paper towels. Serve hot with sweet chili sauce or soy sauce for dipping.
Notes
- You can use coleslaw mix as a shortcut for the cabbage and carrots.
- For a lighter version, bake the egg rolls at 400°F for 20 minutes, turning halfway through.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Appetizer
- Method: Frying
- Cuisine: Asian
Nutrition
- Serving Size: 1 egg roll
- Calories: 170
- Sugar: 1g
- Sodium: 340mg
- Fat: 8g
- Saturated Fat: 1.5g
- Unsaturated Fat: 5.5g
- Trans Fat: 0g
- Carbohydrates: 17g
- Fiber: 1g
- Protein: 8g
- Cholesterol: 45mg
