Fried Shrimp Egg Rolls with Cabbage

My shrimp egg rolls are extra crispy, crunchy, and packed with a savory shrimp-and-veggie filling that actually tastes like something, not bland. They rival your favorite takeout spot, but they’re way simpler to make at home than you’d think. Cook the filling, roll them up, fry until golden, and you’ve got hot, crunchy shrimp egg rolls that disappear fast.

These Crispy Shrimp Egg Rolls Are Better Than Takeout

I have a confession, I love ordering Chinese takeout. Shrimp egg rolls are one of my favorite things to order, and since I get them so often, I thought why not make my own recipe.

So that's what I have to share with you today! I recreated classic shrimp egg rolls and loved the way they turned out. My egg rolls combine fresh, vibrant vegetables with juicy shrimp in a homemade sauce that adds the perfect flavor. I like frying them for an extra crunch, but I'll show you how to bake or air fry them later on!

Shrimp Egg Rolls Ingredients

For the Filling:

• 4 teaspoon vegetable oil
• 2 cups cabbage
• 1 medium carrot
• 1 celery stalk
• 10 oz shrimp
• 2 teaspoon sesame oil
• 2 teaspoon light soy sauce
• Salt and pepper, to taste

For the Wrappers:

• 10 egg roll wrappers
• 1 teaspoon cornstarch
• 2 teaspoon water

For Frying:

• Vegetable oil, for frying

How to Make Shrimp Egg Rolls

Step 1: Cook the Vegetables and Shrimp

In a nonstick pan, heat 2 teaspoons of oil over medium heat. Sauté the cabbage, carrot, and celery for 5-7 minutes, stirring occasionally, until softened. Transfer to a bowl.

Add the remaining oil to the pan and cook the shrimp for 1-2 minutes, or until pink. Add the shrimp to the bowl with the vegetables. Toss with sesame oil and soy sauce, and season with salt and pepper to taste.

Step 2: Assemble the Egg Rolls

Mix the cornstarch and water in a small bowl to make a sealing paste. Lay an egg roll wrapper on a flat surface with a corner facing you. Spoon 2-3 tablespoons of the shrimp and cabbage mixture onto the center.

Fold the bottom corner over the filling, then fold in the sides and roll tightly. Seal the edge with the cornstarch paste. Repeat with the remaining wrappers.

Step 3: Fry to Perfection

Heat vegetable oil in a pot to 350°F. Fry the egg rolls in batches for about 2 minutes each, or until golden brown and crispy. Transfer to a paper towel-lined plate to drain excess oil.

Serve your crispy shrimp egg rolls with your favorite dipping sauces like sweet chili sauce, soy sauce, or spicy mayo.

Pro Tips To Make The Best Shrimp Egg Rolls

• Prep ahead the smart way: You can roll these ahead and refrigerate them until you’re ready to fry. Just keep them covered with a damp paper towel (or a clean damp towel) so the wrappers don’t dry out and crack. For best results, fry within 24 hours.
• Drain your filling so the wrappers stay crisp: The #1 reason egg rolls get soggy or burst is a wet filling. After you cook the cabbage, carrot, and celery, let it cool for a minute, then press out any extra moisture before mixing with the shrimp and sauces. If it looks watery in the bowl, it’ll be a problem in the fryer.
• Don’t overcook the shrimp: Shrimp cook fast, and they’ll cook a little more when you fry the egg rolls. Cook them just until pink and opaque, then pull them. Overcooked shrimp turns rubbery, and nobody wants that in an egg roll.
• Pat the shrimp dry first (especially if frozen): Fresh shrimp gives you the best texture, but thawed frozen shrimp is totally fine. The key is drying it well before it hits the pan so it sears instead of steaming.
• Season the filling after you toss it: Soy sauce brands vary in saltiness, so taste the filling once the soy sauce and sesame oil are mixed in, then adjust salt and pepper at the end.
• Use the right amount of filling: Two to three tablespoons is the sweet spot. Overstuffing makes egg rolls harder to roll tightly and more likely to split while frying. If you’ve got leftover filling, just roll a few more or save it for a quick stir fry.
• Roll tight, but keep the wrapper flat: When you roll, pull the wrapper snug over the filling to avoid air pockets. Air pockets can cause bubbling and leaks in the oil. Think tight like a burrito, not loose like a wrap.
• Seal it like you mean it: Brush the cornstarch slurry along the final edge and press to seal. Don’t just dab the corner. A full strip of “glue” gives you a clean seal and keeps the egg rolls from popping open in the fryer.
• Keep the oil at 350°F: This is the difference between crisp and greasy. Too hot and the outside browns before the inside heats through. Too cool and the wrappers soak up oil. Use a thermometer and let the oil come back up to temp between batches.
• Fry in small batches: Crowding drops the oil temp fast and leads to soggy egg rolls. Give them room so they fry evenly and stay crisp.
• Drain the right way: Drain on a wire rack if you have one. Paper towels can trap steam underneath and soften the bottoms. If you do use paper towels, flip them once after a minute so both sides stay crispy.
• Double fry for extra-crispy egg rolls: Fry once at 325°F for about 2 minutes, let them rest 5 minutes, then fry again at 375°F for 30–60 seconds until deeply golden. This is optional, but it gives that restaurant crunch.

Egg Roll Recipe with Shrimp FAQS

Can I bake these shrimp egg rolls instead of frying?

Yes! Preheat your oven to 400°F, brush the rolls with oil, and bake for 12-15 minutes, flipping halfway through for even crispiness.

Can I make air fryer shrimp egg rolls?

Absolutely! First, brush the egg rolls with oil after assembling and sealing. Then cook them in an air fryer at 375°F for 10-12 minutes, flipping halfway through.

What dipping sauces pair best with shrimp egg rolls?

Sweet chili sauce, seafood boil sauce, soy sauce, and spicy mayo are all excellent choices to complement the flavors.

How do I store leftover egg rolls?

Store cooked egg rolls in an airtight container in the fridge for up to 3 days. Reheat in the oven or air fryer at 400F for 10 minutes to get them crispy again.

Can I use other proteins instead of shrimp?

Absolutely! Ground chicken, pork, or tofu are great substitutes for shrimp.

Can I freeze assembled egg rolls?

Yes! Freeze the uncooked egg rolls on a baking sheet, then transfer them to a freezer-safe bag. Fry them straight from frozen, adding a few extra minutes to the cooking time.

More Shrimp Recipes To Try Next

• Shrimp dip
• Shrimp casserole
• Shrimp soup
• Shrimp and bean stew