My shrimp egg rolls are extra crispy and crunchy with the most delicious shrimp and veggie filling. These egg rolls rival anything you’d get at your favorite takeout spot, and they’re surprisingly simple to make at home!
Table of Contents
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
Check out all of the ingredients for shrimp egg rolls!
Here's what you need 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
Pro Tips To Make The Best Shrimp Egg Rolls
Prep Ahead: You can assemble the egg rolls ahead of time and refrigerate them until you're ready to fry. Just cover them with a damp cloth to prevent the wrappers from drying out.
Seal Tightly: Use the cornstarch mixture generously to seal the wrappers well and prevent any filling from leaking during frying.
Fresh Shrimp Works Best: Use fresh shrimp for the best texture and flavor. If using frozen shrimp, thaw and pat them dry before cooking.
Control the Oil Temperature: Use a thermometer to keep the oil at 350°F. Too hot, and the wrappers will burn; too cold, and they’ll absorb excess oil.
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.
FAQ's About This Egg Roll Recipe with Shrimp
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
Fried Shrimp Egg Rolls with Cabbage
My shrimp egg rolls are extra crispy and crunchy with the most delicious shrimp and veggie filling. These egg rolls rival anything you’d get at your favorite takeout spot, and they’re surprisingly simple to make at home!
Ingredients
- 4 teaspoon vegetable oil
- 2 cups cabbage, thinly shredded
- 1 med carrot, grated
- 1 celery stalk, chopped
- 10 oz shrimp, roughly chopped
- 2 teaspoon sesame oil
- 2 teaspoon light soy sauce
- 10 eggroll wrappers
- 1 teaspoon cornstarch
- 2 teaspoon water
- Salt and pepper
Instructions
1. Add 2 teaspoon oil to a nonstick pan over medium heat. add the cabbage, carrot, and celery to the pan and cook for 5-7 minutes, stirring occasionally, until softened. Transfer to a bowl.
2. Add the remaining oil to the pan and add the shrimp. Cook for 1-2 minutes until pink on both sides. Transfer to the bowl.
3. Add the soy cause and sesame oil to the bowl and toss. Taste and season with salt and pepper to your liking.
4. Add the cornstarch and water to a small bowl. Mix to combine. This will be the glue that seals your egg roll wrappers.
5. Lay an egg roll wrapper with one corner facing you. Place 2-3 tablespoon of the shrimp and cabbage mixture in the center. Fold the top corner over the filling, then fold in the left and right corners, and roll up tightly. Seal the edge with the cornstarch mixture.
6. Heat oil in a pot to 350°F. Fry egg rolls for about 2 minutes until golden brown. Serve with your favorite condiment.
Nutrition Information:
Yield:
8Serving Size:
1Amount Per Serving: Calories: 202Total Fat: 5gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 78mgSodium: 702mgCarbohydrates: 27gFiber: 2gSugar: 1gProtein: 13g
Leave a Reply