Shrimp Egg Rolls

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Shrimp Egg Rolls

These crispy, golden Shrimp Egg Rolls are packed with tender shrimp, crunchy veggies, and bold Asian-inspired flavors. Perfect as a crowd-pleasing appetizer, snack, or even a light meal, they’re easier to make than you’d think—and totally worth it! Whether deep-fried, air-fried, or baked, each bite is full of savory goodness and satisfying crunch.

⏱️ Time Breakdown:

Prep Time: 20 minutes

Cook Time: 10 minutes

Total Time: 30 minutes

Ingredients (Makes ~12 rolls):

For the Filling:

1 tablespoon olive  oil (plus more for frying)

1/2 pound (225g) shrimp, peeled, deveined, and chopped

1 teaspoon fresh ginger, minced

2 garlic cloves, minced

2 cups shredded cabbage (or coleslaw mix)

1/2 cup shredded carrots

1/4 cup green onions, chopped

2 tablespoons soy sauce

1 tablespoon oyster sauce (optional for depth)

1 teaspoon sesame oil

1 teaspoon cornstarch (helps bind the filling)

Salt and pepper to taste

For Wrapping & Frying:

12 egg roll wrappers

Small bowl of water (to seal wrappers)

Oil for deep frying (vegetable, canola, or peanut oil)

Instructions:

1. Make the Filling:

  1. Heat 1 tbsp oil in a skillet over medium heat.
  2. Add shrimp and cook for 2–3 minutes until pink and opaque. Remove and set aside.
  3. In the same pan, add garlic and ginger. Sauté 30 seconds.
  4. Add cabbage, carrots, and green onions. Stir-fry 2–3 minutes until softened.
  5. Stir in cooked shrimp, soy sauce, oyster sauce (if using), sesame oil, cornstarch, salt, and pepper.
  6. Mix well and cook for another minute. Remove from heat and let cool completely.

2. Assemble Egg Rolls:

  1. Place a wrapper on a clean surface in a diamond shape.
  2. Spoon 2–3 tablespoons of filling in the center.
  3. Fold bottom corner over filling, fold in both sides, and roll up tightly. Use a bit of water on the top corner to seal.
  4. Repeat with remaining wrappers.

3. Cook the Egg Rolls:

  • Deep Frying:
    Heat 2–3 inches of oil to 350°F (175°C). Fry egg rolls 3–5 minutes until golden brown, turning occasionally. Drain on paper towels.
  • Air Frying (Healthier Option):
    Lightly spray egg rolls with oil. Air fry at 375°F (190°C) for 10–12 minutes, turning halfway through.

Dipping Sauce Ideas:

  • Sweet chili sauce
  • Soy sauce mixed with rice vinegar and a splash of sesame oil
  • Spicy sriracha mayo

✅ Tips for Perfect Shrimp Egg Rolls

  • Use pre-shredded coleslaw mix to save time on chopping cabbage and carrots.
  • Cook the filling and let it cool before wrapping to avoid soggy egg rolls.
  • Don’t overfill the wrappers or they’ll burst while cooking.
  • Seal tightly with water to prevent unwrapping during frying.
  • For extra crispy egg rolls, let them rest on a wire rack after frying rather than paper towels.
  • If air frying, spray lightly with oil for that golden crisp finish.

❓ Frequently Asked Questions (Q&A)

Q: Can I use frozen shrimp?

A: Yes! Just thaw, pat dry, and chop them before cooking. Frozen pre-cooked shrimp also work — just add them later in the stir-fry step.

Q: Can I make them ahead of time?

A: Definitely. Prep and roll the egg rolls, then store in the fridge (covered) for up to 24 hours before cooking. Or freeze them raw for up to 2 months.

Q: Can I bake them instead of frying?

A: Yes. Brush or spray with oil and bake at 400°F (200°C) for 20–25 minutes, flipping halfway through, until golden and crispy.

Q: What dipping sauces go best?

A: Sweet chili sauce, soy sauce with sesame oil, spicy mayo, or even a teriyaki glaze all pair beautifully.

Nutrition Info (Per Egg Roll – Deep Fried)

  • Calories: ~170
  • Protein: 8g
  • Carbohydrates: 15g
  • Fat: 9g
  • Fiber: 1g
  • Sugar: 2g
  • Sodium: ~350mg

(Air frying or baking will lower the fat and calorie content.)

 

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