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:
- Heat 1 tbsp oil in a skillet over medium heat.
- Add shrimp and cook for 2–3 minutes until pink and opaque. Remove and set aside.
- In the same pan, add garlic and ginger. Sauté 30 seconds.
- Add cabbage, carrots, and green onions. Stir-fry 2–3 minutes until softened.
- Stir in cooked shrimp, soy sauce, oyster sauce (if using), sesame oil, cornstarch, salt, and pepper.
- Mix well and cook for another minute. Remove from heat and let cool completely.
2. Assemble Egg Rolls:
- Place a wrapper on a clean surface in a diamond shape.
- Spoon 2–3 tablespoons of filling in the center.
- Fold bottom corner over filling, fold in both sides, and roll up tightly. Use a bit of water on the top corner to seal.
- 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.)