Shrimp Egg Rolls

When it comes to appetizers, it’s hard to beat the crispy, savory satisfaction of egg rolls. And these Shrimp Egg Rolls? They take things up a notch with juicy shrimp, fresh vegetables, and a subtle hint of sesame oil and ginger. Perfect for a family dinner or an elegant party spread, these egg rolls are guaranteed to wow your guests—whether you’re hosting a crowd or just craving a snack.

I’ve always loved egg rolls, but there’s something extra special about these shrimp-filled ones. The shrimp offer a delicate sweetness that balances beautifully with the crunch of cabbage and carrots. And let’s not forget the golden, crispy shell—it’s hard to resist! If you’ve ever thought about making egg rolls from scratch, I can tell you that this recipe is easy enough for anyone to pull off, and the results are totally worth the effort.

So, whether you’re planning a casual dinner or preparing appetizers for a party, these Shrimp Egg Rolls are a hit every time. Let’s dive in and get you started on this recipe!

Ingredients You’ll Need

For the Filling:

• 1/2 lb medium shrimp (peeled, deveined, and finely chopped)

• 1 cup shredded cabbage (green or purple)

• 1 medium carrot (julienned or grated)

• 1/4 cup chopped green onions

• 2 cloves garlic (minced)

• 1 tablespoon soy sauce (or tamari for gluten-free)

• 1 teaspoon sesame oil

• 1/2 teaspoon ginger (grated or ground)

• Salt and pepper (to taste)

For Wrapping and Frying:

• 10–12 egg roll wrappers (store-bought or homemade)

• 1 egg (beaten, for sealing the wrappers)

• Vegetable oil (for frying)

For Dipping Sauce (Optional):

• Sweet chili sauce

• Soy sauce with a splash of rice vinegar

• Peanut dipping sauce

Step 1: Cook the Shrimp

To start, heat 1 tablespoon of vegetable oil in a skillet over medium heat. Add the minced garlic and grated ginger to the pan and sauté for about 1 minute until they’re fragrant. This step is important because it builds the flavor base for the filling. Once the garlic and ginger are aromatic, add the chopped shrimp to the skillet. Cook the shrimp for about 2–3 minutes, or until they turn pink and opaque.

Shrimp cook quickly, so keep an eye on them to prevent overcooking. Once done, remove the shrimp from the heat and set them aside to cool slightly. Don’t worry if the shrimp isn’t completely cooked through at this stage—they’ll finish cooking in the oil when frying the egg rolls.

Step 2: Prepare the Filling

Now that your shrimp is cooked, it’s time to bring together the rest of the filling ingredients. In a mixing bowl, combine the shrimp with shredded cabbage, julienned carrots, chopped green onions, soy sauce, sesame oil, salt, and pepper.

Make sure to mix everything well so that the flavors are evenly distributed. The cabbage and carrots add a fresh crunch, while the soy sauce and sesame oil bring a savory depth. Ginger adds a hint of warmth, giving the filling a little extra flair. You can taste the mixture at this point to see if it needs a bit more soy sauce or seasoning, depending on your preference.

Step 3: Assemble the Egg Rolls

Once your filling is ready, it’s time to assemble the egg rolls! Lay an egg roll wrapper on a clean surface, positioned like a diamond (not square). Scoop about 2 tablespoons of the shrimp mixture and place it in the center of the wrapper. It’s important not to overfill the wrapper, as this will make rolling tricky.

Next, fold the bottom corner of the wrapper over the filling, covering it completely. Fold in the two side corners toward the center to form an envelope shape. Then, carefully roll up the egg roll tightly, ensuring there’s no gap between the filling and the wrapper. To seal the edge, use a dab of the beaten egg and press the top corner down to stick it shut. Repeat this process with the remaining wrappers and shrimp mixture.

At this point, you should have a little assembly line of neatly wrapped egg rolls ready for frying. If you’re new to rolling egg rolls, it may take a bit of practice, but don’t worry—those first few imperfect ones still taste amazing!

Step 4: Fry the Egg Rolls

Now comes the fun part: frying! Heat about 1–2 inches of vegetable oil in a large skillet or deep fryer to 350°F (175°C). The oil needs to be hot enough to crisp up the wrappers quickly, but not so hot that they burn before the filling is fully cooked.

Carefully place 2–3 egg rolls at a time into the hot oil, seam side down. Don’t overcrowd the pan, as this will cause the oil temperature to drop and result in soggy egg rolls. Fry them for about 2–3 minutes on each side, or until they’re golden brown and crispy.

Once they’re done, use a slotted spoon to remove them from the oil and place them on a paper towel-lined plate to drain any excess oil. You’ll want to fry the egg rolls in batches to ensure even cooking and that crispy exterior we’re all craving.

Once your Shrimp Egg Rolls are golden brown and crispy, it’s time to serve them up! The great thing about these egg rolls is how versatile they are when it comes to dipping sauces. You can go as simple or as creative as you like.

A classic option is sweet chili sauce—its slightly spicy and sweet profile is a perfect complement to the savory egg rolls. Another great choice is a soy sauce with a splash of rice vinegar for a tangy, salty contrast. If you’re feeling adventurous, a peanut dipping sauce will add a rich, nutty flavor that pairs wonderfully with the shrimp and vegetables.

For an extra touch of flavor and color, garnish your egg rolls with chopped green onions or a sprinkle of sesame seeds. Not only does this add a little crunch, but it makes the egg rolls look even more appetizing when you’re ready to serve them.

These Shrimp Egg Rolls are great as a party appetizer or even a light dinner. Serve them alongside a fresh salad or a bowl of steamed rice to round out the meal. Trust me, no one will be able to resist the crispy, golden perfection of these little bites!

Step 6: Storing and Reheating Leftovers

If you happen to have any leftover egg rolls (although, honestly, they rarely last long), don’t worry! You can store them in the refrigerator for up to 2 days. Just make sure to place them in an airtight container to keep them fresh.

To reheat, it’s best to use a skillet or the oven rather than the microwave. Reheating in the microwave can make the egg rolls soggy, which is definitely not what we want! Heat a little vegetable oil in a skillet over medium heat and fry the egg rolls for 1-2 minutes per side to crisp them up again. Alternatively, you can place them on a baking sheet and reheat them in a 350°F (175°C) oven for about 10 minutes. This will help restore their crispy texture without losing that delicious filling inside.

For longer storage, you can freeze these Shrimp Egg Rolls. To freeze, place them in a single layer on a baking sheet and freeze them until solid. Then, transfer them to a freezer-safe bag or container. When you’re ready to enjoy them, just fry them straight from frozen, adding an extra minute or two to the cooking time.

FAQ Section

1. Can I make these Shrimp Egg Rolls ahead of time?

Absolutely! You can assemble the egg rolls a day ahead of time and store them in the refrigerator, covered with plastic wrap or in an airtight container. When you’re ready to cook them, simply fry them up according to the recipe instructions. This makes them perfect for party prep!

2. Can I use frozen shrimp for this recipe?

Yes, frozen shrimp works great for this recipe! Just make sure to thaw them properly before cooking. You can place them in a bowl of cold water for about 15 minutes to thaw quickly, then pat them dry before chopping them for the filling.

3. What type of egg roll wrappers should I use?

You can use either store-bought or homemade egg roll wrappers for this recipe. Most grocery stores carry egg roll wrappers in the refrigerated section near the tofu or spring roll wrappers. If you can’t find them, you could use spring roll wrappers, but the texture might be slightly different.

4. Can I make these Shrimp Egg Rolls in an air fryer?

Yes! To make them in an air fryer, lightly spray the egg rolls with cooking spray and cook at 375°F (190°C) for about 10-12 minutes, flipping halfway through. While the texture may not be as crispy as when deep-fried, it’s a healthier option that still yields a delicious result.

5. Can I make these egg rolls vegetarian?

Definitely! Simply omit the shrimp and replace it with more vegetables. You can use mushrooms, bell peppers, bean sprouts, or even tofu for a vegetarian-friendly version. Just be sure to adjust the seasoning to suit the new ingredients.

6. Can I use a different type of oil for frying?

While vegetable oil is the most common oil for frying, you can use canola oil or peanut oil if you prefer. Just make sure the oil has a high smoke point to avoid burning during frying.

7. How can I adjust the flavor of the dipping sauce?

If you want to change up the dipping sauce flavors, try adding a little chili paste to the sweet chili sauce for extra heat, or mix soy sauce with a dash of honey for a sweet-salty combo. You can also experiment with adding lime juice or garlic to any of the dipping sauces for a unique twist.

Conclusion

Now that you know how to make these incredible Shrimp Egg Rolls, it’s time to get cooking! Whether you’re looking for a tasty appetizer or a satisfying snack, these crispy little rolls are sure to impress. The combination of tender shrimp, crunchy vegetables, and a perfectly crispy exterior is simply irresistible.

I hope you enjoy making and eating these as much as I do. Don’t forget to get creative with the dipping sauces and make this recipe your own! And if you try any fun variations, be sure to share them in the comments—I’d love to hear what new ideas you come up with. Happy cooking!

Shrimp Egg Rolls

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These Shrimp Egg Rolls are crispy, flavorful, and packed with savory ingredients. Filled with tender shrimp, fresh vegetables, and a hint of sesame oil and ginger, they’re the perfect appetizer or snack. Paired with a delicious dipping sauce, these egg rolls are sure to impress anyone at the table.

• Author: Mark's Recipe

Ingredients

Scale 1x2x3x

For the Filling:

1/2 lb medium shrimp (peeled, deveined, and finely chopped)

1 cup shredded cabbage (green or purple)

1 medium carrot (julienned or grated)

1/4 cup chopped green onions

2 cloves garlic (minced)

1 tablespoon soy sauce (or tamari for gluten-free)

1 teaspoon sesame oil

1/2 teaspoon ginger (grated or ground)

Salt and pepper (to taste)

For Wrapping and Frying:

10–12 egg roll wrappers (store-bought or homemade)

1 egg (beaten, for sealing the wrappers)

Vegetable oil (for frying)

For Dipping Sauce (Optional):

Sweet chili sauce Soy sauce with a splash of rice vinegar Peanut dipping sauce

Instructions

Heat 1 tablespoon of vegetable oil in a skillet over medium heat. Add the minced garlic and grated ginger, cooking for 1 minute until fragrant. Then, add the chopped shrimp to the skillet and cook for 2–3 minutes, until the shrimp turn pink and opaque. Remove from heat and set aside.

In a mixing bowl, combine the cooked shrimp with shredded cabbage, julienned carrots, chopped green onions, soy sauce, sesame oil, salt, and pepper. Mix everything well to evenly distribute the ingredients.

Lay an egg roll wrapper on a clean surface, positioned like a diamond. Place about 2 tablespoons of the filling in the center of the wrapper. Fold the bottom corner over the filling, then fold in the sides toward the center. Roll the egg roll tightly and seal the top corner with a dab of beaten egg. Repeat with the remaining wrappers and filling.

Heat about 1–2 inches of vegetable oil in a large skillet or deep fryer to 350°F (175°C). Carefully place 2–3 egg rolls into the hot oil, seam side down, and fry for 2–3 minutes per side, or until golden brown and crispy. Be sure not to overcrowd the pan to ensure even cooking. Use a slotted spoon to transfer the fried egg rolls to a paper towel-lined plate to drain any excess oil.

Serve the egg rolls hot with your choice of dipping sauces, such as sweet chili sauce, soy sauce with a splash of rice vinegar, or peanut dipping sauce. Garnish with extra green onions or sesame seeds for added flavor and color.

Notes

These Shrimp Egg Rolls are the perfect balance of crispy exterior and savory filling. The shrimp adds a delicate sweetness, while the cabbage and carrots provide a satisfying crunch. The sesame oil and ginger bring a subtle depth of flavor that makes each bite truly delicious.

Feel free to get creative with your dipping sauces—whether you prefer something sweet like sweet chili sauce or a savory peanut dipping sauce, they’ll complement the egg rolls beautifully. These egg rolls are perfect for parties, appetizers, or even as a light dinner when served with a side of rice or salad.

For a variation, you can also add other vegetables like mushrooms, bean sprouts, or bell peppers to the filling for more flavor and texture. These egg rolls can be stored in the refrigerator for up to 2 days or frozen for longer storage.