There’s something magical about biting into a freshly fried egg roll—crispy on the outside, juicy and flavorful inside.
When I first made these Shrimp Egg Rolls, I was surprised at how easy they came together.
They’re packed with juicy shrimp, crunchy veggies, and just the right balance of savory and sweet.
These little rolls have officially become my go-to when I want something crispy, comforting, and crowd-pleasing!
Why I Love This Recipe
Wholesome and flavorful – A perfect mix of juicy shrimp, crisp veggies, and savory seasoning.
Quick to make – From skillet to table in under 30 minutes.
Super crispy – Golden outside with a tender, tasty filling.
Better than takeout – Fresh, homemade, and full of clean ingredients.
Make-ahead friendly – Prep the filling or freeze rolls in advance.
Versatile – Easily bake, air-fry, or switch up the protein.
What You’ll Need (Ingredient Highlights)
Shrimp – Fresh or frozen (peeled and chopped); they bring the perfect bite and protein.
Shredded cabbage & grated carrot – Add color, crunch, and freshness.
Garlic – For a fragrant, savory flavor that deepens the filling.
Soy sauce & sesame oil – Add that signature umami and toasted depth.
Egg roll wrappers – Crispy when fried or golden when baked.
Oil for frying – A neutral oil like canola or vegetable oil works best.
Pro Tips Before You Start
Chop the shrimp finely so it mixes well with the veggies and stays wrapped tightly.
Don’t overfill the wrappers or they’ll burst while frying.
Make sure the oil is hot before frying—around 350°F (175°C)—for the crispiest texture.
Seal the egg rolls well with water to prevent leaking while cooking.
How to Make Shrimp Egg Rolls
Step 1: Cook the Filling
In a skillet over medium heat, add sesame oil.
Sauté the chopped shrimp, cabbage, carrot, and garlic until tender and fragrant.
Stir in soy sauce and cook for 2 more minutes.
Remove from heat and let cool slightly.
Step 2: Assemble the Egg Rolls
Place one egg roll wrapper on a flat surface, point facing you like a diamond.
Add a spoonful of the shrimp mixture in the center.
Fold the bottom corner over the filling, fold in the sides, and roll tightly.
Seal the edges with a bit of water.
Step 3: Fry to Perfection
Heat oil in a pan over medium-high heat.
Fry the egg rolls in batches until golden brown and crispy, turning occasionally.
Drain on paper towels.
Step 4: Serve and Enjoy
Serve hot with your favorite dipping sauces—sweet chili sauce, soy sauce, or spicy mayo!
What to Serve It With
Sweet chili sauce or hoisin sauce
A light Asian slaw or cucumber salad
Steamed jasmine rice or fried rice on the side
Miso soup or egg drop soup for a cozy meal
Variations / Substitutions
Protein swap: Use ground pork, shredded chicken, or tofu for different fillings.
Vegetarian version: Skip the shrimp and add mushrooms or bean sprouts.
Low-oil option: Bake at 400°F (200°C) for 15–20 minutes, flipping once, or air-fry.
Storage & Leftovers
Fridge: Store cooked egg rolls in an airtight container for up to 3 days.
Freezer: Freeze before frying for up to 2 months; cook straight from frozen.
Reheat: Use an oven or air fryer to restore crispiness—avoid the microwave.
FAQs
Can I make shrimp egg rolls ahead of time?
Yes! Assemble and freeze them raw. Fry or bake them directly from frozen.
Can I use store-bought coleslaw mix?
Absolutely—it saves time and works perfectly for this recipe.
How do I stop the egg rolls from getting soggy?
Drain filling well before wrapping, and make sure the oil is hot before frying.
What’s the best dipping sauce for shrimp egg rolls?
Sweet chili sauce is classic, but spicy mayo, garlic soy, or peanut sauce also work.
Can I bake them instead of frying?
Yes! Bake at 400°F (200°C) for 15–20 minutes, flipping once, for a lighter version.
Do I need to cook the filling before rolling?
Yes, cooking the filling ensures the shrimp is fully cooked and prevents soggy rolls.
What oil is best for frying egg rolls?
Use a neutral oil like canola, vegetable, or peanut oil with a high smoke point.
Final Thoughts
These Shrimp Egg Rolls are one of those recipes I never get tired of.
They’re comforting, flavorful, and feel a little special—yet they’re simple enough for a weeknight.
Whether you fry or bake them, they deliver that satisfying crunch every time.
Crispy Shrimp Egg Rolls
Ingredients
- Shrimp peeled and chopped
- Shredded cabbage
- Grated carrot
- Garlic minced
- Soy sauce
- Sesame oil
- Egg roll wrappers
- Oil for frying
Instructions
- In a skillet, sauté shrimp, cabbage, carrot, and garlic in sesame oil until tender.
- Add soy sauce and cook for 2 minutes.
- Place egg roll wrapper on a flat surface.
- Add filling, roll tightly, and seal edges with water.
- Heat oil in a skillet. Fry rolls until golden brown and crispy.
- Drain on paper towels. Serve hot with dipping sauce.
- See full steps with tips & photos → https://p4pd.org/crispy-shrimp-egg-rolls/
Notes
- Want a lighter version? Bake at 400°F (200°C) for 15–20 minutes, flipping halfway through.
- You can prep the filling in advance and refrigerate for up to 1 day before rolling.
- Keep unused wrappers covered with a damp towel to prevent drying out.
