Crispy Shrimp Egg Rolls
Loaded with juicy shrimp, shredded cabbage, carrots, and garlic, these homemade egg rolls are way better than takeout. The filling comes together quickly in one pan, and you can fry or bake them to crispy perfection. Serve them up with sweet chili or soy dipping sauce for the ultimate crowd-pleaser.
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.