If you’re craving a crunchy, flavorful snack that feels both indulgent and fresh, this Shrimp Egg Rolls Recipe is exactly what you need. Bursting with juicy shrimp, crisp cabbage, and aromatic ginger all wrapped in golden, crispy egg roll wrappers, these bites are irresistible. Perfect for a party appetizer or a delightful weeknight treat, each egg roll delivers a harmony of textures and tastes that will keep you reaching for more.
Ingredients You’ll Need
The beauty of this Shrimp Egg Rolls Recipe lies in its straightforward, everyday ingredients that come together to create something truly special. Each component adds a unique touch—whether it’s the bright crunch of shredded cabbage or the savory depth from sesame oil—ensuring every bite is packed with flavor and texture.
- 1/2 pound shrimp, peeled, deveined, and chopped: The star protein that provides a tender, juicy base with a slightly sweet flavor.
- 1 tablespoon vegetable oil: For sautéing the garlic and shrimp, helping to build the flavor foundation.
- 2 cloves garlic, minced: Adds a fragrant punch that elevates the filling’s aroma.
- 1/2 teaspoon ginger, grated: Gives a gentle warmth and zestiness to the mix.
- 1 cup shredded cabbage: Brings crunch and freshness, balancing the richness of the shrimp.
- 1/2 cup shredded carrots: Adds a slight sweetness and beautiful color contrast.
- 1/4 cup green onions, chopped: Injects a mild, oniony bite and extra green flair.
- 1 tablespoon soy sauce: For savory umami depth, enhancing overall flavor.
- 1 teaspoon sesame oil: Infuses a nutty aroma and richness to the filling.
- 1/2 teaspoon black pepper: Adds subtle heat and complexity.
- 1/2 teaspoon salt: To season everything perfectly.
- 12 egg roll wrappers: The essential encasing that crisps up golden and holds everything together.
- 1 egg, beaten (for sealing): Keeps your egg rolls sealed tightly during frying.
- Vegetable oil (for frying): For achieving that perfectly crispy and golden texture on the outside.
- Sweet chili sauce, soy sauce, garlic aioli: Your go-to dipping sauces to match and enhance the flavors.
How to Make Shrimp Egg Rolls Recipe
Step 1: Prepare the Filling
Start by heating 1 tablespoon of vegetable oil in a pan over medium heat. Once shimmering, add the minced garlic and grated ginger, sautéing for about 30 seconds until wonderfully fragrant. This simple aromatic base sets the stage for the filling’s deliciousness.
Step 2: Cook the Shrimp
Add the chopped shrimp to the pan and cook for 2 to 3 minutes until they turn a beautiful pink and are fully cooked through. This ensures the shrimp stays tender and juicy inside your egg rolls.
Step 3: Add the Vegetables and Seasonings
Now, stir in the shredded cabbage, carrots, and chopped green onions along with soy sauce, sesame oil, black pepper, and salt. Cook everything together for another 2 to 3 minutes, allowing the vegetables to soften slightly while maintaining a satisfying crunch.
Step 4: Cool the Filling
Remove the pan from heat and let the filling cool just enough so it’s safe to handle but still warm. This makes the assembly process much easier and neater.
Step 5: Assemble the Egg Rolls
Lay an egg roll wrapper down on a clean surface in a diamond shape, with one corner pointing toward you. Place about 2 tablespoons of the shrimp filling near the center. Fold the bottom corner over the filling, tuck in both sides neatly, then roll it up tightly. Use a brush of beaten egg on the final edge to seal your roll securely so it doesn’t open while frying.
Step 6: Fry the Egg Rolls
Heat vegetable oil in a deep pan to 350°F (175°C). Carefully fry the egg rolls in batches, cooking for 3 to 4 minutes and turning occasionally until they become golden brown and irresistibly crispy on the outside.
Step 7: Drain and Serve
Remove the egg rolls with a slotted spoon and place them on paper towels to drain excess oil. Serve hot and enjoy immediately with your favorite dipping sauces.
How to Serve Shrimp Egg Rolls Recipe
Garnishes
Garnishing adds both flair and flavor to your egg rolls. Sprinkle chopped fresh cilantro or sesame seeds on top for a burst of color and aroma. Thinly sliced green onions or a wedge of lemon on the side can brighten every bite.
Side Dishes
Pair your shrimp egg rolls with crisp Asian slaw or a simple cucumber salad to add a refreshing crunch that complements the warm, crispy rolls. A bowl of hot and sour soup makes an inviting accompaniment for a well-rounded meal.
Creative Ways to Present
Get creative by slicing the egg rolls diagonally and arranging them in a fan shape on a platter. Serve alongside small dipping bowls of sweet chili, garlic aioli, or classic soy sauce to let everyone customize their perfect bite.
Make Ahead and Storage
Storing Leftovers
If you have any leftover Shrimp Egg Rolls Recipe, let them cool completely before storing in an airtight container in the refrigerator. They keep well for up to 2 days and are great for a quick snack or another meal.
Freezing
For longer storage, freeze the assembled, uncooked egg rolls on a tray lined with parchment paper until firm. Then transfer to a freezer bag. They can be stored for up to 1 month and fried directly from frozen for a quick treat anytime.
Reheating
To reheat leftover or frozen egg rolls, bake them in a preheated oven at 375°F (190°C) for 10 to 15 minutes until warm and crispy again. Avoid microwaving to prevent soggy wrappers.
FAQs
Can I use frozen shrimp for this Shrimp Egg Rolls Recipe?
Absolutely! Just make sure to thaw the shrimp completely and pat it dry before chopping and cooking to avoid excess moisture in the filling.
What can I use instead of egg for sealing the egg rolls?
If you want an egg-free option, a simple paste made from flour and water works well to seal the edges firmly during frying.
Are these Shrimp Egg Rolls freezable after frying?
Yes, you can freeze cooked egg rolls too. Let them cool, freeze flat, then reheat in the oven directly from frozen to restore crispiness.
How spicy are these shrimp egg rolls?
This recipe keeps the filling mild and flavorful. You can add finely chopped chili or hot sauce to the filling or serve spicy dipping sauces for extra heat if you like.
Can I bake the egg rolls instead of frying?
Definitely! To bake, brush the rolls lightly with oil, place on a baking sheet, and bake at 400°F (200°C) for about 20 minutes or until golden and crisp, turning halfway through.
Final Thoughts
This Shrimp Egg Rolls Recipe is a wonderful way to bring a bit of Asian-inspired comfort to your table with ease and excitement. Once you try making these crunchy, flavor-packed rolls, they’ll quickly become a favorite go-to appetizer or snack to share with family and friends. So go ahead, roll up your sleeves, and dive into this delicious adventure—you won’t regret it!
Print
Shrimp Egg Rolls Recipe
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 25 minutes
- Yield: 12 egg rolls
- Category: Appetizer
- Method: Frying
- Cuisine: Asian
Description
Crispy shrimp egg rolls filled with a savory mix of shrimp, fresh vegetables, and aromatic seasonings, perfect as an appetizer or snack. These egg rolls are deep-fried to golden perfection and served with flavorful dipping sauces like sweet chili, soy sauce, and garlic aioli.
Ingredients
Filling
- 1/2 pound shrimp, peeled, deveined, and chopped
- 1 tablespoon vegetable oil
- 2 cloves garlic, minced
- 1/2 teaspoon ginger, grated
- 1 cup shredded cabbage
- 1/2 cup shredded carrots
- 1/4 cup green onions, chopped
- 1 tablespoon soy sauce
- 1 teaspoon sesame oil
- 1/2 teaspoon black pepper
- 1/2 teaspoon salt
Assembly
- 12 egg roll wrappers
- 1 egg, beaten (for sealing)
For Frying and Serving
- Vegetable oil (for frying)
- Sweet chili sauce (for dipping)
- Soy sauce (for dipping)
- Garlic aioli (for dipping)
Instructions
- Prepare the Filling: Heat 1 tablespoon vegetable oil in a pan over medium heat to warm it up for sautéing the aromatics and shrimp.
- Sauté Aromatics: Add minced garlic and grated ginger to the heated oil and cook for about 30 seconds until fragrant, releasing their flavors.
- Cook Shrimp: Add the chopped shrimp to the pan and cook for 2-3 minutes until they turn pink and are fully cooked through.
- Add Vegetables and Seasoning: Stir in shredded cabbage, shredded carrots, chopped green onions, soy sauce, sesame oil, black pepper, and salt. Cook the mixture for 2-3 minutes until the vegetables soften and everything is well combined.
- Cool Filling: Remove the pan from heat and let the filling cool slightly to make it easier to handle when assembling the egg rolls.
- Lay Wrapper: Place one egg roll wrapper on a clean surface with a corner pointing towards you, creating a diamond shape for easier rolling.
- Add Filling: Spoon about 2 tablespoons of the shrimp filling near the center of the wrapper.
- Roll Egg Roll: Fold the bottom corner over the filling, fold in the sides, then roll tightly upward, sealing the edge with the beaten egg to keep it closed during frying.
- Heat Oil: Heat vegetable oil in a deep pan or fryer to 350°F (175°C) ensuring it’s hot enough for frying without absorbing too much oil.
- Fry Egg Rolls: Fry the assembled egg rolls in batches for 3-4 minutes, turning occasionally until they are golden brown and crispy on all sides.
- Drain: Remove the fried egg rolls and place them on paper towels to drain any excess oil.
- Serve: Serve the shrimp egg rolls hot with your choice of sweet chili sauce, soy sauce, or garlic aioli for dipping.
Notes
- Ensure the filling is cooled before assembling the egg rolls to prevent wrappers from becoming soggy.
- Do not overfill the wrappers to avoid them bursting during frying.
- Maintain the oil temperature at 350°F for even cooking and crispiness.
- You can substitute shrimp with cooked chicken or pork if preferred.
- These egg rolls can be baked at 400°F for 15-20 minutes as a healthier alternative, though frying gives the best crispiness.
