Why You’ll Love This Recipe
- Crispy and Flavorful: The combination of tender shrimp and crunchy vegetables wrapped in a crispy shell is irresistible.
- Easy to Make: Simple ingredients and easy rolling instructions make this a foolproof recipe.
- Versatile: Can be fried, baked, or even air-fried to suit your preference.
- Great for Any Occasion: Perfect for appetizers, party snacks, or a light meal.
Ingredients
- 1 pound cooked shrimp, chopped
- 1/2 cup shredded cabbage
- 1/4 cup shredded carrots
- 1/4 cup bean sprouts
- 1 green onion, thinly sliced
- 1 clove garlic, minced
- 1 tablespoon soy sauce
- 1 teaspoon oyster sauce
- 1 teaspoon sesame oil (optional)
- 8-10 egg roll wrappers
- 1 egg, beaten (for sealing)
- Oil for frying (or spray for baking/air frying)
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Directions
- Prepare the Filling: In a bowl, mix chopped shrimp, cabbage, carrots, bean sprouts, green onion, garlic, soy sauce, oyster sauce, and sesame oil (if using). Stir well to combine.
- Assemble the Egg Rolls: Lay an egg roll wrapper on a flat surface. Place 2 tablespoons of filling in the center. Fold in the sides, roll tightly, and seal the edge with beaten egg. Repeat for all wrappers.
- Cooking Methods:
- Frying: Heat oil in a deep pan to 350°F (175°C). Fry egg rolls for 2-3 minutes per side until golden brown. Drain on paper towels.
- Baking: Preheat oven to 400°F (200°C). Place rolls on a greased baking sheet, brush lightly with oil, and bake for 15-18 minutes, flipping halfway.
- Air Frying: Preheat air fryer to 375°F (190°C). Spray rolls lightly with oil and air fry for 8-10 minutes, shaking halfway through.
- Serve: Enjoy hot with sweet chili sauce, soy sauce, or your favorite dipping sauce.
Servings and Timing
- Servings: 8-10 egg rolls
- Prep Time: 15 minutes
- Cook Time: 10-15 minutes
- Total Time: 25-30 minutes
Variations
- Spicy Kick: Add a teaspoon of sriracha or chili flakes to the filling.
- Extra Crunch: Toss in some chopped water chestnuts or bamboo shoots.
- Low-Carb Version: Use lettuce leaves instead of egg roll wrappers.
- Different Proteins: Swap shrimp for ground chicken, pork, or tofu.
Storage/Reheating
- Storage: Store cooked egg rolls in an airtight container in the fridge for up to 3 days.
- Reheating: Reheat in an oven at 375°F (190°C) for 5-7 minutes or in an air fryer for a few minutes to keep them crispy.
FAQs
1. Can I use raw shrimp instead of cooked?
Yes, just chop raw shrimp finely, and it will cook inside the egg roll while frying or baking.
2. Can I freeze shrimp egg rolls?
Yes, freeze uncooked egg rolls on a tray, then transfer them to a freezer bag. Cook from frozen, adding a few extra minutes to the cooking time.
3. What dipping sauce goes best with these egg rolls?
Sweet chili sauce, soy sauce, hoisin sauce, or a spicy mayo dip work great.
4. How do I prevent the egg rolls from becoming soggy?
Make sure the filling is not too wet, and drain any excess liquid before rolling.
5. Can I make these egg rolls gluten-free?
Yes! Use gluten-free wrappers and tamari instead of soy sauce.
6. What’s the best way to roll an egg roll?
Place filling in the center, fold in the sides, roll tightly, and seal with egg wash.
7. Can I use spring roll wrappers instead of egg roll wrappers?
Yes, but spring roll wrappers are thinner and more delicate, so handle them carefully.
8. Are these egg rolls good for meal prep?
Yes! You can prepare and freeze them ahead of time for quick cooking later.
9. Can I use coleslaw mix instead of shredding cabbage and carrots?
Absolutely! Pre-packaged coleslaw mix is a great time-saver.
10. What oil is best for frying egg rolls?
Use vegetable oil, peanut oil, or canola oil for best results.
Conclusion
These Shrimp Egg Rolls are crispy, flavorful, and easy to make at home. Whether you fry, bake, or air-fry them, they’re a fantastic appetizer or snack that pairs well with a variety of dips. Try them once, and they’ll quickly become a go-to favorite!
Shrimp Egg Rolls Recipe
These Shrimp Egg Rolls are crispy, golden, and packed with a flavorful filling of shrimp, cabbage, carrots, and seasonings. Perfect as an appetizer, party snack, or light meal, these egg rolls can be fried, baked, or air-fried for a deliciously crunchy bite. Serve them with your favorite dipping sauce for an irresistible treat!
- Prep Time: 15 minutes
- Cook Time: 10-15 minutes
- Total Time: 25-30 minutes
- Yield: 8-10 egg rolls
- Category: Appetizer / Snack
- Method: Frying, Baking, or Air Frying
- Cuisine: Asian / Chinese-Inspired
- Diet: Gluten Free
Ingredients
- 1 pound cooked shrimp, chopped
- ½ cup shredded cabbage
- ¼ cup shredded carrots
- ¼ cup bean sprouts
- 1 green onion, thinly sliced
- 1 clove garlic, minced
- 1 tablespoon soy sauce
- 1 teaspoon oyster sauce
- 1 teaspoon sesame oil (optional)
- 8–10 egg roll wrappers
- 1 egg, beaten (for sealing)
- Oil for frying (or spray for baking/air frying)
Instructions
1️⃣ Prepare the Filling:
In a bowl, mix the chopped shrimp, cabbage, carrots, bean sprouts, green onion, garlic, soy sauce, oyster sauce, and sesame oil (if using). Stir well to combine.
2️⃣ Assemble the Egg Rolls:
Lay an egg roll wrapper on a flat surface. Place 2 tablespoons of filling in the center. Fold in the sides, roll tightly, and seal the edge with beaten egg. Repeat for all wrappers.
3️⃣ Cooking Methods:
- Frying: Heat oil in a deep pan to 350°F (175°C). Fry egg rolls for 2-3 minutes per side until golden brown. Drain on paper towels.
- Baking: Preheat oven to 400°F (200°C). Place rolls on a greased baking sheet, brush lightly with oil, and bake for 15-18 minutes, flipping halfway.
- Air Frying: Preheat air fryer to 375°F (190°C). Spray rolls lightly with oil and air fry for 8-10 minutes, shaking halfway through.
4️⃣ Serve:
Enjoy hot with sweet chili sauce, soy sauce, or your favorite dipping sauce.
Notes
- Spicy Kick: Add sriracha or chili flakes to the filling for some heat.
- Extra Crunch: Toss in chopped water chestnuts or bamboo shoots.
- Low-Carb Version: Swap egg roll wrappers for lettuce leaves.
