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Shrimp Egg Rolls Recipe

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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!

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.

Find it online: https://chocolatecoveredamy.com/shrimp-egg-rolls-recipe/