These crispy shrimp egg rolls are filled with tasty shrimp and veggies, all wrapped up and fried to golden perfection. They’re a fun snack or perfect appetizer for any gathering!
Making them is as easy as rolling a burrito—just stuff, roll, and fry! I love serving them with sweet chili sauce for a little extra zing. They’ll disappear faster than you can say “yum”! 🦐
Key Ingredients & Substitutions
Shrimp: Fresh shrimp works best for flavor and texture. If fresh isn’t available, frozen shrimp is a convenient substitute. Just make sure to thaw and drain well before use.
Cabbage: I recommend using Napa cabbage for a sweeter taste, but regular green cabbage or even bok choy can work too. If you’re looking for a lower-carb option, try substituting with shredded zucchini.
Carrots: Shredded carrots add color and sweetness. If you’re in a pinch, pre-shredded coleslaw mix can save time while still providing the crunch.
Egg Roll Wrappers: Look for egg roll wrappers in the frozen aisle. If gluten-free, rice paper sheets can be used, but rolling may differ slightly.
Sauces: Soy sauce gives umami flavor. For a gluten-free option, try tamari. You can skip oyster sauce if you want a vegetarian version or use mushroom sauce instead.
How Do You Get the Perfect Fry on Your Egg Rolls?
Frying your egg rolls to a golden crisp can be tricky. Here are some tips to help you succeed:
- **Oil Temperature:** Aim for 350°F (175°C). If it’s too hot, the rolls will cook too quickly and burn, while too cool oil makes them greasy. Use a thermometer for accuracy.
- **Batch Frying:** Fry in small batches to keep the oil temperature steady. This avoids sogginess and ensures even cooking.
- **Drain Properly:** After frying, place egg rolls on paper towels to absorb excess oil. This keeps them crispy instead of soggy.
- **Cool Slightly:** Let them cool for a minute before serving. This helps the insides settle and enhances the flavor.
How to Make Shrimp Egg Rolls
Ingredients You’ll Need:
For the Filling:
- 1/2 lb medium shrimp, peeled and deveined
- 2 cups shredded cabbage (green or Napa)
- 1 cup shredded carrots
- 2 green onions, thinly sliced (separate white and green parts)
- 1 tsp minced garlic
- 1 tsp minced ginger
- 2 tbsp soy sauce
- 1 tbsp oyster sauce (optional)
- 1 tsp sesame oil
- 1/2 tsp freshly ground black pepper
For the Wrappers and Frying:
- 1 package egg roll wrappers (about 12 wrappers)
- 1 egg (beaten, for sealing wrappers)
- Vegetable oil, for frying
- Optional garnish: sliced green onions, chili flakes
How Much Time Will You Need?
This delicious shrimp egg roll recipe will take about 30 minutes in total! You’ll spend roughly 15-20 minutes prepping and cooking the filling and another 10 minutes frying the egg rolls. Perfect for a fun and tasty meal or snack!
Step-by-Step Instructions:
1. Prepare the Filling:
Begin by chopping the shrimp into small pieces, about 1/4-inch size. This helps them mix well with the other ingredients. In a large skillet or wok, heat a tablespoon of vegetable oil over medium-high heat. Add the minced garlic, minced ginger, and the white parts of the green onions; sauté for about 30 seconds until fragrant.
2. Add Shrimp and Veggies:
Next, add the chopped shrimp to the skillet and cook for 2-3 minutes or until they start to turn pink. Stir in the shredded cabbage and carrots, cooking for another 2-3 minutes until the veggies are slightly softened but still crisp.
3. Season the Filling:
Now, add the soy sauce, oyster sauce (if using), sesame oil, and black pepper. Mix everything well and cook for one more minute, then remove the skillet from the heat and let the filling cool slightly.
4. Wrap the Egg Rolls:
Take an egg roll wrapper and place it on a clean surface with one corner facing you (like a diamond shape). Spoon about 2-3 tablespoons of the shrimp mixture near the corner closest to you. Fold the bottom corner over the filling, then fold the two side corners snugly. Roll up tightly toward the top corner and seal the edge with the beaten egg.
5. Fry the Egg Rolls:
Repeat the wrapping process with the remaining wrappers and filling. In a deep pan or fryer, heat vegetable oil to 350°F (175°C). Fry the egg rolls in batches for about 3-5 minutes, turning occasionally, until they are golden brown and crispy.
6. Serve and Enjoy:
Once fried, drain the egg rolls on paper towels. Serve them hot with sweet chili sauce or your favorite dipping sauce, and don’t forget to garnish with sliced green onions and chili flakes if desired!
Enjoy your delicious, crispy shrimp egg rolls with family and friends!
Can I Use Frozen Shrimp for This Recipe?
Absolutely! Just make sure to fully thaw the shrimp before chopping them. Thaw shrimp overnight in the fridge or place them in a sealed bag and submerge in cold water for quick thawing.
How Do I Store Leftover Egg Rolls?
Store leftover egg rolls in an airtight container in the refrigerator for up to 3 days. To reheat, place them in a hot oven (around 350°F) for about 10-15 minutes to regain their crispiness.
Can I Make These Egg Rolls in Advance?
Yes! You can prepare the filling and wrap the egg rolls in advance. Just keep them in the fridge for a few hours before frying. If storing overnight, cover them with a damp paper towel and plastic wrap to prevent drying out.
What Dipping Sauces Pair Well with Shrimp Egg Rolls?
Sweet chili sauce is a popular choice! You can also serve them with soy sauce, duck sauce, or a spicy sriracha-based dip for an extra kick. Mix and match to find your favorite combination!