Shrimp Egg Rolls Recipe: Crispy, Savory Delight

Craving something crispy, savory, and bursting with flavor? Look no further—shrimp egg rolls are the answer! Whether you’re hosting a party, whipping up a family dinner, or just treating yourself to a tasty snack, these golden rolls of goodness hit the spot every single time. Imagine biting into a crunchy wrapper filled with juicy shrimp, tender veggies, and just the right kick of seasoning. That’s what we’re talking about here.

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In this detailed guide, we’ll walk you through how to make shrimp egg rolls from scratch—even if you’ve never made them before. From prepping your shrimp to rolling the wrappers, choosing the best oils for frying, and exploring fun flavor variations, we’re going all in. You’ll learn how to get them super crispy, what sauces take them to the next level, and even how to store or freeze them for later.

This isn’t your basic “shrimp and cabbage” roll. Nope. This is a full-blown flavor explosion wrapped in a perfectly golden shell. So, grab your apron, preheat that skillet, and let’s roll!

Ingredients for the Best Shrimp Egg Rolls

Essential Ingredients

Let’s start with the building blocks—what you need to make a killer shrimp egg roll. Here’s your go-to ingredient list:

Shrimp (1 lb, peeled & deveined): Go for medium or large shrimp. They’re meaty, flavorful, and easy to chop.
Egg Roll Wrappers are found in the refrigerated section of most grocery stores, or you can make them at home (we’ll get into that later).
Cabbage (2 cups, shredded): Adds crunch and volume.
Carrots (1 cup, julienned or grated): For that sweet, earthy contrast.
Green onions (3 stalks, chopped): Brings a mild sharpness.
Garlic (2 cloves, minced): Essential for bold flavor.
Ginger (1 tbsp, fresh grated): Adds warmth and depth.
Soy sauce (2 tbsp): For that umami punch.
Sesame oil (1 tsp): Just a touch for toasty aroma.
Salt & black pepper: To taste.
Cooking oil (for frying): Canola, vegetable, or peanut oil works best.

These ingredients form the foundation of traditional shrimp egg rolls. Feel free to tweak the proportions based on your preferences. Not a fan of green onions? Swap them out for shallots. Want it spicier? Add a pinch of chili flakes.

Optional Add-ins and Substitutions

Want to get creative or accommodate dietary needs? Here are some fun (and tasty) modifications:

Bean sprouts: Add them in for extra crunch.
Mushrooms: Give the filling an earthy kick.
Bell peppers: Sweet, colorful, and crunchy.
Rice noodles: For a heartier filling.
Tofu: Go half shrimp, half tofu for a leaner option.
Gluten-free wrappers: Available at specialty or Asian grocery stores.
Low-sodium soy sauce: A healthier swap if you’re watching your salt intake.

These variations add flavor, but they also let you customize the egg rolls to fit your exact vibe, whether spicy, veggie-forward, or protein-packed.

Tools You’ll Need to Make Shrimp Egg Rolls

Before you start prepping ingredients, make sure your kitchen is armed and ready. You don’t need fancy gadgets—just a few essentials:

Large mixing bowl: For tossing the shrimp filling together.
Sharp knife & cutting board: To dice shrimp and julienne your veggies like a pro.
Non-stick skillet or wok: Ideal for sautéing the filling ingredients.
Tongs or spatula: Makes stirring and flipping easier.
Pastry brush: Optional, but handy for sealing wrappers with egg wash or water.
Deep fryer or heavy-bottomed pot: For frying the egg rolls (a Dutch oven works great).
Thermometer (optional): To keep oil temperature around 350°F (175°C) for perfectly crispy rolls.
Cooling rack + paper towels: Drain that extra oil and keep your rolls crunchy.

Keeping these tools within reach makes the process smoother and ensures your egg rolls come out flawless every time.

Step-by-Step Instructions: How to Make Shrimp Egg Rolls

shrimp egg rolls recipe — Shrimp Egg Rolls Recipe

Here’s where the magic happens. Let’s break it down from filling to frying so even first-timers can ace this.

Prepping the Shrimp Filling

Clean and chop your shrimp
Peel, devein, and chop the shrimp into small bite-sized pieces. You want them small enough to mix evenly with the veggies but big enough to feel the shrimpiness in every bite.
Sauté the veggies and shrimp
Heat sesame oil in a skillet over medium heat. Toss in garlic and ginger—sizzle for 30 seconds. Add carrots, cabbage, and green onions. Stir-fry for 3–4 minutes.
Add shrimp and seasonings
Add the chopped shrimp and cook until they’re pink and opaque (about 3 minutes). Pour in soy sauce, a pinch of salt, and pepper. Mix everything well.
Cool the filling
Turn off the heat and let the mixture cool for 10–15 minutes. A warm filling makes wrappers soggy and harder to roll, so patience is key here.

Rolling the Egg Rolls Properly

Lay out your wrapper like a diamond
Place one egg roll wrapper on a flat surface. Rotate it so one corner points at you—like a diamond.
Add the filling
Spoon 2 tablespoons of the cooled shrimp mixture onto the bottom third of the wrapper.
Roll it up
Fold the bottom point up over the filling. Fold in the left and right corners like an envelope. Then roll it up tightly toward the top point.
Seal the deal
Moisten the top corner with a bit of water or a beaten egg. Press to seal. Repeat until all filling is used.

🎯 Pro Tip: Don’t overstuff the rolls. It makes them harder to seal and prone to bursting when frying.

Frying vs. Baking: Cooking Method Comparison

Let’s talk about your crunch options.

Frying (Classic & Crispy)

How: Heat oil in a pot to 350°F (175°C). Carefully lower 3–4 rolls into the oil.
Cook Time: 3–5 minutes, turning occasionally.
Result: Golden, super crispy, restaurant-quality egg rolls.
Best For: Parties, appetizers, and when flavor is top priority.

Baking (Healthier Alternative)

How: Preheat oven to 400°F (200°C). Place rolls on a baking sheet lined with parchment. Brush lightly with oil.
Cook Time: 20–25 minutes, flipping halfway through.
Result: Lightly crispy, not as crunchy as frying but still delicious.
Best For: Health-conscious foodies or meal prep.

🔥 Bonus Option: Air Fryer
Set it to 375°F (190°C), spray egg rolls with oil, and cook for 10–12 minutes. Crispy and way less oily!

Pro Tips for Perfectly Crispy Shrimp Egg Rolls

Avoiding Common Mistakes

Making shrimp egg rolls might seem easy, but there are a few sneaky pitfalls that can mess with your crunch factor or leave you with soggy rolls. Let’s fix that:

Don’t skip cooling the filling
Hot filling = soggy wrappers. Always cool it down before wrapping.
Don’t overstuff the wrapper
It’s tempting, but more isn’t always better. Too much filling can tear the wrapper or burst open during frying.
Seal the edges properly
A poor seal = oil leakage. Use water or egg wash generously along the edges to avoid disaster.
Watch your oil temp
Oil that’s too cold makes greasy rolls. Too hot and the outside burns before the inside cooks. Keep it between 350–375°F (175–190°C).
Don’t crowd the pan
Frying too many at once lowers the oil temp. Fry in small batches for even cooking.
Drain on a wire rack, not paper towels
Paper towels trap steam. A wire rack keeps them crispy longer.

Tips for Crunchy Texture and Juicy Filling

Want that perfect balance of crunch and juiciness? Try these:

Use high-moisture veggies sparingly
Overloading with things like mushrooms or zucchini can lead to soggy rolls. If using, sauté and drain them first.
Marinate shrimp briefly
A quick 10-minute soak in soy sauce, garlic, and sesame oil adds flavor and helps retain moisture when cooking.
Double wrap for extra crunch
Wrapping with two layers of egg roll wrappers gives you that next-level crunch. Great for frying or air frying.
Add a sprinkle of cornstarch to the filling
It helps absorb excess moisture and keeps the filling juicy but not wet.
Use dry hands and dry surfaces when rolling
Wet hands or a damp cutting board can soften the wrappers, making them harder to seal and fry.

Homemade Egg Roll Wrappers vs. Store-Bought

Now let’s talk about the base of it all—the wrapper. You’ve got two choices here: store-bought (convenient) or homemade (flexible and rewarding).

How to Make Your Egg Roll Wrappers

Homemade wrappers are surprisingly simple and give you full control over texture and thickness. Here’s a basic recipe:

Ingredients:

2 cups all-purpose flour
1/2 tsp salt
1 egg
1/2 cup water (add slowly as needed)

Instructions:

Mix flour and salt in a bowl.
Beat in egg and gradually add water until you form a soft, elastic dough.
Knead for 5–7 minutes, then cover and rest for 30 minutes.
Roll out thinly and cut into 6-inch squares. Dust with flour to prevent sticking.

Pro Tip: Homemade wrappers are a bit more delicate but offer an amazing texture when fried—light, flaky, and golden.

When to Use Store-Bought Wrappers

If you’re short on time or just starting, store-bought wrappers are your best friend.

Why do they work:

Consistent size and thickness
Time-saving
Easy to find in most grocery stores (look in the refrigerated Asian foods section)

Just make sure they’re egg roll wrappers, not spring roll wrappers—they’re not the same. Egg roll wrappers are thicker and more doughy, perfect for deep frying.

Shrimp Egg Roll Variations You’ll Love

Egg rolls are like a blank canvas. Once you’ve mastered the classic shrimp version, you can remix it with bold new flavors and fillings.

Spicy Shrimp Egg Rolls

Want some heat? Turn up the spice factor with these easy additions:

Chili flakes or sriracha mixed into the filling
Add diced jalapeños or Thai red chilies
Use spicy mayo as a dipping sauce

🔥 Pro Tip: Mix a teaspoon of gochujang (Korean chili paste) with the shrimp before cooking for a sweet-and-spicy flavor bomb.

Shrimp and Cream Cheese Rolls

Yes, it’s a thing—and it’s heavenly.

Mix chopped shrimp with cream cheese, a pinch of garlic powder, and green onions
Add a touch of lemon zest for brightness
Roll, fry, and serve with sweet chili sauce or ranch dip

These are ultra-creamy, crispy on the outside, and absolutely indulgent.

Asian-Inspired Fusion Egg Rolls

Put a twist on tradition by fusing flavors from across Asia:

Shrimp Pad Thai Egg Rolls: Add rice noodles, bean sprouts, peanuts, and a splash of fish sauce
Shrimp Teriyaki Egg Rolls: Use teriyaki sauce instead of soy for a sweet-savory balance
Shrimp Curry Egg Rolls: Stir in a spoonful of yellow or red curry paste for aromatic depth

These variations let you travel the world—one egg roll at a time 🌍🥢

Dipping Sauces That Pair Well with Shrimp Egg Rolls

Let’s be honest: the dip can make or break your egg roll experience. Here are some classic and creative sauces to level up your bite.

Sweet Chili Sauce

A Thai classic. It’s tangy, sweet, with just the right kick.

What you’ll love:

Ready-made and easy to find
Balances out savory shrimp and crunchy wrappers
Kids and adults both love it

DIY Version: Mix rice vinegar, sugar, red pepper flakes, garlic, and a touch of cornstarch slurry.

Soy Garlic Sauce

Rich, salty, garlicky—and addictive.

How to make it:

Soy sauce + minced garlic + brown sugar + sesame oil
Simmer to thicken slightly
Add a pinch of cornstarch to make it cling to the rolls

Pairs beautifully with both classic and spicy shrimp egg rolls.

Spicy Peanut Dip

Creamy, nutty, and perfect for fusion rolls.

Ingredients:

Peanut butter
Soy sauce
Rice vinegar
Garlic
Water to thin
Sriracha for heat (optional)

Blend till smooth. Dip. Swoon.

💡 Bonus Ideas:

Hoisin sauce + lime = simple and zesty
Wasabi mayo = fiery and creamy
Mango chutney = sweet and exotic

Mix and match sauces based on your roll variation—it’s always a flavor adventure.

How to Store and Reheat Shrimp Egg Rolls

Made a big batch? No worries—shrimp egg rolls are surprisingly easy to store and just as good the next day (or next week, if frozen properly).

Storing Leftovers in the Fridge or Freezer

In the Fridge:

Shelf Life: 3 to 4 days
How to Store: Place cooled egg rolls in an airtight container or wrap them individually in foil or plastic wrap.
Pro Tip: Keep a paper towel at the bottom of the container to absorb extra moisture and maintain crispiness.

In the Freezer:

Shelf Life: Up to 2 months
Best Method: Flash freeze on a tray for 1 hour (so they don’t stick together), then transfer to a freezer-safe bag or container.
Label: Don’t forget to label with the date!

Best Reheating Methods

Want to bring that crunch back? Skip the microwave if possible. Here are the best options:

Oven (Best for Re-Crisping):

Preheat to 375°F (190°C)
Place egg rolls on a baking sheet
Bake for 10–12 minutes, flipping halfway

Air Fryer (Quick & Crunchy):

375°F (190°C) for 5–7 minutes
No need to thaw if frozen—just add 2–3 more minutes

Skillet (Great for Quick Reheat):

Heat a little oil in a non-stick pan
Fry the egg rolls on medium heat, turning to crisp all sides

🚫 Avoid Microwaving Alone: They’ll turn soggy. If you must, wrap in a paper towel and zap for 30–45 seconds, then crisp in a toaster oven.

Are Shrimp Egg Rolls Healthy? Nutritional Breakdown

Egg rolls can be indulgent, but with smart tweaks, they don’t have to derail your health goals.

Calories and Macronutrients (Per Egg Roll – Fried)

Here’s an average estimate:

Calories: 180–220
Protein: 7–10g
Carbs: 18–22g
Fat: 9–12g

Keep in mind this varies based on size, fillings, and how they’re cooked.

Healthier Cooking Alternatives

Trying to eat clean? These simple switches go a long way:

Bake instead of fry: Cuts out a ton of oil-related calories
Use shrimp and veggies only: High protein, low fat
Try whole wheat wrappers: More fiber, better digestion
Use low-sodium soy sauce: Reduces overall salt intake

🥗 Add a fresh salad or steamed veggies on the side to make it a well-rounded meal.

Serving Suggestions for Shrimp Egg Rolls

How do you turn shrimp egg rolls into a whole vibe? Whether you’re serving them solo or as part of a feast, these tips will elevate the experience.

Appetizer vs. Main Course

Appetizer? Serve mini egg rolls with 2–3 dipping sauces
Main Course? Pair with a hearty side like fried rice, noodles, or Asian slaw

🍽️ Hosting a party? Create an egg roll platter with shrimp, veggie, and cream cheese varieties, served with toothpicks and sauce shooters.

Side Dishes That Complement Shrimp Egg Rolls

Need something to round out the meal? These go great:

Fried rice or jasmine rice
Stir-fried bok choy or Chinese broccoli
Lo mein or garlic noodles
Asian cucumber salad with sesame dressing
Miso soup or hot & sour soup

Mix and match to create a takeout-style dinner at home—minus the delivery fee.