These crispy shrimp egg rolls are packed with tasty shrimp and crunchy veggies, making them a perfect snack or appetizer. They’re golden on the outside and deliciously satisfying!
Whenever I make these, I can’t help but eat a few before they even hit the table. They’re so good with dipping sauce—just try to save some for your friends! 😉
Key Ingredients & Substitutions
Shrimp: Fresh medium shrimp is ideal for these egg rolls. If you’re allergic or don’t like shrimp, try chicken or tofu instead. You can also use cooked shrimp to save time – just chop it up and skip the first cooking step!
Cabbage: I like using napa cabbage for its tender texture, but green cabbage works just fine. If you’re looking for a crunch alternative, try bean sprouts or even a mix of shredded bell peppers.
Egg roll wrappers: Traditional wrappers give a great crunch. If you can’t find them, spring roll wrappers or even tortillas can substitute, but keep in mind they will change the texture.
Soy sauce: Low-sodium soy sauce is a great alternative if you want to reduce sodium. For a gluten-free option, use tamari instead.
How Do I Get My Egg Rolls Crispy and Golden Brown?
Frying perfect egg rolls is all about the temperature of the oil. If the oil isn’t hot enough, they will soak up too much oil and become soggy. Here’s how to fry with success:
- Use a thermometer to check the oil temperature; aim for 350°F (175°C).
- Don’t overcrowd the pan; fry in batches. This helps maintain the temperature of the oil.
- Turn the egg rolls occasionally, so they brown evenly on all sides.
- Drain them on paper towels after frying to remove excess oil, keeping them crispy!
How to Make Shrimp Egg Rolls
Ingredients You’ll Need:
For the Filling:
- 1/2 lb (225g) medium shrimp, peeled, deveined, and finely chopped
- 2 cups shredded cabbage (napa or green cabbage)
- 1/2 cup shredded carrot
- 2 green onions, thinly sliced
- 2 cloves garlic, minced
- 1 tbsp soy sauce
- 1 tsp freshly grated ginger
- 1 tsp sesame oil
- 1/4 tsp white pepper (or to taste)
For the Egg Rolls:
- 12 to 16 egg roll wrappers
- 1 egg, beaten (for sealing wrappers)
- Vegetable oil, for frying
How Much Time Will You Need?
This recipe takes about 30 minutes total to prepare and cook. You’ll need about 10 minutes to prepare the filling, and then frying the egg rolls should take around 15-20 minutes. So an hour for the perfect crispy snack!
Step-by-Step Instructions:
1. Prepare the Filling:
Heat a non-stick skillet over medium heat. Add a splash of oil and sauté the minced garlic and grated ginger for about 30 seconds until they’re fragrant. This will add a lovely aroma to your filling!
2. Cook the Shrimp:
Next, add in the chopped shrimp. Cook them until they turn pink and are just cooked through, which should take about 2-3 minutes. After that, transfer the shrimp to a bowl and set it aside.
3. Cook the Vegetables:
In the same skillet, toss in the shredded cabbage, carrot, and sliced green onions. Stir and cook for 2-3 minutes; you want them to be softened but still a little crunchy!
4. Combine and Season:
Now, return the cooked shrimp to the skillet with the vegetables. Add in soy sauce, sesame oil, and white pepper. Mix everything well and let it cook for another minute. Once it’s done, remove it from the heat and let the filling cool slightly.
5. Assemble the Egg Rolls:
Take an egg roll wrapper and place it on a flat surface with one corner pointing toward you So it looks like a diamond shape. Put about 2 tablespoons of the filling near the corner closest to you. Fold that corner over the filling, then tightly fold in both side corners. Roll it up towards the far corner, and brush the top corner with the beaten egg to seal it. Do this for all the wrappers and filling!
6. Fry the Egg Rolls:
In a deep skillet or pot, heat about 2 inches of vegetable oil over medium-high heat to about 350°F (175°C). Fry the egg rolls in batches, gently turning them occasionally until they’re golden brown and crispy—about 3-4 minutes per batch. This is the best part!
7. Drain and Serve:
Once cooked, remove the egg rolls with a slotted spoon and place them on paper towels to drain any excess oil. Serve them hot with soy sauce or your favorite dipping sauce, and enjoy the crispy goodness!
Now you have delicious homemade shrimp egg rolls! Perfect for sharing—if you can manage not to eat them all yourself! 😉
Can I Use Frozen Shrimp for This Recipe?
Absolutely! Just make sure to thaw the shrimp completely before using them. The best way to thaw is overnight in the refrigerator, but if you’re short on time, you can submerge them in cold water for about 15-20 minutes.
Can I Make Egg Rolls Ahead of Time?
Yes! You can prepare the filling and assemble the egg rolls in advance. Just refrigerate them for up to 2 hours before frying. If you need to store them longer, wrap them tightly and put them in the freezer. Just fry them straight from the freezer, but increase the frying time slightly.
How to Store Leftover Egg Rolls?
Store any leftover egg rolls in an airtight container in the refrigerator for up to 3 days. To reheat, place them in an oven at 350°F (175°C) for about 10-15 minutes until they’re crispy again. Avoid microwaving them, as that can make them soggy.
Can I Air Fry These Egg Rolls?
Yes, you can air fry them! Preheat your air fryer to 375°F (190°C) and arrange the egg rolls in a single layer. Spray with a little oil for extra crispiness and air fry for about 10-12 minutes, flipping halfway through, until golden brown.