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Crispy Shrimp Egg Rolls Recipe – Homemade Appetizer Guide

These shrimp egg rolls are wonderfully crispy on the outside with a flavorful shrimp-and-vegetable filling. They beat most takeout versions and are surprisingly easy to prepare. With just four straightforward steps, you can have them on the table in under 20 minutes.

A pile of fried egg rolls stacked on top of each other on a black plate with a layer of parchment paper on the bottom.

Table of Contents

INGREDIENTS YOU’LL NEED

This recipe uses mostly pantry staples, so you may already have most of the ingredients on hand.

Here’s what you’ll need:

  • 1 tbsp toasted sesame oil
  • 1 tsp grated ginger
  • 3 garlic cloves, minced
  • 2 large green onions, chopped
  • 3 cups green cabbage, thinly sliced
  • 1/2 cup carrots, shredded
  • 2 tbsp soy sauce
  • 1/2 tbsp rice vinegar
  • 1/2 lb peeled raw shrimp, chopped
  • 6 egg roll wrappers
  • Water (for sealing wrappers)
  • Dipping sauce of choice: sweet chili, duck sauce, or spicy mustard (optional)

You can use fresh shrimp or thawed frozen cooked shrimp—if using frozen, thaw overnight in the fridge or submerge sealed shrimp in cold water for about 30 minutes before chopping.

Overhead view of an assortment of ingredients including bowls of raw shrimp, shredded carrots, shredded cabbage, minced garlic, minced ginger, sweet and sour sauce, and soy sauce.

HOW TO MAKE SHRIMP EGG ROLLS

The process is simple: cook the shrimp and vegetables, cool the filling, wrap the rolls, and fry until golden and crispy.

Skillet with minced garlic, ginger, and diced green onion.

STEP 1: COOK THE SHRIMP AND VEGGIES

Heat the toasted sesame oil in a large skillet over medium-high. Add the grated ginger, minced garlic, and chopped green onions and sauté about 30 seconds until fragrant.

Add the sliced cabbage, shredded carrots, soy sauce, and rice vinegar, then add the chopped shrimp. Sauté the shrimp 1–2 minutes until nearly cooked, then continue cooking on high for 2–3 minutes until the vegetables are tender-crisp.

Transfer the mixture to a colander to drain and cool before wrapping.

Skillet with raw shrimp, shredded cabbage, and shredded carrots.

STEP 2: WRAP THE EGG ROLLS

Lay an egg roll wrapper on a clean surface with a point facing you (diamond shape). Spoon about 1/3 cup of the cooled filling onto the bottom third of the wrapper.

Dip a brush or your finger in water and moisten the wrapper edges. Fold the bottom point up over the filling, tuck in the left and right corners, and roll tightly into a cylinder. Repeat with remaining wrappers and filling.

Skillet with diced shrimp, shredded carrots, cabbage, and green onions.

STEP 3: FRY THE SHRIMP EGG ROLLS

Lightly spray or brush the outside of each roll with water to help achieve even browning. Heat oil in a deep skillet or pot to frying temperature and work in batches.

Fry each batch 5–7 minutes, turning halfway through, until the wrappers are golden brown. Remove with tongs and drain on a paper towel-lined plate. Repeat until all rolls are cooked.

Diced veggies and shrimp being wrapped in an egg roll wrapper.

STEP 4: SERVE

Serve the egg rolls hot with your favorite dipping sauce. They’re best fresh for maximum crunch.

Enjoy!

Six raw egg rolls lined up next to each other on a piece of parchment paper.

HOW TO STORE THE EGG ROLLS

This recipe yields about 4 servings. Leftover egg rolls can be refrigerated for 3–4 days in an airtight container. For longer storage, freeze them for up to 3 months—freeze on a baking sheet first, then transfer to a freezer bag to prevent sticking.

A fried egg roll being removed from a pot of oil using a pair of tongs.

HOW TO REHEAT THE EGG ROLLS

Reheat leftover egg rolls in the oven at 350°F for 10–12 minutes on a parchment-lined baking sheet until heated through and crisp. Or use an air fryer at 375°F for 4–5 minutes, turning once for even crisping.

Six fried egg rolls lined next to each other on a plate lined with paper towels.

FAQS ABOUT THIS SHRIMP EGG ROLL RECIPE

What’s the difference between spring rolls and egg rolls?

The main difference is the wrapper: spring rolls use thin rice wrappers and are often lighter, while egg rolls use thicker wheat-based wrappers that fry to a crunchy exterior.

What is a shrimp egg roll made of?

Shrimp egg rolls typically combine shredded cabbage, carrots, ginger, garlic, and diced shrimp, cooked and then wrapped in egg roll wrappers before frying.

Two fried egg rolls with one sliced in half and stacked on top of each other.

Do all egg rolls have shrimp in them?

No. Shrimp is a popular filling, but egg rolls can be filled with chicken, pork, beef, tofu, mushrooms, or vegetables depending on preference.

How do you make these shrimp egg rolls in an air fryer?

Prepare the filling and wrap the rolls as directed. Place rolls flat in a single layer in the air fryer basket and cook at 370°F for about 5 minutes, flipping once halfway through, until golden and crisp.

A pile of fried egg rolls stacked on top of each other on a black plate with a layer of parchment paper on the bottom.

My Final Thoughts

These shrimp egg rolls deliver a satisfying crunch and a savory filling that tastes even better than many restaurant versions. They’re quick to make and a great appetizer or side for weeknight meals or gatherings.

If you try this recipe, drop a comment to share how they turned out—I’d love to hear your feedback.

Overhead view of two fried egg rolls with one sliced in half and stacked on top of each other.

More Recipes

If you enjoyed these shrimp egg rolls, try other appetizer favorites on the blog for more easy, crowd-pleasing recipes.

  • Chicken gizzards
  • BBQ chicken sliders
  • Shrimp dip
  • Fried oyster mushrooms
  • Cream cheese sausage balls
Yield: 6

Shrimp Egg Rolls

Two fried egg rolls with one sliced in half and stacked on top of each other.

These shrimp egg rolls are super crispy and crunchy on the outside with a delicious shrimp and veggie filling. They’re quick to prepare and perfect for sharing.

Prep Time
15 minutes
Cook Time
5 minutes
Total Time
20 minutes

Ingredients

  • 1 tbsp. toasted sesame oil
  • 1 tsp. ginger, grated
  • 3 garlic cloves, minced
  • 2 large green onions, chopped
  • 3 cups green cabbage, sliced
  • ½ cup carrots, shredded
  • 2 tbsp. soy sauce
  • ½ tbsp. rice vinegar
  • ½ lb. peeled raw shrimp, chopped
  • 6 egg roll wrappers
  • Water
  • Sweet chili sauce, duck sauce, or spicy mustard for dipping (optional)

Instructions

  1. In a large skillet, heat sesame oil over medium-high heat.
  2. Add ginger, garlic, and green onions; sauté until fragrant, about 30 seconds. Add cabbage, carrots, soy sauce, and vinegar.
  3. Add the shrimp and sauté until the shrimp are almost cooked through, 1 to 2 minutes.
  4. Cook on high heat until vegetables are tender-crisp, about 2 to 3 minutes. Transfer to a colander to drain and let cool.
  5. Place an egg roll wrapper on a clean surface with points facing top and bottom like a diamond. Spoon about ⅓ cup mixture onto the bottom third of the wrapper.
  6. Dip your brush in water and moisten the edges of the wrapper. Lift the closest point and wrap it around the filling.
  7. Fold the left and right corners toward the center and roll into a tight cylinder. Repeat with remaining wrappers and filling.
  8. Lightly spray or brush all sides of the egg rolls with water to ensure even browning.
  9. Add oil to a deep skillet or pot. Fry in batches for 5 to 7 minutes, turning halfway through until golden brown.
  10. Serve immediately with dipping sauce on the side, if desired.

Nutrition Information:

Yield:

6

Serving Size:

1 Roll

Amount Per Serving:
Calories: 278Total Fat: 9gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 67mgSodium: 1070mgCarbohydrates: 34gFiber: 3gSugar: 5gProtein: 16g

© I’m Hungry For That


Cuisine:

Chinese
/
Category: Lunch & Sides

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