Get ready to fall head over heels for Shrimp Egg Rolls! These crispy, golden appetizers feature juicy shrimp, crunchy coleslaw, and vivid aromatics all snugly tucked inside a perfectly fried wrapper. With every bite, you’ll get layers of savory, slightly sweet, and utterly crave-worthy flavors, making them completely irresistible for parties, family nights, or a special snack. If you’re looking for a fresh take on a crowd pleaser, this keyphrase dish blends irresistible texture and flavor—truly a must-try for any home cook!
Ingredients You’ll Need
At the heart of great Shrimp Egg Rolls are simple, well-chosen ingredients. Each one brings its own magic—whether it’s a burst of umami, a pop of color, or that signature crunch. Here’s what you’ll want to gather before you start rolling:
- Vegetable oil: The base for stir-frying the filling and deep frying for that delightfully crispy exterior.
- Raw shrimp: Peeled, deveined, and chopped shrimp bring sweet, tender flavor and plenty of protein.
- Coleslaw mix (or shredded cabbage and carrots): For unbeatable crunch, color, and a veggie boost in every bite.
- Green onions: Add a mild oniony kick and vibrant green color—slice them thin for the best texture.
- Garlic: Minced fresh garlic infuses the filling with incredible depth and aroma.
- Soy sauce: Adds salty umami, tying the filling together with classic Asian-inspired flavor.
- Sesame oil: Offers a hint of nutty, toasted richness that elevates the whole dish.
- Ground ginger: Just a touch livens up the filling with gentle warmth.
- Salt and pepper: For perfect seasoning—taste as you go!
- Egg roll wrappers: These are your canvases, ready to hold all the deliciousness inside.
- Small bowl of water: Just a dab seals the wrappers and keeps all that goodness inside.
- Vegetable oil (for frying): Make sure you have enough oil to submerge the egg rolls and achieve shatteringly crisp results.
How to Make Shrimp Egg Rolls
Step 1: Cook the Shrimp
Start by heating a tablespoon of vegetable oil in a skillet over medium heat. Once shimmering, add your chopped shrimp and stir-fry for two to three minutes. When the shrimp turn opaque and pink, they’re perfectly cooked—juicy, sweet, and ready for the next step. Don’t overcook; tender shrimp make all the difference.
Step 2: Sauté the Vegetables & Aromatics
Add your coleslaw mix (or the shredded cabbage and carrots), green onions, and minced garlic straight into the skillet with the cooked shrimp. Drizzle in the soy sauce and sesame oil, and then sprinkle over the ground ginger, plus salt and pepper to your liking. Stir everything together and sauté for another two to three minutes. You want the veggies to soften just a tad, staying vibrant and maintaining a little crunch for that signature Shrimp Egg Rolls filling.
Step 3: Cool the Filling
Turn off the heat and let your savory shrimp and veggie filling rest for a few minutes. Allowing it to cool just slightly makes assembling your Shrimp Egg Rolls a breeze and keeps the wrappers from getting soggy or tearing.
Step 4: Assemble the Egg Rolls
Lay an egg roll wrapper on a clean surface, oriented like a diamond. Spoon two to three tablespoons of filling near the bottom corner. Fold that corner up over the filling, then tuck in the two side corners for a snug envelope. Roll it up tight and seal the final corner with a little water from your bowl. You’ll have a tidy, well-packed roll—repeat with the rest of the filling and wrappers!
Step 5: Fry to Golden Perfection
Pour about two inches of vegetable oil into a deep skillet or pot and heat it to 350°F (175°C). Fry the egg rolls in small batches—don’t overcrowd the pan—for two to three minutes per side until they’re gloriously golden and crispy. Set each batch on paper towels as you go to drain off excess oil.
Step 6: Serve and Savor
Your Shrimp Egg Rolls are at their absolute best served hot and fresh. Pair them with store-bought or homemade sweet chili sauce, classic soy sauce, or your other favorite dips for an experience that’ll have everyone reaching for seconds.
How to Serve Shrimp Egg Rolls
Garnishes
Take your Shrimp Egg Rolls up a notch by topping them with things like finely sliced green onion, toasted sesame seeds, or a generous sprinkle of cilantro. A few chili flakes scattered for heat, or even a squiggle of sriracha mayo, will entice guests to dive right in. A squeeze of fresh lime brings a zesty finish that lifts every bite!
Side Dishes
These crisp little parcels pair brilliantly with all kinds of sides. Try serving them with hot jasmine rice, a tangy Asian-style slaw, or a vibrant green salad. Steamed edamame or some quick-pickled cucumbers add a refreshing counterpoint to the savory crunch of the egg rolls.
Creative Ways to Present
Take your Shrimp Egg Rolls game to the next level by slicing them on a diagonal for eye-catching appetizer platters. Arrange them upright in a small cup for dipping convenience at parties, or stack them pyramid-style on a rustic board with various dipping sauces circling the base. For a full meal, serve over rice noodles with a drizzle of chili oil and fresh herbs.
Make Ahead and Storage
Storing Leftovers
If you happen to have any leftover Shrimp Egg Rolls, store them in an airtight container in the refrigerator for up to three days. To keep them as crisp as possible, let them cool completely before storing, and avoid stacking them too closely together.
Freezing
To freeze, arrange uncooked or cooked egg rolls in a single layer on a baking sheet and freeze until solid. Transfer them to a freezer-safe bag or container and store for up to two months. Frozen egg rolls are perfect for quick snacks or appetizers straight from the freezer to your oven or frying pan.
Reheating
For the best results, reheat Shrimp Egg Rolls in a 375°F oven or air fryer for five to ten minutes until hot and crispy. Avoid the microwave if possible, as it can leave them a little soggy—unless you’re really in a rush, of course!
FAQs
Can I use pre-cooked shrimp instead of raw?
Absolutely! If you’re short on time, just add the pre-cooked shrimp alongside the vegetables and skip the initial step of cooking them separately. This shortcut still delivers juicy, flavorful Shrimp Egg Rolls.
Are Shrimp Egg Rolls suitable for baking instead of frying?
Definitely! To bake, brush the egg rolls lightly with oil and pop them in a 400°F (200°C) oven for 15 to 20 minutes, flipping halfway through. You’ll still get a satisfying crunch without as much oil.
What dipping sauces go well with Shrimp Egg Rolls?
Sweet chili sauce and soy sauce are classics, but don’t hesitate to try spicy peanut sauce, ponzu, or even a homemade garlic-lime aioli for something extra special. These sauces all complement the shrimp and veggies beautifully.
Can I make the filling ahead of time?
Yes! Prep the filling up to a day in advance and keep it refrigerated in a sealed container. This makes assembling the egg rolls quick and convenient, especially for party prep.
What’s the best way to keep Shrimp Egg Rolls crispy for a party?
After frying, place the egg rolls on a wire rack over a baking sheet in a low oven (around 200°F) until serving. This helps keep the exterior crisp and irresistible for guests.
Final Thoughts
If you’re looking for a showstopping appetizer with irresistible flavor and the ultimate crunch, Shrimp Egg Rolls absolutely fit the bill. Gather your ingredients, let the savory aromas fill your kitchen, and watch these golden beauties disappear the moment they hit the table. You’ll love every bite—so don’t be surprised if they become your new party tradition!
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Shrimp Egg Rolls Recipe
- Total Time: 35 minutes
- Yield: 10–12 egg rolls 1x
- Diet: Non-Vegetarian
Description
Learn how to make delicious and crispy shrimp egg rolls at home with this easy recipe. These Asian-inspired appetizers are filled with a flavorful mix of shrimp, vegetables, and seasonings, then fried until golden brown. Perfect for entertaining or as a tasty snack!
Ingredients
Filling:
- 1 tablespoon vegetable oil
- 1/2 pound raw shrimp (peeled, deveined, and chopped)
- 2 cups coleslaw mix or shredded cabbage and carrots
- 1/4 cup green onions (thinly sliced)
- 2 cloves garlic (minced)
- 1 tablespoon soy sauce
- 1 teaspoon sesame oil
- 1/2 teaspoon ground ginger
- Salt and pepper to taste
Other:
- 10–12 egg roll wrappers
- Small bowl of water (for sealing)
- Vegetable oil for frying
Instructions
- Cook the Filling: Heat vegetable oil in a skillet, cook shrimp until pink. Add coleslaw mix, green onions, garlic, soy sauce, sesame oil, ginger, salt, and pepper. Cook until slightly wilted. Let cool.
- Assemble the Egg Rolls: Place filling on an egg roll wrapper, fold bottom corner over filling, fold in sides, and roll tightly. Seal with water. Repeat with remaining wrappers and filling.
- Fry the Egg Rolls: Heat oil to 350°F, fry egg rolls in batches for 2–3 minutes per side until golden brown. Drain on paper towels. Serve hot with sauce.
Notes
- For a lighter version, brush egg rolls with oil and bake at 400°F (200°C) for 15–20 minutes, flipping halfway.
- Pre-cooked shrimp can be used—just add it with the vegetables.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Appetizer
- Method: Frying
- Cuisine: Asian-Inspired
Nutrition
- Serving Size: 1 egg roll
- Calories: 160
- Sugar: 1g
- Sodium: 300mg
- Fat: 8g
- Saturated Fat: 2g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 1g
- Protein: 7g
- Cholesterol: 45mg
