Crispy Homemade Shrimp Egg Rolls: Your Ultimate Guide to Flavorful Perfection
Prepare to delight your taste buds with these incredibly quick and easy fried shrimp egg rolls. Each bite offers a symphony of textures and flavors, featuring succulent shrimp, crisp carrots, tender bean sprouts, and fresh cabbage, all meticulously wrapped within a golden, impossibly crispy shell. This recipe isn’t just about making egg rolls; it’s about crafting an unforgettable culinary experience right in your own kitchen.
Why This Shrimp Egg Roll Recipe is a Must-Try
From the very first bite, these homemade shrimp egg rolls deliver an incredible sensory experience. The exterior shatters with a satisfying crunch, giving way to a wonderfully tender and flavorful interior packed with perfectly cooked shrimp and vibrant vegetables. This contrast of textures – the ultimate hallmark of a truly great egg roll – makes this recipe an instant favorite.
You might be surprised by how simple these shrimp egg rolls are to prepare. While the freshest ingredients do require a bit of slicing and dicing, this minimal effort is undoubtedly the “hardest” part, and it’s well worth it. We recently served these at a football party, and they vanished from the platter in record time! They’re absolutely fantastic on their own, but truly shine when paired with a side of homemade sweet and sour sauce. Trust us, the delicious results are more than worth every moment spent in the kitchen.
Essential Ingredients for Perfect Shrimp Egg Rolls
Crafting these delectable shrimp egg rolls begins with a selection of fresh, high-quality ingredients. While the full, precise measurements and detailed instructions are available in the printable recipe card at the very end of this post, here’s a general overview of what you’ll need to gather to create this flavorful appetizer:
You’ll be working with small raw shrimp, which cook quickly and remain tender. For the vibrant vegetable filling, you’ll need crisp green cabbage, sweet julienned carrots, and fresh, crunchy bean sprouts. The flavors are enhanced with a blend of garlic salt, classic Old Bay seasoning, and low-sodium soy sauce for that essential umami depth. And of course, the magic happens when these fillings are encased in sturdy egg roll wrappers and then deep-fried in your chosen oil for that signature crunch.
Ingredient Spotlight & Smart Substitutions
Understanding each ingredient’s role and knowing your options for substitutions can make your cooking experience even better. Here’s a closer look:
SHRIMP – For the best results, use small, raw shrimp that are already peeled and deveined. Raw shrimp cook beautifully within the egg roll, becoming tender and juicy. Pre-cooked shrimp, on the other hand, are prone to becoming tough and rubbery when fried. If you’re starting with frozen shrimp, a quick thawing method is to place them in a sealed bag and submerge them in a bowl of cold water. Change the water every 30 minutes to speed up the process until fully thawed.
VEGGIES – The combination of green cabbage, fresh bean sprouts, and carrots provides an irresistible blend of crunch, vibrant color, and savory-sweet flavor that complements the shrimp perfectly. These fresh ingredients are key to the egg roll’s texture. For an added layer of crunch and flavor, consider incorporating water chestnuts or finely diced celery into your filling mixture. You can also experiment with finely chopped mushrooms or bamboo shoots if you desire a more authentic Asian-inspired profile. Remember to chop or julienne all vegetables thinly to ensure even cooking and easy wrapping.
SEASONING – Garlic salt and Old Bay seasoning infuse the shrimp and vegetables with a robust and aromatic flavor profile. While Old Bay is a classic choice for seafood, you can adjust the spices to your preference. A pinch of white pepper or a dash of ginger powder can add a subtle warmth. For an extra kick, a tiny amount of red pepper flakes can be included in the filling.
SOY SAUCE – Low-sodium soy sauce is recommended to control the overall saltiness of the egg rolls, allowing the natural flavors of the shrimp and vegetables to shine. If you prefer, tamari can be used as a gluten-free alternative, or coconut aminos for a soy-free option, keeping in mind that flavor nuances will vary slightly.
EGG ROLL WRAPPERS – These are the foundation of your crispy egg rolls! Standard square egg roll wrappers are readily available in the refrigerated section of most grocery stores. Ensure they are fresh and pliable to prevent tearing during the rolling process. Spring roll wrappers are much thinner and designed for fresh, uncooked rolls, so they are not a suitable substitute for fried egg rolls.
FRYING OIL – For deep frying, select an oil with a high smoke point and neutral flavor, such as vegetable oil, canola oil, or peanut oil. These oils will ensure your egg rolls cook to a beautiful golden brown without imparting unwanted flavors or burning.
Step-by-Step Guide: Crafting Delicious Shrimp Egg Rolls
These step-by-step photos and detailed instructions are designed to help you visualize each stage of making this recipe. For the complete printable version with all measurements and instructions, simply Jump to Recipe at the bottom of this post.
- Prepare the Shrimp: Heat two tablespoons of olive oil in a large skillet over medium-high heat until it shimmers. Add your peeled and deveined raw shrimp to the hot skillet. Season them with half of the garlic salt (1 tsp) and half of the Old Bay seasoning (1/2 tsp). Cook the shrimp for a quick 1-2 minutes, turning them once to ensure both sides are lightly cooked and they turn pink. Be careful not to overcook them at this stage, as they will cook further with the vegetables.
- Sauté the Vegetables: To the same skillet with the shrimp, add the shredded green cabbage, julienned carrots, and fresh bean sprouts. Incorporate the remaining garlic salt and Old Bay seasoning, along with the low-sodium soy sauce. Stir everything together well. Continue to cook, turning the mixture occasionally, for approximately 3-4 minutes. The goal is for the vegetables to soften slightly but still retain a pleasant crispness.
- Drain Excess Moisture: Once the filling is cooked, immediately transfer it from the skillet into a colander. Using the back of a spoon or a gloved hand, gently but firmly press down on the mixture to remove as much excess moisture as possible. This step is crucial for preventing soggy egg rolls and ensuring a crisp final product.
CHEF TIP – Don’t skip pressing out the moisture! This prevents your egg rolls from becoming waterlogged and guarantees that satisfying crisp exterior.
- Prepare to Roll: Lay out your egg roll wrappers on a clean, flat work surface. It’s helpful to work with one or two wrappers at a time to prevent them from drying out.
- Fill the Wrappers: Divide the cooled shrimp and vegetable filling evenly among your egg roll wrappers. Place the filling diagonally across the center of each wrapper, forming a log shape that’s not too thick, leaving enough space on the edges for folding.
- Moisten the Edges: Dip your finger in a small bowl of water and gently moisten all four edges of the egg roll wrapper. This acts as a “glue” to seal the roll securely and prevent it from unfolding during frying.
- Master the Roll: Take two opposite corners of the wrapper and fold them diagonally over the filling, meeting in the middle to create a tight envelope around the filling. Then, bring one of the remaining open ends up and over the filling. Use your fingers to tuck the end of the wrapper firmly under the filling, creating a compact cylinder. Continue rolling the wrapper away from you, keeping the roll tight and even, until you reach the final corner. Press gently to seal.
- Preheat the Fryer: If using a deep fryer, preheat it to 375°F (190°C). If you’re frying in a Dutch oven or deep skillet, heat about 2.5-3 inches of oil to the same temperature, using a candy or oil thermometer for accuracy.
- Fry to Golden Perfection: Carefully place the egg rolls into the preheated oil, being mindful not to overcrowd the fryer. Fry them for approximately 7 minutes, or until they are beautifully golden brown and crispy. They will usually start to float to the top once they are almost done. If using a skillet, remember to flip them halfway through (around the 3.5-minute mark) to ensure even browning on all sides.
- Drain and Serve: Once fried, carefully remove the egg rolls from the oil and place them on a plate lined with paper towels to drain any excess oil. Serve immediately while hot and crispy!
Frequently Asked Questions & Expert Tips for Shrimp Egg Rolls
Achieving perfectly crispy and flavorful shrimp egg rolls is easier with a few insider tips and answers to common questions:
No deep fryer? No problem! You can easily achieve wonderfully crispy shrimp egg rolls using a Dutch oven or a large, deep-sided skillet. The key is to add about 2.5 to 3 inches of your chosen frying oil (like vegetable or canola oil) to the pan. Heat the oil to 375°F (190°C), using a reliable candy or oil thermometer to maintain the correct temperature. Fry 3-4 egg rolls at a time, depending on the size of your pan, to avoid overcrowding and ensure consistent oil temperature. Make sure to flip the egg rolls halfway through, around the 3.5-minute mark, so both sides brown beautifully and cook evenly.
To keep any leftover shrimp egg rolls at their best, store them in an airtight container in the refrigerator for 2-3 days. The secret to reviving their irresistible crispiness is in the reheating method. Avoid the microwave, which can make them soggy. Instead, reheat your egg rolls in an air fryer using its reheat function, or place them in a preheated 375°F (190°C) oven for 5-8 minutes until thoroughly heated and crispy again. They’ll taste almost as good as fresh!
Yes, shrimp egg rolls are freezer-friendly, making them perfect for meal prep or a quick snack later! A crucial tip, however, is to remember that the cabbage in the filling will release extra water when frozen. To counteract this, ensure you press out as much moisture as possible from the cooked filling before you even begin assembling the rolls. After preparing and rolling the egg rolls (allow the cooked filling to cool completely before rolling!), arrange them in a single layer on a baking sheet and flash freeze them until solid to the touch. Once frozen, transfer the individual egg rolls to an airtight container or a gallon-sized freezer bag, where they can be stored for up to 3 months. You can fry them directly from frozen; just be aware that they might take a tad longer to cook through and achieve that golden crispness.
Several factors contribute to ultimate crispiness. First, vigorously drain and press out all excess moisture from the cooked filling. Water is the enemy of crispiness! Second, ensure your oil is at the correct temperature (375°F / 190°C). Too low, and the egg rolls will absorb too much oil and become greasy; too high, and they’ll burn before cooking through. Third, avoid overcrowding the fryer. This lowers the oil temperature and leads to less crispy results. Fry in batches if necessary.
Look for “egg roll wrappers” in the refrigerated section of your grocery store, usually near other Asian ingredients like tofu or wonton wrappers. These are typically thicker and designed to crisp up perfectly when fried. Do not confuse them with thinner spring roll wrappers, which are meant for fresh, uncooked rolls and will not yield the same crispy texture when fried.
Delicious Serving Suggestions
These crispy shrimp egg rolls are fantastic on their own, but truly shine when accompanied by the right dipping sauce. Classic choices include traditional soy sauce, a vibrant duck sauce, or our highly recommended homemade sweet and sour sauce. For a complete and satisfying meal, we love pairing these with a flavorful side like our vegetable fried rice. You could also serve them alongside a fresh Asian-inspired salad or a light noodle dish to balance the richness. Whether you’re enjoying them as an appetizer, a party snack, or a main course, these egg rolls are sure to be a hit!
Explore More Delicious Recipes
If you loved these shrimp egg rolls, you might be interested in exploring other recipes that offer similar flavors or fun variations on the egg roll theme:
- Shrimp Spring Rolls: For a lighter, fresh, and often uncooked alternative to fried egg rolls.
- Big Mac Egg Rolls: A surprisingly delicious and creative twist on a classic fast-food favorite.
- Reuben Egg Rolls: Combining the flavors of a classic Reuben sandwich into a crispy egg roll.
- Corned Beef Egg Rolls: Another savory and hearty egg roll variation, perfect for a unique appetizer.
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Shrimp Egg Rolls
IMPORTANT – There are often Frequently Asked Questions within the blog post that you may find helpful. Simply scroll back up to read them!
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Ingredients
- 2 Tablespoons olive oil
- 1 pound small raw shrimp peeled and deveined
- 2 teaspoons garlic salt divided
- 1 teaspoon Old Bay seasoning
- 2 cups shredded green cabbage
- 1 cup julienned carrots
- 1 cup fresh bean sprouts
- ¼ cup low sodium soy sauce
- 6-8 egg roll wrappers
- oil for frying
Things You’ll Need
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Large heavy bottomed skillet
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Deep fryer or Dutch oven/deep sided skillet
Before You Begin
- For optimal frying results and flavor, use a neutral-flavored oil with a high smoke point. Excellent choices include vegetable oil, canola oil, or peanut oil.
- If starting with frozen shrimp, thaw them quickly and safely by placing them in a sealed bag and submerging in a bowl of cold water. Change the water every 30 minutes until fully thawed. This ensures even cooking and perfect texture.
Instructions
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Heat 2 Tablespoons of olive oil in a skillet over medium-high heat until it shimmers.
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Add the raw shrimp and season with half of the garlic salt (1 tsp) and half of the Old Bay seasoning (1/2 tsp). Cook the shrimp for 1-2 minutes, turning to cook both sides until pink.
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Add the shredded cabbage, julienned carrots, fresh bean sprouts, remaining garlic salt, remaining Old Bay, and the low sodium soy sauce. Cook, turning occasionally, for about 3-4 minutes until vegetables are slightly softened.
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Remove the filling from the skillet and transfer to a colander. Use the back of a spoon or a gloved hand to press out any excess moisture.
TIP – This crucial step helps prevent soggy egg rolls and ensures a perfectly crispy outcome.
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Place egg roll wrappers onto a clean, flat work surface.
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Evenly divide the cooled filling and place it diagonally in the center of each egg roll wrapper, forming a log shape.
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Using a moistened finger, wet all edges of the egg roll wrapper with water to prepare for sealing.
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Fold two opposite corners of the egg roll wrapper diagonally over the filling. Bring one open end over the filling, then use your fingers to tuck the end of the wrapper up and tightly over the filling, ensuring all the filling is secure. Roll the wrapper the rest of the way, creating a tight cylinder, and press to seal the final edge.
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Preheat your deep fryer or large pot with oil to 375°F (190°C).
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Carefully fry the egg rolls for approximately 7 minutes, or until they are golden brown and begin to float to the top. If pan-frying, flip halfway through cooking for even browning.
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Remove the fried egg rolls and drain on paper towels to absorb any excess oil. Serve immediately while hot and crispy!
Expert Tips & FAQs
- Storage: Store leftover shrimp egg rolls in an airtight container in the refrigerator for 2-3 days. For best crispiness, reheat in an air fryer (using the reheat function) or a 375°F (190°C) oven for 5-8 minutes.
- Freezing for Later: To freeze, prepare and roll the egg rolls with completely cooled filling. Lay them on a baking sheet to flash freeze until solid. Once frozen, transfer to an airtight container or freezer bag and store for up to 3 months. Fry from frozen, allowing slightly longer cooking time. Remember that cabbage may release more moisture when frozen, so pressing it well before assembly is key.
- Oil Temperature is Key: Always use a thermometer to ensure your frying oil is at 375°F (190°C). Incorrect oil temperature is the primary reason for greasy or soggy egg rolls.
- Don’t Overcrowd the Pan: Fry egg rolls in small batches to maintain a consistent oil temperature and ensure even cooking and crispiness.
Nutrition
The recipes on this blog are tested with a conventional gas oven and gas stovetop. It’s important to note that some ovens, especially as they age, can cook and bake inconsistently. Using an inexpensive oven thermometer can assure you that your oven is truly heating to the proper temperature. If you use a toaster oven or countertop oven, please keep in mind that they may not distribute heat the same as a conventional full sized oven and you may need to adjust your cooking/baking times. In the case of recipes made with a pressure cooker, air fryer, slow cooker, or other appliance, a link to the appliances we use is listed within each respective recipe. For baking recipes where measurements are given by weight, please note that results may not be the same if cups are used instead, and we can’t guarantee success with that method.