Crispy shrimp egg rolls

Oh, you guys, I am SO excited to share this recipe with you today. Seriously, my kitchen has been smelling absolutely divine thanks to these Crispy Shrimp Egg Rolls. If you’re anything like me, you probably associate egg rolls with takeout – those glorious, golden-fried pockets of deliciousness that always hit the spot. But what if I told you that you can achieve that same incredible, shatteringly crisp texture right in your own home, and with a filling that’s just bursting with fresh flavor? I’m talking about juicy shrimp, vibrant veggies, and a hint of savory goodness, all wrapped up and fried to perfection. I’ve been making these for years, and they’re such a crowd-pleaser. They remind me a bit of those amazing spring rolls you get at fancy restaurants, but with that satisfying crunch that only a proper egg roll can deliver. This recipe is truly a lifesaver on busy weeknights when you crave something special but don’t want to spend hours in the kitchen. Plus, they’re way more budget-friendly than ordering in!

What are Crispy Shrimp Egg Rolls?

So, what exactly are these Crispy Shrimp Egg Rolls we’re talking about? Think of them as the ultimate appetizer, snack, or even a light main course. They’re essentially a delicious filling, usually made with shrimp and a medley of finely chopped vegetables, all snugly tucked into a thin, delicate wrapper made from wheat flour. The magic happens when they hit the hot oil – that wrapper transforms into a gloriously golden, crispy shell that’s just begging to be dipped. They’re not like the big, soft Chinese takeout egg rolls you might be used to; these are meant to be light, airy, and incredibly crisp. The filling is where you can really play around, but the shrimp is my absolute favorite because it cooks so quickly and stays wonderfully tender. It’s that perfect balance of textures and flavors – the satisfying crunch of the wrapper, the tender bite of the shrimp, and the freshness of the veggies. It’s simple, elegant, and utterly addictive.

How to Make Crispy Shrimp Egg Rolls

Quick Overview

Making these Crispy Shrimp Egg Rolls is a two-part process: preparing the flavorful filling and then the satisfying task of wrapping them up. We’ll sauté a quick shrimp and veggie mix, cool it slightly, and then carefully fold it into delicate wrappers. The final, crucial step is frying them to that signature golden-brown crispiness. It sounds like a lot, but each step is pretty quick and straightforward. The most rewarding part is seeing them puff up and turn golden in the hot oil – pure magic! You’ll find it’s much easier than you think, and the results are totally worth it.

Ingredients

For the Main Batter:

You won’t need a batter for the wrapper itself, as we’re using pre-made egg roll wrappers. Just make sure you have them readily available. You can find these in the refrigerated section of most major grocery stores, often near the tofu or fresh pasta. Brands like Nasoya or Twin Dragon are usually reliable. Make sure to keep them covered with a damp paper towel once you open the package to prevent them from drying out while you work.

For the Filling:

• 1 pound large shrimp, peeled, deveined, and roughly chopped (about ½-inch pieces) – Make sure they’re fresh and firm!
• 1 tablespoon neutral oil (like vegetable, canola, or peanut oil) – For sautéing.
• 2 cloves garlic, minced – Fresh is always best here.
• 1 teaspoon grated fresh ginger – This adds such a wonderful warmth.
• 4 cups shredded cabbage (or a coleslaw mix) – The base for our veggies.
• 1 medium carrot, peeled and finely julienned or grated – For sweetness and color.
• 1/2 cup finely chopped green onions (scallions) – Both white and green parts.
• 2 tablespoons soy sauce (or tamari for gluten-free) – Adds that savory depth.
• 1 teaspoon sesame oil – For that classic nutty aroma.
• 1/4 teaspoon white pepper – A gentle kick.
• Optional: 1/4 cup finely chopped water chestnuts for extra crunch.

For the Glaze:

This is optional but adds a lovely sheen and extra layer of flavor. I usually skip it for a pure crispy bite, but if you like a little something extra:

• 1 tablespoon honey or maple syrup
• 1 teaspoon soy sauce
• 1/2 teaspoon cornstarch (mixed with 1 tablespoon water to make a slurry)

Step-by-Step Instructions

Step 1: Preheat & Prep Pan

Alright, let’s get started! First things first, we need to get our filling going. Heat your large skillet or wok over medium-high heat. Add that tablespoon of neutral oil. We want it shimmering, not smoking.

Step 2: Mix Dry Ingredients

While the pan heats up, let’s get our chopped shrimp ready. You can toss it with a tiny pinch of salt and white pepper if you like, but we’ll be adding plenty of flavor later.

Step 3: Mix Wet Ingredients

In a small bowl, whisk together the soy sauce, sesame oil, and white pepper. This is our flavor base for the filling.

Step 4: Combine

Add the chopped shrimp to the hot skillet. Sauté for about 1-2 minutes, just until it starts to turn pink. Don’t overcook it here, as it will cook more later. Next, add the minced garlic and grated ginger. Stir for about 30 seconds until fragrant. Now, toss in the shredded cabbage and julienned carrots (and water chestnuts, if using). Stir-fry for another 2-3 minutes, until the vegetables are slightly tender but still have a nice bite. We don’t want them mushy! Finally, pour in the soy sauce mixture and add the chopped green onions. Stir everything to combine. Cook for another minute. Taste and adjust seasoning if needed. Remove the filling from the heat and transfer it to a plate or shallow bowl to cool slightly. This is important – you don’t want to wrap hot filling, or it will make your wrappers soggy.

Step 5: Prepare Filling

As the filling cools, let’s get our egg roll wrappers ready. You’ll need one wrapper at a time. Have a small bowl of water nearby – this is our “glue” to seal the edges. Place one wrapper on a clean, dry surface with a corner pointing towards you, like a diamond. Spoon about 2-3 tablespoons of the cooled filling onto the lower third of the wrapper, leaving about a 1-inch border on each side. Don’t overstuff them, or they’ll be hard to close and might burst when frying!

Step 6: Layer & Swirl

Now for the wrapping! Fold the bottom corner of the wrapper up over the filling, tucking it in snugly. Then, fold in the left and right corners towards the center, like you’re making a small envelope. Dip your finger in the water and moisten the top corner of the wrapper. Roll the entire thing up tightly towards that moistened corner, sealing it shut. Repeat with the remaining filling and wrappers. It takes a little practice, but you’ll get the hang of it quickly!

Step 7: Bake

Here’s where we get that amazing crispiness! You have two options: deep frying or pan-frying for a lighter touch. For deep frying: Heat about 2-3 inches of neutral oil in a pot or Dutch oven to 350°F (175°C). Carefully lower 3-4 egg rolls into the hot oil, making sure not to overcrowd the pot. Fry for 3-5 minutes, flipping occasionally, until golden brown and crispy. For pan-frying: Heat about 1/2 inch of oil in a large skillet over medium-high heat. Carefully place the egg rolls in the hot oil and cook for 3-4 minutes per side, until golden brown and crispy. This method uses less oil but requires more attention to ensure even browning. Once golden, remove the egg rolls with a slotted spoon and place them on a wire rack set over a baking sheet to drain any excess oil. This is key to maintaining crispiness!

Step 8: Cool & Glaze

Let the egg rolls cool on the wire rack for a minute or two before serving. If you’re using the optional glaze, whisk together the honey (or maple syrup) and soy sauce in a small bowl. You can gently warm this mixture in a saucepan with the cornstarch slurry until it thickens slightly. Drizzle or brush lightly over the warm egg rolls just before serving. I usually serve the glaze on the side so people can dip to their heart’s content.

Step 9: Slice & Serve

These are best served immediately while they’re piping hot and super crispy! You can slice them in half diagonally for a nicer presentation, or just serve them whole. They’re perfect on their own, but they’re even better with a side of sweet chili sauce, duck sauce, or your favorite dipping sauce. Enjoy that incredible crunch!

What to Serve It With

These Crispy Shrimp Egg Rolls are so versatile, they can be dressed up or down for any meal! For Breakfast, I love them with a side of scrambled eggs and a light drizzle of sriracha. The savory crunch with fluffy eggs is surprisingly delightful! For Brunch, they make an elegant appetizer alongside some fresh Fruit Salad and maybe some mimosas. A little soy-ginger dipping sauce elevates them to a whole new level. As Dessert? Hear me out! A light dusting of powdered sugar and a drizzle of chocolate sauce turns them into a fun, unexpected sweet treat. It sounds crazy, but the crispy wrapper with the sweet notes is divine! For Cozy Snacks, they are, of course, perfect. Serve them with a selection of dipping sauces – think sweet chili, plum sauce, or even a creamy peanut sauce – and a good movie. My family has a tradition of making these for our “movie night munchies,” and they disappear in minutes! I’ve also found they pair wonderfully with a crisp, dry white wine like a Sauvignon Blanc or even a light lager. They’re truly a chameleon in the culinary world!

Top Tips for Perfecting Your Crispy Shrimp Egg Rolls

I’ve made these Crispy Shrimp Egg Rolls more times than I can count, and over the years, I’ve picked up a few tricks that really make a difference. When it comes to the shrimp prep, make sure you don’t chop it too finely. We want some texture in every bite. If your shrimp is a bit watery, pat it dry thoroughly with paper towels before chopping; this helps prevent the filling from becoming too moist. For mixing advice, the key is to avoid overcooking the vegetables. You want them tender-crisp, not soggy. This ensures the egg rolls stay crispy after frying. When you’re mixing the filling ingredients, ensure everything is well combined but don’t mash it all together – we want distinct flavors and textures. For swirl customization in your wrapping, practice makes perfect! Don’t be afraid to experiment with different folding techniques. Some people find folding it like a burrito works best, others prefer the envelope method. Just make sure it’s sealed tightly. If you’re worried about moisture in the filling, you can even add a teaspoon of cornstarch to the filling mixture after cooking to absorb any excess liquid. When it comes to ingredient swaps, if you don’t have shrimp, finely chopped chicken or firm tofu works well too. For the veggies, feel free to add finely diced bell peppers, mushrooms, or even some bean sprouts. Just ensure everything is chopped small enough to fit nicely inside the wrapper. My biggest tip for baking tips (or frying, really!) is to ensure your oil is at the correct temperature. Too low, and the egg rolls will absorb too much oil and become greasy. Too high, and they’ll burn before the inside is heated through. Use a thermometer if you have one! For the glaze, if you find it’s too thick, add a tiny splash more water or soy sauce. If it’s too thin, you can simmer it a bit longer or add a touch more cornstarch slurry. I’ve learned that a slightly thicker glaze adheres better. Remember, it’s all about having fun and experimenting!

Storing and Reheating Tips

Okay, so you’ve made a batch of these glorious Crispy Shrimp Egg Rolls, and you have leftovers (which is rare in my house, but it happens!). Here’s how to keep them tasting their best. For room temperature storage, honestly, they’re best enjoyed fresh. If you must keep them out, try to do so for no more than 2 hours, covered loosely with foil or in a breathable container, but they will lose some of their crispiness. For refrigerator storage, this is your best bet for leftovers. Let the egg rolls cool completely. Then, place them in an airtight container or wrap them tightly in plastic wrap and then foil. They should keep well for about 2-3 days. The key is to prevent air from getting to them, which can make them soggy. For freezer instructions, you can freeze them before frying or after. If freezing before frying, wrap each uncooked egg roll tightly in plastic wrap, then place them in a freezer-safe bag or container. They’ll last for up to 3 months. To cook from frozen, add a few extra minutes to the frying time. If freezing after frying, cool them completely, then freeze in a single layer on a baking sheet until solid, then transfer to a freezer bag. Thaw them overnight in the refrigerator before reheating. The glaze timing advice is simple: always glaze just before serving for the best texture and appearance. If you glaze before storing, it can make the wrappers mushy, especially in the fridge.

Frequently Asked Questions

Final Thoughts

I really hope you give these Crispy Shrimp Egg Rolls a try. They’re more than just a recipe for me; they’re a taste of home, a guaranteed way to bring smiles to faces, and proof that you can recreate that takeout magic in your own kitchen with a little bit of love and effort. The incredible crunch, the juicy shrimp, the fresh veggies – it all comes together in a bite that’s just pure joy. If you loved this recipe, you might also want to check out my Spicy Garlic Noodle recipe for another quick and flavorful Asian-inspired dish. Or perhaps my Honey Garlic Chicken Wings for more crispy, craveable favorites. Making these Crispy Shrimp Egg Rolls is such a rewarding experience, and I can’t wait to hear how yours turn out! Don’t be shy – leave a comment below to let me know your favorite dipping sauce or any fun variations you tried. Happy cooking, and enjoy every crispy, delicious bite!

Crispy Shrimp Egg Rolls

These crispy shrimp egg rolls are a delightful appetizer or snack, packed with flavorful shrimp and vegetables, and fried to golden perfection.

Prep : 10 Total : 25 minutes

Rate Pin Share Recipe Print Recipe

Ingredients

  

1x2x3x

Main Ingredients

• 0.45 pound shrimp peeled and deveined, finely chopped
• 0.5 cup cabbage shredded
• 0.25 cup carrots shredded
• 0.125 cup green onions thinly sliced
• 2 garlic cloves minced
• 1 tablespoon soy sauce
• 0.5 teaspoon sesame oil
• 0.25 teaspoon ground ginger
• 1 package egg roll wrappers
• 0.5 cup vegetable oil for frying

Instructions

 

Preparation Steps

• In a medium bowl, combine the chopped shrimp, shredded cabbage, shredded carrots, sliced green onions, minced garlic, soy sauce, sesame oil, and ground ginger. Mix well until all ingredients are evenly distributed.
• Lay an egg roll wrapper on a clean surface with one corner pointing towards you. Place about 2 tablespoons of the shrimp mixture onto the center of the wrapper.
• Fold the bottom corner of the wrapper over the filling. Then, fold in the left and right corners. Moisten the top corner with a little water and roll up tightly to seal the egg roll.
• Repeat with the remaining filling and wrappers.
• Heat the vegetable oil in a large skillet or wok over medium-high heat. Once the oil is hot (about 350°F or 175°C), carefully add the egg rolls in batches, ensuring not to overcrowd the pan.
• Fry the egg rolls for 3-5 minutes per side, or until they are golden brown and crispy. Use tongs to turn them as needed.
• Remove the egg rolls from the skillet and place them on a wire rack or paper towel-lined plate to drain excess oil.
• Serve hot with your favorite dipping sauce.

Notes

Dipping sauce suggestions include sweet chili sauce, soy-ginger sauce, or duck sauce.