If there’s one appetizer that never fails to impress at my dinner parties or family gatherings, it’s these shrimp egg rolls. Crispy on the outside, packed with juicy shrimp, crunchy cabbage, and flavorful seasonings inside, they’re everything I love about takeout — but homemade and even better. The first time I made these, I couldn’t believe how easy they were to pull together, and now they’re one of my favorite appetizers to whip up for special occasions or casual nights when I just want something fun and satisfying.
Let me show you why these shrimp egg rolls are so crave-worthy and how you can make them at home.
Why This Recipe Works
These shrimp egg rolls are a flavor-packed delight for so many reasons:
- Perfectly crispy shell: The egg roll wrappers fry up to a golden crunch every time.
- Savory shrimp filling: Juicy shrimp, garlic, and soy sauce make the filling irresistible.
- Crunchy texture inside and out: Cabbage and carrots bring that satisfying crunch in every bite.
- Great for freezing and reheating: You can make a batch ahead and fry fresh as needed.
- Customizable: Swap out shrimp for chicken or pork, or make them vegetarian with mushrooms.
Ingredients You’ll Need
(Makes about 12 egg rolls | Prep Time: 20 minutes | Cook Time: 15 minutes)
- 1/2 pound shrimp, peeled, deveined, and chopped
- 2 cups shredded cabbage
- 1/2 cup shredded carrots
- 2 green onions, sliced
- 2 garlic cloves, minced
- 1 tablespoon soy sauce
- 1 teaspoon sesame oil
- 1/2 teaspoon ground ginger
- 12 egg roll wrappers
- 1 tablespoon cornstarch mixed with 2 tablespoons water (for sealing)
- Vegetable oil for frying
Optional: Sweet chili sauce or soy sauce for dipping
How I Make Shrimp Egg Rolls (Step-by-Step)
1. Prepare the Filling
I start by heating a skillet over medium heat with a drizzle of sesame oil. I add the chopped shrimp, garlic, ginger, and soy sauce, cooking until the shrimp are pink and cooked through. Then I toss in the cabbage, carrots, and green onions and cook for another 2-3 minutes until everything is softened but still has texture. I let the filling cool slightly.
2. Assemble the Egg Rolls
I lay out an egg roll wrapper with one corner facing me. I spoon a few tablespoons of the filling onto the center. I fold the bottom corner up over the filling, then fold in the sides, roll tightly, and seal the edge with the cornstarch mixture.
3. Heat the Oil
I pour vegetable oil into a deep pan or fryer, heating it to 350°F.
4. Fry to Crispy Perfection
I fry the egg rolls in batches, about 3-4 minutes each, until they’re golden brown and crisp. I place them on a paper towel-lined plate to drain excess oil.
5. Serve
I serve these beauties hot and crispy with sweet chili sauce or soy sauce for dipping. They always disappear fast!
My Favorite Tips for Perfect Shrimp Egg Rolls
- Don’t overfill: Too much filling makes rolling difficult and can cause the wrappers to tear.
- Seal tightly: The cornstarch-water paste helps keep the rolls from opening while frying.
- Don’t overcrowd the pan: Fry in batches for even cooking and crispiness.
- Let them rest on a wire rack: This keeps them crisp longer instead of getting soggy on paper towels.
- Freeze before frying: If making ahead, freeze the assembled egg rolls and fry straight from frozen — just add an extra minute or two of cook time.
What I Serve with Shrimp Egg Rolls
These crispy rolls are delicious on their own, but here’s how I love to enjoy them:
- With sweet chili sauce or spicy mayo for dipping
- Alongside fried rice or lo mein for a full takeout-style meal
- A side of Asian cucumber salad for something fresh and tangy
- Paired with a light miso soup to balance out the richness
FAQs (From My Kitchen to Yours)
Q: Can I bake these instead of frying?
A: Yes! Brush with oil and bake at 400°F for 15-18 minutes, turning halfway through. They won’t be quite as crispy but still delicious.
Q: Can I use pre-cooked shrimp?
A: Absolutely! Just toss them in with the veggies to warm through.
Q: How do I store leftovers?
A: Store in the fridge and reheat in the oven or air fryer to keep them crispy.
Q: Can I make these vegetarian?
A: Yes! Swap shrimp for mushrooms or tofu and add extra cabbage and carrots.
Why These Shrimp Egg Rolls Deserve a Spot in Your Recipe Collection
These shrimp egg rolls are crunchy, flavorful, and so much fun to make. They’re perfect for parties, family dinners, or anytime you’re craving something fried and delicious. Best of all, they’re simple enough for beginners but impressive enough to wow your guests.
Once you make them, I promise they’ll become a regular request in your kitchen — just like they are in mine.
The Ultimate Shrimp Egg Rolls: Crispy, Savory, and Bursting with Flavor
Ingredients
- 2 pounds shrimp, peeled and deveined
- 2 cups shredded carrots
- 1 cup shredded cabbage
- 1 tablespoon soy sauce
- 1 teaspoon sesame oil
- 2 teaspoons ground ginger
- 1 tablespoon cornstarch mixed with 2 tablespoons water (for sealing)
- Egg roll wrappers
- Oil for frying
Instructions
- In a large bowl, combine shrimp, shredded carrots, shredded cabbage, soy sauce, sesame oil, and ground ginger. Mix well.
- Take an egg roll wrapper and place 2-3 tablespoons of the shrimp mixture in the center.
- Moisten the edges of the wrapper with the cornstarch mixture and roll tightly, folding in the sides as you go.
- Heat oil in a deep fryer or large pot over medium heat.
- Fry the egg rolls in batches until golden brown, about 3-4 minutes each side.
- Remove from oil and drain on paper towels before serving.
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