Craving that perfect balance of crispy exterior and savory, tender filling? Look no further! These quick and easy fried shrimp egg rolls are packed with succulent shrimp, crunchy carrots, fresh bean sprouts, and crisp cabbage, all seasoned to perfection and nestled within a golden, crispy wrapper. Forget takeout; these homemade egg rolls are simple to prepare and deliver an explosion of flavor that will impress everyone at your table.

Why This Shrimp Egg Roll Recipe Is a Must-Try

The moment you take that first bite into one of these shrimp egg rolls, you’ll understand why this recipe stands out. It’s an experience of textures and flavors that truly captivates the palate. The initial crisp and satisfying crunch of the golden-brown wrapper gives way to a wonderfully tender and flavorful center, a harmonious blend of perfectly cooked, juicy shrimp and vibrant, seasoned vegetables. This delightful contrast between the exterior and interior is what makes these homemade egg rolls utterly addictive and often preferred over many store-bought or restaurant versions.

Despite their gourmet taste, these shrimp egg rolls are surprisingly straightforward to prepare in your own kitchen. While some slicing of fresh ingredients is involved – which, admittedly, might be the most “challenging” part for a novice cook – the overall process is designed for ease and enjoyment. We’ll guide you through each step, ensuring a smooth cooking experience from start to finish. These irresistible appetizers were an absolute hit at our recent football party, disappearing off the plate in record time! They pair exceptionally well with a homemade sweet and sour sauce or even a simple low-sodium soy sauce for dipping. Trust us, the minimal effort is handsomely rewarded with incredible flavor and a dish that will become a regular favorite in your home.

Essential Ingredients for Crafting Your Perfect Shrimp Egg Rolls

Achieving the perfect shrimp egg roll starts with fresh, quality ingredients. Below, you’ll find a detailed list of what you need, along with helpful tips and substitution suggestions to make this recipe your own. For precise measurements and a printable version, scroll down to the full recipe card at the end of this post.

Ingredient Spotlight & Expert Substitution Advice

SHRIMP: For the best results in your shrimp egg rolls, use small raw shrimp that are peeled and deveined. Raw shrimp cook beautifully in the filling and then again during frying, preventing them from becoming rubbery and overcooked – a common issue encountered with pre-cooked shrimp. The size of the shrimp is also important; smaller shrimp integrate better into the filling and are easier to wrap. If you’re using frozen shrimp, remember to thaw them properly before starting. A quick and safe method involves placing the sealed bag of shrimp in a bowl of cold water, changing the water every 30 minutes until fully thawed. Crucially, pat the thawed shrimp thoroughly dry with paper towels before cooking to ensure an excellent sear and to prevent excess moisture in your filling.

VEGGIES: The heart of our flavorful filling relies on a vibrant trio: crisp green cabbage, fresh bean sprouts, and sweet julienned carrots. These vegetables contribute essential crunch, beautiful color, and a fresh, earthy flavor that perfectly complements the shrimp. For an added layer of texture and a subtle sweetness, consider incorporating finely diced water chestnuts or celery. Shredding your own cabbage ensures maximum freshness and a superior texture compared to pre-shredded varieties, which can sometimes be dry or less flavorful. When julienning carrots, aim for thin, uniform strips; this ensures they cook quickly and blend seamlessly with the other ingredients, creating a balanced bite in every egg roll.

SEASONINGS: Garlic salt and Old Bay seasoning are the dynamic duo that truly elevate the flavor profile of this shrimp egg roll recipe. Garlic salt provides a foundational savory note, while Old Bay adds its unique, zesty, and slightly spicy seafood-friendly kick, which is a classic pairing with shrimp. These spices infuse both the shrimp and vegetables with a depth of flavor that is truly irresistible. Low-sodium soy sauce rounds out the seasoning, contributing essential umami without making the filling excessively salty. Feel free to adjust the amounts of these seasonings to your personal taste, or explore other Asian-inspired flavors like a pinch of ground ginger, a dash of white pepper, or a small amount of sesame oil for an extra layer of complexity.

EGG ROLL WRAPPERS: The magic of a perfectly crispy egg roll lies in its wrapper. Standard square egg roll wrappers are readily available in the refrigerated section of most grocery stores, typically found near the produce or deli. It’s vital to keep any unused wrappers covered with a damp cloth while you are working to prevent them from drying out, which can make them brittle and difficult to fold. If you can’t find traditional egg roll wrappers, spring roll wrappers (which are usually thinner and made from rice paper) can be a substitute, but be aware that the final texture will be different – usually lighter and glassier when fried, rather than the characteristic crispy, slightly chewy crunch of an egg roll.

OIL FOR FRYING: A neutral-flavored oil with a high smoke point is absolutely essential for successful deep-frying. Vegetable oil, canola oil, or peanut oil are all excellent choices that fit this criteria. Ensure you have enough oil to submerge the egg rolls partially or fully, depending on your chosen frying method, to achieve even browning and the desired crispiness. Proper oil temperature is crucial for preventing soggy or overly greasy egg rolls.

How to Make Perfect Shrimp Egg Rolls: A Step-by-Step Guide

These step-by-step photos and detailed instructions are designed to help you visualize each stage of the recipe, ensuring your success. For a concise, printable version of this recipe, complete with precise measurements and full instructions, please Jump to the Recipe Card at the bottom of the page.

1. Prepare the Shrimp: Begin by heating two tablespoons of olive oil in a large skillet or wok over medium-high heat until it just begins to shimmer. Add your peeled and deveined raw shrimp to the hot skillet. Season them with one teaspoon of garlic salt (half of the total amount) and half a teaspoon of Old Bay seasoning (half of the total amount). Cook the shrimp for a quick 1-2 minutes, turning them once to ensure they cook evenly and turn pink on both sides. Shrimp cook very quickly, so this brief searing helps them develop flavor without overcooking before the vegetables are added, preserving their tender texture.
2. Sauté the Vegetables: Into the same skillet with the partially cooked shrimp, add the shredded green cabbage, julienned carrots, and fresh bean sprouts. Incorporate the remaining one teaspoon of garlic salt, the remaining half teaspoon of Old Bay seasoning, and the ¼ cup of low-sodium soy sauce. Continue to cook the mixture, stirring occasionally, for about 3-4 minutes. The objective here is for the vegetables to become tender-crisp – they should still retain some bite and their vibrant color, but be softened. It’s important not to overcook them at this stage, as they will cook further during the deep-frying process.
   

   

   

   

3. Drain Excess Moisture: Once the filling is cooked to perfection, immediately transfer it from the skillet to a colander. This step is critically important for achieving wonderfully crispy egg rolls. Use the back of a spoon or a gloved hand to gently press down on the filling, helping to release any excess liquid that has accumulated. This moisture, if left in, will undoubtedly make your egg rolls soggy, completely compromising that desired crispy texture. Allow the filling to cool slightly while it drains thoroughly.

   CHEF TIP: Thoroughly pressing out the moisture is paramount. A wet filling is the primary enemy of a crispy egg roll! This also significantly helps in preventing dangerous oil splatters during the deep-frying process, making your cooking safer.

   

4. Prepare to Wrap: Lay your egg roll wrappers out on a clean, flat work surface. It’s crucial to keep any unused wrappers covered with a damp cloth to prevent them from drying out and becoming brittle, which would make them difficult to fold and prone to cracking.
5. Fill the Wrappers: Evenly divide the cooled shrimp and vegetable filling among your 6-8 egg roll wrappers. Place the filling in the center of each wrapper, forming a compact log shape, ensuring you leave ample space around the edges for proper folding and sealing.
6. Moisten Edges: Dip your finger in a small bowl of water and moisten all four edges of each egg roll wrapper. This water acts as a natural sealant, helping the wrapper adhere to itself and ensuring a tight, secure roll that will not unravel during the deep-frying process.
   

   

7. Fold and Roll the Egg Rolls: This is a key technique for perfectly shaped egg rolls:
   • First, position a wrapper with one corner pointing directly towards you (like a diamond). Place the filling in the center, closer to the corner nearest you, leaving about an inch or two of space.
   • Fold the bottom corner (the one closest to you) up and over the filling, tucking it in tightly and firmly. This creates the initial secure base.
   • Next, fold in the two side corners towards the center, overlapping them slightly to create a neat envelope shape. Ensure these folds are snug against the filling to prevent any gaps.
   • Finally, starting from the folded bottom, roll the egg roll upwards and away from you, maintaining a firm but not overly tight roll. Continue rolling until you reach the top corner. The moistened edges will seal the roll perfectly. Repeat this careful process for all remaining egg rolls, ensuring each one is uniformly shaped.
     

     

     

8. Preheat Oil for Frying: If you are using a dedicated deep fryer, preheat it to precisely 375°F (190°C). If you are opting for a Dutch oven or a large, deep-sided skillet (refer to the FAQ section below for more details), add about 2.5-3 inches of your chosen frying oil and heat it carefully to 375°F (190°C) using a reliable candy or oil thermometer. Maintaining the correct oil temperature is absolutely vital for achieving crispy egg rolls that are cooked through without being greasy or burnt.
9. Fry the Egg Rolls: Carefully and gently place the prepared egg rolls into the hot oil, ensuring not to overcrowd the fryer or pan. Frying them in batches is often necessary. Fry them for approximately 7 minutes, or until they are beautifully golden brown, wonderfully crispy on all sides, and begin floating to the top of the oil, indicating they are done.
   

   

10. Drain and Serve: Once fried to crispy perfection, use tongs to carefully remove the egg rolls from the hot oil and transfer them to a plate generously lined with paper towels. This crucial step will absorb any excess oil, ensuring your egg rolls remain wonderfully crisp and non-greasy. Serve immediately with your favorite dipping sauces for the best experience.

Frequently Asked Questions & Expert Tips for Making Delicious Shrimp Egg Rolls

Delicious Serving Suggestions for Your Crispy Shrimp Egg Rolls

These crispy shrimp egg rolls are fantastic on their own, but they truly shine when paired with the right accompaniments and dipping sauces. For dipping, classics like low-sodium soy sauce, tangy duck sauce, or our highly recommended homemade sweet and sour sauce are always a hit. You could also try a spicy sriracha mayo for a kick, a bright and citrusy ponzu sauce, or a savory ginger-garlic dipping sauce for a different flavor experience. To transform these appetizers into a more substantial meal, we absolutely love serving ours alongside a generous portion of homemade vegetable fried rice. Other great additions include a simple Asian-inspired cucumber salad, some steamed edamame, or even a light miso soup. Enjoy these delightful egg rolls as a crowd-pleasing appetizer, a satisfying party snack, or even a light and flavorful lunch or dinner!

More Crispy & Delicious Recipes to Explore

If you loved these shrimp egg rolls and are looking for more delicious, crispy delights or Asian-inspired meals, you might enjoy trying some of our other popular recipes:

• Fresh Shrimp Spring Rolls: A lighter, often uncooked alternative to egg rolls.
• Big Mac Egg Rolls: A fun, unexpected twist on a classic fast-food favorite, all in an egg roll wrapper.
• Savory Reuben Egg Rolls: Combining the flavors of a Reuben sandwich into a crispy egg roll.
• Hearty Corned Beef Egg Rolls: A delicious way to use leftover corned beef or enjoy a unique savory snack.

I genuinely love spending time in the kitchen, experimenting with new flavors, and then sharing my culinary adventures and delicious recipes with all of you! It can be challenging to remember to check back every day for new ideas, which is why I offer a convenient newsletter delivered straight to your inbox every time a new recipe is published. Simply subscribe here and start receiving your free daily recipes, making meal planning and cooking a breeze!

Shrimp Egg Rolls

Crispy and crunchy on the outside, stuffed with tender vegetables, succulent shrimp, and a savory umami backbone, this shrimp egg roll recipe is an absolute delight that surpasses takeout!

Course: Appetizer, Dinner
Cuisine: American (Asian-inspired)
Servings: 6 egg rolls
Prep Time: 20 minutes
Cook Time: 15 minutes
Total Time: 35 minutes
Calories: 160 kcal
Author: Amanda Davis

Ingredients

• 2 Tablespoons olive oil
• 1 pound small raw shrimp, peeled and deveined
• 2 teaspoons garlic salt, divided
• 1 teaspoon Old Bay seasoning, divided
• 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 (vegetable, canola, or peanut oil)

Equipment You’ll Need

• Large heavy-bottomed skillet
• Deep fryer or Dutch oven/deep-sided skillet with a candy/oil thermometer
• Colander
• Paper towels
• Tongs

Before You Begin: Important Tips

• Any neutral-flavored oil with a high smoke point (vegetable, canola, or peanut oil) is suitable for frying.
• To quickly thaw frozen shrimp, place them in a sealed bag and submerge in cold water, changing water every 30 minutes until thawed. Pat dry before cooking.
• Ensure your egg roll wrappers are covered with a damp cloth while you work to prevent them from drying out and becoming brittle.

Instructions

1. Heat 2 tablespoons of olive oil in a large skillet over medium-high heat until shimmering.
2. Add the shrimp and season with half of the garlic salt (1 tsp) and half of the Old Bay (1/2 tsp). Cook for 1-2 minutes, turning to cook both sides until pink.
3. Add cabbage, carrots, bean sprouts, the remaining garlic salt, remaining Old Bay, and the soy sauce. Cook, turning occasionally, for about 3-4 minutes until vegetables are tender-crisp.
4. Remove the filling from the skillet to a colander. Using the back of a spoon or a gloved hand, press out as much excess moisture as possible to prevent soggy egg rolls. Allow to cool slightly.
5. Lay egg roll wrappers onto a flat work surface, keeping unused wrappers covered with a damp cloth.
6. Divide the cooled filling evenly and place it in the center of each egg roll wrapper, forming a log shape.
7. Using water on your finger, moisten all four edges of the egg roll wrapper to create a seal.
8. Fold the bottom corner of the wrapper over the filling, tucking tightly. Fold in the two side corners. Then, roll the egg roll upwards from the bottom, maintaining a firm roll, until it’s fully sealed.
9. Preheat your deep fryer or oil in a Dutch oven/skillet to 375°F (190°C).
10. Carefully fry the egg rolls for 7 minutes, or until golden brown and crispy, floating to the top. If using a skillet, flip halfway through (around 3.5 minutes) to ensure even browning.
11. Drain the fried egg rolls on paper towels to remove excess oil before serving immediately.

Expert Tips & Advanced FAQs

• Storage: Store leftover fried egg rolls in an airtight container in the refrigerator for 2-3 days. Reheat in an air fryer or a 375°F (190°C) oven for 5-8 minutes to restore crispiness; avoid microwave reheating for best texture.
• Freezing Instructions: If freezing uncooked egg rolls, ensure the filling is thoroughly drained of moisture. Assemble rolls, then flash freeze on a baking sheet until solid. Transfer to an airtight container or freezer bag and freeze for up to 3 months. Fry from frozen, adding 2-4 minutes to the cooking time, without thawing.
• Air Fryer/Baked Option: For a lighter alternative, brush rolled egg rolls with oil. Air fry at 375°F (190°C) for 12-15 minutes (flipping halfway), or bake at 400°F (200°C) for 20-25 minutes (flipping halfway), until golden and crispy.

Nutrition Information (Per Serving)

Serving: 1 egg roll | Calories: 160 kcal | Carbohydrates: 13g | Protein: 14g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.01g | Cholesterol: 96mg | Sodium: 1680mg | Potassium: 270mg | Fiber: 2g | Sugar: 3g | Vitamin A: 3737IU | Vitamin C: 12mg | Calcium: 73mg | Iron: 1mg

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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.