Shrimp Egg Rolls
Crispy, golden, and bursting with succulent shrimp and fresh vegetables, shrimp egg rolls are a beloved appetizer that never fails to impress. Whether you’re hosting a party or simply craving a homemade version of this takeout favorite, this recipe delivers restaurant-quality results with a fraction of the effort. Today, I’m sharing my tried-and-true method for making the most irresistible shrimp egg rolls—complete with pro tips, variations, and everything you need to know to make them perfect every time.
Why You’ll Love This Recipe
If you’re on the fence about making shrimp egg rolls at home, let me give you a few reasons why this recipe is a must-try:
- Perfectly crispy texture: Frying these egg rolls to golden perfection ensures a satisfying crunch with every bite, while the filling stays juicy and flavorful.
- Versatile and customizable: Swap ingredients based on what you have on hand or adjust the spice level to suit your taste.
- Great for entertaining: These shrimp egg rolls disappear fast at parties, making them an ideal appetizer for gatherings.
- Better than takeout: Homemade means fresher ingredients, no mystery additives, and the ability to tweak flavors to your liking.
- Fun to make: Rolling egg rolls is a simple yet rewarding process—perfect for getting the whole family involved in the kitchen.
Ingredients Breakdown
Understanding the role of each ingredient helps you make the best shrimp egg rolls possible. Here’s what you’ll need:
- Shrimp: The star of the show! Use fresh or frozen shrimp (peeled and deveined) for the best flavor and texture.
- Cabbage and carrots: These add crunch and sweetness, balancing the savory shrimp filling.
- Garlic and ginger: Essential aromatics that bring depth and warmth to the filling.
- Soy sauce and sesame oil: These seasonings provide umami richness and a nutty finish.
- Egg roll wrappers: Thin, pliable sheets that crisp up beautifully when fried or baked.
- Cornstarch slurry: A simple mixture of cornstarch and water to seal the wrappers, ensuring they don’t unravel during cooking.
How to Make Shrimp Egg Rolls
Follow these step-by-step instructions for foolproof shrimp egg rolls:
- Prepare the filling: In a large skillet, sauté minced garlic and ginger in a bit of oil until fragrant. Add finely shredded cabbage and carrots, cooking until softened but still crisp. Stir in chopped shrimp, soy sauce, and sesame oil, cooking just until the shrimp turns pink. Let the mixture cool slightly.
- Assemble the egg rolls: Lay an egg roll wrapper on a clean surface in a diamond shape. Spoon about 2 tablespoons of filling near the bottom corner. Fold the bottom corner over the filling, then fold in the sides. Roll tightly toward the top corner, sealing the edge with a dab of cornstarch slurry.
- Fry to perfection: Heat oil in a deep skillet or pot to 350°F. Fry the egg rolls in batches until golden brown, about 2-3 minutes per side. Drain on paper towels to remove excess oil.
- Serve immediately: Enjoy your shrimp egg rolls hot with a side of sweet chili sauce or soy dipping sauce.
Pro Tips for the Best Results
- Dry your shrimp thoroughly: Excess moisture can make the filling soggy. Pat the shrimp dry before cooking.
- Don’t overfill the wrappers: Too much filling can cause the egg rolls to burst during frying.
- Maintain oil temperature: Use a thermometer to keep the oil at 350°F for even cooking and maximum crispiness.
- Try baking for a lighter option: Brush egg rolls with oil and bake at 400°F for 15-20 minutes, flipping halfway.
Variations and Substitutions
Customize your shrimp egg rolls with these delicious twists:
- Vegetarian option: Replace shrimp with mushrooms or tofu for a meat-free version.
- Spicy kick: Add sriracha or red pepper flakes to the filling for heat.
- Extra crunch: Toss in bean sprouts or water chestnuts for added texture.
- Different proteins: Swap shrimp for ground pork, chicken, or crab for a new flavor profile.
What to Serve With It
Shrimp egg rolls pair beautifully with a variety of sides and sauces:
- Dipping sauces: Sweet chili sauce, duck sauce, or a simple soy-vinegar dip.
- Light salads: A refreshing cucumber salad or tangy Asian slaw balances the richness.
- Noodle dishes: Serve alongside lo mein or fried rice for a complete meal.
- Tea or beer: A crisp lager or jasmine tea complements the flavors perfectly.
How to Store and Reheat
Leftover shrimp egg rolls? Here’s how to keep them tasting fresh:
- Refrigeration: Store in an airtight container for up to 3 days.
- Freezing: Freeze uncooked egg rolls on a baking sheet, then transfer to a freezer bag. Fry directly from frozen, adding a few extra minutes to the cooking time.
- Reheating: For best results, reheat in an air fryer or oven at 375°F until crispy again. Avoid microwaving, which can make them soggy.
Frequently Asked Questions (FAQs)
Can I use pre-cooked shrimp?
Yes, but add them at the end of cooking the vegetables to prevent overcooking. Chop them finely so they blend well with the filling.
Why did my egg rolls turn out greasy?
This usually happens if the oil isn’t hot enough. Make sure it reaches 350°F before frying, and avoid overcrowding the pan.
Can I make these ahead of time?
Absolutely! Assemble the egg rolls and refrigerate them for a few hours before frying. You can also freeze them for longer storage.
Are shrimp egg rolls gluten-free?
Traditional egg roll wrappers contain wheat, but you can find gluten-free wrappers or use rice paper for a lighter alternative.
What’s the best oil for frying?
Peanut or vegetable oil works best due to their high smoke points and neutral flavors.
Final Thoughts
Making shrimp egg rolls at home is easier than you might think, and the results are so rewarding. Whether you’re serving them as an appetizer, snack, or part of a larger Asian-inspired feast, these crispy delights are sure to be a hit. Don’t be afraid to experiment with fillings and dipping sauces—after all, the best recipes are the ones you make your own. Happy rolling, and enjoy every crunchy bite!
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Shrimp Egg Rolls
Description
Crispy homemade shrimp egg rolls filled with succulent shrimp, crunchy vegetables, and savory seasonings. Perfect as an appetizer or snack, these egg rolls are fried to golden perfection and served with a tangy dipping sauce.
Ingredients
For the Crust:
- For the Filling:
- 1 lb shrimp, peeled, deveined, and chopped
- 2 cups shredded cabbage
- 1 cup shredded carrots
- 1/2 cup chopped green onions
- 2 cloves garlic, minced
- 1 tbsp fresh ginger, grated
- 2 tbsp soy sauce
- 1 tbsp oyster sauce
- 1 tsp sesame oil
- 1/2 tsp sugar
- 1/4 tsp black pepper
- For Assembly:
- 12 egg roll wrappers
- 1 egg, beaten (for sealing)
- Vegetable oil (for frying)
- For the Dipping Sauce:
- 1/4 cup soy sauce
- 2 tbsp rice vinegar
- 1 tbsp honey
- 1 tsp sesame oil
- 1 tsp sriracha (optional)
Instructions
1. Prepare the Crust:
- 1. Prepare the filling: In a large skillet or wok, heat 1 tbsp of vegetable oil over medium-high heat. Add garlic and ginger, sauté for 30 seconds until fragrant.
- 2. Add chopped shrimp and cook for 2-3 minutes until pink. Remove from heat and set aside.
- 3. In the same skillet, add cabbage, carrots, and green onions. Stir-fry for 2-3 minutes until slightly softened.
- 4. Return shrimp to the skillet. Add soy sauce, oyster sauce, sesame oil, sugar, and black pepper. Mix well and cook for another 1-2 minutes. Let the filling cool.
- 5. Assemble the egg rolls: Lay an egg roll wrapper on a clean surface with a corner facing you. Place 2 tbsp of filling near the bottom corner.
- 6. Fold the bottom corner over the filling, then fold in the sides. Roll tightly, sealing the top corner with beaten egg. Repeat with remaining wrappers.
- 7. Heat 2 inches of vegetable oil in a deep skillet to 350°F (175°C). Fry egg rolls in batches for 2-3 minutes per side until golden brown. Drain on paper towels.
- 8. Make the dipping sauce: Whisk together soy sauce, rice vinegar, honey, sesame oil, and sriracha (if using).
- 9. Serve hot egg rolls with dipping sauce.
Notes
For a healthier version, bake egg rolls at 400°F (200°C) for 15-20 minutes, flipping halfway, until crispy. Substitute shrimp with tofu for a vegetarian option.
