Spicy Shrimp Egg Rolls
Crispy on the outside and packed with juicy shrimp and crunchy cabbage on the inside, these homemade shrimp egg rolls are crispier and tastier than anything from a takeout box.
Why You Will Love This Shrimp Egg Roll Recipe
There is something deeply satisfying about biting into a homemade egg roll and hearing that crackle before you even taste the filling. These spicy shrimp egg rolls deliver everything you want from a great Chinese shrimp egg roll recipe: a shatteringly crispy shell, a juicy shrimp and cabbage filling, and just enough heat to keep things interesting. If you have ever wondered how to make shrimp egg rolls that actually taste better than the ones from your favorite takeout spot, this is the recipe to bookmark.
Unlike a lot of restaurant versions that lean heavily on cabbage and skip the seafood, this shrimp egg roll appetizer puts the shrimp front and center. Every bite gets little pops of sweet shrimp tangled up with crunchy cabbage, carrot, and green onion, all wrapped in a wrapper that fries up impossibly crispy.
Before we get cooking, the right tools and ingredients make a real difference here. A sharp knife for finely chopping the shrimp, a sturdy wok for quickly cooking down the filling, and a reliable thermometer for keeping your frying oil at the perfect temperature will save you from soggy or burnt rolls. These are the products that genuinely help this recipe shine:
The Secret To Crispy Shrimp And Cabbage Egg Rolls
The biggest mistake people make with homemade shrimp egg rolls is using a filling that is too wet. Cabbage and shrimp both release moisture as they cook, and that excess liquid is the enemy of a crispy wrapper. This recipe solves that two ways. First, the filling gets a quick saute before rolling, which cooks off a lot of the moisture up front. Second, a small amount of cornstarch in the mixture soaks up whatever liquid is left.
Chef's Tip: Always let your cooked filling cool for at least 10 minutes before rolling. Hot filling steams the wrapper from the inside and makes it nearly impossible to get a crisp, golden shell.
If you are after crispy shrimp egg rolls with that signature shatter, do not skip the cooling step, and resist the urge to overfill each wrapper. A heaping tablespoon or two is plenty. Overstuffed rolls tend to burst open in the hot oil.
Rolling Like A Pro
Rolling egg rolls is genuinely one of those skills that gets easier with each one you make, so do not stress if your first couple look a little lumpy. Lay your wrapper in a diamond shape, add the filling near the bottom point, fold up and over, tuck in the sides like an envelope, and roll tightly toward the top. A dab of beaten egg on the final corner acts like glue and keeps everything sealed during frying.
This method works whether you are making a quick weeknight shrimp egg roll appetizer for two or doubling the batch for a party platter. It is also the exact same technique used in most classic Chinese shrimp egg roll recipes, just with our spicier, shrimp-forward twist.
Ready to make it? Here is the full step-by-step recipe:
Spicy Shrimp Egg Rolls
Crispy on the outside and packed with juicy shrimp and crunchy cabbage on the inside, these homemade shrimp egg rolls are crispier and tastier than anything from a takeout box.
Ingredients
- 1 lb shrimp, peeled, deveined, and chopped into small pieces
- 3 cups green cabbage, shredded
- 1 carrot, julienned or grated
- 3 green onions, thinly sliced
- 3 cloves garlic, minced
- 1 tsp fresh ginger, grated
- 2 tbsp soy sauce, low sodium preferred
- 1 tsp sesame oil, toasted
- 1/2 tsp red chili flakes, adjust to taste for spice level
- 1 tbsp cornstarch, helps absorb excess moisture in the filling
- 12 egg roll wrappers, thawed if frozen
- 1 large egg, beaten, for sealing the wrappers
- 3 cups vegetable oil, for frying, or as needed
- 1/2 tsp salt, to taste
- 1/4 tsp black pepper, freshly ground
Instruction
In a large bowl, combine the chopped shrimp, shredded cabbage, carrot, green onions, garlic, and ginger.
Add the soy sauce, sesame oil, red chili flakes, cornstarch, salt, and pepper, then mix well until everything is evenly coated.
Heat a large skillet or wok over medium-high heat and saute the shrimp and vegetable mixture for 3 to 4 minutes, just until the shrimp turns pink and the cabbage softens slightly. Remove from heat and let cool for 10 minutes.
Lay an egg roll wrapper on a clean surface in a diamond orientation. Spoon about 2 to 3 tablespoons of filling onto the bottom third of the wrapper.
Fold the bottom corner up over the filling, fold in the two side corners, then roll tightly toward the top corner. Brush the top corner with beaten egg to seal the roll.
Repeat with the remaining wrappers and filling, keeping finished rolls covered with a damp towel so they do not dry out.
Heat the vegetable oil in a deep skillet or Dutch oven to 350 degrees F (175 degrees C).
Fry the egg rolls in batches of 3 to 4, turning occasionally, for 4 to 5 minutes until deep golden brown and crispy.
Transfer to a wire rack or paper towel lined plate to drain. Let cool for 2 to 3 minutes before serving with your favorite dipping sauce.
Equipment
- Large mixing bowl
- Wok or large skillet
- Deep skillet or Dutch oven
- Cooking thermometer
- Slotted spoon or spider strainer
- Wire rack
Notes
Serving, Storing, And Air Fryer Options
These egg rolls are fantastic straight out of the fryer with a simple sweet chili sauce, soy and rice vinegar dip, or a spicy mayo for extra heat. They also make a great party appetizer alongside dumplings or spring rolls.
If you are looking for a lighter approach, this works wonderfully as a shrimp egg roll recipe air fryer style. Brush the assembled rolls with a little oil and air fry at 400 degrees F for 10 to 12 minutes, flipping halfway through, for a version that is almost as crispy with a fraction of the oil.
For storage, let any leftovers cool completely, then keep them in an airtight container in the fridge for up to 3 days. Reheating in the microwave will leave you with a sad, soggy wrapper, so always reheat in an air fryer or a hot oven instead.
Chef's Tip: If you want to prep ahead for a party, assemble all your egg rolls a day in advance and keep them covered in the fridge. Fry them fresh right before guests arrive so they hit the table hot and crispy.
However you serve them, this Asian-style fried shrimp dish is the kind of appetizer that disappears fast. Once you taste how much better homemade shrimp egg rolls are than the takeout version, you may never order them again.
