Tasty Shrimp Egg Rolls

Finding a crowd-pleasing appetizer that doesn’t involve tons of deep frying or complicated techniques can feel like an impossible task. Between managing everyone’s different taste preferences and trying to keep things somewhat healthy, it’s easy to just give up and order takeout instead.

That’s exactly why I love these shrimp egg rolls so much: they’re baked instead of fried so you skip all that heavy oil, they come together quickly with straightforward steps, and they taste just as good as anything you’d get from your favorite Chinese restaurant. Plus, with ingredients like fresh shrimp, crisp cabbage, and aromatic ginger and garlic, you know exactly what’s going into every bite.

What Kind of Shrimp Should I Use?

For egg rolls, you’ll want to use medium or large shrimp that have been peeled and deveined – this makes them much easier to chop up and distribute evenly throughout your filling. Fresh or frozen shrimp both work great here, and honestly, frozen is often the better deal and just as tasty since most “fresh” shrimp at the store was previously frozen anyway. If you’re using frozen shrimp, just make sure to thaw them completely and pat them dry with paper towels before cooking to avoid any excess moisture in your egg rolls. You can also save a bit of prep time by buying pre-cooked shrimp, though raw shrimp will give you slightly better flavor since you’ll be cooking them with all those aromatics.

Options for Substitutions

This recipe is pretty forgiving when it comes to swaps, so feel free to work with what you have:

• Shrimp: You can easily swap shrimp for cooked chicken, ground pork, or even tofu for a vegetarian option. Just make sure whatever protein you use is cooked through and chopped into small pieces.
• Egg roll wrappers: These are pretty essential for getting that classic egg roll texture and shape, so I’d recommend sticking with them. You can find them in most grocery stores in the refrigerated or frozen section.
• Sesame oil: If you don’t have sesame oil, you can use vegetable oil or peanut oil, though you’ll lose some of that nutty flavor. Consider adding a pinch of toasted sesame seeds to make up for it.
• Rice vinegar: White vinegar or apple cider vinegar works in a pinch. Just use a little less since they’re slightly more acidic than rice vinegar.
• Cabbage and carrots: You can use pre-shredded coleslaw mix to save time, or add in other veggies like bell peppers, mushrooms, or bean sprouts for extra crunch.
• Chili sauce: Sweet chili sauce is traditional, but you can serve these with soy sauce, duck sauce, or even sriracha mayo if that’s what you prefer.

Watch Out for These Mistakes While Cooking

The biggest mistake when making egg rolls is not draining the filling well enough, which leads to soggy wrappers that can burst open during cooking – press the filling firmly in the colander and even pat it dry with paper towels to remove excess moisture.

Overfilling the wrappers is another common error that makes them difficult to seal and prone to splitting, so stick to about 1/3 cup of filling and leave plenty of room around the edges for proper sealing.

Make sure your filling is completely cool before wrapping, as warm filling creates steam that softens the wrappers and prevents them from getting crispy.

Finally, don’t skip coating the egg rolls with oil before air frying or baking – this step is what gives you that golden, crispy exterior instead of a pale, chewy one.

What to Serve With Shrimp Egg Rolls?

Shrimp egg rolls are perfect as an appetizer before a bigger meal, or you can turn them into dinner by serving them with fried rice and some steamed vegetables like broccoli or snap peas. I love making a simple cucumber salad on the side – just slice cucumbers thin, toss them with rice vinegar, a pinch of sugar, and some sesame seeds for a cool, crunchy contrast to the crispy egg rolls. If you’re keeping things casual, serve them with extra chili sauce for dipping, or mix up a quick sweet and sour sauce or some spicy mayo. For a fuller meal, add some wonton soup or hot and sour soup alongside your egg rolls.

Storage Instructions

Store: Keep your leftover egg rolls in an airtight container in the fridge for up to 3 days. They’re best eaten within the first day or two while they still have some crispness to them.

Freeze: You can freeze these either before or after cooking. For uncooked egg rolls, wrap them individually in plastic wrap and freeze for up to 2 months. If they’re already cooked, let them cool completely first, then freeze in a single layer before transferring to a freezer bag.

Reheat: The best way to bring back that crispy texture is in the oven at 350°F for about 10-15 minutes, or pop them in an air fryer at 375°F for 5-7 minutes. The microwave works in a pinch, but they’ll be softer rather than crispy.

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 400-500
• Protein: 28-34 g
• Fat: 12-16 g
• Carbohydrates: 46-54 g

Ingredients

For the filling:

• 1.5 tbsp sesame oil (I prefer Kadoya for its intense toasted aroma)
• 1 tsp ginger
• 4 garlic cloves (freshly minced for best flavor)
• 2 scallions
• 3 cups cabbage
• 1/2 cup carrots (shredded into thin matchsticks)
• 3 tbsp soy sauce (I always use Kikkoman Less Sodium)
• 1 tbsp rice vinegar
• 1/2 lb shrimp (peeled, deveined, and chopped into 1/2-inch pieces)
• 1/4 tsp white pepper

For the assembly:

• 6 egg roll wrappers (keep covered with a damp cloth to prevent drying)
• olive oil spray
• chili sauce (I recommend Huy Fong Sriracha for a balanced heat)

Step 1: Prepare Mise en Place and Cook the Filling Base

• 4 garlic cloves, minced
• 1 tsp ginger, minced
• 2 scallions, sliced
• 3 cups cabbage, chopped
• 1/2 cup carrots, shredded
• 1/2 lb shrimp, chopped into 1/2-inch pieces
• 1.5 tbsp sesame oil

Mince the garlic cloves and ginger, slice the scallions into thin rings (keeping whites and greens separate), shred the carrots into thin matchsticks, and chop the cabbage into bite-sized pieces.

Chop the shrimp into roughly 1/2-inch pieces.

Have all ingredients prepped and within reach before you start cooking, as the filling comes together quickly.

Heat the sesame oil in a large skillet or wok over medium-high heat until it shimmers and becomes fragrant.

Step 2: Cook Shrimp and Build Flavor Layers

• shrimp from Step 1
• ginger from Step 1
• garlic from Step 1
• white parts of scallions from Step 1

Add the chopped shrimp to the hot sesame oil and cook for 1-2 minutes, stirring frequently, until they begin to turn pink.

Immediately add the minced ginger, garlic, and the white parts of the scallions, stirring constantly for about 30 seconds until fragrant.

This quick cooking of aromatics right after the shrimp creates a flavorful base without overcooking the delicate shrimp.

Step 3: Add Vegetables and Season the Filling

• cabbage from Step 1
• carrots from Step 1
• 3 tbsp soy sauce
• 1 tbsp rice vinegar
• 1/4 tsp white pepper
• green parts of scallions from Step 1

Add the chopped cabbage, shredded carrots, soy sauce, rice vinegar, and white pepper to the skillet.

Stir everything together and increase the heat to high, cooking for 2-3 minutes until the cabbage begins to soften but still retains some crunch.

The high heat will evaporate excess moisture from the vegetables and concentrate the flavors.

I like to taste the filling at this point and add a bit more soy sauce if needed for deeper umami.

Step 4: Cool and Strain the Filling

• cooked filling mixture from Step 3

Transfer the filling mixture to a colander and let it drain for a few minutes, shaking gently to remove excess liquid.

This step is crucial—excess moisture will make the egg roll wrappers soggy and cause them to tear during rolling.

Spread the drained filling on a plate and let it cool to room temperature before filling the wrappers, which also makes it easier to handle.

Step 5: Assemble the Egg Rolls

• 6 egg roll wrappers
• cooled filling from Step 4

Place an egg roll wrapper on a clean surface in a diamond orientation (point facing you).

Spoon about 1/3 cup of cooled filling onto the bottom third of the wrapper.

Wet the edges of the wrapper with water using your finger, then fold the bottom point over the filling and tuck it in.

Fold in the left and right points to create a triangle shape, then roll the wrapper away from you into a tight cylinder, sealing the top edge with a bit more water.

Repeat with remaining wrappers and filling.

Keep finished egg rolls on a plate covered with plastic wrap until you’re ready to cook them.

Step 6: Cook the Egg Rolls—Choose Your Method

• assembled egg rolls from Step 5
• olive oil spray

For air frying (my preferred method for the crispiest results): Lightly spray assembled egg rolls all over with olive oil and place them seam-side down in the air fryer basket in a single layer.

Cook at 370°F for 5-7 minutes, shaking the basket and turning them over halfway through until golden and crispy.

For oven baking: Spray the egg rolls with olive oil, place on a parchment-lined baking sheet, and bake at 425°F for 15-20 minutes, turning halfway through, until they’re golden brown.

Step 7: Finish and Serve

• cooked egg rolls from Step 6
• chili sauce

Transfer the hot egg rolls to a serving plate and serve immediately while they’re still crispy.

Drizzle or dip with chili sauce on the side for a perfect sweet, spicy, and tangy complement to the savory filling.

Tasty Shrimp Egg Rolls

Delicious Tasty Shrimp Egg Rolls recipe with step-by-step instructions.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 35 minutes mins

Total Time 52 minutes mins

Servings 6 egg rolls

Calories 450 kcal

Ingredients

  

For the filling

• 1.5 tbsp sesame oil (I prefer Kadoya for its intense toasted aroma)
• 1 tsp ginger
• 4 garlic cloves (freshly minced for best flavor)
• 2 scallions
• 3 cups cabbage
• 1/2 cup carrots (shredded into thin matchsticks)
• 3 tbsp soy sauce (I always use Kikkoman Less Sodium)
• 1 tbsp rice vinegar
• 1/2 lb shrimp (peeled, deveined, and chopped into 1/2-inch pieces)
• 1/4 tsp white pepper

For the assembly

• 6 egg roll wrappers (keep covered with a damp cloth to prevent drying)
• olive oil spray
• chili sauce (I recommend Huy Fong Sriracha for a balanced heat)

Instructions

 

• Mince the garlic cloves and ginger, slice the scallions into thin rings (keeping whites and greens separate), shred the carrots into thin matchsticks, and chop the cabbage into bite-sized pieces. Chop the shrimp into roughly 1/2-inch pieces. Have all ingredients prepped and within reach before you start cooking, as the filling comes together quickly. Heat the sesame oil in a large skillet or wok over medium-high heat until it shimmers and becomes fragrant.
• Add the chopped shrimp to the hot sesame oil and cook for 1-2 minutes, stirring frequently, until they begin to turn pink. Immediately add the minced ginger, garlic, and the white parts of the scallions, stirring constantly for about 30 seconds until fragrant. This quick cooking of aromatics right after the shrimp creates a flavorful base without overcooking the delicate shrimp.
• Add the chopped cabbage, shredded carrots, soy sauce, rice vinegar, and white pepper to the skillet. Stir everything together and increase the heat to high, cooking for 2-3 minutes until the cabbage begins to soften but still retains some crunch. The high heat will evaporate excess moisture from the vegetables and concentrate the flavors. I like to taste the filling at this point and add a bit more soy sauce if needed for deeper umami.
• Transfer the filling mixture to a colander and let it drain for a few minutes, shaking gently to remove excess liquid. This step is crucial—excess moisture will make the egg roll wrappers soggy and cause them to tear during rolling. Spread the drained filling on a plate and let it cool to room temperature before filling the wrappers, which also makes it easier to handle.
• Place an egg roll wrapper on a clean surface in a diamond orientation (point facing you). Spoon about 1/3 cup of cooled filling onto the bottom third of the wrapper. Wet the edges of the wrapper with water using your finger, then fold the bottom point over the filling and tuck it in. Fold in the left and right points to create a triangle shape, then roll the wrapper away from you into a tight cylinder, sealing the top edge with a bit more water. Repeat with remaining wrappers and filling. Keep finished egg rolls on a plate covered with plastic wrap until you're ready to cook them.
• For air frying (my preferred method for the crispiest results): Lightly spray assembled egg rolls all over with olive oil and place them seam-side down in the air fryer basket in a single layer. Cook at 370°F for 5-7 minutes, shaking the basket and turning them over halfway through until golden and crispy. For oven baking: Spray the egg rolls with olive oil, place on a parchment-lined baking sheet, and bake at 425°F for 15-20 minutes, turning halfway through, until they're golden brown.
• Transfer the hot egg rolls to a serving plate and serve immediately while they're still crispy. Drizzle or dip with chili sauce on the side for a perfect sweet, spicy, and tangy complement to the savory filling.