These quick and easy fried shrimp egg rolls are packed with juicy shrimp, carrots, bean sprouts, and cabbage all snuggly wrapped inside a crispy shell.
Why this recipe works
As soon as I took a bite out of the first of many shrimp egg rolls consumed that day, I tasted every texture I’ve ever craved in a good egg roll. Crispy and crunchy on the outside which makes way to a tender center of veggies and shrimp. Yep, it was a done deal.
Honestly, these shrimp egg rolls are really easy to prepare. But they are made out of fresh ingredients you will need to slice, which I guess you can consider the hardest part about this recipe. These puppies flew off the plate at our last football party and are especially good with some homemade sweet and sour sauce on the side. I promise they are worth it.
Ingredients you will need
Get all measurements, ingredients, and instructions in the printable version at the end of this post.
Ingredient Info and Substitution Suggestions
SHRIMP – You will need small raw shrimp for this recipe. It’s best not to use precooked shrimp here as they are likely to overcook in the oil. To thaw frozen shrimp quickly, place them in a sealed bag and submerge them in a bowl of cold water. Change the water out after 30 minutes if needed.
VEGGIES – Green cabbage, fresh bean sprouts, and carrots add crunch, color, and flavor alongside the shrimp. Feel free to add water chestnuts or diced celery if you want!
How to Make Shrimp Egg Rolls
These step by step photos and instructions are here to help you visualize how to make this recipe. You can Jump to Recipe to get the printable version of this recipe, complete with measurements and instructions at the bottom.
- Heat olive oil in a skillet over medium-high heat until shimmering.
- Add shrimp and season with half of the garlic salt (1 tsp) and half of the Old Bay (1/2 tsp). Cook the shrimp for 1-2 minutes turning to cook both sides.
- Add cabbage, carrots, bean sprouts, remaining garlic salt, remaining Old Bay, and the soy sauce. Cook, turning occasionally, about 3-4 minutes.
- Remove from skillet to a colander, using the back of a spoon or a gloved hand to press some of the excess moisture out.
CHEF TIP – pressing out the moisture will help keep the egg rolls from getting soggy.
- Place egg roll wrappers onto a flat work surface.
- Dividing the filling evenly, fill the center of each egg roll wrapper.
- Using some water on your finger, wet all edges of the egg roll wrapper.
- Fold two sides of the egg roll wrapper diagonally over the filling. Bring one open end over the filling, then use your fingers to tuck the end of the wrapper up and over the filling, tucking all the filling in as you go. Roll wrapper the rest of the way.
- Preheat deep fryer to 375 F.
- Fry for 7 minutes. Egg rolls will be browned and begin floating to the top.
- Drain on paper towels.
Frequently Asked Questions & Expert Tips
If you don’t have a deep fryer you can easily fry the shrimp egg rolls in a Dutch oven or large deep-sided skillet. Add about 2 1/2 – 3 inches of oil. Heat to 375F using a candy or oil thermometer. Fry 3-4 egg rolls at a time, depending on how large your pan is. Flip the egg rolls halfway through at the 3 1/2 minute mark to brown both sides.
Store leftovers in an air-tight container kept in the refrigerator for 2-3 days. To keep the egg rolls crispy, reheat leftovers in an air-fryer using the reheat function or in a 375F oven for 5-8 minutes.
Yes, however, do note that the cabbage in this recipe will release extra water when frozen so it’s important to press out as much moisture from it before assembling the rolls. You can prep and roll the egg rolls with the fillings (allow the filling to cool off before rolling). Then, place them on a baking sheet to flash freeze. Once solid to the touch, transfer the egg rolls to an air-tight container or gallon-sized ziptop bag and freeze for up to 3 months. You can fry them from frozen but they may take a tad longer to cook through.
Serving Suggestions
Serve shrimp egg rolls with soy sauce, duck sauce, or sweet and sour sauce on the side for dunking. I like to pair ours with some vegetable fried rice on the side as well. Enjoy!
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Shrimp Egg Rolls
IMPORTANT – There are often Frequently Asked Questions within the blog post that you may find helpful. Simply scroll back up to read them!
Print It Rate ItIngredients
- 2 Tablespoons olive oil
- 1 pound small raw shrimp peeled and deveined
- 2 teaspoons garlic salt divided
- 1 teaspoon Old Bay seasoning
- 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
Things You’ll Need
- Deep fryer or Dutch oven/deep sided skillet
Before You Begin
- Vegetable, canola, or peanut oil can be used to fry the egg rolls in. All of which have a neutral flavor profile and high smoke point for frying.
- To thaw frozen shrimp quickly, place them in a sealed bag and submerge them in a bowl of cold water. Change the water out after 30 minutes if needed.
Instructions
- Heat olive oil in a skillet over medium-high heat until shimmering.
- Add shrimp and season with half of the garlic salt (1 tsp) and half of the Old Bay (1/2 tsp). Cook the shrimp for 1-2 minutes turning to cook both sides.
- Add cabbage, carrots, bean sprouts, remaining garlic salt, remaining Old Bay, and the soy sauce. Cook, turning occasionally, about 3-4 minutes.
- Remove from skillet to a colander, using the back of a spoon or a gloved hand to press some of the excess moisture out.TIP – pressing out the moisture will help keep the egg rolls from getting soggy.
- Place egg roll wrappers onto a flat work surface.
- Dividing the filling evenly, fill the center of each egg roll wrapper.
- Using some water on your finger, wet all edges of the egg roll wrapper.
- Fold two sides of the egg roll wrapper diagonally over the filling. Bring one open end over the filling, then use your fingers to tuck the end of the wrapper up and over the filling, tucking all the filling in as you go. Roll wrapper the rest of the way.
- Preheat deep fryer to 375 F.
- Fry for 7 minutes. Egg rolls will be browned and begin floating to the top.
- Drain on paper towels.
Expert Tips & FAQs
- Store leftovers in an air-tight container kept in the refrigerator for 2-3 days. To keep the egg rolls crispy, reheat leftovers in an air-fryer using the reheat function or in a 375F oven for 5-8 minutes.
- Freezing – do note that the cabbage in this recipe will release extra water when frozen so it’s important to press out as much moisture from it before assembling the rolls. You can prep and roll the egg rolls with the fillings (allow the filling to cool off before rolling). Then, place them on a baking sheet to flash freeze. Once solid to the touch, transfer the egg rolls to an air-tight container or gallon-sized ziptop bag and freeze for up to 3 months. You can fry them from frozen but they may take a tad longer to cook through.
Nutrition
Chef Antoine Davis
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Sue LaPointe says
These sound delicious and so much easier than the recipe I have used in the past. Thank you and Happy Thanksgiving to you and your family.