These Easy Shrimp Egg Rolls are the best homemade appetizer that can be served baked or fried. This recipe includes quick video instructions on how to roll egg roll wrappers. These are perfect to make ahead and freeze for later!
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FOR THE FULL LIST OF INGREDIENTS AND COMPREHENSIVE INSTRUCTIONS, PLEASE SEE THE RECIPE CARD AT THE END OF THIS POST. BEFORE YOU SCROLL, THERE’S IMPORTANT INFORMATION IN THIS BLOG POST.
Whenever I’m dying for Chinese takeout, I love to whip up my own version at home. Homemade usually cuts the fat and sodium a ton!
These are also great if you make them into seafood egg rolls! Just toss in some lump crab, lobster, scallops, or whatever you want!
What Type of Shrimp to Use
I use raw, wild-caught shrimp. Farm-raised is often raised with harmful chemicals.
You can use precooked shrimp if you like.
How to Thaw Frozen Shrimp
Place the frozen shrimp in a large bowl of cold water. The shrimp will thaw within minutes and will be ready to peel.
Which Egg Roll Wrappers Are Best
Nasoya wraps work great along with most brands that you can find in an authentic Asian market. I have trouble finding Nasoya at most of the stores in my area. I usually use what they have, which means I have used some pretty flimsy wrappers.
You will know right away when you remove them from the packaging if they are too thin and may require double wrapping.
How to Make Shrimp Egg Rolls
- Saute shrimp in a skillet along with garlic.
- Make the filling using the cooked shrimp and garlic, coleslaw mix, ground ginger, fish sauce, sesame oil, and soy sauce.
- Fill and roll the egg roll wrappers.
- Bake on 425 degrees for 10-15 minutes.
- Air fry on 400 degrees for 10-12 minutes.
How to Roll Egg Rolls
- Add 2 tablespoons of filling to the center of the wrapper. Do not overstuff, you will struggle with closing the wrapper.
- Seal the wrapper diagonally to form a triangle.
- Fold the opposite sides together to form another triangle and then roll to close and seal.
- Water chestnuts
- Bean sprouts
- Ground pork
- Bamboo shoots
- Ground chicken
What is Fish Sauce? Why is it Used?
Fish sauce is made from fermented fish, krill, or anchovies and is fermented for months up to 2 years. It has a salty, slightly sweet taste, and it does smell funky. It is widely used in Asian cuisine. If you dined in an Asian restaurant, you’ve likely consumed it. If you’ve visited one that is really authentic, I am sure you have smelled it.
What does fish sauce taste like? You only need a little bit of it when you use it. This recipe calls for a teaspoon. It’s salty. Do not taste it straight. It’s meant to be used in conjunction with food and other ingredients as an enhancement.
If you omit it in the recipe, the dish will have less flavor. You can try using more soy sauce or salt.
Spring Roll vs Egg Roll
Spring rolls are thin and translucent, they often are not fried. Spring rolls are Chinese (usually served at dim sum) and egg rolls are a lot more Westernized. Spring rolls are typically filled with carrots and bamboo. The wrapper is rice-based and served chilled or warm.
Egg rolls are thicker and often deep-fried. The wrapper is flour dough. They are usually larger and more substantial than spring rolls.
How Many Calories
Each egg roll has 219 calories.
How to Keep the Rolls Crunchy
Popping them back into the oven (350 degrees) or air fryer (350 degrees) for a few minutes will keep them crispy. You can also spritz another small amount of oil.
I love to make these in batches and then freeze for later. Freeze them in sealable bags or containers.
To reheat in the oven reheat the egg rolls on 350 degrees for a 5-7 minutes or until heated through.
Reheat in the air fryer on 350 degrees for 5-6 minutes.
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Easy Shrimp Egg Rolls
- 1 pound raw shrimp Peeled and deveined and roughly chopped into chunks.
- salt and pepper to taste
- 2-3 garlic cloves minced
- 3 cups coleslaw mix
- 1 tablespoon soy sauce Or liquid aminos
- 1 teaspoon fish sauce
- 1 1/2 teaspoons sesame oil
- 1/2 teaspoon ground ginger You can use up to a tablespoon of fresh ginger
- 2 green onions chopped
- 12-14 egg roll wrappers Some egg roll wrap brands are really thin. You may need to double wrap your egg rolls.
- 1 small cup water
- cooking oil I use olive oil.
- Place a skillet on medium-high heat and spritz with cooking oil.
- Add the shrimp chunks to the pan along with the salt and pepper to taste.
- Saute for 3-4 minutes until the shrimp is bright pink. Add the garlic to the pan and cook until fragrant.
- Remove the shrimp and garlic and set aside.
- Add the coleslaw mix to a large mixing bowl along with the cooked shrimp, soy sauce, fish sauce, ginger, sesame oil, and green onions. Mix. Allow the shrimp mix to cool before loading it into the egg roll wrappers.
- Lay the egg roll wrappers (diagonally) on a dry, flat surface. Some egg roll wraps are really thin and flimsy. Monitor yours to determine if you may need to double wrap the egg rolls.
- I like to glaze the edges of each wrapper with a small amount of water. This will make them easier to roll. I use a cooking brush. You can also use your fingers.
- Place 2 tablespoons of filling into the center of each wrapper. Seal and close the wrapper diaganally to form a triangle. Fold two opposite corners together to make a triangle, fold the sides in and then roll tightly. Use additional water if the wrapper becomes tough to roll. Repeat for each egg roll.
- Preheat oven to 425 degrees.
- Line a sheet pan with parchment paper.
- Place the egg rolls on the pan and spritz them with cooking oil.
- Bake for 10-15 minutes until golden brown.
Air Fryer Instructions
- Spray the air fryer basket with cooking oil.
- Add the egg rolls to the basket. Do not stack or crowd the basket. Cook in batches if needed.
- Spritz the top of the egg rolls with cooking oil.
- Air fry on 400 degrees for 7 minutes.
- Open the air fryer and flip the egg rolls. Cook for an additional 3-5 minutes or until crisp. Every air fryer brand will cook at varying speeds. Monitor your egg rolls to determine the appropriate time needed for your batch.
- For each egg roll, I usually add 2 tablespoons of filling and then another 1/2 tablespoon of just the slaw from the filling.
- You can create your own coleslaw mix using shredded cabbage and carrots.
- All egg roll wrappers are not the same. I have often used wrappers that fell apart while rolling or were just too thin. If this is the case for you, double wrap the egg rolls and use two sheets when you start add the filling and wrap.
- You can use precooked shrimp if you like.
- If you omit the fish sauce in the recipe, the dish will have less flavor. You can try using more soy sauce or salt.