Crispy Shrimp Egg Rolls (Baked or Fried)

These shrimp egg rolls are the real deal: a golden, crackly shell stuffed with tender shrimp, crisp vegetables, and a savory soy-ginger kick. I’ll walk you through rolling them tightly enough that they don’t burst and show you both a classic fried version and a baked one that still gets the edges crisp.

What Makes These Egg Rolls So Good

The filling is simple but balanced. The shrimp stay juicy because they hit the pan just long enough to turn pink, and the cabbage and carrot hold a little crunch even after cooking. A splash of sesame oil at the end gives them that takeout aroma without burying everything.

This is the recipe I pull out when I want something fried that feels like a project but isn’t actually hard. A dozen egg rolls come together in about 40 minutes, and most of that is just stuffing and rolling.

Ingredients

• 1 lb medium shrimp, peeled and deveined: roughly chopped into small, bite-size pieces
• 3 cups shredded green cabbage: about half a small head, sliced thin
• 2 medium carrots, grated
• 3 cloves garlic, minced
• 1 tsp grated fresh ginger
• 2 tbsp soy sauce
• 1 tsp sesame oil
• 1/4 tsp white pepper: black pepper works too
• 1 tbsp cornstarch plus 2 tbsp water: mixed together for sealing the wrappers
• 12–14 egg roll wrappers: the 7‑inch square kind, often in the produce section
• Vegetable or canola oil, for frying: you’ll need about 2 cups if frying in a pot, less for shallow frying
• Cooking spray: only if you’re baking them

Variations / Substitutions

• Use ground pork or chicken: brown the meat first, then add the shrimp or skip the shrimp entirely. The filling still tastes great.
• Add mushrooms or bell pepper: dice them small and sauté along with the cabbage. They add moisture so wring the filling in a towel if it gets wet.
• Skip the ginger: a pinch of five-spice powder or just extra garlic works if you don’t have fresh ginger.
• Go gluten‑free: use tamari instead of soy sauce and find gluten‑free spring roll wrappers; the baking method works best with those.
• Make it spicy: stir a teaspoon of sriracha or chili garlic sauce into the filling.

If you like this, you’d probably enjoy my spicy tuna crispy rice, which is another crunchy appetizer with a seafood filling.

How to Make Shrimp Egg Rolls

Step 1: Sauté the Filling

Heat a large nonstick skillet over medium heat. Swirl in a teaspoon of oil, then add the garlic and ginger. Stir for 30 seconds until fragrant. Toss in the shredded cabbage and grated carrot and cook, stirring often, for about 2 minutes. The cabbage will wilt slightly but should still have some body.

Add the chopped shrimp, pour in the soy sauce, and sprinkle the white pepper over everything. Keep cooking for another 2 to 3 minutes, just until the shrimp turn pink and opaque. The mixture will release a little liquid and smell nutty from the sesame oil you’ll add off the heat. Take the pan off the stove, stir in the sesame oil, and let the filling cool until you can handle it without burning your fingers. This is the sort of filling you want to taste before stuffing; it should be salty and bright.

Step 2: Fill and Roll the Egg Rolls

Lay an egg roll wrapper on a clean counter with one corner pointing toward you like a diamond. Spoon about 2 tablespoons of the cooled filling near the bottom corner, leaving an inch of wrapper on each side. Use your finger to brush a line of the cornstarch slurry all around the edges of the wrapper.

Lift the bottom corner up and over the filling, tucking it snugly underneath. Fold the left and right corners in toward the center like an envelope, then roll the whole thing away from you into a tight cylinder. The slurry acts like glue, so press the top corner to seal. Repeat with the rest of the wrappers, placing each rolled egg roll seam side down on a plate while you work.

Step 3: Fry or Bake Until Golden

To fry: Pour enough oil into a deep pot or saucepan to reach about 2 inches up the side. Clip a thermometer to the pan and heat the oil over medium‑high until it reads 350°F (175°C). Slide in 3 or 4 egg rolls at a time, seam side down first, and fry for about 3 to 4 minutes total, turning them occasionally. They’re done when the outsides are blistered and deep golden brown. Listen for a steady sizzle the whole time; if the oil quietens, nudge the heat up.

To bake: Set your oven rack in the middle and heat the oven to 400°F (200°C). Place the rolls on a parchment‑lined sheet pan and mist them generously with cooking spray on all sides. Bake for 18 to 22 minutes, flipping once halfway through, until the wrappers are golden and crisp. They won’t be as uniformly brown as the fried ones, but the corners will snap.

Step 4: Rest and Serve

Lift the hot egg rolls out of the oil or off the tray and set them on a wire rack or a paper‑towel‑lined plate. Let them sit for just a minute so the outside stays crunchy but the filling settles. Serve them whole or sliced on a diagonal, still steaming, with sweet chili sauce, duck sauce, or a simple soy‑vinegar dip on the side.

Tips for Getting a Really Crispy Shell

• Don’t overfill the wrappers: two level tablespoons of filling keep the roll from splitting while it cooks.
• Keep the wrappers covered with a damp paper towel: while you work. Dried‑out wrappers crack when you fold them.
• Use a thermometer for frying: 350°F is the temperature that gives you a shell that shatters without soaking up oil. Drop a tiny piece of wrapper in to test if you don’t have one; it should bubble and rise within seconds.
• If baking, don’t skip the spray: the oil mist is what browns the wrapper in the oven. Any neutral cooking spray works.
• Serve right away: egg rolls lose their crackle after about 20 minutes. If you need to hold them, keep them in a low oven (200°F) on a rack.

A quick reference for cook times by method:

Storing Leftover Egg Rolls

• Refrigerate: place cooled egg rolls in an airtight container for up to 3 days. The wrappers will soften, but you can bring them back.
• Reheating: a toaster oven or air fryer at 375°F for 4‑5 minutes restores most of the crunch. A skillet with a little oil also works. The microwave makes them steamy and limp.

What To Serve With Shrimp Egg Rolls

A plate of these egg rolls next to a pile of steamed edamame and a quick cucumber salad turns into a light meal. The cool, vinegary cucumbers cut through the richness of the fried wrapper, while edamame adds a salty, toothsome bite. For something heartier, stir‑fried noodles or a simple egg drop soup round things out.

Frequently Asked Questions

Can I make the filling ahead of time?

Yes, you can prepare the filling up to a day ahead and keep it covered in the fridge. Let it come to room temperature before you roll, so the wrappers don’t tear from cold liquid.

Can I freeze assembled egg rolls before cooking?

Absolutely. Place the rolled, uncooked egg rolls on a parchment‑lined tray in a single layer and freeze until solid, then transfer to a bag. Fry or bake straight from frozen, adding an extra minute or two to the cook time.

My egg rolls burst open while frying. What went wrong?

Either the seal wasn’t tight enough or the filling had too much moisture. Next time, squeeze the cooked filling in a clean kitchen towel to remove excess liquid and make sure every seam gets a dab of the cornstarch slurry.

Do I have to cook the shrimp before rolling?

Yes, the filling must be fully cooked because the wrappers cook so quickly that the shrimp wouldn’t have time to finish inside. The interior should already be hot and cooked through before you wrap.

Shrimp Egg Rolls Recipe

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Prep Time 25 minutes mins

Cook Time 20 minutes mins

Total Time 45 minutes mins

Servings: 6 servings

Calories: 210

Ingredients Method Notes

Ingredients

  

• 1 lb medium shrimp, peeled and deveined
• 3 cups shredded green cabbage
• 2 medium carrots, grated
• 3 cloves garlic, minced
• 1 tsp grated fresh ginger
• 2 tbsp soy sauce
• 1 tsp sesame oil
• 1/4 tsp white pepper
• 1 tbsp cornstarch mixed with 2 tbsp water
• 12–14 egg roll wrappers
• Vegetable or canola oil, for frying
• Cooking spray, for baking

Method

 

1. Sauté garlic and ginger in a little oil for 30 seconds. Add cabbage and carrot and cook 2 minutes.
2. Stir in shrimp, soy sauce, and white pepper. Cook until shrimp turn pink, about 2‑3 minutes. Off heat, mix in sesame oil and let cool.
3. Place 2 tbsp filling near the bottom corner of a wrapper, brush edges with cornstarch slurry, then fold bottom over filling, fold in sides, and roll tightly. Seal the top corner.
4. Fry in oil heated to 350°F for about 3‑4 minutes, or bake at 400°F for 18‑22 minutes with a spray of oil, turning halfway.
5. Drain on a rack and serve immediately with dipping sauce.

Notes

If you’re frying, let the oil come back to temperature between batches so every batch gets that golden crust. For baking, make sure the rolls aren’t touching on the pan so the air can circulate.