Shrimp Egg Rolls Recipe – A Warm Bite of Comfort and Joy

There’s something undeniably cozy about the first whiff of shrimp egg rolls sizzling in the kitchen, isn’t there? The fragrant aromas of ginger and garlic mingling as they dance together over hot oil is like an invitation for loved ones to gather around the table. For me, making Shrimp Egg Rolls is not just about creating a delicious dish; it’s about folding memories into each roll. They evoke comforting family dinners and laughter shared over plates piled high with crispy goodness. So, let’s roll up our sleeves and dive into this delightful recipe!

Why You’ll Love It

• Quick and easy to make, perfect for a busy weeknight.
• Comforting homemade flavor that warms the heart.
• Made with simple ingredients that you may already have on hand.
• Great for any occasion, from family gatherings to cozy nights at home.
• Always a crowd-pleaser; everyone loves a good egg roll!

Ingredients You’ll Need

• 1 lb shrimp, peeled and deveined (fresh shrimp adds that ocean sweetness)
• Egg roll wrappers (these hold the magic together)
• 2 cups cabbage, shredded (for that satisfying crunch)
• 1 cup carrots, julienned or grated (sweeter and colorful)
• 3 stalks green onions, chopped (adds freshness to every bite)
• 2 cloves garlic, minced (fresh garlic gives it that extra flavor boost)
• 1 tbsp fresh ginger, grated (a hint of warmth)
• 2 tbsp soy sauce (to bring it all together)
• 1 tsp sesame oil (for that deep, nutty flavor)
• Salt and black pepper to taste (a little seasoning goes a long way)
• Cooking oil for frying (canola, vegetable, or peanut oil)

How to Make It

1. Prepare the shrimp filling: Start by chopping the shrimp into small pieces. Then, heat up the sesame oil in a skillet. Listen for that soft sizzle as you add minced garlic and grated ginger; sauté it for about 30 seconds until fragrant. Next, toss in your julienned carrots, shredded cabbage, and chopped green onions. Stir-fry this vibrant mix for 3-4 minutes until everything is nicely softened and colorful! Finally, add the shrimp and cook until they turn a lovely pink. Mix in the soy sauce, salt, and pepper, then set it aside to cool for about 10-15 minutes.

2. Roll the egg rolls: Grab your egg roll wrappers and lay one on a flat surface like a miniature canvas. Spoon about 2 tablespoons of your cooled filling onto the bottom. Fold the bottom up over the filling, then fold in the sides and roll tightly. To seal it, moisten that top corner with a bit of water — that’s your secret glue!

3. Cook the egg rolls: For frying, heat your oil in a pot to around 350°F. Carefully drop your rolls in and fry for 3-5 minutes until they’re golden brown and looking delicious. If you’re in the mood for baking, preheat your oven to 400°F, brush your rolls with a bit of oil, and bake them for about 20-25 minutes. Want to use an air fryer? Preheat it to 375°F and cook your rolls for 10-12 minutes, and they’ll come out crispy and perfect!

Kitchen Tips

• Time-saving tip: Chop shrimp and veggies the night before, so you can whip these up in no time after a long day.
• Common mistake fix: If your egg rolls break while frying, it might be too hot or too cool — aim for that perfect, golden temperature!
• Flavor variation: Add a bit of chopped cilantro or a dash of sriracha to your filling for a spicy twist.

Serving Ideas

These Shrimp Egg Rolls shine brightest when shared. Serve them at a family dinner with a side of soy sauce or hoisin, or make them a centerpiece for a fun Sunday brunch. Picture a cozy night in with your favorite dipping sauces, and maybe even a glass of chilled wine alongside. Rounding them out with a light salad or some steamed rice can create a truly satisfying meal. Your loved ones will be asking for seconds!

Storing & Leftovers

• To store, keep your leftover egg rolls in an airtight container in the fridge for up to 3 days.
• To reheat, I recommend using the oven or air fryer to retain that nice crunchy texture — just pop them in at 350°F for about 10 minutes.
• One fun leftover idea is to slice them up and toss them into a hearty salad for lunch the next day — a perfect way to enjoy that savory goodness!

FAQs

Q: Can I make this ahead of time?
A: Definitely! You can prepare the filling and roll them up ahead of time. They often taste even better the next day.

Q: Can I swap any ingredients?
A: Of course! Use what you have — this recipe is very forgiving. Mixed veggies or even chicken can make for a great swap!

Q: What’s the best way to serve it?
A: Nothing beats them fresh from the pan, while they’re still warm and aromatic.

Q: How do I know it’s perfectly cooked?
A: Look for those golden edges and take a whiff of that delicious, fragrant smell — that’s your sign that they’re just right!

Final Thoughts

There’s a special joy in making Shrimp Egg Rolls, one that brings people together around the table and creates moments to cherish. This recipe has become a beloved part of my cooking repertoire, and I hope it finds a happy place in your home as well. Whether you’re enjoying these on a quiet weeknight or sharing them with friends at a gathering, I encourage you to try this recipe, add your own twists, and make it uniquely yours. Trust me, these Shrimp Egg Rolls will quickly become a favorite!

Shrimp Egg Rolls

A comforting recipe for crispy shrimp egg rolls filled with ginger, garlic, and vegetables, perfect for family gatherings or cozy evenings.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 25 minutes mins

Total Time 40 minutes mins

Servings: 4 servings

Course: Appetizer, Snack

Cuisine: American, Asian

Calories: 200

Ingredients Method Notes

Ingredients

  

Shrimp Filling

• 1 lb shrimp, peeled and deveined Fresh shrimp adds that ocean sweetness.
• 2 cups cabbage, shredded Provides that satisfying crunch.
• 1 cup carrots, julienned or grated Adds sweetness and color.
• 3 stalks green onions, chopped Adds freshness to every bite.
• 2 cloves garlic, minced Fresh garlic gives it that extra flavor boost.
• 1 tbsp fresh ginger, grated A hint of warmth.
• 2 tbsp soy sauce To bring it all together.
• 1 tsp sesame oil For that deep, nutty flavor.
• Salt and black pepper to taste A little seasoning goes a long way.
• Cooking oil for frying Canola, vegetable, or peanut oil.

Egg Roll Wrappers

• Egg roll wrappers These hold the magic together.

Method

 

Prepare the Filling

1. Chop the shrimp into small pieces.
2. Heat the sesame oil in a skillet.
3. Add minced garlic and grated ginger; sauté for about 30 seconds until fragrant.
4. Toss in the julienned carrots, shredded cabbage, and chopped green onions. Stir-fry for 3-4 minutes until softened.
5. Add the chopped shrimp and cook until they turn pink. Mix in soy sauce, salt, and pepper. Set the filling aside to cool for 10-15 minutes.

Roll the Egg Rolls

1. Lay an egg roll wrapper on a flat surface.
2. Spoon about 2 tablespoons of the cooled filling onto the bottom.
3. Fold the bottom of the wrapper up over the filling, then fold in the sides and roll tightly.
4. Moisten the top corner with a bit of water to seal.

Cook the Egg Rolls

1. For frying, heat oil in a pot to 350°F. Fry the rolls for 3-5 minutes until golden brown.
2. For baking, preheat oven to 400°F, brush rolls with oil, and bake for 20-25 minutes.
3. For air frying, preheat to 375°F and cook for 10-12 minutes.

Notes

Time-saving tip: Chop shrimp and veggies the night before. If egg rolls break while frying, the oil temperature may be incorrect. Add cilantro or sriracha for a spicy twist.