Crispy Shrimp and Vegetable Egg Rolls

Homemade Shrimp and Vegetable Egg Rolls are a fantastic project that yields results far superior to most takeout. They’re crispy, flavorful, and you can control exactly what goes inside.

Here is a detailed, foolproof recipe.

Crispy Shrimp and Vegetable Egg Rolls

This recipe guides you through making a flavorful filling and mastering the rolling technique for perfectly sealed, non-greasy egg rolls.

Yields: 12-14 egg rolls
Prep time: 45 minutes
Cook time: 20 minutes (in batches)

Ingredients

For the Filling:

1 tablespoon vegetable oil
2 cloves garlic, minced
1 teaspoon fresh ginger, grated
½ lb raw shrimp, peeled, deveined, and chopped into small pieces
3 cups coleslaw mix (or thinly sliced green cabbage)
1 cup shredded carrots
½ cup canned bamboo shoots, julienned (optional)
2 green onions, thinly sliced
1 tablespoon soy sauce
1 tablespoon oyster sauce (or hoisin sauce for a vegetarian alternative)
1 teaspoon sesame oil
½ teaspoon sugar
Salt and white pepper to taste

For Assembly and Frying:

1 package (12-14 count) egg roll wrappers, thawed if frozen
2 tablespoons all-purpose flour mixed with 3 tablespoons water (this is your “glue”)
Vegetable, canola, or peanut oil, for frying

For Serving:

Sweet and sour sauce, duck sauce, or spicy mustard

Instructions

Step 1: Make the Filling

Stir-fry Aromatics: Heat 1 tbsp oil in a large wok or skillet over medium-high heat. Add the garlic and ginger and stir-fry for 30 seconds until fragrant.
Cook the Shrimp: Add the chopped shrimp and cook for 1-2 minutes, until just pink and opaque. Remove the shrimp from the skillet and set aside.
Cook the Vegetables: In the same skillet, add the coleslaw mix, carrots, and bamboo shoots (if using). Stir-fry for 3-4 minutes, until the vegetables have wilted but are still slightly crisp.
Combine and Season: Return the shrimp to the skillet. Add the green onions, soy sauce, oyster sauce, sesame oil, and sugar. Toss everything together and cook for another minute. Taste and adjust seasoning with salt and white pepper.
Cool Completely: Transfer the filling to a bowl and let it cool completely. This is a critical step to prevent the egg roll wrappers from becoming soggy and tearing.

Step 2: Assemble the Egg Rolls

Set Up Your Station: Place an egg roll wrapper on a clean surface with one corner pointing towards you (like a diamond). Keep the other wrappers covered with a damp paper towel to prevent drying out. Have your flour-water “glue” and a baking sheet lined with parchment paper ready.
Fill: Place about 2-3 tablespoons of the cooled filling just below the center of the wrapper.
Fold and Roll:
- Lift the bottom corner up and over the filling, tucking it tightly underneath.
- Fold the left and right corners inward towards the center, forming an envelope shape.
- Brush the top triangle with the flour-water paste.
- Roll the bundle tightly towards the remaining corner. Press to seal. The paste will act as glue. You should have a tight, neat cylinder.

Step 3: Fry the Egg Rolls

Heat the Oil: Pour oil into a heavy-bottomed pot or Dutch oven to a depth of about 2 inches. Heat over medium-high heat to 350°F (175°C). Using a thermometer is highly recommended for perfect results.
Fry in Batches: Carefully place 3-4 egg rolls into the hot oil, seam-side down. Do not overcrowd the pot.
Fry to Golden Brown: Fry for 2-3 minutes per side, turning occasionally, until they are golden brown and crispy all over.
Drain: Remove with a slotted spoon or tongs and drain on a wire rack set over a baking sheet. This keeps them crispy on all sides.

Step 4: Serve

Let the egg rolls rest for a few minutes before serving, as the filling will be very hot.
Serve immediately with your favorite dipping sauces.

✨ Pro-Tips for Perfect Egg Rolls

Dry Filling is Key: Ensure your filling is completely cooled and not watery. If it seems wet, you can drain it in a colander or press it with a paper towel.
Don’t Overfill: Overfilling is the main cause of bursting egg rolls. Less is more.
Seal Tightly: A good seal with the flour paste prevents oil from seeping in and the filling from leaking out.
Maintain Oil Temperature: If the oil is too cool, the egg rolls will be greasy. If it’s too hot, the outside will burn before the inside is hot.
Baking Option (Less Crispy but Lighter): Preheat oven to 425°F (220°C). Brush the egg rolls generously with oil and place them on a wire rack set on a baking sheet. Bake for 15-20 minutes, flipping halfway, until golden brown.
Air Fryer Option: Brush egg rolls with oil. Air fry at 375°F (190°C) for 10-12 minutes, flipping halfway through.
Make-Ahead: You can assemble the egg rolls and freeze them in a single layer on a baking sheet before transferring to a freezer bag. Fry directly from frozen, adding 1-2 minutes to the cooking time.

Enjoy your incredibly delicious and crispy homemade shrimp egg rolls