Go Back
–+ servings
Crispy Shrimp Egg Rolls

Crispy Shrimp Egg Rolls That Will Wow Your Taste Buds

These Crispy Shrimp Egg Rolls are the perfect dish for busy weeknights, ready in 35 minutes and customizable to your taste.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 20 minutes
Cooling Time 5 minutes
Total Time 35 minutes
Servings: 4 egg rolls
Course: Appetizers
Cuisine: Asian
Calories: 150
Ingredients Equipment Method Nutrition Notes

Ingredients
  

Filling
  • 1 tablespoon Olive Oil Substitute with vegetable or canola oil if desired.
  • 1 cup Small Raw Shrimp Avoid precooked shrimp for the best texture.
  • 1/2 teaspoon Garlic Salt Reduce or omit for lower sodium options.
  • 1 teaspoon Old Bay Seasoning Can be replaced with Cajun or Creole seasoning.
  • 1 cup Shredded Green Cabbage Consider adding water chestnuts or diced celery for extra crunch.
  • 1 cup Julienned Carrots Grated carrots can be used as a substitute.
  • 1 cup Fresh Bean Sprouts Can be omitted or substituted.
  • 2 tablespoons Low Sodium Soy Sauce Tamari works as a gluten-free alternative.
Wrapper
  • 8 pieces Egg Roll Wrappers Spring roll wrappers can also be a substitute.

Equipment

  • Large skillet
  • Colander
  • Deep fryer or heavy pot
  • thermometer
  • slotted spoon

Method
 

Preparation
  1. In a large skillet, warm 1 tablespoon of olive oil over medium-high heat until it shimmers, about 1-2 minutes.
  2. Add 1 cup of small raw shrimp, half of the garlic salt, and a sprinkle of Old Bay seasoning. Sauté for 1-2 minutes until shrimp turn pink and opaque.
  3. Stir in 1 cup of shredded green cabbage, 1 cup of julienned carrots, 1 cup of fresh bean sprouts, the remaining garlic salt and soy sauce. Cook for an additional 3-4 minutes.
  4. Pour the filling into a colander to drain excess moisture for about 5 minutes.
  5. Lay out 8 egg roll wrappers. Spoon an even amount of filling onto the lower third of each wrapper. Moisten the edges with water.
  6. Fold the bottom of the wrapper over the filling, tuck in the sides, and roll tightly upwards.
  7. In a deep fryer or heavy pot, heat oil to 375°F (190°C).
  8. Add 3-4 egg rolls to the hot oil, frying for about 7 minutes or until they float and turn golden brown.
  9. Remove the egg rolls from the oil and place on a plate lined with paper towels to drain excess oil.

Nutrition

Serving: 1egg rollCalories: 150kcalCarbohydrates: 15gProtein: 10gFat: 7gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 4gCholesterol: 60mgSodium: 400mgPotassium: 200mgFiber: 2gSugar: 3gVitamin A: 300IUVitamin C: 10mgCalcium: 30mgIron: 1mg

Notes

For a lighter option, consider using an air fryer instead of deep frying. Store cooked egg rolls in an airtight container for up to 3 days, or freeze uncooked for up to 3 months.

Tried this recipe?

Let us know how it was!