The Ultimate Crispy Shrimp Egg Rolls (Better Than Takeout!)

Imagine biting into the most perfectly crispy, golden-brown egg roll, the shattering crunch giving way to a savory, juicy filling of tender shrimp, crisp cabbage, and fragrant shiitake mushrooms. Now, imagine you made this restaurant-quality treat right in your own kitchen. That, my friends, is the incredibly delicious and surprisingly simple magic of these Homemade Shrimp Egg Rolls. Paired with a zesty, sweet-and-sour vinegar dipping sauce, this is, without a doubt, the best egg roll you will ever eat.

I promise you, from the moment you take your first crispy, savory bite dipped in that tangy sauce, you will be hooked. These egg rolls are a true show-stopper, perfect as a party appetizer, a game day snack, or even as part of a larger homemade “takeout” night meal. They are a fun, rewarding project that yields the most delicious results.

Get ready to master the art of the perfect egg roll and create a stunning, unforgettable appetizer that is a million times better than anything you can get from a delivery box.

Save

Why This Will Be Your New Favorite Appetizer!

You are going to be completely obsessed with this crispy, flavorful, and incredibly satisfying recipe. It’s a guaranteed crowd-pleaser. Here’s why you have to make them:

• Irresistibly Crispy and Golden: Whether you deep fry, bake, or air fry, these egg rolls cook up to have a beautiful, shatteringly crisp wrapper that is absolutely addictive.
• A Deliciously Savory and Juicy Filling: The combination of tender shrimp, crisp-tender vegetables, and savory Asian seasonings creates a filling that is incredibly flavorful and moist.
• Multiple Cooking Methods: This versatile recipe includes instructions for traditional deep frying, a healthier baked version, and a quick and easy air fryer method.

Recipe Snapshot

Your Shopping List for This Takeout Favorite

This recipe uses a fantastic mix of fresh ingredients and flavorful pantry staples. Here’s what you’ll need:

Save

→ For the Egg Roll Filling

• 1 lb. large shrimp or prawns → Peeled, deveined, tails removed, and coarsely chopped.
• 3 cups shredded cabbage & 1 cup shredded carrots → The classic, crunchy vegetable base.
• 1 cup shiitake mushrooms, finely chopped → Adds a wonderful meaty, umami depth.
• ½ tbsp fresh grated ginger → For a warm, zesty kick.
• 1 tbsp all-purpose flour or cornstarch → To help bind the filling.
• Seasonings: 1 tsp chicken bouillon powder, ½ tbsp brown sugar, ½ tsp black pepper, 1 tbsp soy sauce, 1 tsp sesame oil
• 1 (25 piece) package egg roll wrappers

→ For the Vinegar Dipping Sauce

• 2 tbsp rice vinegar → The tangy, acidic base.
• 1 tbsp fish sauce → For a deep, savory, umami flavor.
• 1 tsp brown sugar & ½ tsp black pepper
• 1 tsp finely chopped Thai chili pepper → For a little bit of heat.
• 1 tsp finely chopped fresh cilantro

Let’s Get Rolling! Your Step-by-Step Guide

Ready to create the crispiest, most delicious egg rolls of your life? The wrapping technique is easy once you get the hang of it!

Part 1: The Flavorful Filling

1. Prep the Filling: In a large mixing bowl, combine the chopped shrimp, shredded cabbage, shredded carrots, chopped mushrooms, grated ginger, flour, chicken bouillon powder, brown sugar, pepper, soy sauce, and sesame oil.
2. Mix and Drain: Stir everything together until it’s evenly mixed. Let it sit for a minute, then tilt the bowl and drain off any excess liquid that has accumulated at the bottom. A dry filling is the secret to a crispy egg roll!

Part 2: The Perfect Wrap

3. Prep for Rolling: In a small bowl, mix 1 tablespoon of cornstarch with ½ cup of water to create your “glue.” Lay one egg roll wrapper on your work surface in a diamond shape.
4. Fill and Fold: Place about 1.5 tablespoons of the filling in a horizontal line near the bottom corner. Fold the bottom corner up and over the filling. Then, fold in the two side corners, like you’re making an envelope.
5. Roll it Tight: Tightly roll the wrapper up until only the top corner remains. Lightly brush that top corner with the cornstarch water, then finish rolling to seal the egg roll completely. Place it seam-side down and cover with a towel while you roll the rest.

Save

Part 3: Cook and Serve

6. Fry to Golden Perfection: Heat about ½-inch of vegetable oil in a shallow saucepan over high heat. Once the oil is shimmering, carefully place 5-6 egg rolls in the pan. Fry for 2 minutes on each side, turning them, until they are a beautiful, deep golden brown and crispy all over.
7. Drain and Serve: Transfer the cooked egg rolls to a paper-towel-lined plate to drain any excess oil.
8. Make the Dipping Sauce: While the egg rolls cool slightly, whisk together all the dipping sauce ingredients in a small bowl.
9. Serve: Serve the warm, crispy egg rolls immediately with the zesty dipping sauce.

Save

WiseRecipes’ Top Tips for Perfect Egg Rolls

These simple secrets will ensure your homemade egg rolls are flawlessly crispy and delicious.

1. A Dry Filling is a Crispy Egg Roll. This is the most important rule! After mixing your filling, make sure to press it down and drain away any liquid that has been released from the vegetables. A wet filling will create steam and lead to a soggy wrapper.
2. Roll Them TIGHTLY. The key to an egg roll that doesn’t absorb too much oil is a nice, tight roll. As you roll, use your fingers to keep the log as compact as possible. A loose roll will be greasy.
3. Keep Your Wrappers Covered. Egg roll wrappers can dry out very quickly once they are exposed to the air, which will cause them to crack when you try to fold them. Keep the stack of unused wrappers covered with a damp paper towel or in their package while you work.
4. Maintain Your Oil Temperature. A deep-fry thermometer is your best friend. Keeping the oil at a steady, high temperature (around 350-375°F) is the key to egg rolls that are perfectly golden and crispy on the outside without being greasy.
5. Don’t Overcrowd the Pan. Fry the egg rolls in small batches. Adding too many at once will cause the oil temperature to drop dramatically, leading to pale, oily, and soggy results.

Save

Crispy Shrimp Egg Rolls (Better Than Takeout)

Better than takeout, these crispy Shrimp Egg Rolls are a delicious, flavorful, and easy appetizer to make at home. They are packed with a savory shrimp and vegetable filling and can be deep-fried, baked, or air-fried to golden perfection.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 15 minutes mins

Total Time 35 minutes mins

Servings: 25

Course: Appetizer

Cuisine: American, Asian-Inspired

Calories: 142

Ingredients Equipment Method Notes

Ingredients

  

For the Filling

• 1 lb. large shrimp, peeled, deveined, and coarsely chopped
• 3 cups cabbage, shredded
• 1 cup carrots, shredded
• 1 cup shiitake mushrooms, finely chopped
• 1/2 tablespoon fresh ginger, freshly grated
• 1 tablespoon all-purpose flour (or cornstarch)
• 1 teaspoon chicken bouillon powder
• 1/2 tablespoon brown sugar
• 1/2 teaspoon ground black pepper
• 1 tablespoon soy sauce
• 1 teaspoon sesame oil
• 1 (25 piece) package egg roll wrappers

For Cooking and Sealing

• 1/2 cup water for cornstarch slurry
• 1 tablespoon cornstarch for cornstarch slurry
• 2-3 cups vegetable oil for deep frying
• 1 egg, beaten optional, for egg wash

For the Vinegar Dipping Sauce

• 2 tablespoons rice vinegar
• 1 tablespoon fish sauce
• 1 teaspoon brown sugar
• 1 teaspoon Thai chili pepper, finely chopped
• 1/2 teaspoon ground black pepper
• 1 teaspoon fresh cilantro, finely chopped

Equipment

• Large Mixing Bowl
• Shallow saucepan or Dutch oven (for frying)
• Colander

Method

 

Part 1: Make the Filling and Wrap

1. In a large mixing bowl, combine shrimp, cabbage, carrots, mushrooms, ginger, flour, chicken bouillon powder, brown sugar, pepper, soy sauce, and sesame oil. Stir well and drain off any excess liquid.
2. Place one egg roll wrapper in a diamond shape. Place 1.5 tablespoons of filling near the bottom corner. Fold the bottom corner over the filling. Fold in the two side corners.
3. Tightly roll the wrapper up. Mix 1 tbsp cornstarch with 1/2 cup water. Brush the top corner with the cornstarch water and finish rolling to seal tightly. Cover finished rolls with a towel.

Part 2: Cook and Serve

1. DEEP FRY: Heat oil in a saucepan. Fry egg rolls in batches of 5-6 for 2 minutes on each side, until deep golden brown. Drain on a paper towel-lined plate.
2. AIR FRY: Brush or spray egg rolls with oil. Cook at 350°F for 7-8 minutes, brushing with more oil halfway through.
3. BAKE: Brush or spray with oil. Bake in a preheated 425°F oven for 15 minutes, flip, and bake for another 10 minutes until crisp.
4. While the egg rolls cook, combine all ingredients for the dipping sauce in a small bowl and stir.
5. Serve warm egg rolls with the dipping sauce.

Notes

A Dry Filling is a Crispy Egg Roll: Be sure to drain any excess liquid from your filling mixture before you start wrapping. This is the key to preventing a soggy egg roll.

Roll Tightly: To prevent the egg rolls from being greasy, roll them as tightly as you possibly can.

Freezing: These freeze beautifully! For best results, freeze them after cooking. Place on a baking sheet to freeze individually, then transfer to a freezer bag. Reheat directly from frozen in an oven or air fryer.

Keep Them Fresh! Storing and Reheating

These egg rolls are fantastic for making ahead and having a restaurant-quality snack on hand!

• Storage: Let the cooked egg rolls cool completely. You can store them in an airtight container in the refrigerator for up to 3 days.
• Freezing: These freeze beautifully, either cooked or uncooked! For best results, place them on a baking sheet in a single layer and freeze until solid. Then, transfer them to a freezer-safe bag. They will keep for up to 3 months.
• Reheating: The absolute best way to bring back the crunch is in an air fryer! Reheat them at 350°F for about 5-10 minutes. You can also reheat them on a baking sheet in a 350°F oven for about 10-15 minutes, until crispy and hot.

FAQs: Your Shrimp Egg Roll Questions, Answered!

How do I bake these instead of frying?

For a healthier baked version, preheat your oven to 425°F. Arrange the assembled egg rolls on a parchment-lined baking sheet and brush or spray them generously with oil. Bake for 15 minutes, flip them over, and bake for another 10 minutes, until crisp and golden brown.

How do I cook these in an air fryer?

The air fryer is a fantastic method! Brush or spray the egg rolls with oil. Arrange them in a single layer in your air fryer basket and cook at 350°F for about 7-8 minutes, flipping and brushing with more oil halfway through, until golden and crispy.

Can I use a different protein?

Yes! This filling would also be delicious with ground chicken or pork instead of the shrimp. For a vegetarian version, you can omit the shrimp and add more mushrooms or some crumbled firm tofu.

What’s the difference between egg roll and spring roll wrappers?

Egg roll wrappers (which are used here) are typically thicker, sturdier, and made with egg, which gives them a bubbled, crunchy texture when fried. Spring roll wrappers are much thinner, more delicate, and often don’t contain egg, resulting in a smoother, lighter, and crispier finish.

Final Thoughts: Your New Takeout Go-To

There is nothing quite like the satisfying crunch of a perfect, homemade egg roll, especially when you know it’s packed with fresh, delicious ingredients. This Shrimp Egg Roll recipe is a true celebration of those irresistible takeout flavors, made easy in your own kitchen. It’s a fun, rewarding, and utterly delicious project that I know will become a new family favorite. Happy rolling!