I make shrimp egg rolls at home because they’re an easy, budget-smart way to get that crunchy, takeout-style bite without emptying the wallet. I chop shrimp small, mix in cabbage, carrots, scallions and a splash of soy and sesame, then seal in wrappers that crisp up whether I fry, air-fry, or bake them.
I’ll share quick methods, a few flavor twists, and dipping sauces so you can pick the approach that suits your kitchen.
Classic Shrimp Egg Rolls With Cabbage and Carrots
These classic shrimp egg rolls are crisped to golden perfection and filled with a savory mixture of chopped shrimp, cabbage, carrots, and aromatics; they make a great appetizer or light meal and pair well with soy sauce, sweet chili, or duck sauce for dipping.
- 1 lb medium shrimp, peeled, deveined, and finely chopped
- 2 cups green cabbage, thinly sliced
- 1 cup carrot, julienned or shredded
- 3 green onions, thinly sliced
- 2 cloves garlic, minced
- 1 tsp fresh ginger, minced
- 1 tbsp soy sauce
- 1 tsp sesame oil
- 1/2 tsp sugar
- 1 egg, beaten (for sealing)
- 12–14 egg roll wrappers
- Vegetable oil for frying
- Salt and pepper to taste
Heat 1–2 tablespoons oil in a skillet over medium-high heat, add garlic and ginger until fragrant, then stir-fry chopped shrimp until just cooked; remove and set aside.
Add a little more oil, toss in cabbage, carrots, and green onions and stir-fry 2–3 minutes until slightly softened, return shrimp to pan, add soy sauce, sesame oil, sugar, and season to taste, cool mixture slightly.
Place about 2–3 tablespoons of filling on each wrapper, brush edges with beaten egg and roll tightly sealing ends, then fry in 350°F (175°C) oil in batches for 2–3 minutes per side until golden and crisp or bake at 400°F (200°C) for 15–18 minutes turning once.
Tip: Work with a slightly cooled filling and keep wrappers covered with a damp towel to prevent drying; fry in small batches to maintain oil temperature for even crisping.
For an extra layer of flavor, you can quickly sauté the shrimp first in a hot pan with a bit of butter to enhance browning before combining with the vegetables.
Quick Pan-Fried Shrimp Egg Rolls Ready in 20 Minutes
These quick pan-fried shrimp egg rolls give you the crisp edges and tender shrimp filling of a classic in a fraction of the time by using prepped ingredients and a shallow-fry technique; they’re great when you need a fast appetizer or weeknight meal and can be ready in about 20 minutes with minimal oil and cleanup.
- 1 lb medium shrimp, peeled, deveined, chopped
- 1 cup shredded cabbage
- 1/2 cup shredded carrot
- 2 green onions, thinly sliced
- 1 clove garlic, minced
- 1/2 tsp grated ginger
- 1 tbsp soy sauce
- 1 tsp sesame oil
- 12 egg roll wrappers
- 1 egg, beaten (for sealing)
- 3–4 tbsp vegetable oil for pan-frying
- Salt and pepper to taste
Heat a wide skillet over medium-high, add 1 tablespoon oil, sauté garlic and ginger 30 seconds, add shrimp and cook 1–2 minutes until just opaque then remove; add another tablespoon oil, toss cabbage, carrot, and green onions 1–2 minutes until slightly wilted, return shrimp, add soy and sesame oil, season and cool briefly, place 2–3 tablespoons filling on each wrapper, brush edges with egg and roll tightly; wipe skillet clean, add remaining oil and pan-fry rolls seam-side down over medium heat 2–3 minutes per side rotating to brown evenly until crisp and cooked through, drain on paper towels and serve with dipping sauce.
Tip: Work quickly with a slightly cooled filling and keep unused wrappers under a damp towel; use medium heat and a skillet with a lid to finish thicker rolls so centers heat through without burning the exterior.
For a fast shortcut, you can also start with thawed frozen shrimp, which cook quickly and are an easy convenient option when time is short.
Deep-Fried Restaurant-Style Shrimp Egg Rolls
For a true restaurant-style experience with ultra-crisp wrappers and juicy shrimp filling, deep-fry these shrimp egg rolls until golden brown; using a flavorful filling similar to the quick pan-fried version but with a tighter roll and higher-heat oil will give you that classic bubble-textured exterior and hot, succulent interior ideal for serving with sweet chili or duck sauce.
- 1 lb medium shrimp, peeled, deveined, chopped
- 1 cup shredded cabbage
- 1/2 cup shredded carrot
- 2 green onions, thinly sliced
- 1 clove garlic, minced
- 1/2 tsp grated ginger
- 1 tbsp soy sauce
- 1 tsp sesame oil
- 12 egg roll wrappers
- 1 egg, beaten (for sealing)
- 1 cup all-purpose flour
- 1/2 cup cold water
- 3–4 cups vegetable oil for deep-frying (enough to submerge)
- Salt and pepper to taste
Make a slurry by whisking the flour with cold water and a pinch of salt to make a thick paste for sealing; heat oil in a heavy pot to 350–365°F (175–185°C).
In a skillet sauté garlic and ginger in 1 tablespoon oil 30 seconds then add shrimp and cook 1–2 minutes until just opaque and remove.
Sauté cabbage, carrot, and green onions 1–2 minutes until wilted, return shrimp and add soy and sesame oil, let cool slightly.
Place 2–3 tablespoons filling on each wrapper, brush edges with egg and use the flour slurry and egg to seal tightly, chill assembled rolls 10 minutes to firm up; fry in batches 3–4 minutes until deeply golden and bubbling, turning as needed to brown evenly, drain on a wire rack over paper towels and serve immediately.
Tip: Work with a chilled filling and brief rest in the fridge so rolls seal tightly and don’t burst in hot oil, monitor oil temperature with a thermometer to keep it steady at 350–365°F so the exterior crisps without overcooking the shrimp.
Garlic butter is a classic complementary flavor in many shrimp dishes and can be melted over cooked shrimp for an extra layer of richness and aroma, especially in garlic butter shrimp.
Air-Fryer Shrimp Egg Rolls With Extra Crunch
For a lighter, super-crispy alternative to deep-frying, these air-fryer shrimp egg rolls deliver a crunchy exterior and juicy shrimp filling using minimal oil and a quick cook time; the air fryer gives even browning and extra crunch when you brush or spray the wrappers lightly and air-fry at high heat, and chilling the rolls briefly helps them hold together and prevents splitting during cooking.
- 1 lb medium shrimp, peeled, deveined, chopped
- 1 cup shredded cabbage
- 1/2 cup shredded carrot
- 2 green onions, thinly sliced
- 1 clove garlic, minced
- 1/2 tsp grated ginger
- 1 tbsp soy sauce
- 1 tsp sesame oil
- 12 egg roll wrappers
- 1 egg, beaten (for sealing)
- 1 tbsp cornstarch mixed with 1 tbsp water (slurry)
- Olive oil or neutral oil spray
- Salt and pepper to taste
Sauté garlic and ginger in 1 tablespoon oil 30 seconds, add shrimp and cook 1–2 minutes until just opaque, remove, then sauté cabbage, carrot, and green onions 1–2 minutes until slightly wilted, return shrimp, add soy and sesame oil, cool slightly, place 2–3 tablespoons filling on each wrapper, brush edges with beaten egg and the cornstarch slurry to seal tightly, chill 10 minutes, preheat air fryer to 390°F (200°C), lightly brush or spray each roll with oil and air-fry in a single layer for 8–10 minutes, turning halfway, until golden and crisp, cook in batches if needed and serve immediately.
Tip: Arrange rolls in a single layer with space between them, spray lightly with oil for even browning, and keep an eye on timing since air-fryers vary—use a short chill before cooking to prevent bursting.
These rolls are a healthier take on takeout-style shrimp snacks, borrowing techniques from crispy air fryer shrimp recipes to maximize crunch.
Baked Light Shrimp Egg Rolls With Whole-Wheat Wrappers
These baked light shrimp egg rolls use whole-wheat wrappers for a heartier, fiber-rich option while keeping the filling bright and low in fat; they’re baked instead of fried for a lighter finish, and a brief steam-and-chill step helps prevent splitting while ensuring the shrimp stays juicy and the vegetables retain a slight crunch.
- 1 lb medium shrimp, peeled, deveined, chopped
- 1 cup shredded cabbage (or coleslaw mix)
- 1/2 cup shredded carrot
- 2 green onions, thinly sliced
- 1 clove garlic, minced
- 1/2 tsp grated ginger
- 1 tbsp low-sodium soy sauce or tamari
- 1 tsp sesame oil
- 12 whole-wheat egg roll wrappers
- 1 egg white, lightly beaten (for sealing) or water for a vegan option
- 1 tbsp cornstarch mixed with 1 tbsp water (slurry)
- 1–2 tsp olive oil or neutral oil, plus oil spray
- Salt and pepper to taste
Sauté garlic and ginger in 1 tablespoon oil 30 seconds, add chopped shrimp and cook 1–2 minutes until just opaque, remove, then sauté cabbage, carrot, and green onions 1–2 minutes until slightly wilted, return shrimp, add soy and sesame oil, season, stir in cornstarch slurry to bind, cool slightly; place about 2–3 tablespoons filling on each whole-wheat wrapper, brush edges with egg white (or water), roll tightly and tuck ends, chill 10 minutes to firm up, preheat oven to 400°F (200°C), place rolls seam-side down on a parchment-lined baking sheet, brush or lightly spray with oil, bake 12–16 minutes turning halfway until golden and crisp, watch closely near the end as whole-wheat wrappers brown faster.
Tip: For best texture, avoid overfilling the wrappers and chill the rolled egg rolls before baking to reduce splitting; brush or spray sparingly so the wrappers crisp rather than steam.
These shrimp egg rolls adapt well to different fillings and pair nicely with baked shrimp for a cohesive seafood-themed meal.
Gluten-Free Shrimp Egg Rolls Using Rice Paper
These gluten-free shrimp egg rolls use rice paper wrappers for a light, chewy casing that crisps quickly when pan-fried or baked; the filling combines tender shrimp, crunchy vegetables, and bright aromatics bound with a little cornstarch and gluten-free soy or tamari so you get all the texture and flavor of an egg roll without wheat.
- 1 lb medium shrimp, peeled, deveined, chopped
- 1 cup shredded cabbage (or coleslaw mix)
- 1/2 cup shredded carrot
- 2 green onions, thinly sliced
- 1 small bell pepper, finely diced
- 1 clove garlic, minced
- 1/2 tsp grated ginger
- 1 tbsp gluten-free soy sauce or tamari
- 1 tsp sesame oil
- 1 tbsp cornstarch mixed with 1 tbsp water (slurry)
- 10–12 round rice paper wrappers (8–9 inch)
- 1–2 tsp neutral oil for frying or oil spray for baking
- Salt and pepper to taste
Sauté garlic and ginger in 1 tablespoon oil 30 seconds, add chopped shrimp and cook 1–2 minutes until just opaque, remove, then sauté cabbage, carrot, bell pepper, and green onions 1–2 minutes until slightly wilted, return shrimp, add tamari and sesame oil, season, stir in cornstarch slurry to bind and cool slightly.
To assemble, quickly soften one rice paper in warm water until pliable, place on a damp towel, add about 2–3 tablespoons filling near the bottom third, fold sides in and roll tightly (rice paper seals itself), repeat with remaining wrappers.
For frying, heat 1–2 tablespoons oil in a skillet over medium-high and cook rolls seam-side down 2–3 minutes per side until golden and crisp.
For baking, place seam-side down on a parchment-lined sheet, spray lightly with oil and bake at 400°F (200°C) for 10–12 minutes turning once until crisp.
Tip: Work with one rice paper at a time and keep finished rolls covered with a damp towel to prevent drying, and chill briefly before frying if the filling is warm to reduce splitting.
Grilled shrimp marinades can boost flavor before cooking, so consider a quick savory grilled shrimp marinade if you plan to pre-season the shrimp.
Spicy Szechuan Shrimp Egg Rolls With Chili Oil
These Spicy Szechuan Shrimp Egg Rolls fuse juicy shrimp with bold Szechuan flavors—chili oil, sichuan peppercorn for a tongue-tingling numb-heat, garlic, ginger, and crisp vegetables—wrapped in egg roll wrappers and fried until blistered and crunchy; they make a fiery appetizer or main when served with a cooling cucumber-scallion dipping sauce.
- 1 lb medium shrimp, peeled, deveined, finely chopped
- 2 tbsp Szechuan chili oil (adjust to taste)
- 1 tsp ground Sichuan (or toasted and ground) peppercorns
- 1 tbsp soy sauce
- 1 tsp rice vinegar
- 1 tsp sesame oil
- 1 cup finely shredded napa cabbage
- 1/2 cup shredded carrot
- 2 green onions, thinly sliced
- 1 small red bell pepper, finely diced
- 2 cloves garlic, minced
- 1 tsp fresh ginger, grated
- 1 tbsp cornstarch mixed with 1 tbsp water
- 10–12 egg roll wrappers
- Neutral oil for frying (vegetable or peanut)
- Optional: cucumber-scallion dipping sauce or sweet chili sauce for serving
Mix shrimp with half the chili oil, soy, rice vinegar, sesame oil, garlic, ginger and Sichuan peppercorns; sauté in a tablespoon of oil over medium-high heat just until shrimp turn opaque, add cabbage, carrot, bell pepper and green onions and cook 1–2 minutes until slightly wilted, stir in cornstarch slurry to bind and cool completely; place about 2–3 tablespoons filling on each egg roll wrapper, brush edges with water, fold sides and roll tightly, then fry in batches in 1/4–1/2 inch hot oil (350°F/175°C) seam-side down until golden and blistered, about 2–3 minutes per side, drain on paper towels and toss lightly with remaining chili oil before serving.
Tip: Make sure the filling is cool and not too wet to prevent soggy wrappers and splitting when frying; adjust chili oil and Sichuan peppercorns to control heat and numbing intensity.
Cooked shrimp are versatile and can be quickly incorporated into many dishes after finishing cooking.
Cream Cheese and Shrimp Egg Rolls for a Fusion Twist
Cream Cheese and Shrimp Egg Rolls blend creamy, tangy cream cheese with tender shrimp and crisp vegetables for a rich, satisfying fusion appetizer; seasoned with a touch of soy, lime, and chiles they’re wrapped in egg roll wrappers and baked or fried until golden—serve with sweet chili or a lime-soy dipping sauce for contrast.
- 1 lb medium shrimp, peeled, deveined, finely chopped
- 8 oz cream cheese, softened
- 1 cup finely shredded napa cabbage
- 1/2 cup shredded carrot
- 2 green onions, thinly sliced
- 1 small jalapeño or serrano, seeded and finely minced (optional)
- 1 tbsp soy sauce
- 1 tsp sesame oil
- 1 tsp lime zest + 1 tbsp lime juice
- 1 clove garlic, minced
- 1 tsp ginger, grated
- 1 tbsp cornstarch mixed with 1 tbsp water
- 10–12 egg roll wrappers
- Oil for frying or brushing if baking (vegetable or peanut)
- Sweet chili sauce or lime-soy dip for serving
Cook the shrimp in a skillet over medium-high heat with a drizzle of oil until just opaque, add garlic, ginger, soy, sesame oil and lime zest, then stir in cabbage, carrot, green onions and jalapeño and cook 1–2 minutes until slightly wilted; remove from heat, let cool slightly, fold in softened cream cheese and the cornstarch slurry to bind, season to taste, place about 2–3 tablespoons filling on each wrapper, brush edges with water, roll tightly and either fry in 1/4–1/2 inch hot oil until golden and crisp about 2–3 minutes per side or brush lightly with oil and bake at 400°F (200°C) on a parchment-lined sheet for 12–15 minutes turning once.
Tip: Make certain the filling is cool and not overly wet—pat shrimp and vegetables dry and use the cornstarch to prevent soggy wrappers, and seal edges well to avoid leaking during frying or baking.
These shrimp egg rolls make a great addition to any appetizer spread, especially alongside other popular options like Delicious Shrimp Appetizers.
Shrimp and Vegetable Spring-Egg Rolls (No Pork)
Light, fresh and pork-free, these Shrimp and Vegetable Spring‑Egg Rolls combine tender shrimp with crisp julienned vegetables, rice vermicelli and herbs wrapped in thin rice paper or egg roll wrappers for a versatile appetizer or light meal; serve fresh and unfried as summer rolls with hoisin-peanut dip or lightly pan-fry for a crisp golden exterior and a warm filling.
- 1 lb medium shrimp, peeled, deveined, chopped or thinly sliced
- 8–10 rice paper wrappers or 10–12 egg roll wrappers (for frying)
- 1 cup cooked rice vermicelli, cooled and cut into short lengths
- 1 cup finely shredded napa or green cabbage
- 1 medium carrot, julienned
- 1 small cucumber, seeded and julienned
- 2 green onions, thinly sliced
- 1/2 cup fresh cilantro leaves
- 1/4 cup fresh mint leaves (optional)
- 1 small red bell pepper, thinly sliced
- 1 small jalapeño or serrano, thinly sliced (optional)
- 1 tbsp soy sauce or tamari
- 1 tsp sesame oil
- 1 tsp rice vinegar or lime juice
- 1 clove garlic, minced
- 1 tsp grated ginger
- Salt and pepper to taste
- Oil for pan-frying or brushing if using egg roll wrappers
Cook the shrimp in a skillet over medium-high heat with a drizzle of oil until just opaque, add garlic, ginger, soy, sesame oil and rice vinegar, toss briefly with the vegetables and vermicelli until warmed through, then cool slightly.
For fresh rolls hydrate rice papers per package and fill with a bit of shrimp mix and herbs before rolling tightly, or place 2–3 tablespoons filling on egg roll wrappers, seal and pan-fry in 1–2 tablespoons oil until golden on all sides.
Tip: Keep fillings well-drained and cool before wrapping to prevent soggy wrappers, work with damp towels to keep rice papers pliable, and fry egg-wrapped rolls in batches over medium heat to promote even browning and fully cooked shrimp.
These rolls pair especially well with chilled sides and light bowls like a classic Shrimp Poke Bowl for a balanced meal featuring marinated seafood.
Dipping Sauces and Serving Ideas for Shrimp Egg Rolls
Serve your shrimp and vegetable spring-egg rolls with a trio of vibrant dipping sauces — a sweet hoisin-peanut sauce, a tangy nuoc cham (Vietnamese fish sauce dip), and a bright cilantro-lime chili sauce — that elevate each bite; prepare the sauces ahead so guests can choose their favorite, arrange rolls on a platter with extra herbs and lime wedges, and offer both fresh (unfried) and lightly pan-fried versions for textural contrast.
- For hoisin-peanut dip: 1/3 cup hoisin sauce
- 2 tbsp creamy peanut butter
- 1 tbsp soy sauce or tamari
- 1 tsp rice vinegar
- 1 tsp sesame oil
- 1 tbsp water (more to thin)
- 1 tsp sriracha or chili garlic sauce (optional)
- For nuoc cham: 3 tbsp fish sauce
- 3 tbsp warm water
- 2 tbsp lime juice
- 2 tbsp sugar (or 1 tbsp sweetened to taste)
- 1 small garlic clove, minced
- 1 red chili, thinly sliced
- For cilantro-lime chili sauce: 1 cup packed cilantro
- 1/4 cup fresh lime juice
- 1 small jalapeño or serrano, seeded if desired
- 1 tbsp rice vinegar
- 1 tbsp honey or sugar
- 2 tbsp neutral oil (or water for blending)
- Salt to taste
Combine hoisin, peanut butter, soy, rice vinegar, sesame oil, water and sriracha in a bowl and whisk until smooth, taste and adjust sweetness or heat; whisk nuoc cham ingredients until sugar dissolves and chill briefly so flavors meld; blend cilantro, lime, jalapeño, rice vinegar, honey and oil until silky, season with salt and transfer each sauce to small serving bowls alongside the prepared shrimp rolls, garnish sauces with chopped peanuts, sliced chillies or extra cilantro as desired.
Tip: Make sauces a few hours ahead so flavors develop, keep fresh rolls chilled and moist with damp towels, and serve fried rolls immediately to maintain crispness while offering sauces at room temperature for best flavor.
Delicious Shrimp Appetizers are perfect for parties and make great party fingerfood to share with guests.
