Shrimp Egg Rolls: Better Than Takeout!

Shrimp Egg Rolls are the ultimate crispy snack that takes your homemade takeout game to the next level. Juicy shrimp are blended into a savory paste, wrapped up in egg roll wrappers, and fried until golden and crunchy. I’ll walk you through all the tips and tricks, including common mistakes to avoid so they turn out perfect every time.

Recipe

Serving: 12
Prep time: 30 minutes
Cook time: 5 minutes

For the filling:
1 ½ pounds shrimp, peeled and deveined
¼ small carrot, minced
1 teaspoon ginger
1 teaspoon sesame oil
1/8 teaspoon salt
Pinch of white pepper

For the egg rolls:
12 egg roll wrappers
1 large egg, beaten
3 cups oil, for frying

Instructions

1. Make the filling:

• In a food processor, blend the shrimp into a smooth paste.
• Add the minced carrot, ginger, sesame oil, salt, and white pepper. Mix until well combined.
• Transfer the filling into a pastry bag or Ziploc bag and snip off the tip.

2. Assemble the shrimp egg rolls:

• Lay one egg roll wrapper flat with a corner pointing toward you (like a diamond).
• Pipe the shrimp filling horizontally near the bottom corner.
• Fold the bottom corner up over the filling, then fold in both sides toward the center.
• Continue rolling upward until only the top corner remains.
• Brush the top with beaten egg and seal. Repeat with the remaining wrappers and filling.
• (Avoid wrapping too tightly to prevent bursting during frying.)

3. Freeze (optional):

• If freezing, place the egg rolls in a single layer and cover with plastic wrap.
• When ready to cook, fry directly from frozen—no defrosting needed.

4. Fry the shrimp egg rolls:

• In a large pot, heat 3 cups of oil to 350°F (177°C).
• Add the egg rolls and deep-fry for about 4 minutes until golden and crispy.
• Remove and drain on a paper towel before serving.

Tips & notes

• Don’t overfill or wrap too tightly: Shrimp expands as it cooks. Tight rolls may burst in hot oil.
• Hot oil is key: Ensure oil is at 350°F to avoid greasy rolls.
• Make-ahead friendly: These freeze beautifully. Fry from frozen for ease and freshness.
• Egg rolls vs. spring rolls: Egg roll wrappers contain egg and are thicker with a bubbly surface. Spring rolls use thinner, egg-free wrappers with a smooth finish.