Easy Shrimp Egg Rolls
These Shrimp Egg Rolls are about to be your new favorite! These egg rolls come out perfectly golden and crunchy on the outside, with a savory shrimp and cabbage filling that’s packed with flavor on the inside. Made with frozen shrimp and a bagged coleslaw mix, this recipe keeps things simple without sacrificing flavor.
Try these Crispy Wonton Chips and these Boudin Balls next!
You will love these shrimp egg rolls
These are some of the best homemade shrimp egg rolls because they’re super simple to make, and absolutely delicious! They are also:
- Made with simple, shortcut ingredients
- Ready in under 30 minutes
- Perfect for air fryer or frying
- Great as an appetizer or side dish
- Freezer-friendly
Ingredients for homemade shrimp egg rolls
- Frozen shrimp (peeled, deveined, chopped): the star of the filling
- Bagged coleslaw mix: quick shortcut for cabbage + carrots
- Garlic and green onions: adds fresh, savory flavor
- Soy sauce and sesame oil: classic Asian-inspired flavor base
- Seasonings (garlic powder, onion powder, black pepper): enhances the filling
- Egg roll wrappers: for that crispy outer layer
- Oil (for frying or spraying): helps achieve that golden crunch
How to Make Them
See recipe card for ingredient quantities and full instructions.
Rolling the egg rolls is the most tedious part. Once you get going though, you’ll roll up a bunch of these in no-time!
Fry the egg rolls in hot oil.
Drain excess grease on a cooling rack.
Serve the egg rolls with a sweet and sour dipping sauce.
Pro Tips for the Best Shrimp Egg Rolls
Don’t overfill them: keeps them from bursting
Make sure filling is cooled before rolling
Seal tightly so they don’t open while cooking
Cook shrimp just until pink: don’t overcook it
Use high heat oil for frying (like vegetable or canola)
FAQ
Can I use fresh shrimp instead of frozen?
Yes! Just peel, devein, and chop before cooking.
Can I bake shrimp egg rolls instead of frying them?
Yes, spray or brush them with cooking oil, bake at 400°F for about 15–18 minutes, flipping halfway.
Can I freeze shrimp egg rolls?
Absolutely. Freeze before cooking, then cook straight from frozen (just add a few extra minutes).
Ingredients
- 1 pound Shrimp thawed and chopped
- 1 bag Coleslaw mix
- 2 cloves Garlic minced
- 2 stems Green onions sliced
- 2 tablespoon Soy sauce
- 1 teaspoon Sesame oil
- 1 teaspoon Garlic powder
- 1 teaspoon Onion powder
- 1/2 teaspoon Black pepper
- 8 Egg roll wrappers use 16 if you want to double wrap
- Oil for frying
Instructions
- Fully thaw your shrimp. If they have a shell, remove the shell and devein them. Next, chop shrimp into small pieces (not diced, but large chunks).
- Heat a little bit of oil (about a teaspoon), in a skillet and sauté garlic for 20 seconds. Now add in the shrimp and stir around and cook until it is just pink (1-2 minutes).
- Stir in the coleslaw mix, soy sauce, sesame oil, and seasonings. Cook 3–4 minutes.
- Remove the egg roll mixture from the heat and let it cool slightly. While the mixture is cooling, begin heating up the oil to fry them (if you are frying them right away).
Roll the egg rolls
- Add 2 tablespoons of the filling to one corner of the egg roll wrappers and roll upwards tightly. When you get half way, fold in the sides and continue rolling. Use a drop of water on the edge to seal the egg rolls.
- Continue rolling all of the egg rolls until you use all of the mixture. Fry them in the oil that has reached 350°F for 3–4 minutes. Do not overcrowd the pan, fry them in batches if needed.
- Serve them hot with your favorite dipping sauce, and enjoy!
Nutrition
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