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shrimp egg rolls on a flat surface with sweet and sour sauce

Shrimp Egg Rolls

These Shrimp Egg Rolls are made with a mixture of diced shrimp, shredded cabbage, carrots, garlic, zesty spices, soy sauce, and sesame oil, and then wrapped and baked or air fried to perfection. This crispy dish can be served as a main dish or appetizer.
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Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Course dinner, lunch
Cuisine American, Asian inspired
Servings 12 egg rolls
Calories 219 kcal

Ingredients
  

  • 1 pound raw shrimp Peeled and deveined and roughly chopped into 1 inch pieces.
  • salt and pepper to taste
  • 2-3 garlic cloves minced
  • 3 cups coleslaw mix
  • 1 tablespoon soy sauce or liquid aminos
  • 1 teaspoon fish sauce See notes.
  • 1 1/2 teaspoons sesame oil
  • 1/2 teaspoon ground ginger You can use up to a tablespoon of fresh ginger
  • 2 green onions chopped
  • 12-14 egg roll wrappers Some egg roll wrap brands are really thin. You may need to double wrap your egg rolls.
  • 1 small cup water
  • cooking oil I use olive oil.

Instructions
 

  • Place a skillet on medium-high heat and spritz with cooking oil.
  • Add the shrimp chunks to the pan along with the salt and pepper to taste.
  • Saute for 3-4 minutes until the shrimp is bright pink. Add the garlic to the pan and cook until fragrant.
  • Remove the shrimp and garlic and set aside.
  • Add the coleslaw mix to a large mixing bowl along with the cooked shrimp, soy sauce, fish sauce, ginger, sesame oil, and green onions. Mix. Allow the shrimp mix to cool before loading it into the egg roll wrappers.
  • Lay the egg roll wrappers (diagonally) on a dry, flat surface. Some egg roll wraps are really thin and flimsy. Monitor yours to determine if you may need to double wrap the egg rolls.
  • I like to glaze the edges of each wrapper with a small amount of water. This will make them easier to roll. I use a cooking brush. You can also use your fingers.
  • Place 2 tablespoons of filling into the center of each wrapper. Seal and close the wrapper diaganally to form a triangle. Fold two opposite corners together to make a triangle, fold the sides in and then roll tightly. Use additional water if the wrapper becomes tough to roll. Repeat for each egg roll.

Baking Instructions

  • Preheat oven to 425 degrees.
  • Line a sheet pan with parchment paper.
  • Place the egg rolls on the pan and spritz them with cooking oil.
  • Bake for 10-15 minutes until golden brown.

Air Fryer Instructions

  • Spray the air fryer basket with cooking oil.
  • Add the egg rolls to the basket. Do not stack or crowd the basket. Cook in batches if needed.
  • Spritz the top of the egg rolls with cooking oil.
  • Air fry on 400 degrees for 7 minutes.
  • Open the air fryer and flip the egg rolls. Cook for an additional 3-5 minutes or until crisp. Every air fryer brand will cook at varying speeds. Monitor your egg rolls to determine the appropriate time needed for your batch.

Notes

  • For each egg roll, I usually add 2 tablespoons of filling and then another 1/2 tablespoon of just the slaw from the filling.
  • You can create your own coleslaw mix using shredded cabbage and carrots.
  • All egg roll wrappers are not the same. I have often used wrappers that fell apart while rolling or were just too thin. If this is the case for you, double wrap the egg rolls and use two sheets when you start add the filling and wrap.
  • You can use precooked shrimp if you like.
  • You can omit the fish sauce if you wish and try using more soy sauce or salt.
 

Nutrition

Serving: 1egg rollCalories: 219kcalCarbohydrates: 33gProtein: 13gFat: 2g
Keyword how to make shrimp egg rolls, shrimp egg rolls, shrimp egg rolls recipe
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