Crispy Shrimp Egg Rolls

Whip up crunchy rolls at home—these shrimp and cabbage treats taste just like something you'd order out, but they're way easier than you think. The snappy shrimp and crisp cabbage make a tasty combo inside, while the shell cooks up golden and shattery. Every bite mixes sweet seafood flavor with the cool crunch of cabbage, all hugged in that crackly coating everyone loves. Making these yourself means you pick the ingredients and wow everybody with your skills.

We served these up for my sister's birthday not long ago, and honestly, they vanished faster than any other snack we had. Even my nephew, who's not usually into seafood, kept coming back for another one. He even asked me to show him how to make them next time!

Tasty Secret Selection

• Egg Roll Wrappers: Pick out wrappers from the cooler that bend easily but don't stick together. Cover them with a damp towel so they don't dry out as you fill them.
• Garlic: Grab two fresh garlic cloves and chop them up small so the flavor spreads all through the mix—way better than pre-chopped stuff.
• Cabbage: Use about two cups of shredded green cabbage. Make sure it's tight and crisp—it'll add a nice crunch and gentle sweetness to every roll.
• Shrimp: Go with a pound of medium, peeled and deveined shrimp. Fresh is best if you want that sweet, clean seafood flavor—frozen just isn't the same.
• Umami Boost: Two tablespoons of good soy sauce and a tablespoon of sesame oil give everything more flavor and really bring the filling up a notch.

Rolling Like a Pro

Fry or Bake for Crunch:

Use oil with a high smoke point in a heavy pot and get it to 350°F. Slide in a few rolls at a time and don't crowd the pot or they'll end up soggy. Brown on all sides for 3–4 minutes, flipping once, and lay them on paper towels so they stay crisp. To bake: stick them on a greased sheet in a 425°F oven for 15–20 minutes and turn them halfway through.

Roll 'Em Tight:

Set out a wrapper so it looks like a diamond. Spoon a couple of tablespoons of the cool filling near the bottom tip. Flip the bottom point up over the stuffing and tuck it in tight. Fold the sides over the filling, then roll upward until you run out of wrapper. Use a dab of water to keep it closed. Keep rolling the rest the same way.

Make That Savory Mix:

Heat a splash of plain oil in a skillet over medium. Toss in the chopped garlic for half a minute till you can smell it. Stir in shrimp with the soy sauce and sesame oil, then cook until they're just pink—about 3–4 minutes. Dump in the shredded cabbage, stir, and warm for a couple more minutes till it softens but still has snap. Put the mix in a bowl to cool before you fill the wrappers so they don't get soggy.

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Grandma always told me: don’t cook the cabbage to death when making these. She was right—leaving it with a little crunch means each bite is way more interesting next to the soft shrimp. I tried her way once and never went back. That trick took these from just okay to the best in my whole family.

Best Sidekicks

Put these crisp beauties out with some different dips on the side. Sweet chili sauce is awesome for spicy-sweet fans. Or mix up some soy sauce with a dab of sesame oil for something savory. If you’re showing off, hit the platter with thin green onions and a few sesame seeds to make it look fancy. They’re right at home with Asian-inspired dinners but also make a solid pair next to simple veggie sides if you’re having them as a meal.

Fun Swaps

Mix in some shredded carrot or little bits of water chestnut for extra crunch and color. Swap in diced chicken or even crumbled firm tofu if you're not in the mood for shrimp. Same steps, just switch up the protein. Mushrooms (chop them fine!) work great too for a veggie version and bring that deep savory flavor. Want it spicier? Throw in some sriracha or a touch of ginger to the filling—however you like it.

Stay Fresh Longer

Let your leftover rolls cool off all the way first. Store them on a paper towel in a container to keep them crisp. They'll last fine in the fridge for about three days. Want them crispy again? Skip the microwave. Instead, heat them in the oven at 300°F for ten minutes or so. If you’ve got frozen uncooked ones, you don’t even need to thaw—just add a couple minutes to the bake or fry time.

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Frequently Asked Questions

→ Can I make these egg rolls ahead of time?

Totally! Get the filling ready and even roll them up a day early. Cover uncooked rolls with a damp cloth and chill. Day-of, just fry them and get that crunch.

→ What's the best oil for frying egg rolls?

Go with peanut, canola, or veggie oil. They all handle high heat and won’t mess with the taste. Keep your oil at about 350°F for that crispy finish.

→ Can I use pre-cooked shrimp for this recipe?

Yep, pre-cooked shrimp is fine! Toss them in last, just to heat up, so they don’t get rubbery. Take off the heat as soon as they’re warmed go.

→ How do I prevent egg rolls from getting soggy?

Let your filling cool first, don’t pack the rolls too full, and check your oil’s hot before frying. Drain on paper towels and eat soon for the best crunch.

→ Can I freeze these shrimp egg rolls?

You bet! Freeze them before frying, laid out flat till solid, then pack into a freezer bag. Fry straight from the freezer—just add another minute or two.