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Close-up of a Shrimp Egg Roll sliced diagonally to reveal pink shrimp, green cabbage, and orange carrots. (Shrimp Egg Rolls Recipe)
FL Recipes

Shrimp Egg Rolls Recipe with Crispy Blistered Wrappers

A restaurant-quality Shrimp Egg Rolls Recipe featuring succulent pink shrimp, vibrant vegetables, and a signature bubbly, blistered wonton wrapper. Perfectly golden-brown and served with a zesty sweet chili dipping sauce.
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Prep Time 30 minutes
Cook Time 15 minutes
Total Time 45 minutes
Servings: 12 egg rolls
Course: Appetizer, Lunch
Cuisine: Asian-American
Calories: 185
Ingredients Equipment Method Nutrition Notes

Ingredients
  

Ingredients
  • 1 lb Pink Shrimp 454g, steamed and chopped into 1/2-inch pieces
  • 3 cups Green Cabbage 210g, finely shredded
  • 1 cup Carrots 125g, julienned into thin matchsticks
  • 1/2 cup Green Scallions 50g, thinly sliced
  • 1 tbsp Neutral Oil 15ml, for sautéing
  • 1 tsp Kosher Salt 5g
  • 1/2 tsp White Pepper 2g
  • 12 large Wonton Wrappers Egg roll style square wrappers
  • 1 tbsp Cornstarch 8g, mixed with 2 tbsp water for slurry
  • 1/2 cup Sweet Chili Sauce 120ml, for dipping

Equipment

  • 1 Dutch Oven or Deep Fryer For maintaining consistent oil temperature.
  • 1 Kitchen Thermometer To ensure oil reaches 350°F (175°C).
  • 1 Spider Skimmer For safe removal of fried rolls.

Method
 

Prepare the Filling
  1. Heat 1 tbsp oil in a skillet over medium-high heat. Add shredded cabbage and julienned carrots. Sauté for 2-3 minutes until slightly softened but still vibrant.
  2. Fold in the chopped steamed shrimp and scallions. Season with salt and pepper. Spread on a tray and cool completely to prevent soggy wrappers.
Assemble the Rolls
  1. Place 3 tbsp of filling in the lower center of a wonton wrapper. Fold the bottom corner up, fold in the sides like an envelope, and brush the top corner with cornstarch slurry.
  2. Roll upward tightly to create a dense cylinder. Ensure no air pockets remain. Repeat with all wrappers.
Fry to Perfection
  1. Heat neutral oil in a Dutch oven to 350°F (175°C). Use a thermometer for accuracy.
  2. Carefully fry the rolls in batches for 3-5 minutes until deep golden-brown with visible bubbles and blisters. Drain on a wire rack.

Nutrition

Calories: 185kcalProtein: 9gFat: 9gFiber: 2g

Notes

Use a wire rack for cooling to keep the bottoms crispy.
Ensure the filling is completely cold before wrapping to achieve the signature blistered skin.
Keyword crispy egg rolls,Fried Shrimp Appetizer,Shrimp Egg Rolls Recipe

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