Easy Shrimp Egg Rolls inspired by my favorite Chinese take-out only healthier, loaded with shrimp in every bite. Air fryer or baked!
Shrimp Egg Rolls
I love cooking egg rolls in the air fryer because skipping the frying means they are healthier and lighter (see all my air fryer recipes here). If you don’t have an air fryer, you can also bake them. They’re so easy to make and taste so good! Serve them with a dipping sauce, like sweet chili sauce, duck sauce, or spicy mustard if you wish. If you want to do a homemade takeout “fakeout” night, these egg rolls would be delicious with fried rice, General Tso’s chicken, or orange chicken.
I have many creative egg roll recipes like these Pastrami Reuben Egg Rolls and Breakfast Egg Rolls on my blog, but this shrimp egg roll recipe is great if you’re looking for more of a Chinese-style egg roll.
How To Make Shrimp Egg Rolls
The ingredients for these egg rolls are below. One tip I have is to prep all of the ingredients before you start so that everything’s ready to go when you need it.
- Veggies: Green cabbage, carrots
- Flavor: Ginger, garlic, scallions
- Sauce: Rice vinegar, soy sauce
- Shrimp: You can use fresh or frozen shrimp in these egg rolls. If you use frozen, make sure to thaw it ahead of time.
- Wrappers: Egg roll wrappers are sold in most supermarkets in the produce section near the tofu.
How do you make shrimp egg rolls in an air fryer?
Once the egg rolls are rolled, they take only about five minutes to cook in the air fryer. Just spray all sides of the rolls with oil and cook in batches at 370 degrees Fahrenheit. Turn them over halfway through and cook until golden brown.
If you don’t have an air fryer, you can also bake the egg rolls in a 425-degree oven for 15 to 20 minutes.
More Chinese-Style Recipes You’ll Love:
- Broccoli Beef
- Kung Pao Tofu
- Easy Wonton Soup
- Asian Edamame Fried Rice
- Stir Fried Pork and Mix Veggies
Shrimp Egg Rolls
Ingredients
- 1 tablespoon toasted sesame oil
- 1 teaspoon grated ginger
- 3 garlic cloves, minced
- 2 large scallions, chopped
- 3 cups chopped green cabbage
- 1/2 cups shredded carrots
- 2 tablespoons reduced sodium soy sauce
- 1/2 tablespoon unseasoned rice vinegar
- 1/2 pound large peeled raw shrimp, chopped
- 6 egg roll wrappers
- Olive oil spray
- Sweet chili sauce, duck sauce or spicy mustard, for dipping (optional)
Instructions
- In a large skillet, heat sesame oil over medium-high heat. Add the shrimp and sauté, until shrimp is almost cooked through, 1 to 2 minutes.
- Add ginger, garlic and scallions. Sauté until fragrant, about 30 seconds. Add cabbage and carrots, soy sauce and vinegar.
- Cook on high heat until vegetables are tender crisp, about 2 to 3 minutes. Transfer to a colander to drain and let cool.
- One at a time, place egg roll wrapper on a clean surface, points facing top and bottom like a diamond. Spoon a 1/3 cup mixture onto the bottom third of the wrapper.
- Dip your finger in a small bowl of water and run it along the edges of the wrapper. Lift the point nearest you and wrap it around the filling.
- Fold the left and right corners in toward the center and continue to roll into a tight cylinder. Set aside and repeat with remaining wrappers and filling.
- Spray all sides of the egg rolls with oil using your fingers to evenly coat.
- In batches, cook 370F for 5 to 7 minutes, turning halfway through until golden brown.
- Serve immediately, with dipping sauce on the side, if desired.
To make this in the oven
- Preheat oven to 425F, then stuff and bake until golden on both sides, 15 to 20 minutes.
Delicious. Even my husband who is a hard sell, loved it.
Everyone loved and it is deelicious. It’s a keeper
This recipe was great. I did use red wine vinegar because that’s the only one I had. I also added a little more spices to it. Thank you for this recipe!
This was a major hit with my husband – substituted broccoli slaw for cabbage – I will definitely make this many more times plus love it’s done in air fryer – perfect amount of cooking time
This is one of my favorite recipes from this site. I can’t eat gluten so we put the filling over rice and it’s great. The only problem we have is draining the mixture. We lose a lot of flavor doing that.
Excellent. Didn’t change a thing. Baked two in the oven and froze the rest.
I have made this twice now using a convection oven (instead of an air fryer). The convection oven does a temperature “conversion” (lowers the temperature by 25 degrees). The first time I used Gina’s temperature of 425F — 10 minutes on first side, and they were over done at 5 minutes on the second side. The second time I did 400F — 10 minutes on each side and they came out perfect. The second time I used cooked shrimp (that is what I had). I’m using a “air fryer” basket
Has anyone tried using cooked shrimp in this recipe? Thanks
I made this recipe 2 days ago and it was time consuming but well worth it!! Looking forward to the left overs today for lunch!
Very good, very easy and everyone loved them! Did them in the air fryer. I needed a bit more time to crisp them, but they were excellent, even as leftovers.
Can these be made up ahead of time then air fried
a couple hours later?
If this was the main dish, what would be a good side pairing? It looks delicious!
THE BEST SHRIMP EGG ROLLS EVER!!! MADE THEM.A FEW TIMES AND THEY TASTE BETTER EVERY TIME.
These were pretty good and easy. Definitely need the sauce. I used about 3/4lb shrimp, keeping the rest of the recipe about the same. Measured 1/3 cup per egg roll and it made 10 generous egg rolls. I’d imagine the proportion being off with less shrimp. The one egg roll serving size might be misleading to some. Is it intended for a snack? It’s only 137 cal. Anyways, will make again.
My kids cant get enough of these so I made a double batch. I saw in the comments that you freeze uncooked, however, do you oil the eggroll before or after freezing? Thank you, these are delicious!!
Is there any way these can be frozen ahead of time? If so, would I assemble them and freeze before baking? Thanks!
I got a new stove with an air fryer and convection oven. Never used either. Found this egg roll recipe and they are delicious. My husband said they are the best, just as good as from our local Chinese restaurant. Will make again often. Next time I think I will double so I can freeze them.
I have made numerous recipes from this sight and none of them have disappointed us. Thanks Gina for making it easier to eat what we love and eat healthy tool
Glad you enjoyed them!
In my Ninja Foodie air fryer, it only does 375 so it was 8 minutes per side.
Stop what you’re doing and make these now. So incredibly delicious. I doubled the recipe and my husband and daughters loved them. They asked me to make them again next week. The only problem is that they are so delicious I ended up eating three of them.! We all had trouble cutting ourselves off.
We made these last night, they were delicious. I used a bag of coleslaw mix for the cabbage and carrots. I also just used a whole pound of shrimp. I think we got 8 egg rolls out of the filling. Only recommendation is to keep them chilled if air-frying in batches they got difficult to work with as the wrapper got warmer.
I made these with ground chicken in place of shrimp. I used 1/2 tablespoon of sesame oil to cook the chicken, drained the fat, and then added the remaining 1/2 tablespoon of sesame oil when adding the ginger, garlic, and scallions. Otherwise followed the recipe as written. They were fantastic. I also froze some and cooked two straight from frozen today, and they tasted even better. I added 3-4 minutes if cook time.
Thank you so much for this wonderful recipe.
This was a delicious recipe. I chopped the shrimp in large pieces to have a more satisfying bite. The short cut that I found was by using an “Asian” bag salad that had all the required veggies all ready shredded. The air fryer made them crisp and not at all oily.
Just put an air fryer in my Amazon cart. Can’t wait to try these egg rolls and the Ambrosia salad. Mmmmm.
Are vegan egg roll wrappers the same taste wise?
Can you make and bake—then freeze them?
Would subbing in ground turkey or chicken work?
What is meant by cooking them at 370 degrees? I assume you don’t mean deep fry, but I’m confused as to what that means.
Never mind, I realize you meant air fryer–I had jumped to recipe. Sorry.
My family loves Shrimp Rolls, so this recipe interested me. I want to triple the recipe, so I prefer to bake it in the oven (so they’ll all get done at the same time). I plan to put the Shrimp Rolls on a baking rack (sprayed w/non-stick cooking spray) on a cookie sheet, to avoid flipping ’em. Hopefully, it will be ok if I used fine-cut bagged Coleslaw Mix, & Salad Shrimp – instead of cutting-up the larger (more expensive) shrimp. How long, & at what temperature, do you suggest I bake this in the oven? (My Air Fryer will not accommodate this amount, since I’m tripling the recipe). I’m super anxious to make these! Thanks 😍 💐
The recipe has oven temps/time.
These look delicious! Do you think you could freeze them? Would you cook first and then freeze or freeze uncooked and then airfry?
freeze uncooked, then air fry. Add more time
Gina-thanks for the advice on freezing them. I made first time tonight & doubled recipe, they were delicious!
What about making these with chickpeas instead of shrimp for a vegetarian option?
(I assume that the wrappers are vegetarian…)
Omg
livetvable.com
I’ve seen a recipe for vegetarian egg rolls that uses mushrooms. Tofu might be an option, too.