These seafood egg rolls are everything you want in a snack: crisp on the outside, juicy and savory inside, and easy to dip in your favorite sauce. They’re great for parties, game night, or a simple treat when you’re craving something crunchy. The filling comes together quickly with shrimp, crab, and fresh veggies for a flavorful bite.
You can fry, bake, or air-fry them, and they freeze beautifully. If you love restaurant-style egg rolls, this homemade version will win you over.
What Makes This Special
- Golden, shatter-crisp shell: Wrapping and chilling the rolls helps them fry up extra crisp without bursting.
- Bright, balanced flavor: Tender shrimp and sweet crab pair with cabbage, scallions, and ginger for freshness.
- Versatile cooking methods: Fry for the classic result, or air-fry/bake for a lighter approach.
- Make-ahead friendly: Fill, wrap, and freeze. Cook straight from frozen when you need a quick appetizer.
- Customizable: Swap in different seafood or add a spicy kick with chili garlic sauce.
Ingredients
- 1/2 lb (225 g) raw shrimp, peeled, deveined, finely chopped
- 1/2 lb (225 g) lump crab meat (drained and picked over for shells; imitation crab works in a pinch)
- 2 cups finely shredded green cabbage
- 1 medium carrot, grated
- 3 scallions, thinly sliced
- 2 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 2 tablespoons soy sauce (or tamari for gluten-free)
- 1 tablespoon oyster sauce (optional for depth)
- 1 teaspoon sesame oil
- 1 teaspoon sugar (balances the savory flavors)
- 1/2 teaspoon black pepper
- 1 tablespoon cornstarch (helps bind moisture)
- 12–16 egg roll wrappers (square, not spring roll paper)
- 1 egg, beaten with 1 tablespoon water (for sealing)
- Neutral oil for frying (such as canola or peanut)
- Optional dips: sweet chili sauce, spicy mayo, soy-vinegar, or ponzu
Instructions
- Prep the seafood: Pat shrimp and crab very dry with paper towels.
Finely chop the shrimp so it cooks quickly and stays tender.
- Make the filling: In a large bowl, combine shrimp, crab, cabbage, carrot, scallions, garlic, and ginger. Add soy sauce, oyster sauce, sesame oil, sugar, black pepper, and cornstarch. Mix until evenly combined.
The mixture should feel slightly tacky, not wet.
- Taste test the seasoning: Heat a small skillet and cook a teaspoon of the filling. Taste and adjust salt or soy sauce as needed.
- Set up your wrapping station: Place wrappers under a slightly damp towel to keep them from drying out. Keep the egg wash nearby.
- Fill and roll: Lay one wrapper like a diamond.
Spoon 2–3 tablespoons of filling near the lower third. Fold the bottom corner over the filling, then fold in both side corners snugly. Roll up tightly to the top, brushing the final edge with egg wash to seal.
Repeat.
- Chill before cooking: Place rolled egg rolls on a parchment-lined tray and refrigerate 20–30 minutes. This helps them hold their shape and prevents bursting.
- Fry (classic method): Heat 1.5–2 inches of oil in a heavy pot to 350–360°F (175–182°C). Fry in batches 3–5 minutes, turning as needed, until deep golden and crisp.
Don’t overcrowd. Drain on a rack and rest 2 minutes to finish crisping.
- Air-fry (lighter option): Spray rolls lightly with oil. Air-fry at 380°F (193°C) for 10–12 minutes, flipping halfway, until golden and crisp.
- Bake (easy batch cooking): Brush or spray with oil.
Bake at 400°F (205°C) for 18–22 minutes, turning once, until browned and crisp.
- Serve: Let cool slightly, then serve with sweet chili sauce, spicy mayo, or a soy-vinegar dip. Enjoy while hot and crisp.
How to Store
- Refrigerate: Cool completely, then store in an airtight container for up to 2 days. Re-crisp in the air fryer or oven at 375°F (190°C) for 6–8 minutes.
- Freeze uncooked: Place rolled egg rolls on a tray to freeze until firm, then transfer to a freezer bag for up to 2 months.
Cook straight from frozen; add a few minutes to the time.
- Freeze cooked: Cool and freeze in a single layer, then bag. Reheat in the oven or air fryer until hot and crisp.
- Avoid microwaving if you want to keep the exterior crispy.
Benefits of This Recipe
- Restaurant quality at home: Crisp shell and juicy filling without mystery ingredients.
- Flexible protein: Use shrimp only, crab only, or a mix based on what you have.
- Great for crowds: Easy to scale up, and you can prep ahead.
- Balanced flavor: Savory, slightly sweet, and aromatic with ginger and garlic.
- Kid-friendly: Mild enough for most palates, but easy to spice up for heat lovers.
Pitfalls to Watch Out For
- Watery filling: Excess moisture makes soggy rolls. Pat seafood dry and don’t skip the cornstarch.
- Loose wrapping: Air pockets cause bursting.
Roll tightly and seal edges well with egg wash.
- Oil too cool or too hot: Too cool = greasy; too hot = burned outside, raw inside. Keep it around 350–360°F (175–182°C).
- Overcrowding the pan: The oil temperature drops quickly. Fry in small batches.
- Skipping the chill step: Chilling helps the wrapper adhere and prevents leaks.
Alternatives
- Seafood swaps: Try diced scallops, cooked white fish, or canned tuna (drained very well).
- Spicy version: Add 1–2 teaspoons chili garlic sauce or a pinch of red pepper flakes to the filling.
- Veggie boost: Add finely chopped bell pepper, mushrooms, or bean sprouts.
Sauté high-moisture veggies first to reduce water.
- Gluten-free: Use gluten-free wrappers if available and swap soy sauce for tamari. Check oyster sauce labels.
- Dipping sauces: Mix mayo with sriracha and lime, or combine soy sauce, rice vinegar, sugar, and a few drops of sesame oil.
FAQ
Can I use pre-cooked shrimp?
Yes. Chop it finely and fold it in gently at the end of mixing to avoid overworking it.
Reduce cook time slightly since the shrimp is already cooked.
How do I keep the egg rolls from getting soggy?
Pat the seafood dry, add cornstarch, and avoid overfilling. After frying, drain on a rack, not paper towels, so steam can escape and the shell stays crisp.
What oil is best for frying?
Use a high smoke point, neutral oil like canola, peanut, or vegetable oil. Maintain a steady 350–360°F (175–182°C) for even browning.
Can I bake them without oil?
You can, but a light brush or spray of oil makes a big difference in crispness and color.
Without it, the wrappers can look pale and feel dry.
What if my wrappers crack?
Keep wrappers covered with a damp towel while you work. If an edge cracks, dab with a little water or egg wash and press gently to seal before rolling.
How much filling should I use per roll?
About 2–3 tablespoons per wrapper is ideal. Overfilling leads to tears and leaks, especially with moist fillings like seafood.
Can I make the filling ahead?
Yes.
Mix it up to 12 hours in advance and refrigerate. Drain any excess liquid before wrapping and add a sprinkle of cornstarch if needed.
Wrapping Up
Crispy Seafood Egg Rolls deliver that satisfying crunch with a fresh, savory center that’s hard to beat. They’re simple to prep, easy to customize, and cook well by frying, baking, or air-frying.
Keep a batch in your freezer and you’ll always have a crowd-pleasing appetizer ready to go. Serve hot with your favorite dip, and watch them disappear fast.