Homemade Egg Rolls
Everyone loves an egg roll in a Chinese restaurant, so why not make them at home? Don’t say because they are too hard to make, because these Shrimp Egg Rolls are easy and actually a lot of fun to put together. Don’t say because they are too guilty a pleasure to have at home, because this version is air-fried making them a whole lot less guilty!

How to Roll an Egg Roll
Once you have made the filling and have the egg roll wrappers on hand (look for them in the refrigerated section of the deli department of your grocery store, or if your store has a refrigerated ethnic section, check there too), it’s just a matter of starting with the egg roll wrapper in the right position. That right position is diamond-shaped – put one of the corners of the egg roll wrapper facing you so that the wrapper looks like a diamond. Then, place a little row of filling across the egg roll, making sure to leave at least one inch on either side.
An I make this without an air fryer?
You can fry the egg rolls on the stovetop in some oil if you prefer. Alternately, you can brush the egg roll wrappers with oil and bake them in the oven (375ºF) until browned, rotating them halfway through.
Can I switch shrimp for chicken?
Sure – just make sure it is cooked first.
Hi Meredith, I have a question for you.
After you prepare and air fry the shrimp egg rolls can you freeze them? If so how should you freeze them and how would you prepare them when you take them out of the freezer? Thanks
Hi Paulette. I prefer to freeze them before air-frying and then air-fry them from frozen as described in the article above. If you want to air fryer them FIRST and then freeze, let them cool first and freeze them on a sheet pan. When they are frozen, put them into a zipper sealable plastic bag. Then, when you’re craving an egg roll, pop it into the air fryer and air-fry at 380 – 400ºF for about 5 to 8 minutes. You might like to spritz them with a little oil to ensure they are crispy.
Do you know how many carbs per egg roll?
Hi Deb. You can click on the nutrition info tab next to the recipe title to see all the nutritional stuff, including carbs. The nutritionals are always per serving. This recipe is per egg roll and the carbs are 18g.
Thanks for this easy and delicious recipe,Meredith. They were really a hit at dinner tonight.
First I made these with shrimp per the recipe but with bagged bean sprouts and the broccoli slaw mix that has cabbage – they were so delicious my Dad even loved them (not a big fan typically of oriental spices/cooking).
Then I made them with chicken sausages and again they were awesome.
Definitely a keeper recipe!
Note: I found 370 for 10 min not quite long enough to brown but 12 was perfect (6+6).