Go Back
Shrimp Egg Rolls
Prep Time
35 mins
Cook Time
10 mins
Total Time
45 mins
 
For so many folks, Egg Rolls are the best part of Chinese takeout! Now you can make them at home with less oil. You can even freeze them and cook them up later, or re-heat them nicely in the air fryer. Check the Asian aisle of your grocery store for the duck sauce, or pick your favorite dipping sauce.
Course: Appetizers/Snacks
Cuisine: Asian
Keyword: Seafood, Great Snacks, Individual Servings
Servings: 8
Calories: 162 kcal
Author: The Blue Jean Chef, Meredith Laurence
Ingredients
  • 1 tablespoon vegetable oil
  • ½ head green or savoy cabbage finely shredded
  • 1 cup shredded carrots
  • 1 cup canned bean sprouts drained
  • 1 tablespoon soy sauce
  • ½ teaspoon sugar
  • 1 teaspoon sesame oil
  • ¼ cup hoisin sauce
  • freshly ground black pepper
  • 1 pound cooked shrimp diced
  • ¼ cup scallions
  • 8 egg roll wrappers
  • vegetable oil
For Serving
  • Duck Sauce
Instructions
  1. Pre-heat a large sauté pan over medium-high heat. Add the oil and cook the cabbage, carrots and bean sprouts until they start to wilt – about 3 minutes. Add the soy sauce, sugar, sesame oil, hoisin sauce and black pepper. Sauté for a few more minutes. Stir in the shrimp and scallions and cook until the vegetables are just tender. Transfer the mixture to a colander in a bowl to cool. Press or squeeze out any excess water from the filling so that you don’t end up with soggy egg rolls.
  2. To make the egg rolls, place the egg roll wrappers on a flat surface with one of the points facing towards you so they look like diamonds. Dividing the filling evenly between the eight wrappers, spooning the mixture onto the center of the egg roll wrappers. Spread the filling across the center of the wrappers from the left corner to the right corner, but leave 2 inches from each corner empty. Brush the empty sides of the wrapper with a little water. Fold the bottom corner of the wrapper tightly up over the filling, trying to avoid making any air pockets. Fold the left corner in toward the center and then the right corner toward the center. It should now look like an envelope. Tightly roll the egg roll from the bottom to the top open corner. Press to seal the egg roll together, brushing with a little extra water if need be. Repeat this technique with all 8 egg rolls.
  3. Pre-heat the air fryer to 370ºF.
  4. Spray or brush all sides of the egg rolls with vegetable oil. Air-fry four egg rolls at a time for 10 minutes, turning them over halfway through the cooking time.
  5. Serve hot with duck sauce or your favorite dipping sauce.