Ingredients Needed to Make Shrimp Egg Rolls
This shrimp egg roll recipe is made with fresh ingredients and loaded with authentic Asian flavors. The filling consists of sautéed vegetables, shrimp and plenty of flavorings. Serve them as appetizers or as the main course with fried rice, vegetable stir fry and/or this asian cucumber salad. They’re always a hit! Check out the recipe card at the bottom of the post for exact measurements.
Vermicelli Noodles: Soft, thin rice noodles add heartiness to the filling. Sesame Oil: For tossing the noodles, sautéing the vegetables and adding rich flavor. Green Cabbage: Shredded cabbage adds crunch and a nice texture. Carrots: Shredded carrots for additional crunch and hint of sweetness. Green Onions: Chopped green onions add a mild onion flavor. Garlic: Freshly minced garlic for extra flavor. Ginger: Fresh ginger adds a slightly peppery, yet sweet taste. Oyster Sauce: For a complex taste that is earthy, slightly sweet and salty. Soy Sauce: Creates wonderful umami flavor. Shrimp: The star protein of the recipe and what makes them super satisfying. Salt and Pepper: To taste! Egg Roll Wrappers: To hold all of the filling ingredients together and become crispy and golden brown on the outside when fried!
How to Make Shrimp Egg Rolls
Don’t be intimidated to roll the egg rolls, check out the visual guide below for step-by-step instructions. It’s actually super easy! Here’s how everything comes together:
To Air Fry the Egg Rolls: Once all the egg rolls are filled, lightly spray or brush them with oil and place them in an even layer in the air fryer with space between. Set the air fryer to 375 degrees and fry them for 4-5 minutes on each side or until they are golden brown. Shrimp Size: I like to use shrimp that isn’t too big so I can get at least 3 pieces in each roll, using jumbo shrimp works if that is your preference, but you might only get 1 or 2 shrimps in each roll. Use Cooked Shrimp: You can use cooked shrimp in this recipe, just toss it in with the veggies and sauce at the end of cooking to coat it in flavor, don’t overcook the shrimp.
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