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Crispy seafood egg rolls filled with shrimp, crab, and fresh vegetables, perfect for a savory appetizer.

Seafood Egg Rolls Recipe

These crispy, golden seafood egg rolls are stuffed with a delicious blend of shrimp, crab, and fresh vegetables, then fried to perfection. A perfect appetizer for any occasion, these egg rolls bring a seafood twist to a classic favorite.
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Prep Time 30 minutes
Total Time 1 hour 30 minutes
Servings: 12 -15 egg rolls
Course: Appetizer
Cuisine: Asian-Inspired
Ingredients Method Notes

Ingredients
  

  • 1 lb shrimp peeled, deveined, and chopped
  • ½ lb crab meat fresh or imitation
  • 2 tbsp fish sauce
  • 1 tbsp ginger grated
  • 3 cloves garlic minced
  • 1 tbsp soy sauce
  • 1 tbsp sesame oil
  • 1 cup shredded cabbage
  • 1 medium carrot julienned
  • 2 green onions chopped
  • 1 tsp rice vinegar
  • Egg roll wrappers for wrapping
  • 1 egg beaten for sealing
Optional for Dipping:
  • Sweet chili sauce
  • Soy sauce

Method
 

  1. Prepare the seafood filling:In a large bowl, combine chopped shrimp, crab meat, fish sauce, ginger, garlic, soy sauce, sesame oil, and rice vinegar. Stir until the ingredients are evenly distributed.
  2. Add vegetables:Stir in shredded cabbage, julienned carrots, and chopped green onions to the seafood mixture. Set aside.
  3. Assemble the egg rolls:Place an egg roll wrapper on a clean surface. Spoon 2-3 tablespoons of the seafood filling into the center of the wrapper. Fold in the sides, then roll from the bottom up. Seal the edge with beaten egg.
  4. Fry the egg rolls:Heat vegetable oil in a pan over medium-high heat (about 350°F). Fry the egg rolls in batches for 3-4 minutes, turning until golden brown and crispy. Drain on paper towels.
  5. Serve:Serve immediately with sweet chili or soy sauce for dipping.

Notes

  • You can substitute shrimp with other seafood, such as scallops or lobster, for a variation.
  • If you prefer a healthier version, you can bake the egg rolls at 400°F for about 20 minutes instead of frying.