Crispy Seafood Egg Rolls – Your New Favorite Party Hero (No Takeout Box Needed!)

Hey there, friend! Olivia here, apron on and a smile on my face. Can we just take a moment to appreciate the pure, unadulterated joy of that first bite into a perfectly crispy egg roll? That shattering, golden crust giving way to a steaming, savory, flavor-packed filling… it’s a little bite of magic. And when that filling is a creamy, dreamy mix of tender shrimp and sweet crab? Forget about it. You’ve just leveled up.

Today, we’re ditching the delivery menu and making our own Crispy Seafood Egg Rolls right in our cozy kitchens. I promise, these are easier than you think and about a hundred times more satisfying because you made them. They’re the ultimate crowd-pleaser for game day, the star of your next appetizer spread, or even a fantastically fun “breakfast-for-dinner” situation (trust me on this).

This recipe is all about that gorgeous contrast: an incredibly crunchy exterior hugging a luxuriously creamy, seafood-studded heart. We’re keeping things simple with accessible ingredients, and I’ll walk you through every fold, fry (or bake!), and dip. Whether you’re a first-time egg roll wrapper folder or a seasoned pro looking for a new twist, this recipe is for you. So, tie on your favorite apron—the messy one with the good vibes—and let’s create something incredibly delicious together.

The Beach Picnic That Started It All

This recipe has a very special place in my heart, and it all started with a slightly sandy, completely wonderful beach picnic. A few summers back, my best friends and I decided to forego the fancy restaurant for our annual get-together and just pack a ridiculous feast for the shore. I was on appetizer duty and wanted to make something that traveled well, could be eaten with one hand, and tasted like a celebration.

I’d been dreaming of a seafood egg roll, something that captured the taste of the coast. I cobbled together a filling from what I had—some leftover shrimp from last night’s pasta, a pack of imitation crab (a home cook’s secret weapon!), and the ever-reliable bag of coleslaw mix languishing in the fridge. The cream cheese was a last-minute “hmm, this needs to be creamy” inspiration. We fried them up at home, packed them still warm in towels, and raced to the beach.

Sitting there, toes in the sand, passing around these crispy, golden bundles with the sunset painting the sky, was pure bliss. The sound of the waves, the laughter, and the unanimous “OH MY GOSH, these are incredible!” sealed the deal. This wasn’t just a recipe; it was a memory maker. And that’s the kind of food I live for.

Gathering Your Flavor Crew: The Ingredients

Here’s your shopping list for seafood roll success! I’ve added my little chef notes next to each one—because knowing the why makes you a more confident cook.

• 1 cup cooked shrimp, chopped: I use medium-sized, peeled, and deveined shrimp. You can boil, steam, or sauté them with a pinch of salt. Chef’s Insight: Chilling the cooked shrimp before chopping makes them easier to handle and keeps them nice and tender in the filling.
• 1 cup imitation crab meat, shredded: Don’t let the “imitation” fool you! This is surimi, a seasoned fish paste, and it’s fantastic for its sweet flavor, flaky texture, and affordability. Substitution Tip: For a splurge, feel free to use an equal amount of fresh lump crab meat. It’s divine!
• 1 cup coleslaw mix (or shredded cabbage & carrots): The ultimate shortcut! This pre-shredded veggie mix adds crunch, sweetness, and moisture. Chef’s Insight: If using fresh, a quick 30-second blanch in boiling water softens it just enough without making it soggy.
• 2 green onions, chopped: They add a necessary pop of fresh, oniony brightness that cuts through the richness.
• 2 cloves garlic, minced: Non-negotiable flavor foundation. Fresh is best here!
• 4 oz cream cheese, softened: This is the secret to that luscious, creamy filling that holds everything together. Make sure it’s at room temperature so it mixes in smoothly.
• 1 tbsp soy sauce: Our salty, umami powerhouse. Use low-sodium if you’re watching salt, or tamari for a gluten-free version.
• 1 tsp sesame oil (optional): Just a teaspoon adds a deep, nutty, aromatic flavor that makes the filling taste “restaurant-quality.” Highly recommended!
• Salt & pepper to taste: Always season in layers. Taste your filling before you start wrapping!
• 10–12 egg roll wrappers: Usually found in the produce cooler section. Keep them covered with a damp towel while you work to prevent drying out.
• Oil for frying or brushing: For frying, use a neutral oil with a high smoke point like vegetable, canola, or peanut oil. For baking/air-frying, a light brush of oil is all you need for that golden finish.

Let’s Get Rolling: Your Step-by-Step Guide

Okay, team! Here we go. Clear a little space on your counter, put on some good music, and let’s transform these ingredients into golden perfection.

1. Mix the Magic Filling. In a large bowl, combine the chopped shrimp, shredded crab, coleslaw mix, green onions, garlic, cream cheese, soy sauce, sesame oil, salt, and pepper. Use a fork or your hands to mix it all together until it’s beautifully cohesive. Chef’s Hack: If your cream cheese is still a little cold, pop the whole bowl (microwave-safe!) in the microwave for 10-second bursts until it’s mixable. Don’t overheat it!
2. Set Up Your Wrapping Station. Lay an egg roll wrapper on a clean surface so it looks like a diamond (one corner pointing toward you). Place a small bowl of water nearby. Keep the rest of the wrappers under that damp towel! Pro-Tip: If a wrapper tears a little, don’t panic. Just use a second one to double-wrap—it’ll fry up extra crispy.
3. Spoon & Fold. Place about 2-3 tablespoons of filling in the center of the diamond, just below the horizontal midline. Step 1: Fold the bottom corner up and over the filling, tucking it tightly underneath. Step 2: Fold the left and right corners inward toward the center, like you’re making an envelope. Step 3: Now, roll the bundle tightly upward toward the remaining top corner. Before the final roll, dip your finger in the water and moisten the edges of that top corner. This acts as the “glue.” Finish rolling and press to seal. Place seam-side down on a plate. Repeat!
4. Choose Your Cooking Adventure.
   • For Deep Frying (The Classic Crisp): Heat 2-3 inches of oil in a heavy pot to 350°F (175°C). Use a thermometer for accuracy! Fry 3-4 rolls at a time for 3-4 minutes, turning occasionally, until deeply golden brown. Drain on a wire rack over a baking sheet—this keeps them crispy instead of getting soggy on paper towels.
   • For Baking (The Hands-Off Hero): Preheat oven to 400°F. Place rolls on a parchment-lined baking sheet, seam-side down. Brush or spray generously with oil. Bake for 15-18 minutes, flipping halfway through, until golden and crisp.
   • For Air Frying (The Quick Fix): Preheat air fryer to 375°F. Arrange rolls in a single layer (don’t crowd!), spray with oil, and cook for 10-12 minutes, flipping halfway. They’ll be beautifully crunchy!
5. The Golden Rule of Resting. However you cook them, let your seafood egg rolls rest for 5 minutes after they come out of the oil/oven/air fryer. This allows the filling to set slightly so it doesn’t burst out on the first bite, and it saves your tongue from a steam burn!

Serving Up the Crispy Goodness

Presentation is part of the fun! I love serving these on a big, vibrant platter or in a rustic basket lined with parchment paper. Scatter some extra chopped green onions or sesame seeds over the top for a pretty finish. Now, the dipping sauce is non-negotiable. Offer a couple of options: a bottle of sweet chili sauce is perfect, or whip up a quick spicy mayo (mix ½ cup mayo with 1-2 tbsp sriracha and a squeeze of lime). For a fancy touch, sprinkle some furikake over the sauce. Serve immediately and watch them disappear!

Make It Your Own: Delicious Twists & Swaps

Love this blueprint? Here’s how to run with it:

• Spicy Bang Bang Style: Swap the cream cheese for ½ cup of bang bang sauce (mayo, sweet chili sauce, and sriracha) mixed right into the filling.
• “Clean Out the Fridge” Veggie Boost: Add finely chopped water chestnuts for crunch, or some sautéed mushrooms for an earthy depth.
• Gluten-Free & Low-Carb: Use gluten-free egg roll wrappers or try wrapping the filling in large, sturdy butter lettuce leaves for refreshing lettuce cups.
• Crab Rangoon Fusion: Add a tablespoon of finely grated Parmesan and a dash of Worcestershire sauce to the filling for that classic rangoon flavor profile.
• Pork & Shrimp Combo: Replace half the seafood with ½ cup of cooked, seasoned ground pork for a more traditional, hearty flavor.

From My Kitchen to Yours: A Few Parting Thoughts

This recipe is a living, breathing thing in my house. I’ve made it probably fifty times since that beach day, and it’s never exactly the same twice—and that’s the beauty of home cooking! Sometimes I add a little ginger, sometimes I go heavy on the black pepper. Once, in a true “Olivia” moment, I accidentally used whipped cream cheese (it was all I had). The filling was a bit softer, but you know what? They were still utterly delicious.

My biggest tip? Don’t fear the fold. Your first one might look a little… abstract. That’s okay! As long as it’s sealed, it will taste amazing. By your third one, you’ll be a pro. I also highly recommend doubling the batch and freezing some before cooking. Lay them on a baking sheet to freeze solid, then transfer to a bag. Cook straight from frozen, adding a few extra minutes to the cooking time. Future-you will be so grateful on a busy weeknight.

Your Questions, Answered!

Q: My filling is leaking out while frying! What did I do wrong?
A: This usually means 1) the wrapper wasn’t sealed properly (be generous with that water “glue”), or 2) the oil wasn’t hot enough. If the oil is below 350°F, the wrapper won’t seal quickly, allowing the filling to escape. Use a thermometer and make sure your seal is tight!

Q: Can I make these ahead of time?
A: Absolutely! You have two great options: 1) Assemble the uncooked rolls, place them on a baking sheet, and freeze. Once frozen, bag them up. Cook from frozen, adding 2-3 extra minutes. Or, 2) Cook them completely, let them cool, and refrigerate for up to 2 days. Re-crisp in a 375°F oven or air fryer for 5-8 minutes.

Q: My baked/air-fried egg rolls aren’t as crispy as I’d like. Help!
A: The key here is enough oil and enough space. Don’t just mist them—give them a good brush or spray so the wrappers can fry in the hot air. Also, never overcrowd the pan or air fryer basket. They need hot air circulating all around them to get properly crunchy.

Q: What’s the best dipping sauce?
A: Beyond sweet chili and spicy mayo, try a simple soy-vinegar mix (soy sauce, rice vinegar, a pinch of sugar), a creamy sriracha-lime sauce, or even a quick duck sauce (apricot jam thinned with a little rice vinegar and soy sauce). Get creative!

Crispy Seafood Egg Rolls : Golden, Crunchy & Loaded with Flavor

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• Author: OliviaBennett

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Description

Golden, crunchy, and packed with creamy shrimp & crab filling—your ultimate party appetizer.

These homemade seafood egg rolls are easier than takeout and infinitely more satisfying. Crunchy outside, creamy seafood inside, and perfect with sweet chili or spicy mayo.

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Ingredients

Scale 1x2x3x

• 1 cup cooked shrimp, chopped

• 1 cup imitation crab meat, shredded (or lump crab meat)

• 1 cup coleslaw mix (shredded cabbage & carrots)

• 2 green onions, chopped

• 2 cloves garlic, minced

• 4 oz cream cheese, softened

• 1 tbsp soy sauce

• 1 tsp sesame oil (optional)

• Salt & pepper, to taste

• 10–12 egg roll wrappers

• Oil for frying, or brushing for baking/air-frying

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Instructions

• Make filling: In a large bowl, mix shrimp, crab, coleslaw mix, green onions, garlic, cream cheese, soy sauce, sesame oil, salt, and pepper until smooth and combined.

• Prepare wrappers: Lay one egg roll wrapper on a clean surface as a diamond. Keep others covered with a damp towel.

• Fill & fold: Place 2–3 tbsp of filling near the bottom corner. Fold bottom corner over filling, fold sides inward, roll tightly toward top corner, and seal with a little water. Place seam-side down. Repeat.

• Cook:

  • Fry: Heat oil to 350°F (175°C). Fry 3–4 rolls at a time for 3–4 minutes, turning occasionally. Drain on a wire rack.

  • Bake: Preheat oven to 400°F. Place rolls seam-side down on parchment-lined sheet, brush with oil, bake 15–18 minutes, flipping halfway.

  • Air-fry: Preheat to 375°F. Cook rolls in single layer, sprayed with oil, for 10–12 minutes, flipping halfway.

• Rest & serve: Let sit 5 minutes before serving. Serve with sweet chili sauce, spicy mayo, or soy-vinegar dipping sauce.

Notes

• Don’t overcrowd pans or air fryer for best crispiness.

• Freeze uncooked rolls for later—cook straight from frozen, adding 2–3 minutes.

• Brush oil generously when baking/air-frying for golden crunch.

Nutritional Information*

*Approximate values per egg roll (based on frying and yielding 10 rolls). For baking/air-frying, fat and calories will be slightly lower.

• Calories: ~180
• Protein: 9g
• Carbohydrates: 12g
• Fat: 10g

Prep Time: 20 minutes | Cook Time: 10-15 minutes | Total Time: 35 minutes | Servings: 10-12 egg rolls

Final Thoughts: The Crispy, Golden Joy Is All Yours

Well, friend, we’ve reached the best part—the part where you get to take that first incredible bite. Look at what you made! Those golden, shatteringly crisp bundles of joy are proof that magic happens right in your own kitchen.

This recipe is more than just a delicious appetizer. It’s a confidence-builder. It’s the triumphant feeling of mastering a fold, the sizzle of something frying to perfection, and the shared smiles around the table. You didn’t just make egg rolls; you created an experience.

I hope this recipe becomes your go-to for bringing people together. Let it be the star of your game day spread, the surprise hit at your potluck, or the fun weekend project that ends with a feast. Most of all, I hope it gives you the same little thrill it gives me—that joy of creating something restaurant-worthy with your own two hands.

Remember my sandy beach story? That’s the real secret ingredient here: the memory you’ll make while you cook and share them. So don’t stress over a torn wrapper or a slightly odd shape. The imperfections are what make them yours, and I promise they’ll taste just as amazing.

Thank you for rolling up your sleeves and cooking along with me. Now, go forth, dip deeply, and savor that crunchy, creamy, seafood-packed victory.

Happy rolling, and even happier eating!