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.
Ingredients
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1 cup cooked shrimp, chopped
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1 cup imitation crab meat, shredded (or lump crab meat)
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1 cup coleslaw mix (shredded cabbage & carrots)
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2 green onions, chopped
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2 cloves garlic, minced
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4 oz cream cheese, softened
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1 tbsp soy sauce
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1 tsp sesame oil (optional)
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Salt & pepper, to taste
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10–12 egg roll wrappers
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Oil for frying, or brushing for baking/air-frying
Instructions
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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.
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Prepare wrappers: Lay one egg roll wrapper on a clean surface as a diamond. Keep others covered with a damp towel.
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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.
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Cook:
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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.
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Bake: Preheat oven to 400°F. Place rolls seam-side down on parchment-lined sheet, brush with oil, bake 15–18 minutes, flipping halfway.
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Air-fry: Preheat to 375°F. Cook rolls in single layer, sprayed with oil, for 10–12 minutes, flipping halfway.
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Rest & serve: Let sit 5 minutes before serving. Serve with sweet chili sauce, spicy mayo, or soy-vinegar dipping sauce.
Notes
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Don’t overcrowd pans or air fryer for best crispiness.
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Freeze uncooked rolls for later—cook straight from frozen, adding 2–3 minutes.
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Brush oil generously when baking/air-frying for golden crunch.