There is something truly comforting about the crispiness of an egg roll paired with a flavorful filling that brings joy with every bite. These crispy baked shrimp egg rolls offer just that—a delightful snack that feels like a warm hug wrapped in a crunchy shell. As someone who loves easy yet tasty meals, I find this recipe perfect for both family dinners and casual gatherings. It’s a dish where simplicity meets flavor, and the best part is how it bakes to perfection without the mess of frying.
The key to this recipe lies in its fresh and vibrant ingredients. We start with 1 pound of shrimp, peeled, deveined, and chopped, which adds a delightful seafood touch. Alongside the shrimp, 2 cups of coleslaw mix bring a crisp, slightly sweet crunch that balances the savory flavors. Aromatic 2 cloves of minced garlic enhance the filling with a mild punch, while a splash of 1 tablespoon soy sauce and 1 teaspoon sesame oil adds that signature savory and nutty flavor. All this goodness is tucked inside 12 egg roll wrappers, sealed neatly with a beaten egg, and finished with a light spray of cooking oil. A side of sweet chili sauce completes the experience with just the right touch of sweetness and heat.
Making these egg rolls is straightforward and quick. First, sauté the chopped shrimp and coleslaw mix with garlic in a skillet for about five to six minutes until the shrimp turns pink and the cabbage softens. After stirring in soy sauce and sesame oil, let the filling cool just a bit. Next, fill each egg roll wrapper with a spoonful of the mixture near one corner, fold tightly, and seal with the beaten egg. After preheating the oven to 425 degrees Fahrenheit, arrange your egg rolls seam-side down, spray them lightly with cooking spray, and bake for 15 to 18 minutes. Don’t forget to turn them halfway through baking to get a golden, crispy exterior all over. Serve warm with the sweet chili dipping sauce, and you’ll enjoy a perfect balance of textures and flavors. Any leftovers can be refrigerated for up to two days and reheated in a 400-degree oven for a quick refresh.
This recipe is ideal for chilly evenings when you want something warm, crisp, and comforting, yet light enough to not feel heavy. It also shines at potlucks or family get-togethers as a finger food everyone will love. Serving these crispy baked shrimp egg rolls is a wonderful way to introduce fresh seafood into your home cooking rotation, without a lot of fuss or oil splashes, making it approachable for cooks of all comfort levels.
Why You’ll Love This Crispy Baked Shrimp Egg Roll Sweet
- Quick to prepare, perfect for busy weeknights.
- Uses simple, everyday ingredients that are easy to find in stores.
- Baked instead of fried for a healthier, less messy option.
- Crispy outside with a juicy, flavorful filling inside.
- Versatile enough for snacks, appetizers, or main dishes.
Shrimp Tips
When selecting shrimp for this recipe, look for ones that are peeled and deveined to save time and effort. Fresh or frozen shrimp both work well, but if using frozen, thaw completely before chopping to ensure even cooking. Choosing medium to large-sized shrimp helps keep a nice texture in the filling—too small, and they might get lost; too large, and the bite may feel chunky. Chopping the shrimp evenly allows for consistent cooking and easy rolling in the wrappers. If you’re new to seafood, picking wild-caught shrimp can provide better flavor, but farmed shrimp works fine too for this kind of dish. Always pat the shrimp dry before cooking to avoid excess water that can make the filling soggy.
Options for Substitutions
- Swap shrimp with cooked chicken breast or ground turkey for a different protein.
- Use shredded cooked crab or canned artichoke hearts for a vegetarian-friendly version.
- Replace coleslaw mix with shredded carrots and bell peppers for a crunchier texture.
- Swap soy sauce with tamari or coconut aminos for a gluten-free option.
- Use olive or avocado oil instead of sesame oil, but add a pinch of toasted sesame seeds for flavor.
- Replace sweet chili sauce with hoisin sauce or a spicy mustard-based dip for different tastes.
Watch Out for These Mistakes
One common mistake is overcooking the shrimp filling. Shrimp cooks very fast, and overcooked shrimp become rubbery and less enjoyable. It’s best to watch the color change to pink and then remove from the heat promptly. Another pitfall is not allowing the filling to cool slightly before assembling the egg rolls. If the filling is too hot, it can make the wrappers soggy or tear, making rolling difficult. When sealing the egg rolls, use just enough beaten egg to secure the edges without soaking the wrapper. Finally, be careful not to overcrowd your baking sheet; this can result in uneven cooking and less crispiness. Turning the egg rolls halfway through baking ensures all sides crisp up nicely.
What to Serve With Crispy Baked Shrimp Egg Roll Sweet?
This tasty snack pairs wonderfully with a light Asian-style salad featuring cucumber and sesame dressing, or you can balance its savory-crisp texture with steamed jasmine rice for a more filling meal. Another option is to serve it alongside stir-fried vegetables or a mild soup like hot and sour or miso soup. These sides complement the flavors without overpowering the delicate shrimp taste.
Storage Instructions
Store leftover egg rolls in an airtight container in the refrigerator for up to 2 days. To keep their crispy texture, reheat them in a preheated oven at 400°F for about 8 minutes rather than microwaving. For longer storage, you can freeze the uncooked rolled egg rolls by placing them on a baking sheet lined with parchment paper and freezing solid before transferring to a freezer bag. They keep well frozen for up to 1 month. When ready to eat, bake directly from frozen, adding a few extra minutes to the cooking time.
Recipe Info
Preparation Time: 20 minutes
Cooking Time: 18 minutes
Total Time: 38 minutes
Level of Difficulty: Easy
Servings: 12 egg rolls
Estimated Nutrition
Estimated nutrition for the whole recipe (without optional ingredients):
- Calories: 900 to 1100 kcal
- Protein: 85 to 100 grams
- Fat: 30 to 40 grams
- Carbohydrates: 65 to 75 grams
Ingredients
- 1 lb shrimp, peeled, deveined, and chopped
- 2 cups coleslaw mix
- 2 cloves garlic, minced
- 1 tbsp soy sauce
- 1 tsp sesame oil
- 12 egg roll wrappers
- 1 egg, beaten, for sealing
- Cooking spray
- Sweet chili sauce, for dipping
Step-by-Step Instructions
Step 1: Cook the Filling
Start by heating a skillet over medium heat. Add the chopped shrimp, coleslaw mix, and minced garlic. Sauté for about 5 to 6 minutes until the shrimp turns pink and fully cooked and the cabbage has softened. Stir in the soy sauce and sesame oil, then remove from heat and let the filling cool slightly.
Step 2: Assemble the Egg Rolls
Lay one egg roll wrapper flat on a clean surface with one corner pointed towards you. Spoon a small amount of the shrimp filling near that corner, then fold the bottom corner up over the filling. Fold in both sides and roll tightly towards the top corner. Seal the edge with the beaten egg to ensure it stays closed while baking.
Step 3: Preheat Oven and Prepare Pan
Preheat your oven to 425°F. Place the rolled egg rolls seam-side down on a baking sheet. Lightly spray the tops with cooking spray to help them crisp up evenly while baking.
Step 4: Bake Until Crispy
Bake the egg rolls for 15 to 18 minutes, turning them halfway through to make sure they cook evenly. You’re aiming for a golden-brown and crispy skin on all sides.
Step 5: Serve
Remove from the oven and serve immediately while warm. Offer sweet chili sauce on the side for dipping to bring out that perfect balance of sweet and spicy flavors.
Step 6: Store Leftovers Properly
If you have leftovers, store them in an airtight container and refrigerate for up to 2 days. To reheat, place the egg rolls in a preheated 400°F oven for 8 minutes to regain their crispy texture.
This crispy baked shrimp egg roll recipe is not only easy but also a delightful way to add something special to your meal rotation. I hope you try it out and enjoy the satisfying crunch paired with the delicious shrimp filling. When you do, please come back and share your experience or any tweaks you made. If you like this dish, you might want to check out some of my other simple, wholesome recipes for quick weeknight dinners. Happy cooking!
Print
Crispy Baked Shrimp Egg Rolls
- Prep Time: 20 minutes
- Cook Time: 18 minutes
- Total Time: 38 minutes
- Yield: 12 egg rolls 1x
- Category: Appetizer
- Method: Baking
- Cuisine: Asian
- Diet: Seafood
Description
Delightful baked shrimp egg rolls filled with a flavorful and fresh mixture, perfect for snacks or casual gatherings.
Ingredients
- 1 lb shrimp, peeled, deveined, and chopped
- 2 cups coleslaw mix
- 2 cloves garlic, minced
- 1 tbsp soy sauce
- 1 tsp sesame oil
- 12 egg roll wrappers
- 1 egg, beaten, for sealing
- Cooking spray
- Sweet chili sauce, for dipping
Instructions
- Heat a skillet over medium heat. Add the chopped shrimp, coleslaw mix, and minced garlic. Sauté for about 5 to 6 minutes until the shrimp turns pink and fully cooked and the cabbage has softened. Stir in the soy sauce and sesame oil, then remove from heat and let the filling cool slightly.
- Lay one egg roll wrapper flat on a clean surface with one corner pointed towards you. Spoon a small amount of the shrimp filling near that corner, then fold the bottom corner up over the filling. Fold in both sides and roll tightly towards the top corner. Seal the edge with the beaten egg.
- Preheat your oven to 425°F. Place the rolled egg rolls seam-side down on a baking sheet. Lightly spray the tops with cooking spray.
- Bake the egg rolls for 15 to 18 minutes, turning them halfway through to ensure they cook evenly and achieve a golden-brown crispy skin.
- Serve immediately while warm, with sweet chili sauce on the side for dipping.
- Store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat in a preheated 400°F oven for about 8 minutes to regain crispiness.
Notes
For a different protein, swap shrimp with cooked chicken breast or ground turkey. To make it vegetarian, use shredded cooked crab or canned artichoke hearts.
Nutrition
- Serving Size: 1 egg roll
- Calories: 75
- Sugar: 2g
- Sodium: 150mg
- Fat: 4g
- Saturated Fat: 1g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 30mg
