Easy Shrimp Egg Rolls, inspired by my favorite Chinese takeaway, just healthier, with shrimp in every bite. Air fryer or baked!
Shrimp Egg Rolls
I love to cook spring rolls in the air fryer because skipping the deep frying means they’re healthier and easier to use (see all of my air fryer recipes here). If you don’t have a hot air fryer, you can bake them too. They are so easy to make and they taste so good! Serve with a dipping sauce, such as sweet chili sauce, duck sauce, or hot mustard if you like. If you’re looking to make a homemade “fakeout” night out, these egg rolls are delicious with fried rice, General Tso’s chicken, or orange chicken.
I have a lot of creative spring roll recipes like these Pastrami Reuben Egg Rolls and Breakfast Egg Rolls on my blog, but this shrimp egg roll recipe is great if you’re looking for more of a Chinese spring roll.
How To Make Shrimp Egg Rolls
The ingredients for these spring rolls are below. One tip I have is to prepare all of the ingredients before you start so that everything is ready when you need it.
- vegetables: Kale, carrots
- taste: Ginger, garlic, green onions
- sauce: Rice vinegar, soy sauce
- shrimp: You can use fresh or frozen shrimp in these spring rolls. If you use frozen food, defrost it beforehand.
- Wrapper: Spring roll wrappers are sold in most supermarkets in the vegetable department near the tofu.
How do you make shrimp egg rolls in a hot air fryer?
Once the spring rolls are rolled, they only take about five minutes to cook in the air fryer. Simply sprinkle all sides of the buns with oil and cook in portions at 370 degrees Fahrenheit. Turn halfway and bake until golden brown.
If you don’t have a hot air fryer, you can bake the egg rolls in a 425 degree oven for 15 to 20 minutes.
More Chinese Recipes You’ll Love:
Shrimp Egg Rolls
Preparation time: 10 Minutes
Cooking time: fifteen Minutes
Total time: 25th Minutes
Easy Shrimp Egg Rolls, inspired by my favorite Chinese takeaway, just healthier, with shrimp in every bite. Air fryer or baked!
- 1 tablespoon toasted sesame oil
- 1 teaspoon grated ginger
- 3rd Garlic cloves, chopped
- 2 large spring onions, chopped
- 3rd cups chopped kale
- 1/2 cups shredded carrots
- 2 tablespoon reduced sodium soy sauce
- 1/2 tablespoon unseasoned rice vinegar
- 1/2 lb large peeled raw shrimp, chopped
- 6th Egg roll packaging
- Olive oil spray
- Sweet chili sauce, Duck sauce or spicy mustard for dipping (optional)
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In a large pan, heat the sesame oil over medium heat. Add the prawns and sauté for 1 to 2 minutes until the prawns are almost cooked.
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Add the ginger, garlic and spring onions. Fry for 30 seconds until fragrant. Add the cabbage and carrots, soy sauce and vinegar.
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Cook over high heat until the vegetables are tenderly crispy, about 2 to 3 minutes. Place in a colander to drain and allow to cool.
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Place the egg roll wrapper on a clean surface, one at a time, with the tips pointing up and down like a diamond. Spoon 1/3 cup mixture onto the bottom third of the wrapper.
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Dip your finger in a small bowl of water and run it along the edges of the packaging. Lift the point near you and wrap it around the filling.
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Fold the left and right corners towards the center and keep rolling into a tight cylinder. Set aside and repeat with the remaining wraps and filling.
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Spray oil on all sides of the spring rolls with your fingers to coat them evenly.
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Cook in batches at 370F for 5 to 7 minutes, turning until golden brown halfway.
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Serve immediately, with dipping sauce on the side if desired.
Portion: 1Spring roll, Calories: 137kcal, Carbohydrates: 16G, Protein: 11G, Fat: 3rdG, Saturated fatty acids: 0.5G, Sodium: 414mg, Fiber: 1G, Sugar: 1.5G
Blue Smart Points: 2
Green smart points: 3rd
Purple Smart Points: 2
Keywords: Air fryer spring roll, spring roll, shrimp recipes
