Baked Shrimp Egg Rolls

These easy baked shrimp egg rolls make a perfect appetizer, snack, or light meal! They’e a healthy alternative to fried egg rolls, but equally as satisfying and crunchy!

If you love delicious baked appetizers, then you’ve got to try my Crispy Baked French Fries and Honey Chipotle Chicken Wings!

four baked shrimp egg rolls on a white plate with sliced green onions, dipping sauce, and chopsticks | cefsavvy.com

Why You Should Be Baking Your Appetizers Instead of Frying Them

Ready to hear something that will change your life? Baked egg rolls are just as delicious (if not better) than fried egg rolls. Fried egg rolls have the tendency to be a bit too greasy for my taste. Bt with this baked egg rolls recipe, you can still have all the great flavors of an egg roll without the guilt of the fried version.

The egg roll wrapper comes out crispy and golden brown, making it hard to detect the difference. I served my egg rolls with a sweet chili soy dipping sauce. To make this just combine soy sauce, sweet chili sauce, water, and vegetable oil and whisk to combine.  You can also serve them with sweet and sour, soy sauce or one of my favorites, spicy mustard. Yum!

Even better, these baked shrimp egg rolls freeze beautifully and end up as crispy as they are when fresh! You could even make them in the air fryer if you don’t want to use the oven. (Learn more about that below!)

Key Ingredients

For the egg roll filling, you’ll need diced raw shrimp, shredded cabbage, shredded carrots, minced garlic, soy sauce, sriracha, fish sauce, and diced scallions.

Then, you’ll wrap all of those up in some egg roll wrappers brushed with vegetable oil to make them crispy!

How To Make Baked Egg Rolls

  1. Prepare the Shrimp and Veggie Filling: Preheat oven to 400 degrees. Meanwhile, in a skillet on medium heat add in 1 tbsp oil. Add shrimp and cook until firm and translucent about 2-3 minutes. Remove from pan and set aside. Add ½ tbsp oil to the pan the shrimp were cooked in. Add cabbage and carrots to the skillet and cook for 4 to 5 minutes or until tender. Then, add in garlic and cook for another minute. Add the cooked shrimp back into the pan with the vegetable mixture. Stir in soy sauce, sriracha, and fish sauce. Take of the heat and toss in scallions.
  2. Assemble the Egg Rolls: Working with one egg roll wrapper at a time, place 3/4 cup of the shrimp vegetable mixture in the front middle of the wrapper. Fold each side into the center and roll up. Make sure to wet the edges of the egg roll wrapper.
  3. Bake: Place finished egg rolls on a baking sheet and cook for about 15 to 18 minutes in the oven until golden brown flipping halfway through. Serve egg rolls with your favorite dipping sauce and enjoy!

four baked shrimp egg rolls on a white plate with sliced green onions, dipping sauce, and chopsticks | cefsavvy.com

Storage, Freezing, and Reheating

  • Store cooled leftovers in an airtight container or plastic bag for up to 4 days in the fridge.
  • Freeze these baked egg rolls in an airtight, freezer-safe plastic bag or container for up to 3 months.
  • Reheat from chilled or frozen in the oven at 350 degrees for 10-15 minutes.

Serving Suggestions

Tips and Variations

  • Bake these shrimp egg rolls on a wire rack to make them super crispy and facilitate air flow!
  • Or cook these in the air fryer for ultimate crispiness! Set your air fryer to 350, and spray the basket with nonstick spray. Lay the uncooked egg rolls seam side down on the basket and cook for 8-10 minutes, the flip them to the other side and cook for another 5-8 minutes until crispy.
  • Swap out the protein! Just make sure it’s cooked before making the egg roll filling. Ground chicken, pork, tofu, or beef work great.
  • Or keep them vegetarian by omitting meat altogether!
  • Add more aromatics like cilantro or ginger for more flavor.
  • Make these mini egg rolls by using mini wonton wrappers or slicing the wrappers in half! These can be eaten in one bite and make for fun, miniature appetizers.

More Appetizer Recipes To Try

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Baked Shrimp Egg Rolls

3 from 1 vote
Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes
Servings: 2

Easy Baked Shrimp Egg Rolls. They make a perfect appetizer or snack! A healthy alternative to fried egg rolls but equally as satisfying!

Ingredients

  • 1 tbsp vegetable oil
  • 8 large shrimp diced
  • 2 cups cabbage shredded
  • 1 medium carrot shredded
  • 1 garlic clove minced
  • 1 tbsp soy sauce
  • 1/2 tsp sriracha sauce
  • A couple dashes of fish sauce
  • 2 tbsp scallion diced
  • 4 Egg roll wrappers

Instructions

  • Preheat oven to 400 degrees. Meanwhile, in a skillet on medium heat add in 1 tbsp oil. Add shrimp and cook until firm and translucent about 2 to 3 minutes. Remove from pan and set aside. Add ½ tbsp oil to the pan the shrimp were cooked in. Add cabbage and carrots to the skillet and cook for 4 to 5 minutes or until tender. Add in garlic and cook for another minute. Add the cooked shrimp back into the pan with the vegetable mixture. Stir in soy sauce, sriracha, and fish sauce. Take of the heat and toss in scallions.
  • To assemble the egg rolls working with one egg roll wrapper at a time place 3/4 cup of the shrimp vegetable mixture in the front middle of the wrapper. Fold each side into the center and roll up. Make sure to wet the edges of the egg roll wrapper.
  • Place finished egg rolls on a baking sheet and cook for about 15 to 18 minutes in the oven until golden brown flipping halfway through. Serve egg rolls with your favorite dipping sauce and enjoy!
Nutrition Facts
Baked Shrimp Egg Rolls
Amount Per Serving
Calories 198 Calories from Fat 72
% Daily Value*
Fat 8g12%
Saturated Fat 6g38%
Cholesterol 63mg21%
Sodium 905mg39%
Potassium 276mg8%
Carbohydrates 23g8%
Fiber 3g13%
Sugar 4g4%
Protein 10g20%
Vitamin A 5224IU104%
Vitamin C 31mg38%
Calcium 85mg9%
Iron 2mg11%
* Percent Daily Values are based on a 2000 calorie diet.
Course: Appetizer
Cuisine: Chinese
Keyword: baked, egg rolls, shrimp

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