Why You’ll Love This Recipe

Seafood eggrolls combine the crunch of a golden wrapper with a rich, savory seafood filling — perfect as an appetizer or a special dinner treat. The mix of shrimp, crab (and even lobster, if you like) gives a luxurious taste. You can fry, bake or air-fry them depending on your occasion. They’re great for parties, family meals, or just a delicious craving at home.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• 18–20 egg roll wrappers
• 1 lb (≈ 450 g) shrimp, peeled, deveined and chopped
• ½ cup lump crab meat (or more if desired)
• 2 ribs celery, chopped
• 3 scallion sprigs, thinly sliced
• 2 medium carrots, grated
• 2 cups coleslaw mix (or shredded cabbage)
• ½ cup bean sprouts
• 4 garlic cloves, minced
• 1 tbsp grated ginger
• 1 egg, beaten (for sealing wrappers)
• 2 tsp salt (or to taste)
• 1 tsp ground black pepper (or to taste)
• 1 tsp granulated garlic (optional)
• 2 tbsp soy sauce
• 1 tbsp sesame oil (for sautéing)
• Peanut oil (enough to fry — about 2 inches deep in pan)

For the dipping sauce (Honey-Lime Sriracha)

• 2 tbsp melted butter
• 2 tsp lime juice
• ¼ cup Sriracha
• ¼ cup honey
• 1 garlic clove, crushed and minced

Directions

1. Pat-dry the shrimp with a paper towel. In a bowl, season them with half the lime juice (if using), salt, pepper and granulated garlic. Set aside.
2. In another bowl, combine the crab meat with the remaining lime juice; set aside.
3. Peel and grate the carrots; chop the celery and scallions; mince the garlic; grate the ginger.
4. Beat the egg in a small bowl and set aside.
5. Heat sesame oil in a pan over medium-high heat. Add the seasoned shrimp, carrots, celery, bean sprouts, grated ginger and scallions. Cook 4–6 minutes until shrimp is pink and opaque. Add minced garlic for last 30 seconds. Stir well to combine. Once cooked through, remove from heat and transfer the mixture to a large bowl.
6. Add the crab meat, coleslaw mix, soy sauce and mix well with the shrimp-veggie mixture. Stir until evenly combined.
7. Place one egg roll wrapper on a flat surface. Spoon about 2 tablespoons of the seafood mixture onto the wrapper. Brush the edges with beaten egg, fold in the sides and roll tightly to seal. Repeat with remaining wrappers and filling.
8. Heat peanut oil in a deep skillet over medium-high heat (oil should reach ~ 370°F / 190°C but not exceed 375°F / 190–195°C). Fry 4–5 eggrolls at a time for 2–3 minutes on each side or until golden-brown and crispy. Do not overcrowd pan (oil temperature drops).
9. Drain cooked eggrolls on paper towels to remove excess oil.
10. Meanwhile, make the dipping sauce: in a small bowl, combine melted butter, Sriracha, honey, lime juice and minced garlic. Whisk well until smooth.
11. Serve the eggrolls hot with the honey-lime Sriracha sauce.

Servings and timing

• Makes about 18–20 eggrolls (serves roughly 6–8 people as appetizer).
• Prep time: ~ 15 minutes
• Cook time: ~ 15 minutes
• Total time: ~ 30 minutes

Variations

• Replace lump crab meat with cooked crab sticks or canned crab if fresh isn’t available.
• Add finely chopped bell pepper or shredded cabbage for extra crunch.
• For a milder version, omit Sriracha in the filling and dipping sauce.
• Instead of peanut oil, you can use vegetable or canola oil for frying.
• For a lighter version, brush with oil and bake in a 200 °C (400 °F) oven for about 18–20 minutes, turning halfway until golden and crispy.

Storage/Reheating

• Store leftover eggrolls in an airtight container in the refrigerator for up to 3–4 days.
• Reheat in the oven at 180 °C (350 °F) for 10–15 minutes (or until crispy), or reheat in an air fryer for 5–7 minutes.
• For longer storage, you can freeze uncooked eggrolls — then cook directly from frozen, adding a few extra minutes to the frying or baking time.

FAQs

How can I make these eggrolls if I don’t have shrimp and crab meat?

You can substitute with cooked chicken, flaky fish, or a vegetarian mix of shredded cabbage, carrots, bell pepper, and mushrooms. Adjust seasoning to taste.

Can I bake instead of frying?

Yes — bake in a preheated oven at 200 °C (400 °F) for about 18–20 minutes, flipping halfway, until the wrappers are golden and crispy.

Can these eggrolls be made ahead of time?

Yes — you can assemble them and store raw (unfried) in the refrigerator, then fry or bake when ready. Or freeze them raw, then cook later.

What dipping sauces go well with seafood eggrolls?

Honey-lime Sriracha, sweet chili sauce, soy sauce, or a tangy remoulade all pair nicely.

How do I ensure the filling stays moist and flavorful?

Don’t overcook the seafood — shrimp should just turn opaque. Also, using a bit of mayonnaise or butter in the mixture helps keep moisture inside.

Can I make these eggrolls non-spicy?

Yes — just omit Sriracha and use mild seasoning. They will still be delicious and flavorful.

What oil should I use for frying?

Peanut oil is commonly used because of its high smoke point and neutral flavor. You can also use vegetable or canola oil.

How do I know when the oil is hot enough for frying?

Aim for around 370 °F (190 °C). If you have a thermometer, use it. If not, drop a small piece of wrapper — if it sizzles and bubbles immediately, it’s ready.

Can I use pre-cooked shrimp or crab meat?

Yes — pre-cooked seafood works fine. Just chop or shred, season lightly, and mix with the other filling ingredients.

Are these eggrolls suitable for a halal diet?

Yes — as long as the seafood and other ingredients are halal-certified (and no pork is used), this recipe is halal.

Conclusion

Seafood eggrolls bring together the best of both worlds: a crispy, golden wrapper and a rich, savory seafood filling. They’re versatile — perfect as appetizers for a party or a cozy dinner treat. Whether you fry, bake, or air-fry them, and whether you serve with a spicy Sriracha dip or a tangy honey-lime sauce, they’re sure to impress. Feel free to adjust seafood or seasonings to suit your taste. Enjoy preparing — and even more, enjoy eating them!

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