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Seafood Eggrolls

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Crispy, golden seafood eggrolls filled with shrimp, crab, vegetables, and spices, served with a zesty honey-lime Sriracha dipping sauce. Perfect as an appetizer or party snack.

  • Author: Sophia
  • Prep Time: 15 minutes
  • Cook Time: 15 minutes
  • Total Time: 30 minutes
  • Yield: 18–20 eggrolls
  • Category: Appetizer
  • Method: Frying
  • Cuisine: Asian Fusion
  • Diet: Halal

Ingredients

  • 18–20 egg roll wrappers
  • 1 lb (≈ 450 g) shrimp, peeled, deveined and chopped
  • 1/2 cup lump crab meat
  • 2 ribs celery, chopped
  • 3 scallion sprigs, thinly sliced
  • 2 medium carrots, grated
  • 2 cups coleslaw mix (or shredded cabbage)
  • 1/2 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
  • Peanut oil (for frying, about 2 inches deep)
  • For the Honey-Lime Sriracha Sauce:
  • 2 tbsp melted butter
  • 2 tsp lime juice
  • 1/4 cup Sriracha
  • 1/4 cup honey
  • 1 garlic clove, minced

Instructions

  1. Pat shrimp dry and season with salt, pepper, and granulated garlic. Set aside. Toss crab meat with lime juice and set aside.
  2. Heat sesame oil in a skillet over medium-high heat. Add shrimp, carrots, celery, sprouts, ginger, and scallions. Cook 4–6 minutes until shrimp is pink. Add garlic for the last 30 seconds, then transfer to a bowl.
  3. Add crab, coleslaw mix, and soy sauce to the bowl and mix well.
  4. Place egg roll wrapper on a flat surface. Add about 2 tablespoons of filling. Brush edges with beaten egg, fold, and roll tightly to seal. Repeat with remaining wrappers.
  5. Heat peanut oil in a deep skillet to ~370°F (190°C). Fry eggrolls 4–5 at a time for 2–3 minutes per side until golden brown. Drain on paper towels.
  6. For the dipping sauce: whisk together melted butter, lime juice, Sriracha, honey, and minced garlic until smooth.
  7. Serve eggrolls hot with dipping sauce.

Notes

  • Use pre-cooked shrimp and crab to save time.
  • Can be baked at 400°F (200°C) for 18–20 minutes as a lighter option.
  • Store leftovers in an airtight container for up to 4 days; reheat in oven or air fryer for crispness.
  • Adjust spice level by reducing or omitting Sriracha.
  • Freeze uncooked eggrolls for later use and cook directly from frozen.

Nutrition

Find it online: https://savorymomskitchen.com/seafood-eggrolls/