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Close-up of crispy shrimp egg rolls showing a bubbly, crunchy deep-fried texture with herb specks.

Shrimp Egg Rolls with Crispy Bubbly Wonton Wrappers

Crispy Shrimp Egg Rolls featuring whole steamed pink shrimp and a vibrant cabbage and carrot filling, encased in a deep-fried, bubbly wonton wrapper for the ultimate restaurant-style crunch at home.
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Prep Time 30 minutes
Cook Time 20 minutes
Total Time 50 minutes
Servings: 12 rolls
Course: Appetizer, Snack
Cuisine: Chinese-American
Calories: 210
Ingredients Equipment Method Notes

Ingredients
  

Main Ingredients
  • 1 lb Medium Shrimp Peeled, deveined, and steamed
  • 2 cups Green Cabbage Shredded
  • 2 cups White Cabbage Shredded
  • 1 cup Carrots Julienned into thin matchsticks
  • 1/2 cup Green Scallions Finely chopped
  • 12 large Egg Roll Wrappers Wonton style
  • 1 tsp Dried Parsley For herb specks on crust
  • 1 quart Peanut Oil For deep frying

Equipment

  • 1 Dutch Oven or Deep Pot For frying
  • 1 Spider Strainer To safely remove rolls from oil
  • 1 Digital Oil Thermometer To monitor frying temperature

Method
 

Prepare the Filling
  1. In a large skillet, lightly sauté the cabbage and carrots for 1 minute until slightly wilted but still bright. Stir in scallions.
  2. Steam the whole shrimp for 2-3 minutes until pink. Set aside to cool.
Assembly
  1. Place filling and 2-3 whole shrimp in the center of a wrapper. Fold in the sides and roll tightly, sealing with a cornstarch slurry.
Frying
  1. Fry rolls in 350°F (175°C) oil for 3-5 minutes until the wrappers are bubbly and golden brown.

Notes

Use a wire rack for draining to keep the bubbly crust crispy.
Ensure the filling is as dry as possible to prevent steam from making the wrappers soggy.