Ingredients
🧄 For the Filling
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1/2 lb shrimp, chopped
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1/2 lb crab meat (fresh or canned)
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8 oz cream cheese, softened
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2 green onions, sliced
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1 tsp Worcestershire sauce
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1/2 tsp garlic powder
🥟 For Assembling & Frying
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12 egg roll wrappers
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1 egg white (for sealing)
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Oil for frying
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Sweet chili sauce for serving
Instructions
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Prepare the Filling
In a mixing bowl, combine chopped shrimp, crab meat, cream cheese, green onions, Worcestershire sauce, and garlic powder. Stir until fully mixed and creamy. -
Set Up the Wrapping Station
Lay out the egg roll wrappers on a clean surface. Beat the egg white in a small bowl to use as a sealant. -
Fill and Wrap
Add 2 tablespoons of filling to the center of each wrapper. Fold the bottom corner over the filling, then fold in the sides and roll tightly. Brush the top corner with egg white to seal. -
Heat the Oil
In a deep pan or fryer, heat oil to 350°F (175°C). Test a piece of wrapper—it should sizzle on contact. -
Fry the Egg Rolls
Fry rolls in batches, turning occasionally, for 2–3 minutes per side or until golden and crisp. Remove and drain on paper towels.
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Serve
Plate warm with sweet chili sauce or dipping sauce of your choice. Enjoy immediately!
Notes
Use cooked or raw shrimp—if raw, it cooks quickly during frying.
Imitation crab is a budget-friendly substitute that still tastes great.
Don’t overstuff or they’ll be harder to seal and may split while frying.
Want to make ahead? Freeze rolled, uncooked egg rolls on a baking sheet before storing in a freezer bag.
Air fryer or baking method: Lightly spray with oil and air fry at 375°F for 10–12 minutes or bake at 400°F for 15–18 minutes.
- Prep Time: 15
- Cook Time: 15
- Category: Appetizer, Snack
- Method: Frying (with optional air fry or baking)
- Cuisine: Asian-American Fusion
Nutrition
- Serving Size: 1 egg roll
- Calories: 195
- Sugar: 1g
- Sodium: 390mg
- Fat: 13g
- Saturated Fat: 5g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 11g
- Fiber: 0g
- Protein: 9g
- Cholesterol: 55mg