Description

These seafood egg rolls are a delicious and crispy appetizer, perfect for any occasion. Filled with a savory mixture of shrimp, crab meat, and fresh vegetables, they are a delightful twist on the classic egg roll. The recipe is straightforward and yields a perfect golden-brown, crunchy exterior every time.

Ingredients

Scale

1 tablespoon olive oil
1 clove garlic, minced
1/2 cup chopped onion
1/2 cup chopped celery
1/2 cup shredded carrots
4 ounces cooked shrimp, peeled, deveined, and finely chopped
4 ounces imitation crab meat, flaked (or real crab meat for a richer flavor)
1 tablespoon soy sauce
1 teaspoon sesame oil
1/2 teaspoon ground ginger
1/4 teaspoon black pepper
12 egg roll wrappers
Vegetable oil for deep frying

Instructions

In a large skillet, heat olive oil over medium heat. Add garlic and onion, and cook until softened, about 3-5 minutes.
Add celery and shredded carrots to the skillet and cook for another 3-4 minutes, or until slightly tender-crisp.
Stir in the chopped shrimp and flaked crab meat. Cook for 2-3 minutes, just until heated through.
Remove the skillet from heat. Stir in soy sauce, sesame oil, ground ginger, and black pepper. Mix well and let the filling cool completely. This step is crucial to prevent the egg roll wrappers from becoming soggy.
Lay an egg roll wrapper on a clean, flat surface with one corner pointing towards you (like a diamond). Place about 2-3 tablespoons of the cooled filling just below the center of the wrapper.
Fold the bottom corner over the filling, tucking it in tightly. Fold in the left and right corners towards the center.
Roll the wrapper tightly from the bottom towards the top corner. Lightly moisten the top corner with a little water to seal the egg roll. Repeat with the remaining wrappers and filling.
In a large, heavy-bottomed pot or deep fryer, heat 2-3 inches of vegetable oil to 350°F (175°C).
Carefully place 3-4 egg rolls into the hot oil, being careful not to overcrowd the pot. Fry for 3-5 minutes, turning occasionally, until golden brown and crispy.
Remove the fried egg rolls with a slotted spoon and place them on a wire rack lined with paper towels to drain excess oil.
Serve hot with your favorite dipping sauce, such as sweet and sour sauce or duck sauce.

Notes

For an extra crispy texture, you can double-fry the egg rolls. Fry them once until lightly golden, remove, let cool slightly, then fry again until deep golden brown and very crispy.
If you prefer a spicier kick, add a pinch of red pepper flakes to the filling mixture.
These egg rolls can be prepared ahead of time. Assemble them and store them in an airtight container in the refrigerator for up to 24 hours before frying.
You can freeze uncooked egg rolls for up to 1 month. Place them in a single layer on a baking sheet, freeze until solid, then transfer to a freezer-safe bag. Fry from frozen, adding a few extra minutes to the cooking time.
Ensure the filling is completely cooled before wrapping to prevent the wrappers from tearing or becoming soggy during frying.
If you don’t have a deep fryer, a heavy-bottomed pot like a Dutch oven works well. Use a kitchen thermometer to monitor the oil temperature accurately.

Nutrition

Serving Size: 1 egg roll
Calories: 180
Sugar: 2
Sodium: 320
Fat: 12
Saturated Fat: 2
Unsaturated Fat: 10
Trans Fat: 0
Carbohydrates: 15
Fiber: 1
Protein: 8
Cholesterol: 40

Keywords: Meeresfrüchte-Frühlingsrollen, Frühlingsrollen Rezept, Garnelen Frühlingsrollen, Krabben Frühlingsrollen, knusprige Frühlingsrollen, hausgemachte Frühlingsrollen, asiatische Vorspeise, Seafood Egg Rolls, Egg Roll Recipe, Shrimp Egg Rolls, Crab Egg Rolls, Crispy Egg Rolls, Homemade Egg Rolls, Asian Appetizer