Seafood egg rolls 🔥🔥🔥
🦞 Seafood Egg Rolls
🛒 Ingredients
* Seafood Mix:
* ½ lb Cooked shrimp (peeled, deveined, and coarsely chopped)
* ½ lb Crab meat (lump or claw, drained and picked for shells)
* ½ lb Cooked lobster meat (chopped)
* Binder & Flavor:
* 8 oz Cream cheese (softened to room temperature)
* 3 Green onions (thinly sliced)
* 2 cloves Garlic (minced) or 1 tsp garlic powder
* 1 tsp Old Bay seasoning (or Cajun seasoning)
* ½ tsp Onion powder
* ½ tsp Worcestershire sauce
* Salt and black pepper to taste
* Assembly & Frying:
* 1 package Egg roll wrappers
* 1 Egg beaten with 1 tbsp water (egg wash)
* Vegetable or peanut oil for frying
🍳 Instructions
1. Prepare the Filling
* In a medium mixing bowl, beat the softened cream cheese, minced garlic, green onions, Old Bay, onion powder, and Worcestershire sauce together until smooth and well blended.
* Gently fold in the chopped shrimp, crab, and lobster until evenly coated. Avoid overmixing so the crab and lobster keep nice chunks.
* Taste the mixture and adjust salt and pepper if needed.
> Pro-Tip: Chill the filling in the fridge for 15–20 minutes before rolling. Cold filling is much easier to handle and won't leak out during frying!
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2. Assemble the Egg Rolls
* Lay an egg roll wrapper flat on a clean surface in a diamond position (one point facing you).
* Place about ¼ cup of the seafood cream cheese mixture in the lower middle third of the wrapper.
* Fold the bottom corner up over the filling tightly.
* Fold the left and right corners into the center like an envelope.
* Brush the top edge with your egg wash, then roll up tightly toward the top point to seal completely.
3. Fry to Perfection
* Heat 2 inches of oil in a deep skillet or heavy pot to 350°F (175°C).
* Gently drop 3–4 egg rolls into the oil at a time (do not overcrowd the pan).
* Fry for 3 to 4 minutes, turning occasionally, until deep golden brown and crispy.
* Remove with a slotted spoon and drain on a wire rack or paper-towel-lined plate.
💡 Serving Suggestion
Pair these with a sweet chili sauce, spicy mayo, or a lemon-garlic aioli on the side for dipping!
Making seafood egg rolls at home is a fantastic way to enjoy a restaurant-style appetizer that's both indulgent and customizable. One of my favorite tips is to ensure the seafood mixture is well-chilled before wrapping. As the recipe mentions, chilling the filling for about 15–20 minutes helps it firm up, making it easier to handle and reducing the risk of the filling leaking out during frying. This step significantly improves the texture and presentation. When selecting the seafood mix, I recommend using fresh or high-quality cooked shrimp, crab meat, and lobster — these provide the best flavor and texture contrast. If you want to experiment, you can also add finely diced water chestnuts for some crunch or a little finely chopped red bell pepper for sweetness and color. While frying, maintaining the oil temperature at 350°F is crucial for achieving that golden, crispy exterior without making the egg rolls greasy. I use a deep skillet and a thermometer to keep the temperature steady. Frying too many at once can drop the temperature, so cook in small batches. For dipping sauces, the classic pairing includes sweet chili sauce, but I love mixing mayonnaise with a bit of sriracha or adding lemon zest and garlic to aioli for a zesty twist. These sauces complement the rich seafood and cream cheese filling perfectly. Overall, this seafood egg roll recipe is versatile and perfect for entertaining or a special family dinner. The combination of creamy, savory seafood and crispy wrapper offers a fantastic flavor experience that's sure to impress everyone at the table.
My favorite 🤤🤤🤤🤤😋