Shrimp & Crab Egg Rolls (Tootsie Roll Style)

Decided to do some more frying but this time making egg rolls for an afternoon snack. Egg rolls are a little easier to roll and doesn’t require a lot of finesse compared their counterpart mandu (dumplings) so I was up to the challenge. As for the rolls themselves, I wanted to keep it simple, so I just included some grated carrots, beansprouts, shrimp, and imitation crab meat. All of the ingredients worked great together, but in hindsight I should have avoided grating the carrots. They would have provided a more even texture if they were julienned thinly but nothing biggie. But despite this minor flaw, the combination worked just right with the simple seasoning of garlic, sugar, salt and pepper. I love it when food comes out the way I intended. ^^
Here are the ingredients for our seafood egg rolls. We did not use the bell pepper and cabbage and replaced with carrots and beansprouts.
Instead of sauteing the beansprouts alone, add the carrots to the mix and it will shave off some cooking time. Adding a little soy sauce is also wise for extra flavoring.
Prepare the shrimp and crab meat by simply de-thawing them (the shrimp) or shredding the crab meat into smaller strings.
For traditional egg roll shapes, place the wrapper diagonally and fill ingredients in the center. Fold the edges in and roll until covered using egg wash as a binder.
Here is my tootsie roll version, which were made out of convenience and purely unintentional.
Egg rolls and sweet chili sauce, a perfect combination.
Fry the egg rolls in batches to prevent overcrowding. They should take about 5 minutes for each batch.
Place on paper-lined plate to remove excess oil and to cool down before serving.

These came out perfectly with plenty of seafood on the inside.

Servings: Makes 20 egg rolls
Prep time: 30 minutes
Cook time: 20 minutes
  • 8 oz. bean sprouts, washed n patted dry
  • 2 carrots, shredded or grated
  • 1 lb imitation crab (or the real thing)
  • 1/2 lb medium sized shrimp, shelled & deveined
  • 2 garlic cloves, finely minced (1 tbsp garlic powder)
  • 1 tsp brown sugar
  • 2 green onions, finely chopped (green part only)
  • 20 (6 or 8-inch) egg roll wrappers
  • 1 beaten egg, for egg wash
  • vegetable oil, for frying
  • 1 tsp salt and ground pepper
  • 1 cup sweet chili sauce

    1. In a non-stick frying pan, heat about 1 tbsp vegetable oil and saute the shredded carrots and beansprouts for approximately 3, 4 minutes or until tender. For the shrimp, be sure to drain and pat dry, then sprinkle some salt and pepper for seasoning. Shred the crab strings into 3 or 4-inch pieces by hand and set aside until wrapping.
    2. To assemble a tootsie-roll design, place the wrapper squarely in front of you. Simply add about one spoonful of the carrot and beansprout mixture in the center, followed by several strings of crab meat and 2, 3 shrimp pieces. Roll forward (a la sushi) tightly and use the egg wash as a binder. For the open sides, apply some egg wash inside and pinch to close. To assemble as normal-shaped egg rolls, place wrapper diagonally facing you. After spooning ingredients in the center, roll the ends toward the center about 1/4-inch. Then, beginning at the bottom, roll up the wrapper, like a jelly roll, using a little of the egg wash to seal the end tightly. Repeat until ingredients and/or wrappers are used up.
    3. In a wok or deep skillet, heat a generous amount of vegetable oil just enough to cover egg rolls. Heat the oil on medium-high heat for about 5~7 minutes before adding the egg rolls. Fry the egg rolls in batches until golden brown, stirring occasionally to prevent sticking, about 5 minutes. Transfer to a paper-lined plate to drain excess oil.
    4. Plate on serving dish and enjoy with sweet chili sauce.



*As with most egg roll recipes, you can mix and match ingredients to your personal preference. Most Chinese restaurants contain a hefty dose of ground pork, shredded cabbage varieties, mushrooms, and carrots. We like to keep it simple and focus on a few ingredients, that ultimately bring out desired flavors.


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