These air fryer shrimp egg rolls have juicy shrimp in them with shredded cabbage and tasty flavors! They are easy to make and make for a healthy and delicious side dish or they will even work as a main dish too!
I love shrimp and these egg rolls have the perfect juicy shrimpy surprise in the centers. I use oyster sauce and sriracha in this recipe and it gives these a little salty and slightly spicy depth to them.
You stir fry the mixture that fills the egg rolls so it’s mostly cooked before you stuff the wrappers.
Here is how you fill the wrappers.
Fill the center with shrimp and cabbage mixture.
Fold one end towards the center.
Fold the side ends towards the center to form a envelope.
Roll towards the unfolded end and wet the end with your finger so it sticks.
What you need to make air fryer shrimp egg rolls:
makes 6 egg rolls
- 6 jumbo shrimp – peeled and de-veined
- 4 cups shredded cabbage
- 1 teaspoon garlic – minced
- 1/4 teaspoon onion powder
- 1/4 teaspoon ground ginger
- 1 tablespoon toasted sesame oil
- 1 tablespoon soy sauce
- 1/4 teaspoon sriracha
- 1 teaspoon oyster sauce
- Spray oil (optional)
Instructions
- In a pan, add the shrimp, shredded cabbage, garlic, onion powder, ground ginger, toasted sesame oil, soy sauce, sriracha and oyster sauce and saute over medium heat for 3-4 minutes or until the shrimp is slightly pink and the cabbage is slightly wilted.
- Add to the egg roll wrappers with 1 shrimp in each roll.
- Fold one end, then the sides in like an envelope then roll and seal the edges so it seals.
- Spray each side of the egg rolls with a little oil.
- Bake on 400 F. for 6 minutes, flip them over at 4 minutes.
Air Fryer Shrimp Egg Rolls
Ingredients
- 6 jumbo shrimp - peeled and de-veined
- 4 cups shredded cabbage
- 1 teaspoon garlic minced
- 1/4 teaspoon Onion Powder
- 1/4 teaspoon Ground Ginger
- 1 tablespoon Toasted Sesame oil
- 1 tablespoon soy sauce
- 1/4 teaspoon Sriracha
- 1 teaspoon oyster sauce
- Spray oil optional
Instructions
- In a pan, add the shrimp, shredded cabbage, garlic, onion powder, ground ginger, toasted sesame oil, soy sauce, sriracha and oyster sauce and saute over medium heat for 3-4 minutes or until the shrimp is slightly pink and the cabbage is slightly wilted.
- Add to the egg roll wrappers with 1 shrimp in each roll.
- Fold one end, then the sides in like an envelope then roll and seal the edges so it seals.
- Spray each side of the egg rolls with a little oil.
- Bake on 400 F. for 6 minutes, flip them over at 4 minutes.