Cajun Shrimp Egg Rolls Recipe
Make Cajun Shrimp Egg Rolls Recipe in just 1h . Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Filling
Assembly & Wrapping
For Frying (or baking)
Optional Dipping Sauce (Remoulade)
Method
Filling
- 1
Prepare shrimp
Pat shrimp dry and cut into 1/2-inch pieces. Season with 1/2 tsp kosher salt and 1/4 tsp black pepper.
- 2
Cook aromatics
Heat 1 tablespoon olive oil and 1 tablespoon butter in a 10-inch skillet over medium-high heat until butter foams. Add diced onion, red bell pepper, and celery. Sauté 4–5 minutes until softened and translucent.
- 3
Add garlic and spices
Stir in minced garlic, 2 tsp Cajun seasoning, and 1 tsp smoked paprika. Cook 30–45 seconds until fragrant, stirring constantly to avoid burning.
- 4
Cook shrimp
Add the chopped shrimp to the skillet and cook 2–3 minutes until shrimp are opaque and just cooked through. Remove from heat immediately to avoid overcooking.
- 5
Mix dressing
In a bowl, whisk together 1/4 cup mayonnaise, 2 tbsp sour cream (or Greek yogurt), 1 tsp Creole mustard, 1 tsp hot sauce, and 1 tbsp lemon juice until smooth.
- 6
Combine filling
Transfer cooked shrimp and vegetables to the bowl with the dressing. Add shredded cabbage, sliced scallions (use white parts here if you separated), and 2 tbsp chopped parsley. Taste and adjust seasoning with remaining 1/4 tsp kosher salt and additional black pepper or hot sauce if desired. Let filling cool to room temperature (about 10–15 minutes) before wrapping so wrappers don't become soggy.
Assembly & Wrapping
- 7
Make egg wash
Whisk together 2 tablespoons all-purpose flour with 2 teaspoons cold water to make a paste (glue) for sealing wrappers.
- 8
Assemble egg rolls
Lay one egg roll wrapper diamond-shaped on a clean surface. Spoon about 2–3 tablespoons of cooled filling onto the lower third of the wrapper, leaving a 1/2-inch border on sides. Fold the bottom corner up over the filling, tuck sides in snugly, then roll tightly toward the top corner. Brush the top corner edge with the flour paste to seal. Repeat with remaining wrappers and filling. You should get about 10–12 egg rolls depending on filling amounts.
- 9
Chill (optional)
Place assembled egg rolls on a baking sheet seam-side down and chill in the refrigerator for 10–15 minutes to help them hold shape before frying.
For Frying (or baking)
- 10
Heat oil for frying
Pour oil into a large heavy skillet or Dutch oven to reach about 1 to 1.5 inches deep (approximately 1 cup may be sufficient for a small pan). Heat over medium-high heat to 350°F (175°C). If you don't have a thermometer, test by dropping a small piece of wrapper — it should sizzle and brown in about 30–45 seconds.
- 11
Fry egg rolls
Working in batches, carefully add 3–4 egg rolls seam-side down to the hot oil. Fry 2–3 minutes per side, turning occasionally, until deep golden brown and crisp. Use tongs to transfer to a wire rack or paper towel-lined tray to drain. Season lightly with a pinch of salt while hot. Repeat with remaining egg rolls.
- 12
Alternate: oven-bake
Preheat oven to 425°F (220°C). Place egg rolls seam-side down on a parchment-lined baking sheet. Lightly brush or spray each with cooking spray. Bake 12–16 minutes, turning once halfway, until crisp and golden. Baking time will vary by oven and egg roll size.
- 13
Optional Dipping Sauce (Remoulade)
- 14
Make remoulade
Whisk together 1/2 cup mayonnaise, 1 tsp ketchup, 1 tsp Creole mustard, 1 tsp pickle relish, 1/2 tsp hot sauce, 1/2 tsp paprika, 1 tsp lemon juice, 1/4 tsp salt, and 1/4 tsp black pepper until smooth. Taste and adjust seasoning. Chill for at least 15 minutes to let flavors meld.