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This chicken and shrimp egg roll recipe delivers that perfect balance of crispy, golden wrappers and silky scrambled centers—just like your favorite takeout, but made at home. I learned the secret from a Charleston seafood market vendor who swore by the technique of gently scrambling the filling until it's just set, not overcooked. The result? A texture that's tender yet sturdy enough to hold its shape when fried.
The magic happens in two key steps: properly prepping the wonton wrappers (they must be pliable but not soggy) and cooking the filling just until it's almost done. Shrimp poached in a light soy-ginger broth keeps its delicate sweetness, while chicken breast stays juicy thanks to a quick sear. The filling gets tossed with shredded cabbage, carrots, and green onions for that classic crunch and freshness.
What you'll end up with is egg rolls that are crispy on the outside with a golden, lacy crust and a fluffy, eggy center that's packed with flavor. The secret to that perfect golden color? A hot oil bath and careful frying—no rushing, just patience. Serve with a tangy sweet chili sauce or classic hoisin for dipping, and you've got a restaurant-quality appetizer that's perfect for game day or family gatherings.
For those watching their calories, these also air-fry beautifully with just slightly less crispiness but all the flavor. The recipe scales perfectly for parties, and leftovers reheat well in the oven. Let's get cooking—your taste buds will thank you.
Ingredients for chicken and shrimp egg roll
Crispy wrappers, silky filling, and that perfect golden crunch—here's what makes these egg rolls shine.
| Ingredient | Amount | Notes |
|---|---|---|
| Wonton Wrappers 🧇 | 16 whole | Square or round, not pre-cooked |
| Boneless Chicken Breast 🍗 | ¾ lb | Diced into small pieces |
| Large Shrimp 🦐 | ½ lb | Peeled, deveined, chopped |
| Large Eggs 🥚 | 2 whole | Lightly beaten for filling |
| Carrots 🥕 | 1 medium | Shredded with peeler |
| Green Cabbage 🥬 | 2 cups | Shredded, finely chopped |
| Green Onions 🧅 | 3 whole | Thinly sliced, white and green |
| Garlic Cloves 🧄 | 3 cloves | Minced, aromatic |
| Fresh Ginger 🌿 | 1 tbsp | Finely grated, fresh |
| Light Soy Sauce 💧 | 2 tbsp | For shrimp poaching |
| Sesame Oil 🫒 | 1 tbsp | For aroma, not frying |
| Vegetable Oil 🫒 | 2 cups | For deep frying, high smoke point |
| Salt 🧂 | 1 tsp | Kosher or sea salt |
| Black Pepper 🌶️ | ½ tsp | Freshly ground |
| Cornstarch 🌾 | 1 tbsp | For crispy coating |
The wonton wrappers are non-negotiable—King Noodle brand is my go-to, but any quality wonton wrapper works. Look for packages labeled 'wonton skins' or 'egg roll wrappers' at Asian markets or the international aisle of Walmart or Target. Freshness matters: if they feel dry or brittle, toss them. For shrimp, frozen works perfectly—just thaw in cold water first. The chicken? Boneless, skinless stays juicier when diced small. I always grab mine from Costco for the best price—just cube it yourself for even cooking.
No wonton wrappers? Rice paper wrappers are a decent swap, but they'll be thinner and less sturdy. Short on shrimp? Extra chicken or mushrooms keep the texture right. The carrots can be baby carrots if that's what's in the fridge—just shred them extra fine. For the ginger, fresh is essential—ground ginger won't give that bright zing. The sesame oil might seem like an afterthought, but that nutty aroma is what makes these taste restaurant-quality. Pro tip: Toast your sesame seeds separately for garnish—they add insane crunch!
Wonton wrappers keep 1 week in the fridge, sealed tight. Shrimp? Use within 2 days of thawing. The filling can be prepped 1 day ahead—it actually tastes better after resting. For frying, keep oil at 350°F—any hotter and they'll burn before crisping. Leftover egg rolls reheat best in the oven at 375°F for 10 minutes—they'll lose some crisp but stay delicious. I portion mine into single-serving bags for easy freezing, and they keep 3 months that way.
Why You'll Love This Recipe
- No-Fuss Assembly: I swear by these egg rolls—they’re basically a puzzle you solve while chatting. The wonton wrappers are pre-sheeted, the chicken and shrimp dice themselves in minutes, and the eggs? Just a quick scramble. Honestly, I’ve made them while waiting for a pot to boil.
- Texture Magic: That crispy wrapper with the tender chicken, juicy shrimp, and barely-there shreds of carrot? It’s the kind of contrast that makes you close your eyes. The eggs bind everything together without overpowering—like a secret handshake of flavors.
- Lunchbox Hero: Between us, these are my go-to for school lunches or office snacks. They hold up all day (no soggy wrappers here), and the shrimp adds a protein punch that keeps everyone full. My kid still asks for them even after I’ve “stopped packing them.”
- Budget-Friendly Feast: A pound of shrimp and chicken stretches across four servings, and carrots? They’re the unsung MVP of cheap veggies. I’ve made a full meal for four for under $15—plus, the leftovers reheat like a dream (microwave or air fryer, no judgment).
Step-by-step instructions for chicken and shrimp egg rolls
Here's how to create golden, crispy egg rolls with a silky scrambled center every time.
👨🍳 Step 1: Prepare the Filling Ingredients
First, let's chop everything for the filling. Dice the 0.75 lb boneless chicken breast into ¼-inch pieces—small enough to cook quickly but not so fine that it turns mushy. In a separate bowl, peel and devein the 0.5 lb large shrimp and chop them into ½-inch pieces. Use a peeler to create thin, matchstick-like shreds from the 1 medium carrot—this helps them cook faster and soften nicely.
Finely chop the 2 cups green cabbage and 3 whole green onions, keeping the white and green parts separate for now. Minced the 3 cloves garlic and grate the 1 tbsp fresh ginger—you want these finely textured so they distribute evenly. This prep work is crucial; uniform sizing ensures everything cooks at the same rate and creates a balanced bite in each egg roll.
🍳 Step 2: Cook the Protein and Vegetables
Heat a large skillet over medium-high heat and add the 2 cups vegetable oil. Once shimmering, add the chicken and cook for 4-5 minutes until no longer pink. Remove and set aside. In the same pan, add the shrimp and cook for 2-3 minutes until just opaque—don't overcook or they'll turn rubbery.
In a separate pan, sauté the minced garlic and ginger for 30 seconds until fragrant, then add the carrot shreds and cook for 2 minutes. Add the cabbage and cook for another 3 minutes until softened but still vibrant. Return the chicken and shrimp to the pan with the vegetables. Stir in 1 tbsp cornstarch, 2 tbsp light soy sauce, 1 tbsp sesame oil, 1 tsp salt, and 0.5 tsp black pepper. Cook for 1 more minute to blend all the flavors.
👨🍳 Step 3: Make the Egg Scramble Filling
In a separate bowl, beat the 2 whole large eggs lightly with a fork until just combined—you want them slightly frothy but not too stiff. Heat a non-stick skillet over low heat and add the beaten eggs. Let them cook undisturbed for 1 minute, then gently stir with a spatula, folding the eggs as they set. Cook for another 1-2 minutes until just set but still slightly silky.
Remove from heat immediately—the eggs should be soft and creamy, not dry. Here's the thing: overcooking the eggs will make them tough, so watch them closely. Once done, let them cool slightly before mixing with the other filling ingredients. This step creates that signature tender, scrambled center that makes these egg rolls so satisfying.
🥘 Step 4: Assemble the Egg Rolls
Place the 16 wonton wrappers on a clean work surface. For each wrapper, place about 1 tablespoon of the egg scramble in the center, then add 2 tablespoons of the chicken-shrimp-vegetable mixture on top. Fold the wrapper diagonally to form a triangle, then fold the sides inward and roll tightly to seal.
Here's where it gets fun: press the edges firmly to create a good seal. If you see any gaps, use a little water to help the edges stick together. The key to crispy egg rolls is this tight seal—it prevents the filling from leaking out during frying. Arrange the assembled egg rolls seam-side down on a plate and cover with a damp towel to keep them pliable while you fry.
🔥 Step 5: Fry to Golden Perfection
Heat 1 inch of vegetable oil in a deep skillet or Dutch oven to 350°F. Fry the egg rolls in batches—don't overcrowd the pan or they'll steam instead of crisp. Fry for 2-3 minutes per side until they turn a deep golden brown color. You want that beautiful, crispy exterior that gives way to the tender filling inside.
Transfer the fried egg rolls to a paper towel-lined plate to drain excess oil. Serve immediately while they're hot and crispy. The contrast between the crunchy outside and the soft, flavorful filling is what makes these egg rolls so irresistible. If you're making extra, keep them warm in a 200°F oven until serving to maintain their crispiness.
Pro Tips For Making Chicken And Shrimp Egg Roll
- Freeze Shrimp First: I learned this the hard way—peeling shrimp mid-cooking is a mess. Toss them in ice water for 10 minutes before peeling; the cold shock tightens the shells so they slide off cleanly. Pro tip: Use a paring knife and cut just behind the head (leave the tail on for presentation).
- Cut Chicken Thin: Forget slicing against the grain—this isn’t steak. Dice the chicken breast into ¼-inch cubes before cooking, not after. Thin pieces sear faster and cook through evenly, so you don’t end up with rubbery centers hiding in your egg rolls.
- Skip Overfilling: I used to cram wrappers like they were burritos. Wonton wrappers can only handle so much—fill them ¾ full max. Overstuffing makes sealing impossible, and the filling spills out when frying. Trust me, less is more for crispy, intact rolls.
- Prep Carrots Last: Raw carrots add moisture that turns filling soggy. Shred them fine (matchstick size) and toss with a teaspoon of cornstarch before mixing. Add them to the filling just before rolling—this keeps them crisp instead of mushy. (Yes, even if it feels like extra work.)
Essential equipment for chicken and shrimp egg roll
Frying Essentials
You'll need a deep skillet or Dutch oven with at least 2-quart capacity—I use my All-Clad stainless steel for even heat distribution. A deep-fry thermometer (like the Thermoworks Smoke) is non-negotiable to maintain 350°F oil temperature. For oil, vegetable or canola oil works best due to their high smoke points. I keep a 2-cup measuring cup nearby to track oil levels—never exceed 1 inch of oil for safety and even frying. 🔥
Wrapping Tools
Your hands are your primary tools, but a small bowl of water and a damp paper towel help keep wonton wrappers pliable. I also recommend a sharp chef's knife (I use my Wüsthof 8-inch) for precise chopping of veggies and proteins. A pastry brush comes in handy for sealing edges with water if needed. For assembly, a clean marble slab or parchment-lined tray prevents sticking.
Protein Prep Gear
For shrimp, a small pairing knife and tweezers make deveining quick work. Chicken needs a heavy-duty cutting board—I use my Maple Hollow butcher block—to handle the weight. A fine-mesh strainer helps drain shrimp quickly after poaching. For egg scrambling, a non-stick 10-inch skillet (like Made In Germany) prevents sticking and makes flipping easier.
Optional Upgrades
For air-frying, a Ninja Foodi DualZone handles 4 egg rolls at once at 375°F for 12 minutes. A mandoline slicer speeds up carrot shredding if you're making these often. I keep a small digital scale (like OXO Good Grips) handy for precise shrimp portioning. For presentation, a slotted serving spoon helps drain excess oil beautifully.
Safety First
Always use oven mitts when handling hot oil or pans. Keep a fire extinguisher (or baking soda) nearby as a precaution. I also recommend a splash guard for my deep skillet to contain any potential spatter. Never leave hot oil unattended—this is especially critical with deep-frying. A timer ensures you don't overcook your egg rolls. 💡
Nutrition facts
Frequently asked questions
Can I make these egg rolls without wonton wrappers?
If you can't find wonton wrappers, rice paper wrappers work in a pinch—but expect thinner, less sturdy egg rolls. For a closer texture, try spring roll wrappers (found in Asian markets) or even large tortillas as a last resort. The key is to keep the filling amount consistent (1 tbsp egg scramble + 2 tbsp filling per wrapper) to maintain balance.
How do I keep the egg rolls crispy after frying?
Crispiness is all about timing and temperature. Serve egg rolls immediately after frying, but if you need to hold them, place on a wire rack in a 200°F oven for up to 15 minutes. For reheating, bake at 375°F for 5-7 minutes—they'll lose some crisp but stay delicious. Pro tip: Air-fry at 375°F for 3 minutes to revive crispiness on leftovers.
Can I use frozen shrimp instead of fresh?
Frozen shrimp works perfectly—just thaw them properly! Place shrimp in a bowl of cold water for 10-15 minutes, then pat dry completely before chopping. Never use shrimp straight from the freezer, as the ice crystals will dilute your filling. For extra flavor, add ½ tsp Old Bay seasoning to the shrimp while thawing.
What's the best way to prevent filling from leaking?
Tight sealing is key! After folding, press edges firmly with your fingers, then use a pastry brush to lightly dampen the seams with water. This creates a stronger bond. Avoid overfilling—2 tbsp filling max per wrapper. If gaps appear during frying, use tongs to press them closed immediately. The egg scramble acts as a natural glue when slightly warm.
Are these egg rolls suitable for a seafood-only diet?
Yes! Simply omit the chicken and double the shrimp to 1 lb. For extra seafood flavor, add 2 tbsp chopped scallions and 1 tbsp white miso paste to the filling. The recipe maintains its balance with the increased shrimp portion. Pair with a spicy sriracha mayo for dipping—it complements the seafood beautifully.