If you love bold flavors and crispy textures, these shrimp and kimchi egg rolls are for you. They combine juicy shrimp, tangy kimchi, and fresh vegetables, all wrapped up in a crunchy golden shell.
The filling is savory, slightly spicy, and bursting with umami, making these egg rolls anything but ordinary. Whether you’re serving them at a dinner party or enjoying them as a flavorful snack, they’re sure to deliver big taste in every bite.
Table of Contents
Why You’ll Love These Shrimp and Kimchi Egg Rolls
- Unique Flavor Combo: The pairing of shrimp and kimchi creates a punchy, delicious contrast of savory and tangy.
- Crispy and Satisfying: The perfectly fried shell adds an irresistible crunch to every bite.
- Quick to Prep: Simple ingredients and fast assembly make these ideal for weeknight meals or weekend appetizers.
- Customizable: Adjust spice levels, swap in other proteins, or add vegetables to make it your own.
- Perfect for Sharing: Great for gatherings, parties, or game-day spreads.
Ingredients For Shrimp and Kimchi Egg Rolls
These bold and crispy egg rolls come together with a handful of flavorful, easy-to-find ingredients. Here’s everything you’ll need to make them at home:
For the Filling:
- 1/2 lb shrimp, peeled, deveined, and finely chopped
- 1 cup kimchi, chopped and lightly drained
- 1 cup shredded cabbage
- 1/2 cup shredded carrots
- 2 green onions, finely sliced
- 2 cloves garlic, minced
- 1 tablespoon soy sauce
- 1 teaspoon sesame oil
- 1/2 teaspoon ground black pepper
- 1 tablespoon vegetable oil (for sautéing)
For the Egg Rolls:
- 10–12 egg roll wrappers
- Water, for sealing wrappers
- Oil for frying (vegetable or canola)
Step By Step Instruction To Make Shrimp and Kimchi Egg Rolls
This recipe comes together in just a few simple steps, from preparing the savory filling to frying to golden perfection.
Step 1: Cook the Filling
Heat 1 tablespoon of vegetable oil in a skillet over medium heat. Add the chopped shrimp and sauté for 1–2 minutes until just cooked through.
Add the garlic, shredded cabbage, carrots, and kimchi to the skillet. Stir-fry for 3–4 minutes, until the vegetables are softened and the kimchi is fragrant.
Stir in the soy sauce, sesame oil, green onions, and black pepper. Mix well and cook for another minute, then remove from heat and let cool slightly.
Step 2: Assemble the Egg Rolls
Place one egg roll wrapper on a clean surface in a diamond shape. Spoon about 2 tablespoons of filling just below the center.
Fold the bottom corner over the filling, then fold in the sides. Roll tightly toward the top corner. Moisten the top corner with water to seal. Repeat with the remaining wrappers and filling.
Step 3: Fry the Egg Rolls
In a deep skillet or pot, heat 2–3 inches of oil to 350°F (175°C). Gently lower 3–4 egg rolls at a time into the hot oil, turning occasionally. Fry for 3–4 minutes, or until golden brown and crispy.
PRO TIP: Keep the oil temperature steady for even browning and crisp texture.
Step 4: Drain and Serve
Transfer fried egg rolls to a plate lined with paper towels to drain excess oil. Let cool slightly before serving with soy sauce, spicy mayo, or your favorite dipping sauce.
FAQs or Tips
Here are answers to common questions that will help you get the best results when making these shrimp and kimchi egg rolls:
Can I use pre-cooked shrimp?
Yes, pre-cooked shrimp can be used. Just chop it finely and reduce the sautéing time in Step 1 to avoid overcooking.
Can I make these egg rolls ahead of time?
Yes. Assemble the egg rolls and store them in the refrigerator (covered) for up to 24 hours before frying. You can also freeze them uncooked for up to 2 months—just fry straight from frozen, adding 1–2 minutes to the cook time.
Can I bake these instead of frying?
Definitely. Lightly brush the egg rolls with oil and bake at 400°F (200°C) for 20–25 minutes, flipping once halfway through, until golden and crisp.
What kind of kimchi should I use?
Traditional napa cabbage kimchi works best. Make sure to drain it slightly before chopping to prevent excess moisture in the filling.
How do I keep egg rolls crispy?
Place freshly fried egg rolls on a wire rack rather than paper towels to prevent them from steaming and getting soggy.
Variations or Serving Suggestions
These egg rolls are easy to customize and pair well with a variety of sides and sauces:
- Spicy Lovers: Add chopped fresh chili, a spoonful of gochujang, or crushed red pepper flakes for more heat.
- Add Cheese: A small amount of shredded mozzarella or cheddar adds a melty, fusion-style twist to the filling.
- Vegetarian Option: Replace shrimp with extra kimchi, mushrooms, or tofu for a flavorful meat-free version.
- Serve With: Dipping sauces like spicy mayo, sweet chili sauce, or a simple soy-garlic dip. Pair with steamed rice, kimchi fried rice, or a crisp cucumber salad for a full meal.
Nutrition + Summary
Here is an approximate nutrition breakdown per egg roll (based on 12 servings):
| Nutrient | Amount |
|---|---|
| Calories | 170 |
| Total Fat | 9g |
| Saturated Fat | 1.5g |
| Cholesterol | 45mg |
| Sodium | 420mg |
| Carbohydrates | 15g |
| Fiber | 2g |
| Sugars | 1g |
| Protein | 9g |
These shrimp and kimchi egg rolls are crispy, spicy, and packed with bold flavor in every bite. With their savory filling and golden exterior, they’re perfect for parties, snacks, or even a unique appetizer before dinner. Easy to make and even easier to love, this recipe is a flavorful twist on the traditional egg roll that’s sure to become a go-to favorite.
Disclaimer: Nutritional information on this blog is estimated and may vary based on ingredients and portions. We are not nutritionists and recommend consulting a professional for specific dietary advice.
