Description
Delicious and crispy rice paper egg rolls filled with a savory mix of shrimp, shiitake mushrooms, fresh vegetables, and flavorful seasonings. These egg rolls can be air fried, baked, or shallow fried on the stovetop, making them versatile and healthier than traditional deep-fried versions. Perfect as an appetizer or snack, they deliver a satisfying crunch with a tender, aromatic filling.
Ingredients
Scale
Filling Ingredients
- 0.5 lb shrimp (peeled and deveined, diced to small bits, optional)
- 4 oz fresh shiitake mushrooms (diced to small bits)
- 0.5 oz garlic (grated)
- 0.5 oz ginger (grated)
- 3 bulbs spring onions (diced, separate green and white parts)
- 6 oz bean sprouts
- 12 oz coleslaw mix (finely shredded cabbage and carrots)
- 2 tbsp avocado oil (plus more for brushing and cooking)
- 4 pinches coarse salt (or more to taste)
- ½ tsp shiitake mushroom seasoning (optional)
- 1 tbsp coconut aminos (or 0.5 tbsp light soy sauce or tamari)
- 2 tsp toasted sesame oil
- Small dash white pepper
Wrapping and Serving Ingredients
- 20 pieces round rice paper sheets (22 cm / 8.7 inch diameter)
- 2 tbsp apricot jam (or peach jam)
- 1 whole Japanese pickled plum (Umeboshi, or Chinese pickled plum, optional)
- 1 tbsp unsweetened applesauce
- 1 tbsp rice vinegar (or more to taste)
- A few drops pickling liquid from the plum (optional)
Equipment
- Large bowl to dip rice paper sheets
- 1–2 large sheet pans to hold egg rolls and filling
- Large non-stick cookie sheet to help with rolling the egg rolls
Instructions
- Prepare the Egg Roll Filling – Optional Shrimp: Bring a pot of water to a boil. Peel and blanch the shrimp for 1.5 to 2 minutes, then rinse with cold water to stop the cooking. Drain thoroughly and dice the shrimp into small bits or pulse a few times in a food processor. Set aside.
- Dice Vegetables: Dice the shiitake mushrooms, grate the garlic and ginger, and dice the spring onions, keeping green and white parts separate. Set aside the bean sprouts, coleslaw mix, and prepare a large sheet pan for the filling.
- Sauté Aromatics: Preheat a large sauté pan over medium heat. Add 1 tablespoon of avocado oil, then sauté the white parts of the scallions with the garlic and ginger for 10 seconds.
- Cook Vegetables: Add the coleslaw mix and 2 pinches of salt to the pan. Sauté over medium-high heat for 1 minute, then add the bean sprouts, shiitake mushrooms, and green scallion parts.
- Season and Finish Sauté: Add 1 more tablespoon of avocado oil, 2 pinches salt, and mushroom seasoning if using. Sauté for 1 minute, then season with coconut aminos, toasted sesame oil, and a small dash of white pepper. Toss quickly and remove from heat. The vegetables should be crisp, not mushy or watery.
- Cool Filling: Transfer the sautéed vegetables to a large sheet pan, leaving excess liquid behind in the pan. Spread evenly to cool quickly. Taste and adjust salt as needed.
- Prepare to Wrap: Set up your workstation with a large bowl of room temperature water, rice paper sheets, sautéed vegetables, prepared shrimp (if using), a large plate or lined sheet pan to hold wrapped egg rolls, and a large non-stick cookie sheet to aid in wrapping.
- Soften Rice Paper: Dip one rice paper sheet into the water for no more than 5 seconds. The paper should feel firm but pliable; it will continue softening after dipping.
- Wrap Egg Rolls: Place the softened rice paper rough side up on the non-stick cookie sheet. Place 2 heaping tablespoons of filling near the bottom center third of the sheet. Fold sides toward the center, then roll tightly away from you to seal. Repeat with a second rice paper sheet to wrap each egg roll for extra strength. Place the wrapped rolls on a large sheet pan without touching.
- Cook Egg Rolls – Air Fry Method: Brush all sides of the egg rolls with oil, including the ends. Spray the air fryer basket with oil. Arrange egg rolls with space between them. Air fry at 380°F (193°C) for 8 minutes, flip rolls, then cook 6 minutes more. Increase temperature to 400°F (204°C) for a few minutes to achieve golden brown color. Rest on wire rack. Repeat with remaining rolls.
- Cook Egg Rolls – Oven Bake Method: Preheat oven to 425°F (218°C). Place egg rolls on a lined sheet pan without touching. Brush all sides with oil. Bake for 15 minutes, then flip and bake an additional 10 minutes. Egg rolls will be crisp but less golden.
- Cook Egg Rolls – Stovetop Shallow Frying Method: Heat 0.5 tablespoon oil in a large 12-inch non-stick pan over medium heat until shimmering. Add egg rolls carefully, avoiding overcrowding. Shallow fry for 2 minutes per side, flipping every 2 minutes. Continue flipping and rotating for about 10 minutes total to prevent burning and sticking. Provide plenty of space between rolls during frying.
- Serve: Handle hot egg rolls carefully. They can be served whole or sliced in half. Best enjoyed fresh and crispy. Serve with egg roll sauce on the side.
Notes
- Shrimp is optional and can be omitted for a vegetarian version.
- Using two rice paper sheets to wrap each egg roll helps prevent breaking during cooking.
- Adjust seasoning to taste before wrapping as cooling affects flavor perception.
- Pickled plum (Umeboshi) and its liquid add a subtle tang and depth to dipping sauce or filling but can be omitted if unavailable.
- For a gluten-free option, use coconut aminos instead of soy sauce or tamari.
- Do not soak rice paper in water for too long; it should remain firm to roll properly.
- Keep generous space between egg rolls when cooking to avoid sticking.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Appetizer
- Method: Air Frying
- Cuisine: Asian
Keywords: rice paper egg rolls, shrimp egg rolls, air fryer egg rolls, healthy egg rolls, Asian appetizer, easy egg roll recipe
