Shrimp, Crab Meat & Lobster Egg Rolls
Shrimp, Crab Meat & Lobster Egg Rolls
Ingredients
For the Seafood Filling
- 1 lobster tail, raw, shelled, finely chopped
- 4 ounces shrimp, raw, peeled, deveined, finely chopped
- 4 ounces crab meat, flaked
- 1/4 cup mayonnaise
- 1 tablespoon Sriracha sauce, or to taste
- 2 tablespoons green onions, chopped
For Assembly and Frying
- 12 egg roll wrappers, square
- 1 egg yolk
- 1 tablespoon water
- 4 cups vegetable oil, for deep frying
Instructions
- 1
In a medium mixing bowl, combine the finely chopped lobster tail, finely chopped shrimp, and flaked crab meat.
⏱️ 5 min
- 2
Add the mayonnaise, Sriracha sauce, and chopped green onions to the seafood mixture. Mix thoroughly until all ingredients are well combined and the filling is uniform.
⏱️ 5 min
- 3
In a small bowl, whisk together the egg yolk and water to create an egg wash. Set aside.
⏱️ 2 min
- 4
Lay one egg roll wrapper on a clean, flat surface with a corner pointing towards you (diamond shape). Place about 2 tablespoons of the seafood filling in a line across the center of the wrapper, from the bottom corner towards the top, leaving space at the edges.
⏱️ 5 min
- 5
Brush all four edges of the egg roll wrapper with the prepared egg wash.
⏱️ 2 min
- 6
Fold the bottom corner of the wrapper tightly over the filling. Then, fold in both side corners towards the center, creating an envelope shape. Roll the egg roll tightly from the bottom upwards until it is completely sealed, forming a compact cylinder. Repeat with the remaining wrappers and filling.
⏱️ 10 min
- 7
Heat the vegetable oil in a deep pan or pot to 350°F. Ensure there is enough oil to submerge the egg rolls.
⏱️ 5 min•🌡️ 350
- 8
Carefully place 2-3 egg rolls into the hot oil, being careful not to overcrowd the pan. Fry for 3-5 minutes, turning occasionally, until they are golden brown and crispy on all sides.
⏱️ 5 min•🌡️ 350
- 9
Remove the cooked egg rolls from the oil and place them on a wire rack lined with paper towels to drain any excess oil. Repeat with the remaining egg rolls. Serve immediately.
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Shrimp, Crab Meat & Lobster Egg Rolls
For the Seafood Filling
- 1 lobster tail, raw, shelled, finely chopped
- 4 ounces shrimp, raw, peeled, deveined, finely chopped
- 4 ounces crab meat, flaked
- 1/4 cup mayonnaise
- 1 tablespoon Sriracha sauce, or to taste
- 2 tablespoons green onions, chopped
For Assembly and Frying
- 12 egg roll wrappers, square
- 1 egg yolk
- 1 tablespoon water
- 4 cups vegetable oil, for deep frying
Instructions
- 1
In a medium mixing bowl, combine the finely chopped lobster tail, finely chopped shrimp, and flaked crab meat.
⏱️ 5 min - 2
Add the mayonnaise, Sriracha sauce, and chopped green onions to the seafood mixture. Mix thoroughly until all ingredients are well combined and the filling is uniform.
⏱️ 5 min - 3
In a small bowl, whisk together the egg yolk and water to create an egg wash. Set aside.
⏱️ 2 min - 4
Lay one egg roll wrapper on a clean, flat surface with a corner pointing towards you (diamond shape). Place about 2 tablespoons of the seafood filling in a line across the center of the wrapper, from the bottom corner towards the top, leaving space at the edges.
⏱️ 5 min - 5
Brush all four edges of the egg roll wrapper with the prepared egg wash.
⏱️ 2 min - 6
Fold the bottom corner of the wrapper tightly over the filling. Then, fold in both side corners towards the center, creating an envelope shape. Roll the egg roll tightly from the bottom upwards until it is completely sealed, forming a compact cylinder. Repeat with the remaining wrappers and filling.
⏱️ 10 min - 7
Heat the vegetable oil in a deep pan or pot to 350°F. Ensure there is enough oil to submerge the egg rolls.
⏱️ 5 min•🌡️ 350 - 8
Carefully place 2-3 egg rolls into the hot oil, being careful not to overcrowd the pan. Fry for 3-5 minutes, turning occasionally, until they are golden brown and crispy on all sides.
⏱️ 5 min•🌡️ 350 - 9
Remove the cooked egg rolls from the oil and place them on a wire rack lined with paper towels to drain any excess oil. Repeat with the remaining egg rolls. Serve immediately.
⏱️ 5 min