Egg Rolls x Seafood (WATCH HERE)
If you love crispy, golden egg rolls with a rich, indulgent filling, this Seafood Egg Rolls recipe is a must-try. Packed with buttery lobster, succulent shrimp, sweet crab, and creamy white cheddar, each bite is bursting with flavor. The homemade remoulade sauce adds a tangy, zesty finish that makes them irresistible. Whether you fry, bake, or air fry, these egg rolls bring restaurant-quality taste straight to your table.
Why You’ll Love This Recipe
- A luxurious seafood filling with lobster, shrimp, and crab for a rich, decadent flavor
- Perfectly crispy exterior whether fried, baked, or air fried
- Homemade remoulade sauce that pairs beautifully with the savory filling
- Versatile for parties, appetizers, or a special dinner treat
- Easy to customize with your favorite seafood or cheeses
Ingredients for Seafood Egg Rolls
Egg Rolls
Egg roll wrappers
White cheddar cheese slices
Canola oil, for frying
Seafood Filling
Lobster tails
Large shrimp, deveined and shelled
Jumbo lump crab
Crab meat
Mayonnaise
Unsalted butter
Red onion, diced
Bell peppers, diced
Green onion, diced
Parsley, chopped
Old Bay seasoning
Salt
Black pepper
Egg Wash
Egg
Water or milk
Remoulade Sauce
Mayonnaise
Fresh parsley, chopped
Fresh chives, chopped
Dijon mustard
Black pepper
Worcestershire sauce
Onion powder
Lemon juice
Old Bay seasoning
Paprika
How to Make the Remoulade Sauce
Mix together all ingredients for the remoulade sauce in a small bowl until smooth. Cover and refrigerate until ready to serve.
How to Make the Egg Wash
Whisk the egg and water or milk in a small bowl until smooth. Set aside.
How to Prepare the Seafood Filling
In a pot over low heat, melt the butter completely. Add the lobster, shrimp, garlic, thyme, and salt. Stir occasionally and allow the seafood to poach gently for several minutes until partially cooked. The butter should remain at a gentle simmer without bubbling.
Once the seafood is about three-quarters cooked, remove it from the butter and let it rest for a few minutes. Once cooled, cut the lobster and shrimp into bite-sized pieces.
In a large mixing bowl, combine the mayonnaise, cooked lobster and shrimp, crab meat, green onions, red onion, bell pepper, parsley, white cheddar, Old Bay, and black pepper. Gently fold in the jumbo lump crab to keep the pieces intact.
How to Assemble the Egg Rolls
Place two egg roll wrappers on a flat surface. Spoon the seafood filling into the center. Brush the edges with egg wash. Fold the bottom corner over the filling, then fold in the sides toward the center. Roll tightly toward the top corner, sealing the edge. Repeat until all filling is used.
Frying Instructions
Heat canola oil in a deep pot to 350°F. Fry egg rolls in batches until golden brown and crispy, about a few minutes per batch. Drain on a paper towel-lined plate or wire rack.
Air Fryer Instructions
Preheat the air fryer to 375°F. Lightly brush or spray egg rolls with canola oil, coating all sides. Arrange in a single layer in the basket with space between each. Cook for 8 to 10 minutes, turning halfway through, until golden brown and crispy.
Baking Instructions
Preheat the oven to 400°F. Place egg rolls on a parchment-lined baking sheet. Brush or spray with canola oil to help them crisp. Bake for 18 to 20 minutes, flipping halfway through, until golden brown and heated through.
Serving Suggestions
Serve hot with lemon wedges and the homemade remoulade sauce for dipping. These egg rolls pair perfectly with a fresh side salad or crispy fries for a complete meal.
Storage and Reheating
Store any leftover egg rolls in an airtight container in the refrigerator for up to three days. Reheat in the oven or air fryer to bring back their crispiness. For longer storage, freeze uncooked egg rolls and cook directly from frozen, adding a few extra minutes to the cooking time.
Crispy Seafood Egg Rolls
Ingredients
- 9-10 egg roll wrappers
- 2 cups white cheddar cheese slices
- Canola oil for frying
Seafood Filling
- 1-2 lobster tails deveined and shelled
- 1/2 lbs shrimp deveined and shelled
- 8 oz jumbo lump crab
- 4 oz crab meat
- 1 cup mayonnaise
- 1 cup butter unsalted
- 1/4 cup red onion diced
- 1/4 cup bell peppers diced
- 1/4 cup green onion diced
- 2 tbsp parsley chopped
- 1 tsp old bay
- 1/2 tsp salt
- 1 tsp pepper
Egg Wash
- 1 egg
- 1 tbsp water or milk
Remoulade Sauce
- 1/2 cup mayo
- 1 tsp parsley freshly chopped
- 1 tsp chives freshly chopped
- 1 tsp Dijon mustard
- 1 tsp black pepper
- 1 tsp Worcestershire sauce
- 1 tsp onion powder
- 1 tsp lemon juice
- 1/2 tsp Old Bay
- 1/4 tsp paprika
Instructions
Remoulade Sauce
- Mix together all ingredients listed under “Remoulade Sauce” and set aside.
Egg Wash
- In a small bowl, whisk together the egg and water (or milk) until smooth. Set aside.
Seafood Filling
- In a pot over low heat at butter. Once the butter is melted completely, slowly add in the lobster, shrimp, garlic, thyme and salt.
- Stir occasionally and allow the lobster and shrimp to pouch for 5-6 minutes. The butter should be at a gentle simmer, no bubbling.
- Once cooked 75% of the way through, remove from the butter and set aside to rest for a few minutes.
- Once cooled, cut the lobster and shrimp into bite sized pieces.
- To a large bowl, add mayonnaise, the pouched shrimp and lobster, crab meat, green onions, red onion, bell pepper, parsley, white cheddar, old bay and black pepper.
- Mix to combine then gently fold in jumbo lump crab meat.
Assemble
- Stack two egg roll wrapper on a flat surface. Add a few tablespoons of the seafood filling to the center. Brush the edges with egg wash. Fold the bottom corner up over the filling, then fold in the left and right corners to the center.
- Roll tightly toward the top corner, sealing the edge. Repeat until all the filling is used. Should make roughly 9-10 egg rolls.
Frying Instructions
- Heat a pot of canola oil to 350°F.
- Fry egg rolls in batches until golden brown and crispy, about 3–4 minutes. Drain on a paper towel-lined plate or cooling rack.
Air Fryer Instructions
- Preheat the air fryer to 375°F. Lightly brush or spray the egg rolls with canola oil, making sure all sides are coated. Arrange the egg rolls in a single layer in the air fryer basket, leaving space between each one.
- Cook for 8–10 minutes, turning halfway through, until golden brown and crispy.
Baking Instructions
- Preheat the oven to 400°F. Place the egg rolls on a parchment-lined baking sheet. Lightly brush or spray with canola oil to help them crisp up. Bake for 18–20 minutes, flipping halfway through, until golden brown and heated through.
- Serve hot with a side of lemon wedges and the homemade remoulade sauce. Enjoy!
