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.

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Crispy Seafood Egg Rolls

Golden, crispy, and loaded with decadent seafood, these egg rolls are anything but ordinary. Each bite is packed with buttery lobster, tender shrimp, sweet crab, and creamy white cheddar, all wrapped up in a flaky shell. Whether fried, baked, or air-fried, they deliver restaurant-quality flavor right from your kitchen, especially when paired with a tangy homemade remoulade sauce.

Course Appetizer, dinner, lunch

Cuisine American, Asian

Keyword egg rolls, seafood

Prep Time 20 minutes minutes

Cook Time 20 minutes minutes

Servings 6

Author kingcooks

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!

This Shrimp Bacon Ranch Crunch Wrap is the ultimate mashup of bold flavors and irresistible textures. Picture this: crispy, golden shrimp wrapped in a warm tortilla, layered with smoky bacon, cool and creamy avocado ranch dressing, crunchy Doritos Cool Ranch chips, and fresh pico de gallo. Every bite delivers a balance of crunch, creaminess, and spice—everything you crave in a handheld masterpiece.

The marinated shrimp fry up to crispy perfection, while the homemade avocado ranch adds a luscious, tangy contrast. And let’s not forget the Cool Ranch Doritos, adding that extra hit of flavor and crunch. Seared until golden brown, this crunch wrap locks in all that goodness, creating a mouthwatering experience in every bite.

Why You’re Going to Love This Recipe

• Crispy, Juicy Shrimp – Marinated in buttermilk and coated in a perfectly seasoned breading for a golden, crunchy bite.
• Smoky Bacon – Because everything’s better with crispy, savory bacon.
• Creamy Avocado Ranch – A cool, tangy dressing that ties everything together.
• Doritos Cool Ranch Chips – Adding that bold, zesty crunch for the ultimate texture.
• Easy to Make at Home – Skip the drive-thru and create this next-level crunch wrap from scratch!

Ingredients

Crunch Wrap

• 2 large tortillas
• 2 small tortillas
• 8–10 Doritos Cool Ranch chips
• 1 cup cooked bacon, chopped
• 1 cup lettuce, shredded

Avocado Ranch Dressing

• Buttermilk
• Avocado
• Sour cream
• Mayo
• Chives
• Dill
• Onion powder
• Garlic powder
• Salt & pepper
• Sugar

Shrimp Marinade

• Large shrimp, cleaned, shelled, and deveined
• Buttermilk
• Garlic powder
• Onion powder
• Salt & pepper
• Paprika

Crispy Breading

• Flour
• Onion powder
• Garlic powder
• Salt & pepper
• Paprika

Pico de Gallo

• Tomato, chopped
• Red onion, chopped
• Jalapeño, chopped
• Lime juice
• Cilantro, chopped
• Salt & pepper

How to Make Shrimp Bacon Ranch Crunch Wrap

Avocado Ranch Dressing

In a blender, add all ingredients listed under “Avocado Ranch Dressing.” Blend until smooth and set aside.

Pico de Gallo

In a bowl, add all ingredients listed under “Pico de Gallo,” and mix until combined. Season with salt and pepper to taste. Set aside.

Shrimp Marinade

In a bowl, add all ingredients listed under “Shrimp Marinade,” and mix thoroughly. Allow to marinate for 15–20 minutes.

Crispy Breading

In a bowl, add all ingredients listed under “Crispy Breading.” Whisk thoroughly and set aside.

Assemble

1. Heat a deep pot of canola oil to 350°F.
2. Dredge the marinated shrimp in the crispy breading until fully coated. Shake off any excess, then gently place in the heated oil.
3. Working in batches, fry for 2–3 minutes until golden brown and cooked through.
4. To a large tortilla, add a layer of crispy shrimp, cooked bacon, avocado ranch dressing, Doritos Cool Ranch chips, pico de gallo, lettuce, and more avocado ranch dressing.
5. Top with a small tortilla, then fold over the edges of the large tortilla to create a seal.
6. Heat a dry pan over medium heat, and toast the crunch wrap on both sides, starting with the seam side first.
7. Once golden brown on both sides, serve immediately with a side of avocado ranch dressing.

Storage & Reheating Tips

• Storage – Wrap leftovers tightly in foil or an airtight container. Store in the fridge for up to 2 days.
• Reheating – To keep it crispy, warm in a skillet over medium heat for a few minutes on each side. Avoid the microwave to prevent sogginess.

This Shrimp Bacon Ranch Crunch Wrap is a must-try for anyone who loves bold flavors and satisfying crunch. Make it tonight, and let me know what you think! Enjoy!

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Shrimp Bacon Ranch Crunch Wrap

This Shrimp Bacon Ranch Crunch Wrap is the ultimate mashup of bold flavors and irresistible textures. Picture this: crispy, golden shrimp wrapped in a warm tortilla, layered with smoky bacon, cool and creamy avocado ranch dressing, crunchy Doritos Cool Ranch chips, and fresh pico de gallo. Every bite delivers a balance of crunch, creaminess, and spice—everything you crave in a handheld masterpiece.The marinated shrimp fry up to crispy perfection, while the homemade avocado ranch adds a luscious, tangy contrast. And let’s not forget the Cool Ranch Doritos, adding that extra hit of flavor and crunch. Seared until golden brown, this crunch wrap locks in all that goodness, creating a mouthwatering experience in every bite.

Course dinner, lunch

Cuisine American, Mexican

Keyword avocado ranch dressing, bacon, crispy shrimp, crunch wrap, ranch

Prep Time 20 minutes minutes

Cook Time 10 minutes minutes

Author kingcooks

Ingredients

• 2 large tortillas
• 2 small tortillas
• 8-10 Doritos cool ranch chips
• 1 cup cooked bacon chopped
• 1 cup lettuce shredded

Avocado Ranch Dressing

• 1 cup buttermilk
• 1/2 cup avocado
• 1/4 cup sour cream
• 1/4 cup mayo
• 1 tbsp chives chopped
• 1 tsp dill chopped
• 1/2 tsp onion powder
• 1/2 tsp garlic powder
• 1/2 tsp salt
• 1/2 tsp pepper
• 1/4 tsp sugar

Shrimp Marinade

• 1 lbs large shrimp cleaned shelled and deveined
• 1 cup buttermilk
• 1 tsp garlic powder
• 1 tsp onion powder
• 1/2 tsp salt
• 1/2 tsp pepper
• 1/2 tsp paprika

Crispy Breading

• 2 cups flour
• 1 tsp onion powder
• 1 tsp garlic powder
• 1 tsp salt
• 1 tsp pepper
• 1 tsp paprika

Pico De Gallo

• 1/2 cup tomato chopped
• 2 tbsp red onion chopped
• 1 tbsp jalapeño chopped
• 1 tbsp lime juice
• 1 tsp cilantro chopped
• Salt to taste
• Pepper to taste

Instructions

Avocado Ranch Dressing

• In a blender, add all ingredients listed under “Avocado Ranch Dressing.” Blend until smooth and set aside.

Pico de Gallo

• In a bowl, add all ingredients listed under “Pico de Gallo,” and mix until combined. Season with salt and pepper to taste. Set aside.

Shrimp Marinade

• In a bowl, add all ingredients listed under “Shrimp Marinade,” and mix thoroughly. Allow to marinate for 15–20 minutes.

Crispy Breading

• In a bowl, add all ingredients listed under “Crispy Breading.” Whisk thoroughly and set aside.

Assemble

• Heat a deep pot of canola oil to 350°F.
• Dredge the marinated shrimp in the crispy breading until fully coated. Shake off any excess, then gently place in the heated oil.
• Working in batches, fry for 2–3 minutes until golden brown and cooked through.
• To a large tortilla, add a layer of crispy shrimp, cooked bacon, avocado ranch dressing, Doritos Cool Ranch chips, pico de gallo, lettuce, and more avocado ranch dressing.
• Top with a small tortilla, then fold over the edges of the large tortilla to create a seal.
• Heat a dry pan over medium heat, and toast the crunch wrap on both sides, starting with the seam side first. Once golden brown on both sides, serve immediately with a side of avocado ranch dressing.
• Enjoy!