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.
Servings: 6
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!