These crab and shrimp egg rolls wrap a creamy seafood spinach dip in a crisp, golden shell. The filling combines seasoned shrimp, lump crab, spinach, peppers, onion, cream cheese, mozzarella, Parmesan, provolone, and a touch of heavy cream before the rolls are fried at 350°F.

The most important step is cooling the filling before wrapping. Warm spinach dip releases steam, which can soften or split the wrappers. Once the mixture reaches room temperature, the egg rolls are easy to assemble and fry.

Why You'll Love These Seafood Egg Rolls

• Loaded with seafood: one pound of shrimp and half a pound of crab make the filling substantial.
• Creamy inside and crisp outside: four cheeses and spinach create the dip while the wrapper fries golden.
• Restaurant-style appetizer: sliced provolone inside each wrapper adds another melted layer.
• Built for entertaining: serve the rolls whole or sliced with sweet chili sauce and chives.

Crab and Shrimp Egg Roll Ingredients

Seafood: Use one pound of shrimp and ½ pound of crab. The shrimp is cooked first; the crab is folded into the cooled-down filling gently.

Spinach and vegetables: Two cups spinach, ½ onion, ½ bell pepper, and one tablespoon garlic build the savory base.

Cheese and dairy: The spinach dip uses butter, cream cheese, mozzarella, Parmesan, and heavy cream. Six slices of provolone are reserved for wrapping with the cooled filling.

Seasoning and sauce: Season the seafood and filling with AP and Lemon Bae to taste. Worcestershire and hot sauce add depth and heat.

Wrappers and frying oil: Use standard egg roll wrappers and seal them with water or egg wash. Heat a neutral frying oil to 350°F.

How to Make Crab and Shrimp Egg Rolls

1. Cook the Shrimp

Prepare and season the shrimp with Lemon Bae or your preferred seafood seasoning. Cook the shrimp in butter until done, then remove it from the skillet with a slotted spoon and set it aside.

2. Sauté the Vegetables and Spinach

Add the diced onion and bell pepper to the same skillet with butter. Cook until tender, then add the spinach and continue cooking until it wilts.

3. Build the Creamy Spinach Dip

Add a splash of heavy cream followed by the cream cheese. Mix until smooth and season to taste. Stir in the mozzarella and Parmesan, then remove the filling from the heat and allow it to cool.

4. Fold in the Seafood

Once the spinach mixture has cooled, fold in the cooked shrimp, crab, and additional mozzarella. Handle the crab gently so the pieces remain intact. Continue cooling until the filling reaches at least room temperature.

5. Wrap the Egg Rolls

Lay out an egg roll wrapper and add half a slice of provolone plus a portion of the cooled seafood filling. Fold the bottom corner over the filling, tuck in both sides, and roll tightly. Seal the final corner with water or egg wash.

6. Fry at 350°F

Heat the oil to 350°F. Fry the egg rolls for five to eight minutes, turning as needed, until the wrappers are evenly golden brown and crisp. Let them cool briefly before slicing. Garnish with sweet chili sauce and diced chives.

Tips for Crispy Seafood Egg Rolls

• Cool the filling completely. This prevents steam from weakening or splitting the wrappers.
• Do not overfill. Leave enough wrapper around the filling to fold and seal securely.
• Seal every edge. Water or egg wash keeps the rolls closed while frying.
• Maintain 350°F oil. Oil that is too cool can make the wrappers greasy; excessive heat can brown them before the center is hot.

Frequently Asked Questions

What is inside crab and shrimp egg rolls?

These rolls contain shrimp, crab, spinach, onion, bell pepper, garlic, cream cheese, mozzarella, Parmesan, and provolone, seasoned with AP, Lemon Bae, Worcestershire, and hot sauce.

Why does the filling need to cool before wrapping?

Hot filling releases steam that can soften or split egg roll wrappers. Cool the mixture to at least room temperature before assembling the rolls.

What temperature should the frying oil be?

Heat the oil to 350°F and fry the egg rolls for five to eight minutes, until golden brown and crisp.

If you want to serve the filling without wrappers, make the related seafood spinach dip. For another Cajun-inspired party appetizer, try the Voodoo egg rolls.