Make crispy lobster egg rolls with tender lobster meat, crunchy vegetables, and a savory filling. Includes fried and air fryer instructions plus dipping sauce.
Ingredients
For the filling
- 8 ounces cooked lobster meat, chopped
- 1 cup shredded cabbage or coleslaw mix
- ½ cup shredded carrots
- ¼ cup finely chopped green onions
- 1 clove garlic, minced
- 1 teaspoon grated fresh ginger
- 2 tablespoons mayonnaise
- 1 tablespoon soy sauce
- 1 teaspoon lemon juice
- ½ teaspoon sesame oil
- ¼ teaspoon black pepper
- 8 egg roll wrappers
Water, for sealing
Vegetable oil, for frying
Optional dipping sauce
- ¼ cup mayonnaise
- 2 tablespoons sweet chili sauce
- 1 teaspoon lemon juice
- ½ teaspoon sriracha, optional
Instructions:
Make the filling: In a large bowl, combine the lobster, cabbage, carrots, green onions, garlic, ginger, mayonnaise, soy sauce, lemon juice, sesame oil, and black pepper. Mix gently until combined.
Fill the wrappers: Place one egg roll wrapper on a clean surface with a corner pointing toward you. Spoon about 2 to 3 tablespoons of filling across the lower third of the wrapper.
Roll the egg rolls: Fold the bottom corner over the filling, fold in the sides, and roll tightly toward the top corner. Brush the edge with water to seal.
Heat the oil: Add about 2 inches of vegetable oil to a deep skillet or Dutch oven. Heat to 350°F.
Fry: Fry the egg rolls in batches for 3 to 4 minutes, turning occasionally, until crisp and golden brown. Avoid overcrowding the pan.
Drain: Transfer the egg rolls to a paper towel-lined plate or wire rack.
Make the sauce: Stir together the mayonnaise, sweet chili sauce, lemon juice, and sriracha.
Serve: Slice the egg rolls diagonally and serve hot with the dipping sauce.
Air Fryer Method:
Lightly brush the assembled egg rolls with oil. Air fry at 400°F for 8 to 10 minutes, turning halfway through, until golden and crisp
Tips:
Pat the lobster dry before mixing to prevent soggy egg rolls.
Fresh or thawed frozen lobster meat both work well.
Shrimp, crab, or a combination of seafood can be substituted for some or all of the lobster.
Keep unused wrappers covered with a damp kitchen towel so they do not dry out.