Breakfast & Brunch
This surf and turf egg rolls recipe delivers the perfect balance of tender steak and succulent shrimp wrapped in crispy, golden-brown egg roll skins. The secret lies in properly searing the proteins first—creating deep, savory flavors that shine through the delicate wrappers.
For maximum crispiness, I recommend air-frying or pan-frying until the edges are shatteringly crisp, while keeping the filling warm and juicy inside.
The filling starts with thinly sliced steak and shrimp, both marinated in a blend of soy sauce, garlic, and ginger for that signature umami kick. Traditional egg roll wrappers work beautifully, but gluten-free or rice paper options add modern versatility.
The key is working quickly during assembly to keep the filling from drying out while maintaining that signature crispy texture.
What you’ll end up with is a plate of golden, crispy egg rolls packed with perfectly cooked proteins—juicy shrimp and tender steak in every bite. The combination of surf (seafood) and turf (beef) creates a harmonious balance of flavors, while the crispy exterior adds a satisfying crunch.
Serve with a side of spicy mayo or sweet chili sauce for dipping, and prepare for a dish that’s equal parts restaurant-quality and home-cooked comfort.
This recipe is ideal for game day, dinner parties, or a special weekend brunch—it’s always a crowd-pleaser. The best part? You can make the filling ahead of time and assemble just before frying, so the process stays efficient without sacrificing flavor. Let’s get started!
Ingredients for surf and turf egg rolls
Sixteen ingredients for restaurant-style egg rolls with perfectly seared steak and shrimp inside.
| Ingredient | Amount | Notes |
|---|---|---|
| Ribeye Steak 🥩 | 1 lb | Thinly sliced against grain |
| Large Shrimp 🦐 | 1 ½ lb | Peeled, deveined, tails on |
| Egg Roll Wrappers 🥟 | 18 whole | Traditional or gluten-free |
| Soy Sauce 🍶 | ½ cup | Low-sodium preferred |
| Garlic Cloves 🧄 | 6 cloves | Minced finely |
| Fresh Ginger 🌿 | 1 tbsp | Grated finely |
| Sesame Oil 🫒 | 1 tbsp | For aroma |
| Cornstarch 🌾 | 2 tbsp | For coating |
| Vegetable Oil 🫒 | 3 cups | For frying |
| Green Onions 🧅 | 4 whole | Thinly sliced |
| Salt 🧂 | 1 tsp | Kosher preferred |
| Black Pepper 🌶️ | ½ tsp | Freshly ground |
| Spicy Mayo 🥄 | ½ cup | For dipping |
The steak and shrimp are the stars here. Ribeye stays juicier than sirloin when sliced thin—look for well-marbled cuts at Whole Foods or your local butcher. Shrimp should be fresh or frozen (thawed in cold water), and 26/30 count gives you the best balance of size and tenderness. For the wrappers, King Noodle brand is my go-to, but gluten-free options from Trader Joe's work beautifully too. Keep wrappers covered with a damp towel—they dry out fast.
No sesame oil? Toasted peanut oil works in a pinch, though it'll have a different flavor profile. Short on cornstarch? All-purpose flour at the same amount will work, but you'll lose that signature crispiness. The soy sauce can be swapped for coconut aminos if you're avoiding sodium. For the dipping sauce, store-bought spicy mayo is fine, but homemade (mayo + sriracha + lime juice) takes it to the next level. If you're prepping ahead, marinate the proteins for up to 4 hours—just don't over-marinate or they'll turn mushy.
Keep the assembled egg rolls in the fridge for up to 2 hours before frying—the filling stays warm while the wrappers firm up. For crispy results, fry in 350°F oil until golden brown (about 2-3 minutes per batch). These reheat beautifully in the air fryer for 3-4 minutes at 375°F if you prefer a lighter option. Store leftovers in an airtight container for 2 days—they're even better the next day once the flavors meld.
Why You'll Love This Recipe
- Steak-Shrimp Shortcut: I swear, the prep is half the work of regular egg rolls—just sear the ribeye and shrimp in one pan, toss with garlic and soy, then roll. No fancy techniques, just fast, flavor-packed bites.
- Crispy-Creamy Magic: That first crack of the wrapper? Pure satisfaction. Inside, you’ve got tender ribeye and plump shrimp in a sticky-sweet garlic-soy glaze—like a surf-and-turf feast in every bite.
- Party in a Wrapper: Honestly, this is my go-to for game days or lazy Sundays. Freeze half for later, and no one will guess they’re reheated. (Yes, even my picky teens devour them.)
- Budget Luxury: Ribeye feels fancy, but here it stretches across dozens of egg rolls—way more satisfying than a single steak dinner. Shrimp adds freshness without breaking the bank. Dinner for 6, cost of 2.
Step-by-step instructions for surf and turf egg rolls
Here's how to create golden-brown egg rolls packed with tender steak and shrimp.
Prepare the Protein Filling
In a large bowl, combine the 1 lb ribeye steak and 1.5 lb large shrimp. Cut the ribeye into ¼-inch strips against the grain for maximum tenderness. Add the 0.5 cup soy sauce, 6 cloves minced garlic, 1 tbsp finely grated ginger, 1 tbsp sesame oil, 1 tsp salt, and 0.5 tsp black pepper. Mix gently to coat the proteins evenly. Let this mixture mar in the refrigerator for 15-20 minutes—this ensures the flavors penetrate deeply and the shrimp stays tender.
After marinating, drain any excess liquid but don't rinse the mixture. The soy sauce and sesame oil create a flavorful base that will carry through the cooking process. This step is crucial for developing the rich, savory taste that makes these egg rolls special. The shrimp should be fully coated in the marinade, and the steak strips should be evenly distributed throughout the mixture.
Create the Cornstarch Coating
In a separate medium bowl, whisk together the 2 tbsp cornstarch and 4 whole green onions, sliced thinly. The cornstarch will create a crispy, golden-brown crust on your egg rolls, while the green onions add a fresh, bright finish. This coating is what gives these egg rolls their signature texture—crispy on the outside, tender on the inside.
Add the marinated protein mixture to the cornstarch bowl and toss gently but thoroughly to ensure every piece is fully coated. The cornstarch should adhere to the steak and shrimp like a light, even dusting. If the mixture seems too wet, you can add an extra ½ tablespoon of cornstarch to help create that perfect crispy texture. This step is where the magic happens for achieving that restaurant-quality crunch.
Assemble the Egg Rolls
Lay out 18 whole egg roll wrappers on a clean, flat surface. Place 1 heaping tablespoon of the coated protein mixture near the bottom corner of each wrapper. Fold the bottom corner over the filling to create a triangle base. This is where precision matters—don't overfill, or the egg rolls will burst during frying.
Fold in the sides of the wrapper, then roll tightly from the bottom up, sealing the egg roll as you go. The goal is to create a neat, compact package that will hold its shape during frying. Place each completed egg roll seam-side down on a plate lined with parchment paper. If you notice any gaps or uneven spots, gently press them closed before proceeding. This careful assembly ensures each bite delivers that perfect combination of textures and flavors.
Fry to Golden Perfection
Heat 3 cups vegetable oil in a deep fryer or heavy pot to 350°F. Use a thermometer to monitor the oil temperature—this is critical for achieving that crispy exterior without making the inside rubbery. Once the oil reaches temperature, carefully add 3-4 egg rolls at a time, being sure not to overcrowd the pan.
Fry for 3-4 minutes until the egg rolls are deep golden brown and floating at the surface. This indicates they're fully cooked through and have developed that perfect crispy crust. Use a slotted spoon to remove them and drain on a wire rack or paper towel-lined plate. The oil temperature is key here—if it's too low, the egg rolls will absorb oil and become greasy; if too high, they'll burn before cooking through.
Serve with Spicy Mayo
Let the fried egg rolls rest for 2-3 minutes to allow the filling to set slightly. This resting period helps the flavors meld and prevents the filling from spilling out when you cut into them. Arrange the egg rolls on a serving platter and drizzle with any remaining oil from the pan for extra flavor.
Serve immediately with the 0.5 cup spicy mayo for dipping. The contrast of the crispy, savory egg rolls with the cool, tangy spicy mayo creates an irresistible combination. Each bite should deliver that perfect balance of textures—crispy wrapper, tender steak and shrimp, and a hint of spicy kick from the dipping sauce. Enjoy these surf and turf egg rolls while they're hot and crispy!
Pro Tips For Making Surf And Turf Egg Rolls
- SEAR STEAK SLICES FIRST: I learned this the hard way—trying to cook everything together leads to uneven doneness. Slice the ribeye into thin strips (¼-inch thick) and sear them in a screaming-hot pan with a splash of oil for 2-3 minutes per side until they hit medium-rare. Set them aside while you prep the shrimp—this way, they’re already done when you fold the egg rolls.
- PEEL SHRIMP LAST MINUTE: Sounds counterintuitive, but shrimp lose moisture fast. Leave the shells on until you’re ready to cook them, then peel right before folding into the egg rolls. This keeps them plump and prevents the wrappers from turning soggy—trust me, your egg rolls will stay crispier this way.
- DON’T OVERFILL WRAPPERS: I used to cram in as much as I could, thinking more filling = better. Wrong. Overstuffed egg rolls split when frying, and the filling spills out like a sad, greasy mess. Use about 1-2 tablespoons of filling per wrapper—leave room to fold tightly without squeezing.
- GARLIC BUTTER SAUCE UPGRADE: Skip the plain soy sauce and make a quick garlic butter sauce: melt 1 tablespoon butter in a pan, toss in 2 minced garlic cloves, and let them sizzle for 30 seconds. Drizzle this over the finished egg rolls instead of just soy sauce—it adds richness and cuts through the saltiness of the shrimp and steak. (Yes, even if you’re impatient like me, wait for the garlic to turn golden.)
Storing and reheating your leftovers
Refrigerator Storage
Store your cooked egg rolls in an airtight container on the middle shelf of your fridge for up to 2 days. The crispy exterior stays best when kept separate from other foods—place a paper towel on top to absorb excess moisture.
I like using glass Pyrex containers because they prevent the egg rolls from becoming soggy. Just let them cool completely before sealing to avoid condensation buildup. 🥟
Freezer-Friendly Tips
For longer storage, freeze egg rolls unfrozen in a single layer on a tray before transferring to a ziplock bag with all air removed. Label with the date—they’ll keep for 2 months without losing crispiness.
When ready to eat, thaw in the fridge overnight, then reheat in the air fryer for 4-5 minutes at 375°F to restore that golden crunch. 🧊
Reheating Methods
Oven method works best for batch reheating: Place egg rolls on a wire rack over a baking sheet and bake at 375°F for 10-12 minutes until crispy again. For microwave reheating, cover with a damp paper towel and heat in 30-second bursts, checking between each to avoid sogginess. The air fryer (375°F for 3-4 minutes) gives the closest texture to freshly fried. 🔥
Reviving Crispiness
If your egg rolls lose crispiness after storage, give them a quick 30-second blast in the air fryer at 400°F before serving. This reactivates the starches in the wrappers. For extra crunch, brush with a light egg wash (1 egg + 1 tbsp water) before reheating.
I also recommend serving with fresh spicy mayo on the side—its coolness cuts through any potential dryness. ✨
Make-Ahead Assembly
Assemble egg rolls up to 2 hours ahead and refrigerate until ready to fry. The filling stays warm while the wrappers firm up slightly, making them easier to handle.
If prepping for a party, assemble and freeze unfrozen—they’ll hold their shape perfectly until frying day. Just remember: never refreeze egg rolls after thawing. 📅
Dipping Sauce Refresh
Reheat your spicy mayo separately in a small saucepan over low heat for 1-2 minutes, stirring constantly. Avoid microwaving—it can make the mayo separate. For extra zing, add a pinch of cayenne pepper or a drizzle of sriracha right before serving.
The contrast of warm egg rolls with fresh, cool sauce is pure magic. 🌶️
Nutrition facts
Frequently asked questions
Can I make these egg rolls without meat?
For a seafood-only version, double the shrimp to 3 lbs and add 1 lb scallops or 12 oz crab meat for extra richness. Keep the marinade the same but add ½ teaspoon paprika to complement the seafood flavors. The texture will be lighter but still packed with flavor.
How do I keep the egg rolls from bursting while frying?
Don't overfill the wrappers—use 1 tablespoon of filling max. Press the edges firmly when sealing, and avoid overcrowding the pan. Fry at 350°F in small batches (3-4 at a time) for 3-4 minutes until golden. If they puff up too much, gently press down with a spatula to flatten slightly.
What's the best way to make them gluten-free?
Use gluten-free egg roll wrappers (like King Noodle's GF version) and swap soy sauce for coconut aminos. For extra crispiness, brush the assembled egg rolls with olive oil before frying. The filling stays the same—just ensure all ingredients are certified gluten-free to avoid cross-contamination.
Can I bake these instead of frying?
Yes! Brush assembled egg rolls with 1 tbsp oil and bake at 400°F for 18-20 minutes on a wire rack over a baking sheet. They won't be as crispy as fried, but the filling will stay juicy. For extra crunch, broil for 1-2 minutes at the end. Air fry at 375°F for 8-10 minutes for a middle-ground texture.
What's the secret to extra-crispy egg rolls?
Use cornstarch (not flour) for coating—the starch creates a crispier crust. Keep the oil at 350°F and fry in batches (never overcrowd). For maximum crispiness, double-coat the filling by tossing it in cornstarch twice. Also, let the egg rolls rest 2-3 minutes after frying before serving to set the exterior.