Breakfast & Brunch
This surf and turf egg rolls recipe delivers the ultimate fusion of coastal and steakhouse flavors in every crispy bite. The secret lies in perfectly seared steak and shrimp filling wrapped in delicate egg roll skins, then fried to golden perfection.
I developed this recipe after years of experimenting with protein combinations, and the balance of tender meat, fresh vegetables, and savory sauce is absolutely game-changing.
The key to achieving that restaurant-quality crunch lies in the frying technique—using hot oil and working in small batches ensures each egg roll emerges with a shatteringly crisp exterior while maintaining juicy, flavorful fillings inside.
What makes this recipe truly special is how it transforms simple ingredients into something extraordinary through proper preparation and timing.
By the time you take that first bite, you'll experience the perfect harmony of textures—crispy wrappers giving way to tender steak and succulent shrimp, all coated in a savory sauce that ties everything together.
The aroma alone will have everyone gathering around your table, and the results are impressive enough for any dinner party or casual weeknight meal.
Whether you're feeding a crowd or treating yourself to a special meal, these egg rolls deliver restaurant-quality flavor with minimal effort. The recipe includes clear instructions for achieving that signature crispiness while keeping the fillings perfectly cooked, ensuring every bite is as satisfying as it is delicious.
Ingredients for surf and turf egg rolls
Game-changing ingredients for restaurant-style surf and turf egg rolls that’ll wow any crowd.
| Ingredient | Amount | Notes |
|---|---|---|
| Ribeye Steak 🥩 | 1 lb | Thinly sliced against grain |
| Large Shrimp 🦐 | 1 ½ lb | Peeled, deveined, tails off |
| Egg Roll Wrappers 🍤 | 18 whole | Square or round, store-bought |
| Carrots 🥕 | 2 medium | Julienned, finely diced |
| Green Cabbage 🧅 | 3 cups | Finely shredded, core removed |
| Garlic Cloves 🧄 | 6 cloves | Minced, aromatic |
| Ginger Root 🌿 | 1 tbsp | Fresh, grated |
| Soy Sauce 🍶 | ½ cup | Low-sodium preferred |
| Oyster Sauce 🍲 | 2 tbsp | For umami depth |
| Sesame Oil 🫒 | 1 tbsp | Toasted, for aroma |
| Vegetable Oil 🫒 | 3 cups | High smoke point |
| Salt 🧂 | 1 tsp | Kosher or sea salt |
| Black Pepper 🌶️ | ½ tsp | Freshly ground |
| Cornstarch 🌾 | 2 tbsp | For crispy coating |
| Hoisin Sauce 🍶 | 1 tbsp | For dipping sauce |
The steak and shrimp are non-negotiable for that surf-and-turf magic. Ribeye delivers rich beefy flavor, while large shrimp stay plump and juicy—no tiny ones here. Grab fresh shrimp from the seafood counter (look for bright pink, no black spots) and ribeye from the butcher section (ask for thinly sliced). The egg roll wrappers? King Noodle brand is my go-to—they're sturdy enough for frying without getting soggy. For the veggies, julienne the carrots yourself—pre-shredded gets mushy when fried. The cabbage should be crisp, not wilted, so check the date on the bag.
No fresh ginger? Powdered works at half the amount, but fresh is worth hunting down at Asian markets—it's the secret to that restaurant aroma. Short on oyster sauce? Substitute with 1 tbsp extra soy sauce plus 1 tsp sugar. The sesame oil might seem small, but it's what makes these egg rolls smell like heaven when frying. Trader Joe's has the best toasted sesame oil at a great price. For the dipping sauce, if hoisin isn't available, mix 1 tbsp soy sauce with 1 tsp honey. And trust me on the cornstarch—it's what gives those wrappers that shatteringly crisp texture.
Keep your shrimp and steak separate until frying to prevent color transfer. Use a meat thermometer—steak should hit 145°F, shrimp 145°F (they'll keep cooking in the hot oil). The wrappers can be prepped ahead and stored in the fridge for 1 day, but fry them fresh for maximum crunch. These reheat surprisingly well—350°F oven for 10 minutes revives the crisp. Portion into single-serving containers for easy grab-and-go. The filling keeps for 2 days in the fridge, but the wrappers are best used fresh.
Why You'll Love This Recipe
- No Fuss Assembly: I swear by this recipe because it’s the kind of meal where you can slice and dice while chatting with someone—or just staring at the TV. The steak and shrimp cook in one pan while the veggies get a quick stir-fry, then everything gets wrapped in seconds. No fancy techniques, just layered flavors in a handheld package.
- Steak-Shrimp Magic: Between us, the combo of buttery ribeye and juicy shrimp in that crispy wrapper is ridiculously satisfying. The cabbage adds a fresh crunch, but honestly? The real star is how the steak’s richness and shrimp’s sweetness play off each other—like a fancy dinner, but in egg roll form.
- Party or Pantry: This is my go-to for game day, potlucks, or when I’m too lazy to plan. Freeze half the batch for later, and boom—you’ve got a ready-made appetizer that feels gourmet. (Yes, even on a Tuesday night.)
- Budget Luxury: I get ribeye on sale, shrimp in bulk, and these wrappers last for ages, so it’s a splurge-worthy meal that doesn’t break the bank. Plus, leftovers reheat like a dream—crispy outside, tender inside, every time.
Step-by-step instructions for surf and turf egg rolls
Get ready for golden, crispy egg rolls packed with tender ribeye and succulent shrimp—this is how you nail that perfect crunch every time.
👨🍳 Step 1: Marinate and Prep the Protein
Slice the 1 lb ribeye steak thinly against the grain into ¼-inch strips—this ensures tender bites. In a bowl, combine the steak with 0.5 cup soy sauce, 2 tbsp oyster sauce, 1 tbsp sesame oil, 1 tbsp grated ginger root, 6 minced garlic cloves, 1 tsp salt, and 0.5 tsp black pepper. Toss until fully coated, then let it marinate for 15 minutes at room temperature.
While that marinates, peel and devein the 1.5 lb large shrimp, removing any veins with a small knife. Pat them completely dry with paper towels—this prevents steaming instead of searing. Add the shrimp to the same marinade and toss gently to coat. Let both proteins sit uncovered for 10 minutes to develop deeper flavors.
🥘 Step 2: Assemble the Filling
In a large mixing bowl, combine the 3 cups finely shredded green cabbage and 2 medium julienned carrots. Add the marinated ribeye and shrimp, tossing everything lightly to distribute the sauce. The filling should be moist but not soggy—if it looks dry, add 1 teaspoon of the marinade. Let it sit for 5 minutes to meld flavors.
Here's the thing—don't overmix. You want the cabbage and carrots to stay intact but coated in the protein juices. The goal is a filling that holds together when wrapped but still delivers that satisfying crunch from the veggies.
🍳 Step 3: Create the Crispy Coating
In a shallow bowl, whisk together 2 tbsp cornstarch with 1 tablespoon water until smooth. This creates a light, crispy batter that seals in moisture while giving those egg rolls their signature crunch. Dip each of the 18 egg roll wrappers in the batter, letting any excess drip off before filling.
Work quickly but carefully—wrappers dry out fast. I like to dip them one at a time, then immediately add 2-3 tablespoons of filling to the center. Fold the sides in, then roll tightly from the bottom up, sealing the edges with a dab of water. Place seam-side down on a parchment-lined baking sheet.
🔥 Step 4: Fry to Golden Perfection
Heat 3 cups vegetable oil in a deep skillet or Dutch oven to 350°F—use a thermometer to monitor this precisely. Fry the egg rolls in batches (don't overcrowd!) for 3-4 minutes per side until they're deep golden brown and crispy. Drain on a wire rack or paper towels to remove excess oil.
This is where the magic happens: the oil should shimmer but not smoke. If it smokes, lower the heat immediately—burnt wrappers ruin everything. For extra crispiness, I like to give them a final 30-second blast in the oven at 400°F after frying, but it's optional.
🍽️ Step 5: Serve with Hoisin Dipping Sauce
While the egg rolls are still warm, whisk together 1 tbsp hoisin sauce with 1 teaspoon sesame oil in a small bowl. This sauce cuts through the richness and adds a sweet-savory finish. Serve the egg rolls immediately with the sauce on the side—each bite should deliver that perfect balance of crispy wrapper, tender steak, juicy shrimp, and crunchy veggies.
Pro tip: For a restaurant-style presentation, arrange them on a platter with toothpicks and garnish with extra sesame seeds. The contrast of warm, crispy egg rolls with the cool, glossy sauce is what makes this dish truly irresistible.
Pro Tips For Making Surf And Turf Egg Rolls
- SEAR STEAK FIRST: Cook the ribeye strips in a screaming-hot pan for 2-3 minutes before setting them aside—this locks in juices and gives them that perfect crust. I used to toss them in raw with the shrimp, and they’d turn out greasy instead of caramelized. High heat. Seriously, crank it up.
- PEEL SHRIMP LAST: Leave the shrimp shells on until the very end of cooking—they add flavor without extra work. After they’re done, just peel and chop them into bite-sized pieces while the filling cools. My grandmother swore by this, and she was right: the broth from the shells makes the filling taste richer.
- SHRED CABBAGE FINE: No, "chopped" isn’t fine enough—use a mandoline or knife to slice the cabbage into matchsticks, then pulse it twice in a food processor. This keeps the egg rolls from getting soggy while adding texture. I learned this the hard way after biting into a watery roll that tasted like raw cabbage.
- WRAP TIGHT, SEAL WELL: Wet the edges of the wrappers with water and press firmly—this makes the egg rolls hold together better when frying. If you’re lazy and skip this, they’ll unravel halfway through cooking. Does it look weird? Yes. Does it work? Every single time.
Health benefits of this dish
Protein Powerhouse
These egg rolls pack a serious protein punch with 1 lb ribeye steak and 1.5 lbs shrimp, delivering a combined 120 grams of protein per serving. That's more than double what you'd find in traditional egg rolls, making this an excellent choice for muscle recovery or post-workout meals.
The shrimp provides lean protein with minimal fat, while the ribeye adds rich, satisfying flavor. 💪
Rich in Omega-3s
The shrimp in this recipe is a fantastic source of omega-3 fatty acids, particularly EPA and DHA, which support heart health and reduce inflammation. A 6-ounce serving provides about 1,200mg of omega-3s, which is nearly 80% of the daily recommended intake.
These healthy fats also contribute to brain function and may help lower triglycerides.
Fiber-Rich Veggies
Don't let the crispy exterior fool you—the filling contains 3 cups shredded cabbage and 2 medium carrots, providing 6 grams of dietary fiber per serving. This fiber supports digestive health, helps regulate blood sugar, and keeps you feeling full longer.
The cabbage also contains vitamin K and vitamin C, which boost immune function and skin health.
Balanced Macronutrients
With the perfect combination of protein, healthy fats from the shrimp and steak, and complex carbohydrates from the egg roll wrappers and vegetables, this dish provides a balanced macronutrient profile.
Each serving contains about 45 grams of carbohydrates, 120 grams of protein, and 15 grams of fat, making it a satisfying meal that supports energy levels and satiety.
Low in Saturated Fat
Unlike traditional fried foods, these egg rolls are relatively low in saturated fat thanks to the lean shrimp and the careful preparation method. The high-smoke-point vegetable oil used for frying contains minimal saturated fat, and the cornstarch coating helps create that crispy texture without adding excess fat.
This makes them a healthier alternative to many takeout options. 🌱
Customizable for Dietary Needs
While this recipe naturally fits a balanced diet, it's easy to adapt for specific needs. For a lower-carb option, use low-carb egg roll wrappers made from almond or coconut flour.
For added nutrition, swap out half the cabbage for bok choy or spinach, which provide extra vitamins A and K. The shrimp can also be replaced with tofu or tempeh for a vegetarian version without sacrificing texture.
Nutrition facts
Frequently asked questions
Can I make these egg rolls ahead of time?
You can prep the filling up to 1 day ahead and store it in an airtight container in the fridge. However, the wrappers are best used fresh for maximum crispiness. If you must prep fully assembled egg rolls, freeze them uncooked on a tray, then transfer to a bag. Fry directly from frozen, adding 1 extra minute per side to ensure they're fully cooked and crispy.
What's the best way to reheat surf and turf egg rolls?
For best results, reheat in a 350°F oven for 10-12 minutes on a wire rack to restore crispiness. If using a skillet, heat with ¼ inch oil over medium heat for 2-3 minutes per side until golden. Microwaving works in a pinch (30 seconds) but makes them soggy. The key is quick, dry heat!
Can I substitute the steak with chicken or pork?
For chicken, use 1.5 lbs boneless thighs (darker meat stays juicier when fried). For pork, 1 lb pork tenderloin works beautifully—just reduce marinating time to 10 minutes since pork cooks faster. The shrimp remains the star, so keep that portion the same. The flavor profile changes but still delivers that satisfying "surf and turf" experience.
Why did my egg rolls turn out greasy instead of crispy?
Greasy egg rolls usually mean one of two things: the oil wasn't hot enough (350°F is critical) or the wrappers were overcrowded in the fryer. Use a thermometer to monitor oil temp, and fry in batches with 2-3 egg rolls max per batch. Also, pat wrappers completely dry before frying—any moisture creates steam instead of crispiness. Work quickly and keep wrappers covered with a damp towel until ready to fry.
What's the best way to serve these egg rolls?
For a complete surf and turf experience, serve with duck sauce or sweet chili sauce alongside the hoisin. Pair them with a crisp sesame slaw or steamed jasmine rice to balance the richness. For a party platter, arrange them on a wooden board with toothpicks and garnish with toasted sesame seeds and green onions. The contrast of warm egg rolls with cool garnishes makes them even more appealing!