My First Time Making Seafood Egg Rolls And They Turned Out Incredible!

Today, baby seafood egg rolls are on the menu—and y’all, it’s about to go down!

Oh my goodness, baby... I just know these are about to hit so hard. I’ve got my beautiful king crab legs underneath, and on top, I’ve layered some raw seafood that’s about to transform into something special.

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So here’s what I did—I took a gorgeous 9-ounce lobster tail, split it in half for that extra flavor exposure, and threaded some skewers through to keep them from curling up while cooking. It’s actually my first time trying this method, so bear with me, okay? We’re learning together!

I gave everything a good sprinkle of Old Bay—because, of course!—and added a heaping tablespoon of butter right into the pan with the lobster. The key here is not to fully cook the seafood. I’m only going about 50% because everything is going to get a second round of cooking in the fryer later on. Once the seafood is par-cooked, I’m plating it up and popping it into the freezer. That helps everything cool down and stay firm for the next step.

Now, baby, here’s where it gets real. We’re bringing in two types of crab—yes, TWO—and I’m giving them that almost crab-cake-style treatment.

Follow me now. Into a mixing bowl goes a third cup of mayo, the juice from half a lemon, a little Dijon, a little yellow mustard, and a whole chopped green onion for that fresh bite. I’m from Maryland, so you know I’m using one pound of real-deal, local jumbo lump crab meat. No imitation over here!

And because I wanted just a hint of cheesy richness, I tossed in about three ounces of shredded cheddar. Not only does it add a little something extra, but it also helps bind the filling together. And when I tell you it looks so good already—I had to stop myself from eating it straight out the bowl.

Now for the wrapping—I picked up some spring roll wrappers from a local Asian market. They’re double-sized because, trust me, the ones at the regular grocery store just won’t hold all this goodness. I laid down a little lobster, a little crab, a few shrimp, and rolled it all up nice and tight. Sealed the edges with a simple flour-and-water paste to make sure nothing escapes during frying.

Before they hit the oil, I gave them a light sprinkle of Old Bay on top—because why not go all in? Big shoutout to King Crab ATL for inspiring this spell of seafood magic!

Finished them off with a drizzle of my homemade bang bang sauce, and baby, when I say these are bursting with flavor… I mean it! Crunchy on the outside, rich and juicy on the inside. A little sweet, a little spicy, super savory.

Oh my God, it's so delicious—definitely a must-try.

Let me know if you’re gonna make these at home, 'cause I promise—they’re worth every step!