Damn Delicious

Shrimp Egg Rolls

Make your favorite take-out dish right at home! Best of all, these can be baked or fried. Make a huge batch today and freeze as needed!

Shrimp Egg Rolls - Make your favorite take-out dish right at home! Best of all, these can be baked or fried. Make a huge batch today and freeze as needed!

I could never understand why egg rolls are classified as an appetizer.

Because for me, well, I eat about 20 of these and call it dinner. No wait. Breakfast, lunch and dinner. Don’t you?

And if you can freeze these, then know that I’m in my kitchen all weekened making about 200 of these.

You just never know when you’re going to have that egg roll craving.

Shrimp Egg Rolls - Make your favorite take-out dish right at home! Best of all, these can be baked or fried. Make a huge batch today and freeze as needed!

Shrimp Egg Rolls

Make your favorite take-out dish right at home! Best of all, these can be baked or fried. Make a huge batch today and freeze as needed!

20 minutes10 minutes


  • 1 cup vegetable oil
  • 1 pound medium shrimp, peeled, deveined and roughly chopped
  • 3 cups coleslaw mix
  • 1/2 cup bean sprouts
  • 1 stalk celery, diced
  • 2 green onions, thinly sliced
  • 2 cloves garlic, minced
  • 1 tablespoon reduced sodium soy sauce
  • 1 tablespoon oyster sauce
  • 1 tablespoon freshly grated ginger
  • 1 teaspoon sesame oil
  • 1 teaspoon Sriracha, optional
  • 18 egg roll wrappers


  1. Heat vegetable oil in a large skillet or Dutch oven over medium high heat.
  2. In a medium bowl, combine shrimp, coleslaw mix, bean sprouts, celery, green onions, garlic, soy sauce, oyster sauce, ginger, sesame oil and Sriracha.
  3. Working one at a time, place shrimp mixture in the center of each wrapper. Bring the bottom edge of the wrapper tightly over the filling, folding in the sides. Continue rolling until the top of the wrapper is reached. Using your finger, rub the edges of the wrapper with water, pressing to seal. Repeat with remaining wrappers and shrimp mixture.*
  4. Working in batches, add egg rolls to the Dutch oven and fry until evenly golden brown and crispy, about 2-3 minutes. Transfer to a paper towel-lined plate.
  5. Serve immediately.


*TO FREEZE: Place egg rolls in a single layer onto a baking sheet; freeze until firm, about 2 hours. Transfer to a Ziploc bag; freeze up to 3 months. To bake from frozen, increase baking time by 5-10 minutes.

*TO BAKE: Preheat oven to 400 degrees F. Lightly oil a baking sheet or coat with nonstick spray. Place egg rolls onto the prepared baking and coat with nonstick spray. Place into oven and bake until golden, about 10 minutes.

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Nutrition Facts
Serving Size
Servings Per Container 18 rolls

Amount Per Serving
Calories 149.3 Calories from Fat 31.5
% Daily Value*
Total Fat 3.5g 5%
Saturated Fat 0.4g 2%
Trans Fat 0.1g
Cholesterol 52.0mg 17%
Sodium 301.0mg 13%
Total Carbohydrate 20.0g 7%
Dietary Fiber 1.0g 4%
Sugars 0.6g
Protein 8.8g 18%

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

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  1. Rated 5 out of 5

    These were sooo yummy!!! I don’t understand peoples fears about certain ingredients. Oyster sauce for instance is not fishy has a bit of sweetness and very good flavour. I say follow recipe you will not be disappointed!

  2. Rated 5 out of 5

    Thank you for sharing your recipe. My husband loved it and so do I. It taste better than a restaurant’s.

  3. Rated 5 out of 5

    Hi Chungah. I definitely intend to bake these shrimp egg rolls baked. Is 10 minutes in the oven sufficient time to cook the raw shrimp or should they be par boiled or steamed before wrapping them up to bake? I would truly appreciate your guidance.

  4. I would like to ask a question. Can I add
    five spice powder to this and if so how much should I add?

  5. This looks amazing! How did you make the sauce?

  6. Rated 5 out of 5

    Absolutely the best. Would not change a thing . Yummy!

  7. Rated 5 out of 5

    These were a darn delicious. Thanks for the recipe. We skipped the sriracha and the fish sauce but the other ingredients we had in the fridge. Awesome recipe.

  8. To freeze, do you need to cook them first then freeze or do you leave the egg rolls uncooked and put in the freezer?

  9. Hi, if I want to use chicken what kind would I use? Breast, thigh or grounded? And would I cook it prior to filling? 

  10. Rated 5 out of 5

    These were delicious!  Damn delicious! 
    Question…. after freezing, what are the directions to fry? Do you thaw & fry or straight to the hot oil from the freezer? 

  11. Rated 5 out of 5

    They turned out FANTASTIC. Thank you so much for the recipe. I will never buy another store bought egg roll. One question. Can you use pork or chicken and use the same recipe ingredients? I would love to make all different kinds. Thank you again.

  12. Hey, I’m about to make these shrimp rolls. Can I use Hoisin sauce instead of oyster sauce?

  13. Rated 5 out of 5

    I made these in the air fryer at 400 for 10 minutes flipping after 5. They were a big hit! Making them again right now 🙂

  14. Beautiful recipe is shrimp raw when put in bowl

  15. Rated 5 out of 5

    Loved them, do you have recipe for the sauce that’s in the pic? 

  16. HI! I would love to make it, but the print button doesn’t wooooorrrkkk~~ T.T

    I tried printing from every device I have and no luck. Help please!

  17. So easy and delicious–no leftovers!!! Guess we’ll need to make them again 🙂 .
    Thanks for the recipes!

  18. Is the shrimp the recipe raw or cooked? 

  19. Can these be baked first and then frozen for re-heating later? Have you tried this? Want to make sure they won’t fall apart.

  20. I’ve made these a couple times and they are awesome! One issue i have is that when i freeze them the wrap cracks so when i go to bake these later on the juices leak out and make the wrap soggy. Anyone experience this issue or have a trick to not make the wrapping crack when freezing these? I’m planning on making these again tonight and baking them fresh to see if I have this same issue.

  21. They looks so TASTY!! I have made egg rolls with pork but never tried with shrimp. I’m imagining how delicious they are!
    Cannot wait to try it XD

  22. Hi Chungah,

    I need to make 200 egg rolls. If I freeze and then bake, are you saying to put oil in the pan that will go into the oven? Should I use a shallow pan or deep pan and covered or uncovered? Also, do I have to turn them in the oven? Lastly, when I freeze them, can I place parchment paper on top of one layer then add a second layer, or should they be frozen with only a few in each bag? I’m asking because I’m worried that they might stick to each other, but I know I have to prepare a lot. Sorry about so many questions. Thanks!

    • When you first freeze the egg rolls on a baking sheet for two hours, that should prevent any egg rolls sticking to one another when transferred to a Ziploc bag. If you bake the egg rolls, you will not be using the 1 cup vegetable oil (this is for frying only). The egg rolls can be baked uncovered, using a sheet pan preferably. If you are using multiple sheet pans, they should all be rotated to make sure all egg rolls are baked evenly as ovens tend to have varying hotspots.

  23. Can I mix up the day before or will it get mushy?

  24. What can I substitute for bean sprouts, our store does not carry fresh bean sprouts and I do no want to use canned bean sprouts? thank you for your great recipes.

  25. Are the shrimp supposed to be cooked or raw?

  26. Can you fry these, fully cool and then freeze? Then reheat as needed by baking or microwave followed by crisping in oven? Store bought frozen egg rolls we usually microwave per instructions and then crisp in pan. Would love to replicate that and have full control over ingredients.

  27. Hi -huge fan here!
    Wondering if I use ground pork if I should cook it prior to making the egg roll and frying? I see your comments on raw shrimp, but I know pork must be cooked through for health reasons.


  28. Im alergic to shrimp can you use chicken and how do you do it or vegetarian

  29. Made 36 of these. The bean sprouts ruined the flavor. Can’t find fresh bean sprouts anymore so I used the cans. Totally over powered the flavors.
    Will make again, but omit the sprouts.

  30. These sounds amazing. I wonder if I can use spring roll wraps and bake them. Hmmm.

    • I don’t know how to spring rolls actually. I should google how to use them before i mess it up.

    • Unfortunately, without further recipe testing, I cannot answer with certainty. As always, please use your best judgment regarding substitutions and modifications.

  31. Since I can’t eat cabbage, would they still taste good if I used broccoli slaw mix?

  32. What kind of Oyster Sauce do you use and where can I find it?

  33. Love your recipes! Every single one I have tried were amazing and simple and packed with flavour. My question is: do you fry them first and then freeze? Or just make the raw and cook them after??

  34. What is the red sauce in the picture?  Thanks

  35. Is 1 cup of oil really enough for frying these? I thought you needed enough to fully cover the food.

  36. Can I use chopped Napa cabbage in lieu of coleslaw mix…thank you

  37. If I defrost a pound of shrimp and prep it to make these awesome looking egg rolls. Is it safe to refreeze them before frying?  I’ve always been told you shouldn’t refreeze meat if it’s been thawed.  Are the freezing rules different for shrimp??

    • As I am not an expert on food safety, I cannot really say with certainty – sorry! Methods for optimal food storage and shelf life should be based on good judgment and what you are personally comfortable with.

  38. Hello, 
    I have tried making chicken egg rolls and they didn’t turn out so good,…. Hopefully this will help me!! 
    Question: do you cook the shrimp mixture before putting it in.. It seem like the frying time won’t cook it enough…

    Help! Brandi 

    • Brandi, there is no need to cook the shrimp mixture first. The filling should cook through completely upon frying.

  39. I had egg roll wrappers in the fridge and now I know what I’m doing with them. Thanks for this! Love it and the pics look amazing.

  40. I made these tonight – they are awesome!  Only note that I have is to allow a LOT more than the stated 20 minute prep time.  There is a lot of chopping, grating, mincing, rolling going on here…  Don’t get me wrong – it’s well worth it – just plan for more prep time unless you have helpers in the kitchen.

  41. Made these last Sunday and they were great. I cut the shrimp too small, but that will be easy to correct next time. I baked them and suggest turning them over after half the cooking time.

  42. Hi! A couple of questions for you! First, can dry ginger be subbed and if so, how much? Also, is it better to use a dutch oven or would it make a difference using a traditional deep fryer? I noticed that most people who make their own egg rolls use the stove top frying method, but I don’t have a thermometer so I can’t ever properly gauge the temperature. Thank you!

    • Yes, ground ginger can be substituted. The ratio for dry to fresh herbs is typically 1:3. You can also use a Dutch oven or traditional deep fryer – it’s up to you! 🙂

  43. Hello! I love your blog! How much of ginger ??

  44. These egg rolls look extremely delicious, just can’t wait to try this. 🙂

  45. They are a little time consuming, but they’re definitely worth the effort. You can substitute shredded chicken or pork in this recipe. Serve with hot mustard.Thanks for sharing Chungah


  47. Hi,  can’t  wait to make these !  Just wondered..do you prefer round or square egg roll wrappers and which did you use for this.? Do you have a particular brand you like ? Thanks again for a 
    delishious recipe…

    • It really doesn’t matter – round or square – it’s up to you! I also don’t have a preferred brand. It depends on what is available at my local grocery store.

  48. As many have said, your egg rolls look scrumptious, and I can’t  wait to make son.  My picky 13year old do not like them, but my hubby and I adore them.  Tank you for passing n to simply and delicious  receipts to try.  I will be making some tomorrow.  Have a nice weekend!

  49. I like the fact that you take the time and reply to most of the comments. You should be commended on it.
    I have a remark though. I hope it won’t offend you. Peeople who love cooking and want to publish recipes should not list ” coleslaw mix” as an ingredient for 2 reasons:
    1. Because with internet you have to take into consideration that your recipe will reach readers for whom coleslaw mix or even coleslaw means nothing and even if they heard of coleslaw there simply is no place where they can run out and get it. Have anyone asked a housewife in Nepal or in Kenya about coleslaw mix? But on the other hand in both places shrimp egg rolls might be very much enjoyed.
    2 It’s not that much more time consuming to list the couple of ingredients of coleslaw mix and how to prepare it. You can always mention that for those who do not like to go through the trouble of making it they might look for a ready mix.

    • Nope – not offended at all. If coleslaw mix is unavailable, or if someone does not know what coleslaw mix is, they can simply ask and I will respond in a timely manner, directing him or her to an appropriate substitute. But thanks for your feedback!

    • If a person has access to the internet, they can also “Google” coleslaw mix.

  50. The recipe calls for 8 egg roll wrappers – how do you make 18 egg rolls? I am confused.

  51. So, yeah this made 19 egg rolls not 8. Glad I was going to freeze them anyway…well 16 in the freezer and 3 in the oven now as um…..tasters.

  52. Hi Chungah,

    Thanks for yet another simple and delicious recipe! We LOVE shrimp egg rolls. You’re so right, I can totally eat 20 of these for dinner, or breakfast, or lunch!! Haha~

    These are also great for parties and potlucks too. We usually make them ahead and freeze them, then fry them right before gatherings. People just love them. 😀

    Pinning this right now!!


  53. Knowing that these are freezer friendly will help me so much at the holidays. I can make them weeks ahead and just bake them for Christmas Eve at my daughter’s house. Thanks so much!

  54. Love your recipes! Have  Cooked Asian food  forever but your recipes are so easy and on point.  thank you so much. These egg rolls look amazing.    Cannot wait to try!

  55. Love your recipes!! These Shrimp Egg Rolls sound amazing…thanks for sharing 🙂 Did you use Raw or Cooked Shrimp?

  56. Have made dozens of your dumplings and everyone has had some, so now its time to try these eggrolls cannot wait to get more shrimp to make batches.I thank you so much

  57. This recipe looks delicious. A couple questions:
    1. I notice a dipping sauce in the photos; is there a recipe for one you use with this dish?
    2. What temperature should the oil be for frying?
    3. Where do you buy egg roll wraps?
    4. Does frying make for a overall better, or tastier, egg roll vs. baking?

  58. Please confirm that this recipe only makes 8 eggrolls….must be big ones. Thanx

  59. I haven’t made egg rolls forever. I learned how to make them from a Vietnamese woman in the 70’s. Hubby can’t eat shrimp or any shellfish for that matter. Would you have a recco for a sub? I thought about making them this week-end. Thanks for sharing.


  60. You mention grated ginger in many of your recipes. Do you have a helpful hint on how to do this? I tried and wasn’t very successful. 
    Love your recipes!!! Thank you!

  61. What’s the dipping sauce?

  62. Since I can’t eat cabbage, would they still taste good if I used broccoli slaw mix?

  63. It says 3 cups Coleslaw mix.  Are you saying 3 cups of Coleslaw because I have never heard of of a mix.

  64. I have tried many of your recipes and they are now a staple in our home.  I started doing freezer meals so I was excited to see that these can be frozen!  Would I freeze them before or after baking them?    These will be great to pair up with your delicious Cauliflower Rice!  tried and the family love it!   This meal is on the menu this week. Can’t wait!!

  65. On my way to get the wrappers and thawed shrimp…I’m taking your advice and making a bunch…We’ll see how many actually make it to the freezer…;)

  66. Can these be frozen and ‘fried’ later after thawing? Just making sure since the freezing directions only mention baking after and I didn’t want to assume anything. They look amazing, BTW! We are already over-the-moon about your dumplings, so believe these will become another fast favorite! Thanks!!

  67. #3 Chicken mixture?

  68. These look so ridiculously good, gotta try making some for my boys!