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!
Ingredients
- 1 cup vegetable oil
- 1 pound medium shrimp, peeled, deveined and roughly chopped
- 3 cups coleslaw mix
- ½ 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
Instructions
- Heat vegetable oil in a large skillet or Dutch oven over medium high heat.
- In a medium bowl, combine shrimp, coleslaw mix, bean sprouts, celery, green onions, garlic, soy sauce, oyster sauce, ginger, sesame oil and Sriracha.
- 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.*
- 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.
- Serve immediately.
Notes
*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.
Did you make this recipe?
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Followed recipe, marinated the shrimp in everything except coleslaw for an hour. Added coleslaw to mix; let set 20min.
Cooked perfect and delicious!!
I absolutely love your recipes.
I’ve made several dishes from your recipes and have always had so many compliments. They are easy to follow and turn out great!
You don’t cook the shrimp and cabbage mixture prior to rolling and frying? Won’t the water I. The cabbage make them soggy? Seems like a step is missing.
what is time and temp for air frying
Delicious! Just finished making & eating these & they are FANTASTIC! Love knowing they can be frozen tho! THANK YOU!
I’m a very good home cook, but Asian cuisine has always been my undoing. This recipe changed that. They were great. My husband said they were the best I’ve ever made. I had some leftover pork tenderloin, so I added that to the mix. Thank you.
Do I have to pre cook shrimp?
I know this is probably a not so smart question but the grocery delivery service brought me wonton wrappers instead of egg roll wrappers. Any chance these are interchangeable?
Awesome recipe, I have made it several times. It is my go to recipe for shrimp egg rolls, and its better than any restaurant I’ve been to. I use raw shrimp that I cut into several pieces, and if you cook the assembled rolls for 2 minutes in 350 degree oil they come out just right.
Haven’t tried this yet but definitely am going to. Question is do you cook mixture first especially when using raw shrimp!
I’ve made this recipe twice – once fried in oil and once in the oven. Both times I did not pre-cook anything but wish i had. In the oil, the vegetables relesaed their juices and it was a very splattery oily mess. In the oven, the vegetables released their juices and it turned out soggy on the bottom. GREAT FLAVOR though. So I’ll make them again, but veggies really need to be pre-cooked and drained.
I’ve made this recipe several times and only use the oven for reheating the next day and have never once precooked anything and have never had any issues whether it’s in the deep fryer or oven.
The best folks I ever had!
These shrimp egg rolls are so damn delicious! I love the combination of shrimp and egg in a wrapper. They are a great appetizer or main course.
Best eggrolls I’ve ever eaten.
I made this and it was GREAT!!!! but i was confused on one part I didn’t know if i was to cook the mix or leave it raw?????
Did you pre-cook or leave it raw and how did it turn out? I’ve made this recipe twice – once fried in oil and once in the oven. Both times I did not pre-cook anything but wish i had. In the oil, the vegetable drained there juices and it was very splattery. In the oven, the vegetables released there juices and it turned out soggy on the bottom. GREAT FLAVOR though. So I’ll make them again, but veggies really need to be pre-cooked and drained.
i made these 2x in 2 days the best egg rolls EVER i decided to make a bunch to freeze for my snacks never again will i buy a restaurant egg roll because of you mine are better than theirs .THANK YOU
I made these yesterday and they were delicious! I did have one problem though – they made quite an oily mess all over my stovetop. The oil kept splattering up on me. I think this might have been due to uncooked vegetables releasing their juices. I only assume this because when I made eggrolls in the past, I cooked the vegetables first and while there was normal splattering from oil it was minimal. That is the only reason for 4 stars – otherwise a 5 star dish. I used bottled ginger paste to make it easier and i omitted bean sprouts. Will definitely make them again, precooking the veggies 🙂
I just made these and they were delicious. My husband loved them. Will definitely make them again. Thanks for sharing.
The only thing I did different was cook my Vegas for 8m. on a med fire. Left out the oyster sauce and soy. Perfect 5 stars all the way.
I made a slightly bigger batch (20+) and my picky hubby and friends loved them!!! I used jumbo shrimp, broccoli coleslaw mix, some sugar snap peas that I put in the food processor and extra Sriracha sauce. Otherwise it was your recipe. Yummo! Served them with Thai sweet chili sauce and jasmine rice. Thank you!!!
I am on sodium restriction, used no soy soy sauce 310mg sodium per Tbsp, Sub’d coconut aminos for oyster sauce, 270mg sodium per Tbsp. Omitted hot sauce, used 2 c coleslaw & 1 c chopped Napa cabbage & omitted bean sprouts going w/aval produce. The flavor was amazing! About 600mg Salt for the whole batch of 20. Family loved them. Thank You
First Timer here: wow, made shrimp, pork, lobster and crab using this as the base recipe OMG made over 500 for a fund raiser and they all went with people coming back looking for more. simple and very easy well be doing this many times great and thank you so much.