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?
Tag @damn_delicious on Instagram and hashtag it #damndelicious!
These are AWESOME! Easy and taste better than the restaurant’s!
I have not made these yet but will be made today, 8/5/21. Currently, all I have are the pre-cooked shrimp. I am assuming this will still work, yes or no?
Earlier comments call for raw shrimp.
Not actually a review as much as it is a question. I cooked only one, to see what is would taste like. I had no oyster sauce or bean sprouts and only half a pound of shrimp, so I cut it in half (recipe). Tasted good. But my question is: Do you freeze BEFORE you cook them or AFTER.?
Either way, they freeze well.
Great recipe
Turned out perfectly.
Best ever! I am now famous in my neighborhood for making these! I occasionally substitute precooked chicken or ground chicken with excellent results. Also, I usually use a little more soy sauce and a little less sesame oil as a personal preference.
I have a question. Are you using raw or cooked shrimps?
IMO it should be done with RAW shrimp.
My word. These are amazing!!! I’ve made them 3 times. Twice with shrimp and once with pork…absolutely delicious. I used my air fryer once with shrimp and while they are good they are much better cooked in the vegetable oil on the stove or a fryer. In the oil they keep their beautiful shape and get that nice bubbly crispiness. In the air fryer they flattened out quite a bit and while still good not nearly as yummy as when cooked in a pan. Fantastic…thanks so much for the recipe. Also…they freeze beautifully!
These are the best tasting shrimp egg rolls I’ve ever made! Point on the seasonings and sauces. Love them!
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!
Thank you for sharing your recipe. My husband loved it and so do I. It taste better than a restaurant’s.
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.
I would like to ask a question. Can I add
five spice powder to this and if so how much should I add?
If adding 5 spice add about 1/8 teaspoon. It is very potent.
This looks amazing! How did you make the sauce?
Absolutely the best. Would not change a thing . Yummy!
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.
To freeze, do you need to cook them first then freeze or do you leave the egg rolls uncooked and put in the freezer?
Hi, if I want to use chicken what kind would I use? Breast, thigh or grounded? And would I cook it prior to filling?
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?
Thanks!
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.
Absolutely! 🙂