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.
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What kind of Oyster Sauce do you use and where can I find it?
Most local grocery stores should carry them in the Asian aisle (with soy sauce, Sriracha, etc.).
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??
Freeze first!
Do you cook them frozen or thawed
There is no need to thaw.
What is the red sauce in the picture? Thanks
Plum sauce.
Is 1 cup of oil really enough for frying these? I thought you needed enough to fully cover the food.
Yes, 1 cup should be sufficient but you can always add more as needed.
Can I use chopped Napa cabbage in lieu of coleslaw mix…thank you
Yes.
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.
Cooked is fine to freeze.
Refreezing meat is not dangerous but does hurt the quality because of the larger ice crystals. As long as it hasn’t been out to long and has started to spoil before you refreeze it.
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.
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.
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.
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.
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! 🙂
Hello! I love your blog! How much of ginger ??
Nanette, you need 1 tablespoon freshly grated ginger.
These egg rolls look extremely delicious, just can’t wait to try this. 🙂
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
THANK YOU I’MM ON MY WAY TO THE STORE YEARS AGO I HAND MADE MY OWN WRAPPER THIS SURE IS BETTER……
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.
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!
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.
The recipe calls for 8 egg roll wrappers – how do you make 18 egg rolls? I am confused.
You need 18 egg roll wrappers.
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.