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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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!!
Amy
What was the dipping sauce? I am going to try these. Her recipes are delicious!
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!
If you use raw shrimp does it cook when you fry it
Yes.
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!
Love your recipes!! These Shrimp Egg Rolls sound amazing…thanks for sharing 🙂 Did you use Raw or Cooked Shrimp?
Raw. 🙂
So you use raw shrimp the tiny ones
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
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?
1. I used store-bought plum sauce.
2. The oil should be around 350 degrees F.
3. Most national grocery stores should carry them in the refrigerated section.
4. Yes.
Whats the brand or name of the wraps you get from the store?
I actually don’t have a preferred or specific brand that I use. It depends on what they have in stock.
Please confirm that this recipe only makes 8 eggrolls….must be big ones. Thanx
This recipe yields about 18 egg rolls.
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.
Vicky
Chicken would be a great substitute!
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!
I really like to freeze fresh ginger and grate as needed using a microplane grater.
What’s the dipping sauce?
I served this with plum sauce.
Since I can’t eat cabbage, would they still taste good if I used broccoli slaw mix?
Yes, absolutely. That sounds amazing actually!
It says 3 cups Coleslaw mix. Are you saying 3 cups of Coleslaw because I have never heard of of a mix.
Coleslaw mix is simply a combination of shredded cabbage and carrots.
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!!
You can freeze prior to baking.
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…;)
I made my own wrappers, they came out much better than the store bought. Let me know if you want the recipe.
i want the recipe please for homemade wrappers
how did you make your own wraps, what was the ingredients?
I want the recipe
I would love the recipe for home made wrappers. Thanks!
Could I please have the recipe?
Hi Toni,
I would like the recipe for the egg roll wrap if you don’t mind. Thank you.
I want the recipe as well.
Can I also get the recipe please.
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!!
Yes! 🙂
#3 Chicken mixture?
Thanks! Bet you could use chicken in place of shrimp.
Nope, no chicken mixture here.
These look so ridiculously good, gotta try making some for my boys!