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
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
Did you make this recipe?
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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.
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.
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! 🙂
Hey, I’m about to make these shrimp rolls. Can I use Hoisin sauce instead of oyster sauce?
Sure!
absolutely not no hoisin sauce
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 🙂
Beautiful recipe is shrimp raw when put in bowl
Yes, that is correct.
Loved them, do you have recipe for the sauce that’s in the pic?
I used store-bought plum sauce.
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!
My apologies, Ria. We are trying to resolve this issue ASAP. Thank you so much for your patience.
Hi Chungah,
I wouldn’t wait to make it so, I did! I made these 2:30 in the morning and I gobbled down 5 on the spot! The best spring rolls out of my kitchen. Thank you so much!
That’s awesome!
So easy and delicious–no leftovers!!! Guess we’ll need to make them again 🙂 .
Thanks for the recipes!
Thanks for sharing!
Substitution for the oyster sauce? Or can I omit?
Yes, you can omit.
Is the shrimp the recipe raw or cooked?
The recipe calls for raw shrimp, not cooked.
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.
I actually haven’t tried it like this – sorry! Let me know how it turns out if you decide to give it a try! 🙂
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.
Hi Michelle, we unfortunately don’t have a trick for freezing these. The dough might be too delicate for freezing. But let us know if you have the same issue when making them fresh!
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
They are super delicious. Let us know how you like them!
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.
Thanks so much!
How long in oven, and temperature for frozen
To bake from frozen, increase baking time by 5-10 minutes.
Can I mix up the day before or will it get mushy?
Yes, you can prep the mixture a day ahead. But I recommend placing it in the refrigerator to avoid any type of food spoilage.
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.
You can omit!
Are the shrimp supposed to be cooked or raw?
You do not have to cook the shrimp prior to wrapping. Hope that helps!
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.
I recommend freezing prior to cooking for the best results possible. Hope that helps!
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.
Kelly
No, it does not have to be cooked prior to assembling.
Im alergic to shrimp can you use chicken and how do you do it or vegetarian
Yes, you can substitute ground chicken.
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.
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.
Since I can’t eat cabbage, would they still taste good if I used broccoli slaw mix?
Yes, absolutely!
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.
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!