5 from 114 votes
Shrimp Egg Rolls
Shrimp Egg Rolls combine medium chopped shrimp with crunchy coleslaw mix, bean sprouts, and celery, seasoned with garlic, ginger, soy and oyster sauces, and optionally sriracha. Wrapped in egg roll wrappers and fried until crisp, these rolls have a golden exterior and savory filling. The recipe allows freezing for convenience and offers baking as an alternative to frying, making it practical for various occasions.
Prep Time
20 mins
Cook Time
10 mins
Total Time
30 mins
Servings:
18
rolls
Course:
Appetizer
Cuisine:
Asian
Ingredients
- 1 cup vegetable oil
- 1 pound Shrimp peeled, deveined and roughly chopped, medium
- 3 cups coleslaw mix
- ½ cup bean sprout
- 1 rib celery diced
- 2 green onions thinly sliced
- 2 cloves garlic minced
- 1 tablespoon soy sauce reduced sodium
- 1 tablespoon oyster sauce
- 1 tablespoon ginger freshly grated
- 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.
Cup of Yum
Notes
- Freeze egg rolls individually on a baking sheet until firm before transferring to a sealed bag for up to 3 months.
- Bake frozen egg rolls at 400°F on an oiled baking sheet, turning occasionally, for about 10 minutes until golden.