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Crispy outside with a warm, flavorful filling, these Shrimp Egg Rolls are beyond delicious! They’re packed with a mix of vermicelli noodles, sautéed veggies, shrimp and plenty of flavorings, then fried till crunchy and golden brown. Serve them as an appetizer, a light main or party side dish!
This shrimp egg roll recipe is made with fresh ingredients and loaded with authentic Asian flavors. The filling consists of sautéed vegetables, shrimp and plenty of flavorings. Serve them as appetizers or as the main course with fried rice, vegetable stir fry and/or this asian cucumber salad. They’re always a hit! Check out the recipe card at the bottom of the post for exact measurements.
Don’t be intimidated to roll the egg rolls, check out the visual guide below for step-by-step instructions. It’s actually super easy! Here’s how everything comes together:
Here are my top tips for making shrimp egg rolls. They will turn out absolutely perfect every time you make them!
Homemade egg rolls can seem intimidating, but once you get the hang of using egg roll wrappers, you’ll how easy they are to make! Plus, there are so many variations! From dessert cheesecake egg rolls to buffalo chicken egg rolls and even breakfast egg rolls, there are endless options! Here are some of our favorite recipes to try!
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Cook the vermicelli according to the package directions, rinse under cold water, and lightly toss in a little sesame oil to keep them from sticking together. Set aside.
In a large skillet heat the sesame oil over medium-high heat. To the skillet add the cabbage, carrots, and green onions. Saute the vegetables until they become tender, about 5 minutes.
Add garlic, ginger, oyster sauce, soy sauce, shrimp, salt, and pepper. Saute everything together until the shrimp has turned pink and cooked through.
Remove the shrimp and vegetable filling from the heat and set aside. Meanwhile, prepare your rolling station.
Prepare a clean work surface with egg roll wrappers, a small bowl of water, the filling, and the vermicelli noodles.
Working one at a time, place a wrapper with a corner facing you. Place some of the shrimp and vegetable filling along with some vermicelli noodles into the lower ⅓ of the wrapper.
Roll the corner up over the filling, fold the sides in, and continue rolling the wrapper the rest of the way using a little water on the edge of the wrapper to seal it closed.
While the egg rolls are being filled, heat 2 inches of oil in a large skillet over medium-high heat.
Once all the egg rolls are filled, start frying them in batches. There should be space between all the egg rolls while they fry. Fry the egg rolls for 3-4 minutes, until golden brown.
Remove the fried egg rolls from the pan, and set them aside on a paper towel-lined plate to cool while you fry the rest of the rolls.
I like to use smaller shrimp for this recipe so they fit into the wrappers better.
Calories: 41kcalCarbohydrates: 4gProtein: 4gFat: 1gSaturated Fat: 0.2gPolyunsaturated Fat: 0.4gMonounsaturated Fat: 0.4gTrans Fat: 0.001gCholesterol: 24mgSodium: 131mgPotassium: 99mgFiber: 1gSugar: 1gVitamin A: 1468IUVitamin C: 5mgCalcium: 21mgIron: 0.3mg
Nutrition information is automatically calculated, so should only be used as an approximation.
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