Shrimp Egg Rolls
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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!
Reasons You’ll Love This Recipe
- So easy to make! Prepare the simple filling, assemble the rolls, then fry to crispy perfection!
- They keep for days: Leftovers store well for days and reheat wonderfully in an air fryer. They’re even freezer-friendly!
- Great for any occasion: These are a crowd favorite! Make them for game day or a holiday party, they’ll disappear in a flash.
Ingredients Needed to Make Shrimp Egg Rolls
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.
- Vermicelli Noodles: Soft, thin rice noodles add heartiness to the filling.
- Sesame Oil: For tossing the noodles, sautéing the vegetables and adding rich flavor.
- Green Cabbage: Shredded cabbage adds crunch and a nice texture.
- Carrots: Shredded carrots for additional crunch and hint of sweetness.
- Green Onions: Chopped green onions add a mild onion flavor.
- Garlic: Freshly minced garlic for extra flavor.
- Ginger: Fresh ginger adds a slightly peppery, yet sweet taste.
- Oyster Sauce: For a complex taste that is earthy, slightly sweet and salty.
- Soy Sauce: Creates wonderful umami flavor.
- Shrimp: The star protein of the recipe and what makes them super satisfying.
- Salt and Pepper: To taste!
- Egg Roll Wrappers: To hold all of the filling ingredients together and become crispy and golden brown on the outside when fried!
How to Make Shrimp Egg Rolls
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:
- Cook the Vermicelli: Cook the vermicelli according to the package directions, rinse under cold water, then lightly toss in a little sesame oil to keep them from sticking together. Set aside.
- Sauté the Veggies: 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 the Remaining Ingredients: 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.
- Prep Work Station: Meanwhile, prepare a clean work surface with egg roll wrappers, a small bowl of water, the filling, and the vermicelli noodles.
- Fill the Paper Wrappers: Working one at a time, place a wrapper with a corner facing you, then add some of the shrimp and vegetable filling along with some vermicelli noodles into the lower ⅓ of the wrapper.
- Roll: Roll the corner up over the filling, fold the sides in, and continue rolling 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.
- Fry: 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.
- Cool: Remove the fried shrimp 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.
Tips for Making Shrimp Egg Rolls
Here are my top tips for making shrimp egg rolls. They will turn out absolutely perfect every time you make them!
- To Air Fry the Egg Rolls: Once all the egg rolls are filled, lightly spray or brush them with oil and place them in an even layer in the air fryer with space between. Set the air fryer to 375 degrees and fry them for 4-5 minutes on each side or until they are golden brown.
- Shrimp Size: I like to use shrimp that isn’t too big so I can get at least 3 pieces in each roll, using jumbo shrimp works if that is your preference, but you might only get 1 or 2 shrimps in each roll.
- Use Cooked Shrimp: You can use cooked shrimp in this recipe, just toss it in with the veggies and sauce at the end of cooking to coat it in flavor, don’t overcook the shrimp.
How to Store Leftovers
- In the Refrigerator: Store leftovers in an airtight container in the fridge for up to 4 days.
- In the Freezer: Place cooled egg rolls into an airtight container and store them in the freezer for up to 2 months.
- To Reheat: To make sure your leftovers are nice and crispy, cook them in the air fryer at 375 degrees Fahrenheit for approximately five minutes.
More Delicious Egg Rolls to Try
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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- ½ pound shrimp, peeled and deveined
- 1.5 ounces vermicelli noodles
- 1 tablespoon sesame oil, plus more for noodles
- 2 cups green cabbage, shredded, about 1/3 cabbage
- 1 cup carrots, shredded, about 1 large carrot
- ½ cup green onions, chopped
- 1 tablespoon garlic, minced, 3 cloves
- 1 teaspoon ginger, grated, 1 small knob
- 1 tablespoon oyster sauce
- 1 tablespoon soy sauce
- Salt and pepper to taste
- Egg roll wrappers
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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.
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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.
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Add garlic, ginger, oyster sauce, soy sauce, shrimp, salt, and pepper. Saute everything together until the shrimp has turned pink and cooked through.
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Remove the shrimp and vegetable filling from the heat and set aside. Meanwhile, prepare your rolling station.
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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.
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While the egg rolls are being filled, heat 2 inches of oil in a large skillet over medium-high heat.
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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.
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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.
