Shrimp Egg Rolls

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!

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:

1. 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.
2. 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.
3. 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.
4. Prep Work Station: Meanwhile, prepare a clean work surface with egg roll wrappers, a small bowl of water, the filling, and the vermicelli noodles.
5. 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.
6. 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.
7. 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.
8. 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.

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!

Appetizers

Cheeseburger Eggrolls

35 mins

Appetizers

Philly Cheesesteak Egg Rolls

25 mins

Appetizers

The Best Avocado Egg Rolls (Cheesecake Factory Copycat)

20 mins

Dinner

Crispy Air Fryer Egg Rolls

32 mins

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Shrimp Egg Rolls

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!

Course Appetizer, Dinner, Side Dish

Cuisine Asian, Asian American, Chinese, chinese american

Keyword Egg Rolls, Shrimp Egg Rolls

Prep Time 30 minutes minutes

Cook Time 20 minutes minutes

Total Time 50 minutes minutes

Servings 15 egg rolls

Calories 41kcal

Ingredients

• 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

Instructions

• 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.

Notes

I like to use smaller shrimp for this recipe so they fit into the wrappers better. 

Nutrition

Calories: 41kcal | Carbohydrates: 4g | Protein: 4g | Fat: 1g | Saturated Fat: 0.2g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 0.4g | Trans Fat: 0.001g | Cholesterol: 24mg | Sodium: 131mg | Potassium: 99mg | Fiber: 1g | Sugar: 1g | Vitamin A: 1468IU | Vitamin C: 5mg | Calcium: 21mg | Iron: 0.3mg