Shrimp Egg Rolls

This was the first time I have ever made egg rolls of any kind. I can’t believe how much fun they were. They always looked so intimidating to me and now I wish I had tried them sooner. I will show you step by step how easy and fun these are to make. Terry, my husband, said they were as delicious as the ones in the restaurants. He’s my biggest fan because he gets to eat what I make!

In a large bowl combine all of the ingredients except the egg roll wrapper and egg, mix well.


Start with your egg roll wrapper in front of you in a diamond shape with a corner at the top and bottom. Make sure you keep the rest of the egg roll wrappers in the bag. I took a damp paper towel and placed it over the open end of the wrappers to keep them from drying out.


Place about 3 tablespoons of the mixture (recipe below) on the lower third of the wrapper.

Take the bottom corner and tightly roll it up, rolling completely over once.

Gently take each end and fold them toward the center making sure to seal the mixture inside.

Using your egg wash, brush the end of the wrapper to seal the wrapper shut.


That’s it! So easy and fun to make.

Place them on a tray covered with waxed paper or parchment paper that is lightly sprayed with a cooking oil.

Fry them in vegetable oil in a deep frying pan on medium heat (350 degrees oil) for about 2-3 minutes on each side or until golden brown. Although I fried them this time, I will be cooking them in the air fryer next time to see which way is better tasting. I don’t usually fry my foods very much.


Place cooked egg rolls on a tray covered with paper towel to help absorb the excess oil. If you are not going to eat them all at once, wrap each egg roll in a piece of parchment paper and place into a freezer bag. When it’s time to take them out of the freezer, place them on a baking tray frozen in a preheated 350 degree oven for about 15-20 minutes or until hot. Enjoy!

Shrimp Egg Rolls



16 oz. cooked salad shrimp (I bought frozen and let them thaw)

14 oz. coleslaw mix

4 green onions, diced small

1/4 tsp onion powder

1/4 tsp garlic powder

In a large bowl, mix the ingredients above really well.

1/2 tsp salt

1 tsp sugar

1/4 cup soy sauce

1 tsp sesame oil

1 egg, whisked to seal edge

16 oz. package of 20 egg roll wrappers


In a small bowl, stir salt, sugar, soy sauce and sesame oil until salt and sugar start to dissolve (mine didn’t completely dissolve). Pour into coleslaw mixture. Using a large serving spoon toss all of the ingredients very well. I did this for a few minutes. Place about 3 TBL of the mixture on the wrapper, roll up and seal the end with egg wash (1 egg whisked with a fork and brushed onto egg roll wrapper end). Place egg rolls on a tray covered with waxed paper or parchment paper lightly sprayed with cooking oil. Preheat vegetable oil to 350 degrees and fry egg rolls until golden brown, about 2-3 minutes on each side. Place egg rolls on a cooking tray covered in paper towel to absorb the excess oil. Let cool and eat or can be frozen. To freeze, wrap each egg roll in parchment paper and place into a freezer bag. To prepare from the freezer, place frozen egg rolls on a baking sheet and place into a 350 degree oven for 15-20 minutes or until hot.           

Categories: Seafood, Vegetables/Slaws/Salads

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