Shrimp Egg Rolls Recipe

These tasty Shrimp Egg Rolls are perfect for parties!

I can usually find the egg roll wrappers (skins) in the produce department at my local grocery store.

If you are having a party or holiday dinner your guests will love these shrimp appetizers. They are the perfect finger food!

Shrimp Egg Rolls Ingredients:

1 lb. chinese cabbage (Napa)
2 stalks celery
1/2 lb. cooked shrimp
1/2 lb. cooked pork, chicken livers or chicken (finely chopped)
10 water chestnuts
1/3 c bamboo shoots
1 tsp. salt
1 tsp. sugar
Liberal dash pepper
1/2 tsp. light soy sauce
1/4 tsp. sesame oil
1 beaten egg
10 egg roll skins
3 cups oil


Boil cabbage and celery until very tender. Drain and squeeze out excess water. Shred very fine and set aside to drain further. Par-boil shrimp and fry or bake pork. Mince both. Shred water chestnuts and bamboo shoots. Mix all ingredients but egg together. Beat egg. Wrap filling in egg roll skins and seal with egg.

Heat oil in wok or deep fat fryer to 375 degrees and drop in egg rolls. When skin turns light golden brown, remove from oil and drain (refrigerate them and finish the cooking process when needed). When cool, drop again into hot oil and fry until golden brown.

Here is one more Shrimp Egg Rolls recipe you might enjoy:


4-1/2 teaspoons cornstarch
1/2 cup sugarIngredients
4-1/2 teaspoons cornstarch
1/2 cup sugar
1 cup pineapple juice
1/2 cup white vinegar
2 tablespoons ketchup
1 teaspoon soy sauce
1 can (6 ounces) small shrimp, rinsed and drained or 1 cup cooked small shrimp, peeled and deveined and chopped
1 cup canned bean sprouts, chopped
1 cup shredded cabbage
1 cup chopped onion
1/2 cup grated carrot
1 tablespoon canola oil
1/2 teaspoon pepper
1/4 teaspoon salt
12 egg roll wrappers
Additional oil for deep-fat frying


For sweet-sour sauce, combine the cornstarch, sugar, pineapple juice, vinegar, ketchup and soy sauce in a saucepan until smooth. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Remove from the heat; set aside.

In a large skillet, stir-fry the shrimp, bean sprouts, cabbage, onion and carrot in oil until crisp-tender; cool slightly. Stir in pepper and salt. Position egg roll wrappers with a long edge facing you. Spoon 1/4 cup of shrimp mixture on the bottom third of each wrapper. Fold bottom over filling; fold sides over filling toward center. Moisten top edge with water; roll up tightly to seal.

In a deep saucepan, electric skillet or deep-fat fryer, heat oil to 375°. Fry egg rolls, a few at a time, for 4-5 minutes or until golden brown, turning often. Drain on paper towels. Serve with sweet-sour sauce. Yield: 1 dozen.

For more hors d oeuvres recipes and other appetizers like this one, return to Shrimp Appetizers Main Page from Shrimp Egg Rolls Page


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