Shrimp Egg Rolls

A few weeks back we went to have dinner at our cousin’s house for a communion party. Our cousins are really into good Chinese food, and dim sum in particular, among other things of course. As a new Chinese restaurant opened up in town, called J.J. Chen’s Eatery, our cousins have been sampling their menu and decided to order a bunch of food from them. Needless to say, their food is actually really good and is pretty competitive with some of our local favorites, Fortune. There were some of the standard dishes like fried rice and beef and brocoli, but there was one item that stood out. It was a simple egg roll. My first reaction was ‘oh great, another egg roll with soggy cabbage and other crap’, but when bitten into, whoa, I was taken back. It was an egg roll alright, and a simple one, but it was an eggroll with nothing else but shrimp inside! I’ve never had such a thing before. Sure, I make egg rolls all of the time (here, here, here, here, and here), but never had I imagined that a simple egg roll loaded with shrimp would be that amazing.

Shrimp Egg Rolls

So, you know what I had to do right? Recreate it. AND.IT.WAS.AWESOME.

Let’s get started.


  • 2 lbs of fresh shrimp, peeled and deveined, roughly chopped
  • 1 package of Spring Roll Wrappers (view here)
  • 1 egg, beaten
  • 3 cups of canola oil

Yep, that’s it. Four simple ingredients that will just please your soul. I guarantee it.

Ingredients for making shrimp egg rolls recipe

Begin by having all of your ingredients ready. Take one egg roll wrapper and place it in front of you. Review this video on the egg roll wrapping process. Add a a couple tablespoons of the chopped shrimp, and take the egg roll wrapper and fold over. Roll a couple of times, then fold in the sides, tucking them in, and continuing to roll. When you are about an inch or so from the end of the wrapper, brush on some of the beaten egg, and roll to seal. Repeat until all of your shrimp is wrapped.

Heat a pot on medium to high heat. Add the oil and let this come up to about 370 degrees. Add a few egg rolls into the preheated oil and cook until they are golden brown, about 6 minutes or so. Repeat.

Remove them from the oil and let them drain. Don’t eat these immediately. As tempting as it is, they are just super hot. Let them cool for about 5 minutes or so. When you are ready to eat, serve them on your party plate and let your guests dig in.

The result? Well, nothing but amazing. As simple as this sounds, the shrimp are super moist and tender and the crunchy exterior just make these a great appetizer. Give it a shot. Hope you enjoy.

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Dax Phillips

Thank you for visiting my website. Truly, I do appreciate it. My free time and stress reliever is cooking for my family, friends, and everyone in between. The recipes you find on this site are those that I have either created, been part of, or those that I simply enjoy and have made my own in some shape, form, or other. My focus has always been on comfort food, because at the end of a long work day, you want something comforting. I currently am the father of three children, and married to a wonderful wife of thirteen years. There is nothing fancy with these recipes, just simple, and I will admit, not so simple ingredients, and a simple kitchen corner I can call my own. I learned early on that cooking and bringing family together was very important. After all, this notion of being together at dinner time was instilled early on by my parents. There are many memories of being in the kitchen with my parents, watching them cook, or preparing meals, or those home cooked smells while waiting for dinner. My parents who worked full-time, always had home cooked meals during the week, with the exception of Friday nights where we would enjoy a Wisconsin fish fry, and often on late afternoons on Sunday, where we would order Ann's pizza. I tend to cook by making things up. As a home cook, I think you have to take chances, and add or subtract ingredients that make up a dish, and make them your own. Remember to taste, and taste often. If a dish has potential, try it again, and make it your own. You should also note that I do not count calories, or break down recipes into grams of anything. To me, that's a bit boring. My philosophy is that if the food is good, eat it, and eat it in moderation. Life is just too short not to enjoy good food. Commonly Asked Questions: Can I use your photography/content on my website/blog? Please do not redistribute my photography or recipes without my permission. All of the recipes and photography on this website are my own unless noted, and is subjected to copyright  If you’d like to use a photograph or a recipe, please contact me for permission. Will you review my product/book/site? I am available for recipe development, food photography and/or styling, travel/press events, product reviews, brand promotion/ambassador, and sponsored posts. If you are interested in working with me, or if you have a question/comment regarding a recipe or about my blog, please send me an email.

2 thoughts to “Shrimp Egg Rolls”

  1. I’ve been scrolling through your blog and my mouth waters at every recipe!! You are a genius, and your blog as made it to my favorite food blog list!

  2. I made these tonight they came out great. I brushed the rest of the egg over the egg rolls and rolled them in Planco breadcrumbs and they came out golden brown and very crispy I would try this again

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