Shrimp Egg Rolls Recipe | The Recipe Critic

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.