Shrimp Egg Rolls Recipe

Name: Shrimp Egg Rolls
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 lb raw shrimp, peeled,deveined and chopped; 1/2 cornstarch; 2 teaspoons dry sherry; peanut oil or salad oil; 1/2 lb bean sprouts, chopped; 2 shallots, peeled and finely chopped; 1/4 cup chopped fresh mushrooms; 1/2 cup finely chopped celery; 1 clove garlic, minced; 15 egg roll wraps

Servings: persons

1
Mix together shrimp, cornstarch and sherry.
2
Heat 1 tablespoon oil in wok or skillet until hot.
3
Add shrimp mixture and stir-fry until pink.
4
Remove from wok.
5
Add more oil if necessary.
6
Add bean sprouts, mushrooms and shallots.
7
Stir-fry 1 minute.
8
Remove from wok.
9
Add a little more oil.
10
Stir-fry celery and garlic for 2 minutes.
11
Add shrimp and bean sprout mixture to wok.
12
Toss to mix well.
13
Transfer to colander to drain and cool for 15 minutes.
14
Egg roll filling directions---------------------.
15
Make a sealer for folding egg roll by stirring together 1 Tbsp flour and 2 Tbsp water.
16
Keep egg roll wrappers under a damp towel to keep them moist as your filling egg rolls.
17
Place 1 egg roll wrapper with 1 corner facing you.
18
Place 3 tablespoons of filling on the center of the wrapper.
19
Fold bottom corner over filling.
20
Moisten left and right corners with the sealer.
21
Fold them to the center, over filling sealing them to the bottom corner.
22
Brush sealer onto the top corner edges.
23
Roll egg roll up away from you enclosing filling tightly.
24
Press top corner onto egg roll to seal (like an envelope).
25
Repeat for each egg roll.
26
To fry egg roll, pour oil 3 inches deep into wok or Dutch oven.
27
Heat oil to 375 degrees.
28
Fry egg rolls 3 or 4 at a time, turning once, until brown.
29
Drain on paper towel.

649

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1/2 lb raw shrimp, peeled,deveined and chopped, 1/2 cornstarch, 2 teaspoons dry sherry, peanut oil or salad oil, and more.

Yes, Shrimp Egg Rolls falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Shrimp Egg Rolls

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions