Shrimp Egg Rolls

Egg Rolls are a delicious start to any Chinese meal, can compliment any entree or can be eaten alone as a main dish. This recipe serves 4.


For the filling, you will need:
  • 1/2 pound large shrimp, peel, deveined and sliced in halved lengthwise
  • 1 teaspoon minced garlic
  • 1 teaspoon ground ginger
  • 1 medium head of cabbage–finely shredded
  • 2 - 3 ounces shredded carrots (1 large carrot)
  • 2 small green onions–finely sliced

To prepare Egg Rolls, you will need:
  • 4 cups peanut oil (for frying)
  • 3 beaten egg whites
  • 8 egg roll wrappers
  • 5 teaspoons vegetable oil


  1. Place shrimp in lightly greased skillet. Heat over medium flame and season with minced garlic and ground ginger until shrimp start to turn pink.
  2. In another skillet, heat 3 tablespoons vegetable oil. Add shredded carrot and chopped cabbage.

  3. Cook 2 to 3 minutes, then add green onions and let vegetables cook for another 4 to 6 minutes or until softened. Remove from heat and chill for one hour.
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  5. Combine shrimp and vegetables in medium bowl and chill for one hour.

  6. To prepare egg rolls, place egg roll wrappers on dry surface so they appear as a diamond, with one corner pointing towards you.

  7. Before filling wrapper, brush egg white along edges of wrapper. This helps to secure wrapper once it has been rolled.

  8. Place about 1/4 of filling on bottom of wrapper. Fold bottom corner of wrapper over the filling. Roll wrapper and filling about halfway, then tuck in both sides of wrapper tightly over egg roll. Continue rolling until you reach top of wrapper.

  9. While wrapping remaining egg rolls, heat peanut oil in a deep fryer or skillet. Oil should reach 350 degrees before egg rolls are placed in. Once oil reaches proper temperature, put egg rolls in for 5 to 7 minutes, or until golden brown. Drain excess oil and serve.


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