Shrimp Egg Rolls

Recipe by Karen From Colorado

I think I got this recipe and others I have posted from the back of a package of egg roll wrappers. They keep nicely in the freezer for up to a month (thaw completely before frying) and for up to 24 hours in the fridge.

Top Review by Cindy1

I had to improvise.....but it was so good! The store was out of egg roll wraps so i used 6 very thin pork chops (garlic salted and lightly peppered) and put 3 in the bottom of an 8x8 pan, layered the YUMMY part and then put the other 3 ontop, baked at 375 for about 40 min. (I also had to use Imitation lobster meat, instead of shrimp....allergic) But, really this was the best!!!

Ingredients Nutrition


  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.

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