Baked or Fried Shrimp Egg Rolls
Crispy, savory, egg rolls come together in just minutes, and can be either baked or fried for a great meal or snack!
Serve with beef lo mein, chicken fried rice, or egg drop soup for a fun meal!
First of all, I just want to say I am in love. I’m in love and I don’t care who knows it. (Elf…anyone? anyone?) But seriously. I have always loved anything Asian inspired or themed, and egg rolls are always rating up high on my list. It is stuffed full of yummy goodness, but also because they are deep fried. Wontons rate high for the same reason even if I hate the consequences of deep fried.
But…one amazing thing about these particular egg rolls is they are great baked or fried!!!
What Goes In These Egg Rolls
- Shrimp: Delicious and easy, cooks quickly, and is great for a meal.
- Broccoli Slaw: These egg rolls are a bit of a spin off the traditional as I use a broccoli slaw instead of cabbage.
- Flavor: I sauté the broccoli slaw in butter with garlic, ginger, sesame oil, and honey to get a lovely added flavor. They are so good they don’t have to be fried, although you can if you want!
Easy Egg Rolls
These egg rolls not only taste great, but are so easy to put together. Everything is almost already put together.
- Slaw mix: I buy the broccoli slaw mix (i.e no chopping, shredding, or peeling).
- Already cooked shrimp: Get the already shelled ones for even easier results.
- Already made egg roll wrappers: I just buy them, and fill, and roll! So simple.
Basically the only thing I had to do was sauté the ingredients, and make the dipping sauce! With this busy season, convenience is so important. And these fit the bill!
Bake or Fried
The beauty of this recipe is it can be baked or fried. You can simply deep fry them until golden brown, or rub them with some butter and bake until golden.
Either way they will be crispy, delicious, and so good!
How to Roll Egg Rolls
- Lay the egg roll wrapper out like a diamond.
- Place about a 2 Tablespoons of the mixture in the middle of the egg roll wrapper.
- Use your finger or small brush to spread some water on the outside edges of the wrapper.
- Fold one corner of the egg roll wrapper over, toward the opposite side.
- Once you fold that corner over, use your hand and slightly roll things back to tighten up and firm up the mixture so you get a nice tight roll.
- Fold side corners in, and finish rolling.
- Different Protein: Sub in any cooked protein. I made a chicken version as well as the shrimp because I have one child who is not a fan of prawns. But everyone loved them and scarfed them down.
- Extra Veggies: While the broccoli slaw is an excellent addition, you can literally add any extra vegetables in that you would like. I love adding carrots and cabbage
- Other Dipping Sauces: We love dipping these in teriyaki sauce, or sweet and sour sauce as well.
When to Eat These:
Perfect after school snack.
And I felt great about them because they are chock full of veggies! I am pretty sure it is safe to say that you will love these! All of my many taste testers agree they are a “must-make” item!
With your favorite Asian inspired dish.
We love eating these with anything Asian inspired.
- Crab and Cream Cheese Wontons
- Orange Chicken
- Beef and Broccoli
- Garlic Chicken Lo Mein
- Kung Pao Chicken
Baked or Fried Shrimp and Veggie Egg Rolls
- 2 cups broccoli slaw mix
- 2 Tbs parsley chopped fine
- 2 Tbs Butter (or sub I Can't Believe it's Not Butter!)
- 1 1/2 Tbs minced garlic
- 1/2 tsp ground ginger
- 1/2 tsp sesame oil
- 1/2 Tbs honey
- 1 1/2 cups pre-cooked shrimp shelled, should have about 25 small shrimp
- 8 egg roll wrappers
- water to stick the egg roll together
- oil for frying or additional butter for baking
- 1 1/2 Tbs honey
- 2 Tbs soy sauce
- 1/2 Tbs sesame oil
- 1 tsp ginger
- 1/2 tsp sesame seeds
- If baking Preheat oven to 400 degrees, if frying, heat oil to 375 degrees
- In a big pan, Saute broccoli slaw, parsley, and minced garlic for 1-2 minutes in butter
- Add in ginger, sesame oil and honey and saute for another minute
- Add in already cooked, shelled, shrimp and toss, then remove from heat
- Put about 2 Tbs of vegetable and shrimp mixture onto an egg roll wrapper
- Roll into an egg roll (the back of the package shows how to do this)
- Heat oil in a shallow pan, until it reaches 375 degrees F. Fry at 375 degrees until golden brown (2-3 minutes)
- Brush with butter and put on sprayed baking tray
- Preheat oven to 400 degrees F.
- Bake in preheated oven at 400 degrees for 10-12 minutes
- Mix dipping sauce ingredients together (feel free to adjust slightly for preference, i.e. more honey if you want it sweeter, etc)
- Serve hot egg rolls with dipping sauce
Our recipe card software calculates these nutrition facts based on averages for the above ingredients, different brands, and quality of produce/meats may have different nutritional information, always calculate your own based on the specific products you use in order to achieve accurate macros for this recipe.
Pin to your Appetizer board:
This post and the photos have been updated since the original post from 2014. Recipe remains the same.
Carrie @Frugal Foodie Mama says
Mary Ellen says
Yvonne [Tried and Tasty] says
Marion Myers says