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shrimp egg rolls with sweet and sour sauce on a flat surface

Easy Shrimp Egg Rolls

These Easy Shrimp Egg Rolls are the best homemade appetizer that can be served baked or fried. This recipe includes video instructions on how to roll egg roll wrappers. These are perfect to make ahead and freeze for later!
Course Appetizer, dinner, lunch
Cuisine Chinese
Keyword baked shrimp egg rolls, shrimp egg rolls
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings 12 egg rolls
Calories 219kcal


  • 1 pound raw shrimp Peeled and deveined and roughly chopped into chunks.
  • salt and pepper to taste
  • 2-3 garlic cloves minced
  • 3 cups coleslaw mix
  • 1 tablespoon soy sauce Or liquid aminos
  • 1 teaspoon fish sauce
  • 1 1/2 teaspoons sesame oil
  • 1/2 teaspoon ground ginger You can use up to a tablespoon of fresh ginger
  • 2 green onions chopped
  • 12-14 egg roll wrappers Some egg roll wrap brands are really thin. You may need to double wrap your egg rolls.
  • 1 small cup water
  • cooking oil I use olive oil.


  • Place a skillet on medium-high heat and spritz with cooking oil.
  • Add the shrimp chunks to the pan along with the salt and pepper to taste.
  • Saute for 3-4 minutes until the shrimp is bright pink. Add the garlic to the pan and cook until fragrant.
  • Remove the shrimp and garlic and set aside.
  • Add the coleslaw mix to a large mixing bowl along with the cooked shrimp, soy sauce, fish sauce, ginger, sesame oil, and green onions. Mix. Allow the shrimp mix to cool before loading it into the egg roll wrappers.
  • Lay the egg roll wrappers (diagonally) on a dry, flat surface. Some egg roll wraps are really thin and flimsy. Monitor yours to determine if you may need to double wrap the egg rolls.
  • I like to glaze the edges of each wrapper with a small amount of water. This will make them easier to roll. I use a cooking brush. You can also use your fingers.
  • Place 2 tablespoons of filling into the center of each wrapper. Seal and close the wrapper diaganally to form a triangle. Fold two opposite corners together to make a triangle, fold the sides in and then roll tightly. Use additional water if the wrapper becomes tough to roll. Repeat for each egg roll.

Baking Instructions

  • Preheat oven to 425 degrees.
  • Line a sheet pan with parchment paper.
  • Place the egg rolls on the pan and spritz them with cooking oil.
  • Bake for 10-15 minutes until golden brown.

Air Fryer Instructions

  • Spray the air fryer basket with cooking oil.
  • Add the egg rolls to the basket. Do not stack or crowd the basket. Cook in batches if needed.
  • Spritz the top of the egg rolls with cooking oil.
  • Air fry on 400 degrees for 7 minutes.
  • Open the air fryer and flip the egg rolls. Cook for an additional 3-5 minutes or until crisp. Every air fryer brand will cook at varying speeds. Monitor your egg rolls to determine the appropriate time needed for your batch.



  • For each egg roll, I usually add 2 tablespoons of filling and then another 1/2 tablespoon of just the slaw from the filling.
  • You can create your own coleslaw mix using shredded cabbage and carrots.
  • All egg roll wrappers are not the same. I have often used wrappers that fell apart while rolling or were just too thin. If this is the case for you, double wrap the egg rolls and use two sheets when you start add the filling and wrap.
  • You can use precooked shrimp if you like.
  • If you omit the fish sauce in the recipe, the dish will have less flavor. You can try using more soy sauce or salt.


Serving: 1egg roll | Calories: 219kcal | Carbohydrates: 33g | Protein: 13g | Fat: 2g