Shrimp Eggroll
Delicious crispy shrimp eggrolls filled with seasoned vegetables and herbs, offering a perfect appetizer or snack with vibrant flavors that appeal to seafood and Asian cuisine lovers.
Ingredients
Instructions
- Peel all the shells off the shrimp and wash them with salt to dissolve any slime.
- Rinse the shrimp with cold water and set them aside to dry.
- Prepare the vegetables: peel and grate the carrots, chop the white parts of the onion leaves, and soak the dry mushrooms.
- Beat the eggs in a bowl and set aside.
- In a wok or large skillet, heat oil over medium heat.
- Add minced garlic and chopped onion leaves, cook until fragrant.
- Add the shrimp and cook until they turn pink.
- Add the carrots and soaked mushrooms, season with salt, sugar, and black pepper, and stir-fry until vegetables are tender.
- Add fish sauce and chopped mint leaves, mix well.
- Lay out rice papers one at a time, place a spoonful of filling near the edge, and roll tightly to form an eggroll.
- Repeat with remaining rice papers and filling.
- Heat oil in a deep fryer or large skillet, fry the eggrolls until golden brown and crispy.
- Drain on paper towels and serve hot.
Tips & Substitutions
For a crunchier texture, soak the rice papers in warm water just until pliable, not too soft. You can substitute shrimp with chicken or tofu for a different flavor profile. If you prefer more heat, add chopped chili peppers to the filling or serve with a spicy dipping sauce. To enhance the umami flavor, consider adding a dash of soy sauce along with the fish sauce.
Serving Suggestions
Serve the shrimp eggrolls hot with a side of sweet chili sauce or soy sauce for dipping. They pair wonderfully with a fresh salad or steamed veggies. For a complete meal, consider serving with fried rice or a bowl of pho. These tasty bites are also a great addition to a platter of Asian Shrimp Delights or other seafood recipes.
Storage & Reheating
Store any leftover eggrolls in an airtight container in the refrigerator for up to three days. To reheat, place them in an air fryer for about 5-7 minutes at 350°F for a crispy texture, or bake in the oven for 10-15 minutes. Avoid microwaving, as it can make them soggy.
Nutrition & Diet Analysis (per serving)
Each serving of Shrimp Eggroll contains roughly 1021 calories, with 17g protein, 33g carbohydrates, and 94g fat. It is an excellent source of vitamin A (111% of the Daily Value), protein (35% of the Daily Value), and dietary fiber (30% of the Daily Value), and a good source of calcium and iron. Note that it is relatively high in sodium, at 775mg per serving (34% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I make the filling ahead of time?
Yes, you can prepare the filling a day in advance. Store it in an airtight container in the refrigerator. Just make sure to let it come to room temperature before wrapping the eggrolls. This helps the rice papers adhere better and makes rolling easier.
What can I use if I can't find rice papers?
If rice papers are unavailable, you can use wonton wrappers as an alternative, but they will yield a different texture. Simply fill and fold them like dumplings instead of rolling. Alternatively, you could make a stir-fry using the filling instead of wrapping it.
Can these eggrolls be frozen?
Absolutely! You can freeze the un-fried eggrolls. Lay them flat on a baking sheet to freeze individually, then transfer to a freezer bag for up to three months. When ready to eat, fry them straight from the freezer, adding a couple of extra minutes to the cooking time.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).