Shrimp and Mango Eggrolls

Karl Strasser


I can make a meal out of these eggrolls.I serve them with sweet chili sauce ( Mae Ploy ). You can drizzle or dip the eggrolls in it.7/28/14.


☆☆☆☆☆ 0 votes

30 Min
20 Min
Stove Top


  • 1 lb
    shrimp ( coarsely chopped )
  • 1 c
    mango (coarsely chopped )
  • 1 tsp
    fresh garlic ( minced )
  • 1 Tbsp
    chili paste
  • 1 Tbsp
    fresh ginger ( finely chopped )
  • 1 c
    sugar snap peas
  • 1
    small head bok choy ( coarsely chopped )
  • 1 medium
    red bell pepper ( finely chopped )
  • 12
    egg roll wrappers

How to Make Shrimp and Mango Eggrolls


  1. Saute first 8 ingredients together, About 10 minutes. Then drain well and cool.
  2. Place 2 tablespoons of the mixture in center of egg roll skin. Take the two opposite ends and fold in. Moisten other 2 edges with beaten egg. Roll into a log shape.
  3. Preheat oil in either a deep pot or wide deep skillet. Fry the egg rolls until golden brown turning every so often to get an even browning. Remove from oil and place on absorbent paper to drain and serve very hot.

Printable Recipe Card

About Shrimp and Mango Eggrolls

Main Ingredient: Seafood
Regional Style: American

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