Shrimp Egg Rolls

Patricia Cox


I made these for the first time years ago when I entered a cooking contest. I was one of the five finalists but didn't win first prize. Still it was an honor to be chozen from the hundreds of entries that they receieved and it was great fun as well. My family has loved these for many years and now maybe you and your family can enjoy them as well.


★★★★★ 1 vote

1 Hr
10 Min


  • 2 pkg
    egg roll wrappers
  • 1 small
    head of cabbage (shredded)
  • 1 pkg
    bean sprouts, fresh
  • 1 can(s)
    sliced water chestnuts (chopped)
  • 1 bunch
    green onions (chopped - use what you need)
  • 2 pkg
    salad shrimp (whole or chopped)
  • 1 bottle
    soy sauce, low sodium (used what you need)
  • 1 pkg
    shredded carrots (opt)
  • 8 oz
    mushrooms, chopped finely
  • 1 Tbsp
    powdered garlic (fresh garlic may be used)
  • ·
    black pepper to taste
  • ·
    flour to make a paste

How to Make Shrimp Egg Rolls


  1. Shred the cabbage and chop up everything else and then in a very large bowl add all ingredients and mix well (you can use as much of the soy sauce as you want; I usually saturate it pretty good often using the entire bottle). Place in the refridgerator for at least 20 - 30 mins.
    2. Heat oil (I prefer olive oil but canola oil may be used). Add mixture to the oil with tongs (about 2 cups at a time). Quick fry until the veggies are tender crisp or opague.
    3. Remove from frying pan and place into stainless steel collinder to drain over a bowl. When all ingredients have have been fried and drained, place some in the center of an egg roll wrap and wrap and seal with a flour and water paste. Set aside until all of the mixture has been wrapped.
    4. Heat canola oil (fry daddy is great for this process) and add egg rolls one by one turning frequently until they are golden brown on the outside. Place on paper towel to drain oil from egg roll. Serve with Plum Sauce or chinese spicy mustard.

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