Shrimp Egg Rolls Recipe

Holiday appetizers from Food Network stars Pat and Gina Neely. "These egg rolls will have your teenager bragging on your behalf. You can prep the rolls early, or even the night before, so all you need to do before the guests arrive is drop them in the fryer.


2 tbsp soy sauce
2 tsp roasted sesame oil
1 tsp sugar
1 tsp crushed red-pepper flakes
2 tbsp vegetable oil
1″ piece of fresh ginger root, peeled and grated
3 cloves garlic, finely chopped
4 green onions, finely chopped
1 carrot, peeled and grated
1/2 head Napa cabbage, thinly sliced
3/4 lb. large shrimp, peeled and deveined, tails removed, chopped
12 egg-roll wrappers (found in refrigerated section of grocery store)
1 egg, beaten
Peanut oil, for frying
Sweet and sour sauce, for dipping (store-bought)


Step 1: Whisk together the soy sauce, sesame oil, sugar, and red-pepper flakes in a small bowl, and set aside.

Step 2: Heat the vegetable oil in a large skillet over medium-high heat. Toss in the ginger, garlic, and green onions, and sauté for 1 minute, until fragrant. Stir in the carrot and cabbage, and continue to stir until the vegetables have softened, another 4 minutes. Push the vegetables to the outer edges of the skillet, and add the shrimp to the centre of the pan. Cook for another 3 minutes, then stir the vegetables and shrimp together and add the soy-sauce mixture. Let cool completely.

Step 3: Set a wrapper on your work surface with a corner directed toward you, and brush the edges of the egg-roll wrapper with the beaten egg. Place 1/4 cup of the shrimp mixture on the lower third of each wrapper.

Step 4: Fold the bottom corner portion of the wrapper up over the filling. Fold both the side corners inward, and roll the wrapper up like a burrito. Repeat with the remaining wrappers.

Step 5: Heat 4″ of peanut oil in a large, heavy-bottomed saucepan until it reaches 350°F. Add the egg rolls, in batches of four or five, to the hot oil, and cook until they are crisp and golden brown, about 3-5 minutes. Remove them from the oil, and let drain on a paper towel-lined sheet tray. Serve with sweet and sour sauce.

Makes 12 egg rolls

See more recipes from The Neelys.

Reprinted with permission from Pat Neely, Gina Neely and Ann Volkwein’s The Neelys’ Celebration Cookbook (2011 Knopf).