I don’t have a video for this recipe.
If I had a photo, I would most certainly use it. That is... unless the photo I have sucks. For now, you'll just have to picture a big heaping helping of
Shrimp Egg Rolls
...in your mind.
Shrimp Egg Rolls

Shrimp Egg Rolls


  • 1 pound medium shrimp, peeled, de-veined with no tail
  • 1 big handful shredded napa cabbage, about a cup & a half
  • 2 green onions, chopped
  • 2 cloves garlic, minced
  • 1 tablespoon grated ginger
  • 1 tablespoon soy sauce, dark would be ideal here
  • 1 teaspoon sesame oil
  • 1 long, or 2 shorter Holland pepper, just up fine - seeds are ok here
  • 1 tablespoon cornstarch
  • 18 egg roll wrappers
    For sealing:
  • 1 tablespoon flour mixed with only enough water to make a thick paste


  1. Chop shrimp into very small pieces - you could use a processor, but unless you just pulse it a couple of times you’ll end up with mush, just sayin
  2. Add everything else (except the but the wrappers and flour paste) and combine well
  3. Heat oil to 370 degrees
  4. Lay one wrapper with a corner pointed toward you, and place about 2-3 tablespoons of the mixture in the center
  5. Fold the corner closest to you over the mixture, then fold left and right corners toward the center and continue to roll (keep it quite snug as you do) then brush a little flour water on the final corner to help seal the egg roll - repeat until done
  6. Cook in the oil until golden brown - 3-5 minutes
  7. Or, you could bake them:
  8. Put the egg rolls on a parchment covered or lightly oiled baking sheet, and bake at 400 until golden, 20-25 minutes or until golden brown