Golden, crunchy, and filled with juicy shrimp, these homemade Shrimp Egg Rolls are a treat you’ll want to make again and again. Serve them with a punchy leek and miso dipping sauce that’ll have everyone asking for seconds. Perfect for parties, family dinners, or anytime you want to spoil your people with something extra special.
Why These Shrimp Egg Rolls Are Always a Hit
If there’s one thing that gets my family crowding around the kitchen, it’s the smell of these egg rolls sizzling in oil. There’s something irresistible about that golden, crispy shell giving way to sweet, tender shrimp inside.
What I love most is how they look on the platter—those red shrimp tails peeking out make them feel restaurant-worthy without leaving home. They’re a guaranteed conversation starter at potlucks, and at our house, they turn an ordinary Friday night into a mini celebration.
I often make them when I want to surprise everyone with a treat. The kids love grabbing them with their hands, dipping them in sauce, and crunching away at the table. These rolls have just the right balance of flavors—ginger, green onion, savory miso—without feeling heavy. And they’re fun to make once you get the hang of rolling and frying.
Bringing These Egg Rolls to the Family Table
For us, fried food at home is usually reserved for a little festivity. Think birthdays, family reunions, or just the occasional weekend dinner when we need something special to look forward to.
I remember one weekend last year when my sister’s family came over. I served these shrimp egg rolls as a starter, and they disappeared before I even sat down. Watching the cousins pile them on their plates, arguing about who got more—honestly, that’s half the joy of cooking for family.
If you want to get everyone talking, these rolls deliver. They’re easy to hold, the shrimp stays perfectly straight, and the flavor is something you’d expect from a good restaurant. The tails sticking out aren’t just pretty—they also make them the perfect finger food for parties.
Handy Tips to Make Them Even Better
Cooking these at home might sound a little intimidating, but I promise it’s doable. Over the years I’ve picked up a few tricks that make the process smoother:
Choose the Right Wrappers
Not all wrappers are the same. I always look for spring roll wrappers that are thin but strong enough not to tear while rolling. Thin wrappers fry up lighter and crisper, which is exactly what you want.
Sometimes I’ll swing by the Asian grocery store for my usual brand. But there have been days I just used what I found locally, and they still turned out great with a little care. Don’t stress too much if you can’t find the exact brand—just aim for thin, flexible sheets.
Flavor Boost with Miso and Leek Sauce
One of my favorite things about these rolls is the miso and leek sauce. I spread a little inside before rolling for a hidden flavor punch. Then I keep more on the side for dipping.
At my table, there’s always a debate—some of us like dunking, some think they’re perfect as-is. Either way, that savory miso with a touch of sweetness really complements the shrimp.
If I’m serving kids or picky eaters, I’ll keep a few rolls plain and put the sauce on the side. Letting everyone customize their plate always keeps dinner more relaxed.
The Shrimp Tails Make Them Shine
The tails sticking out are the little detail that makes these look so polished. But you’ll want to prep them carefully so they stay straight. It’s a bit like making tempura—worth the extra minute or two.
Straightening the shrimp means your rolls fry up evenly and keep that classic log shape. And that bright red tail peeking out? It’s like waving a little flag that says, “Yes, these were made with love at home.”
Serving Ideas for Any Occasion
These rolls are the first thing to vanish at parties. Arrange them on a big platter with the dipping sauce in the center and watch people crowd around.
For family dinners, I like to keep it simple with steamed rice and a fresh salad on the side. The rolls themselves are so full of flavor you don’t need anything too heavy.
If I have time, I’ll make a batch in advance and just fry them when guests arrive. Nothing beats serving them piping hot and hearing that first crunch when someone bites in.
Storing and Reheating Leftovers
If you somehow have leftovers (rare in my house), they store pretty well. I’ll put them in an airtight container in the fridge, separating layers with a bit of parchment so they don’t stick.
When we want to reheat them, I skip the microwave so they don’t go soggy. Instead, a few minutes in the oven or air fryer brings them right back to life with that crispy shell intact.
I’ve even pre-rolled them and frozen them before frying. On busy days, it’s a lifesaver to have them ready to cook straight from the freezer.
Frequently Asked Questions
Do I have to fry them?
Honestly, the deep-fry is what gives them that authentic crunch. But I’ve tested baking and air frying too. The texture is different—less golden and bubbly—but still tasty if you want a lighter option.
Can I make them ahead?
Absolutely. Roll them in advance, store them in the fridge for a few hours, or freeze them for longer. Just be sure to cover them so the wrappers don’t dry out.
What other fillings can I use?
These are all about the shrimp, but you can get creative. I’ve tried adding shredded cabbage, carrots, or even a bit of ground pork for variety. Just keep the filling fairly dry to avoid soggy rolls.
Shrimp Egg Rolls
Golden, crispy, and filled with juicy shrimp and aromatic negi miso, these shrimp egg rolls are a crowd-pleasing appetizer with a Japanese twist.
Ingredients
- 10 shrimp, peeled and deveined
- 1 tablespoon sake
- ⅛ teaspoon kosher salt (Diamond Crystal recommended)
- 1 knob ginger (about 1 inch), julienned
- 1 Tokyo negi (or long green onion), thinly sliced on the diagonal
- 5 harumaki (Japanese egg roll) wrappers, cut in half diagonally
- 4 tablespoons negi miso (homemade or store-bought)
- ¾ cup neutral oil (for frying)
Flour Seal Paste
- 1 teaspoon all-purpose flour
- 1 teaspoon water
Instructions
- If your shrimp aren’t prepped, start by removing the heads and shells. Use a skewer to gently devein them by inserting it about half an inch below the head and lifting out the black line along the back.
- Next, rinse the shrimp by massaging with a pinch of salt, 1 tablespoon potato starch or cornstarch, and 2 tablespoons of water until the water turns cloudy. Rinse well under cold water until clean.
- Snip off the tips of the tails diagonally. To prevent oil splatter while frying, press a knife along the tail to squeeze out any retained water.
- Make a few shallow slits on the underside of each shrimp and gently straighten them by hand to keep them from curling up during cooking.
- Place the prepped shrimp in a bowl with sake and salt. Toss to coat and set aside to marinate while preparing the other ingredients.
- Preparing the Wrappers and Fillings- Julienne the ginger and slice the negi into thin diagonal slivers.
- Cut the egg roll wrappers in half diagonally to create 10 triangular pieces. Gently peel them apart and keep them under a slightly damp towel to prevent drying out.
- In a small bowl, mix the flour and water to create a paste that will seal the wrappers.
- Assembling the Egg Rolls- Place a triangle wrapper in front of you with the long side facing down. Spread a bit of negi miso along the center of the long edge.
- Lay one shrimp on top, with the tail sticking slightly out from the corner. Top with a few pieces of sliced negi and ginger.
- Fold the bottom point of the wrapper over the filling, then tuck in the sides. Roll up tightly, sealing the edge with a dab of the flour paste. Repeat until all the shrimp are wrapped.
- Frying the Egg Rolls- Heat about ½ inch of neutral oil in a large frying pan over medium heat. The oil is ready when small bubbles appear around a chopstick dipped in the center.
- Place the egg rolls in the pan, a few at a time, without crowding. Fry for about 3 minutes per side, or until golden brown and crisp.
- Remove and drain on a paper towel-lined plate.
Notes
- Serve warm with extra negi miso sauce on the side for dipping. These egg rolls are best enjoyed fresh and hot for the ultimate crunch and flavor.
Nutrition Information
Yield
10Serving Size
1Amount Per Serving Calories 171Total Fat 17gSaturated Fat 1gTrans Fat 0gUnsaturated Fat 15gCholesterol 11mgSodium 317mgCarbohydrates 2gFiber 0gSugar 0gProtein 2g
Easy Shrimp Recipes.com, occasionally offers nutritional information for recipes contained on this site. This information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although allchickenrecipes.com attempts to provide accurate nutritional information, these figures are only estimates.
