I grew up on fried, crunchy egg rolls that always disappeared from the table first. These shrimp egg rolls capture that same satisfying crunch with a bright, savory filling that’s perfect as a snack, appetizer, or a full meal alongside a simple salad. They’re more approachable than takeout versions and let you control exactly what goes inside each wrapper.

This recipe is straightforward and forgiving. You’ll soften vermicelli, quickly sauté vegetables with aromatics, and fold everything into egg roll wrappers. A shallow fry gives the wrappers that golden, blistered texture that makes them impossible to resist. If you like, you can bake them, but frying gives the classic result.

Below I’ll walk you through the exact ingredients, the simple cook plan, the common mistakes I see, and storage tips so you can scale the batch or prep ahead. Read the steps once, set up a rolling station, and you’ll be wrapping like a pro in no time.

What Goes In

Ingredients

½ pound shrimp, peeled and deveined — the main protein; small or medium shrimp work best for even cooking.
1.5 ounces vermicelli noodles — adds body and a nice textural contrast; rinse after cooking to stop them from sticking.
1 tablespoon sesame oil, plus more for noodles — used for sautéing and tossing the noodles to prevent clumping; adds subtle sesame flavor.
2 cups green cabbage, shredded, about 1/3 cabbage — provides bulk and crunch; shred thin for easy rolling.
1 cup carrots, shredded, about 1 large carrot — adds sweetness, color, and moisture balance.
½ cup green onions, chopped — brings freshness and a mild onion bite; reserve a little for finishing if desired.
1 tablespoon garlic, minced, 3 cloves — aromatic base; don’t brown it too much or it will become bitter.
1 teaspoon ginger, grated, 1 small knob — brightens the filling and pairs beautifully with shrimp.
1 tablespoon oyster sauce — adds umami depth and a touch of sweetness to bind the filling flavors.
1 tablespoon soy sauce — seasoning and salt; balances the oyster sauce.
salt and pepper to taste — finish the filling; start light and adjust after tasting.
Egg roll wrappers — the vessel; keep them covered while you work so they don’t dry out.

Shrimp Egg Rolls Cooking Guide

This guide breaks the work into three clear stages: prep, assembly, and frying. Prep everything first—cook and cool the vermicelli, chop and shred the veggies, and have the wrappers and a bowl of water ready. Assembly is faster when the filling is warm but not hot, and the wrappers stay flexible. Finally, fry in batches to keep the oil temperature steady so each roll gets evenly golden.

Quick workflow

Cook vermicelli and toss with a little sesame oil; set aside.
Sauté cabbage, carrots, and green onions, then add aromatics and shrimp; cool slightly.
Set up a rolling station and fill wrappers with a small amount of vermicelli and filling.
Shallow-fry in batches until golden brown and drain on paper towels.

Why I Love This Recipe

These egg rolls are the kind of recipe I return to because they’re fast without feeling rushed. The shrimp cooks quickly and stays tender when not overdone. The vermicelli noodles are a clever addition—they bulk up the filling without changing the texture dramatically and absorb the savory sauce so every bite is well seasoned.

They’re also versatile. Make a dozen for a party or a few for a weeknight dinner. The filling is simple and fresh, so the rolls never feel heavy. Crunchy wrapper, juicy interior, bright aromatics—this combination hits all the right notes.

Ingredient Swaps & Substitutions

Keep flavors balanced by swapping within the same category.

If you don’t have vermicelli, omit it and add a bit more shredded cabbage to keep bulk. The texture will be slightly different but still excellent.
Short on oyster sauce? Increase the soy sauce a touch and add a tiny pinch of sugar to mimic that sweet-umami note.
Sesame oil is used sparingly for flavor; if you prefer a neutral oil for frying, use a neutral oil for the pan and still toss the noodles with a little sesame oil for aroma.
Green onions provide fresh bite—if they’re mild, use a little more; if strong, use less.

Toolbox for This Recipe

You don’t need fancy equipment. A few well-chosen tools make the process faster and cleaner.

Large skillet or sauté pan — for cooking the filling and shallow-frying the egg rolls in batches.
Small saucepan or pot — to cook the vermicelli noodles according to package directions.
Mixing bowl — to combine and cool the filling before rolling.
Cutting board and chef’s knife — for shredding cabbage and chopping green onions.
Tongs or slotted spoon — to turn egg rolls in the oil and remove them to drain.
Paper towels and a plate — for draining fried rolls so they stay crisp.
Small bowl of water — to seal the wrappers while rolling.

Mistakes That Ruin Shrimp Egg Rolls

These are the common missteps I see:

Overfilling the wrapper. Too much filling makes sealing tricky and leads to bursting during cooking. Keep the filling amount modest so you can fold snugly.
Not cooling the filling enough. Hot filling will steam the wrappers and make them soggy or tear while rolling. Let the filling cool slightly after cooking before assembling.
Cooking shrimp for too long. Shrimp go from tender to rubbery quickly—cook until just pink and opaque, then remove from heat.
Oil too hot or too cool. If the oil is not hot enough, rolls will absorb oil and become greasy. If it’s too hot, the outside will burn before the inside heats through. Aim for shimmering oil and adjust heat as needed.
Wrappers drying out. Keep unused wrappers covered under a damp towel or plastic wrap; exposed wrappers crack and tear when you try to fold them.

Seasonal Adaptations

This recipe adapts well across seasons because the base ingredients are easy to tweak. In cooler months, use a slightly heartier cabbage and increase the proportion of cabbage to vermicelli for more substance. In warmer months, keep the filling a touch lighter—use a bit less vermicelli and add more fresh-chopped green onion at the end for brightness.

For entertaining in any season, these rolls are great made ahead to the point of assembly: prepare the filling, cool it, and store in the fridge. Assemble and fry just before serving so the wrappers are crisp and piping hot.

Insider Tips

Little techniques make a big difference in texture and ease.

Cook vermicelli just until tender, then rinse under cold water to stop the cooking and prevent clumping. Toss with a touch of sesame oil so they don’t stick together when you assemble.
Chop or cut larger shrimp into bite-size pieces so every roll has shrimp distributed evenly and isn’t dominated by one large piece.
When rolling, keep the wrapper’s corner facing you and tuck tightly. A tight roll seals better and fries more evenly.
Don’t overcrowd the frying pan. Give each roll a little space so the oil temperature recovers between additions, which keeps them crisp and evenly colored.
Test one roll first. Fry one to check seasoning and oil temperature, then adjust the rest as needed.

Storing Tips & Timelines

If you have leftovers, store them properly to preserve texture.

Short term: Place cooled rolls in an airtight container lined with paper towels and keep in the refrigerator for up to 2 days. Reheat in a 350°F (175°C) oven or an air fryer to re-crisp.
Freezing: Freeze un-fried, wrapped rolls on a tray until solid, then transfer to a freezer-safe bag for up to 1 month. Fry from frozen, adding a minute or two to the cooking time and watching the oil temperature carefully.
Do not refrigerate fried rolls in a sealed container while still warm; condensation will soften the crust. Let them cool slightly on a rack first.

Ready, Set, Cook

Cook the 1.5 ounces vermicelli noodles according to the package directions. Drain, rinse under cold water, drain again, and toss with a little sesame oil to keep the noodles from sticking. Set aside.
Heat 1 tablespoon sesame oil in a large skillet over medium-high heat.
Add the 2 cups shredded green cabbage, 1 cup shredded carrots, and ½ cup chopped green onions to the skillet. Sauté, stirring occasionally, until the vegetables are tender, about 5 minutes.
Add 1 tablespoon minced garlic, 1 teaspoon grated ginger, 1 tablespoon oyster sauce, 1 tablespoon soy sauce, the ½ pound peeled and deveined shrimp, and salt and pepper to taste. Cook, stirring, until the shrimp turn pink and are cooked through (about 3–4 minutes). If your shrimp are large, you may cut them into bite-size pieces before or during cooking.
Remove the skillet from the heat. Transfer the shrimp and vegetable mixture to a bowl and let it cool slightly so it is easier to handle.
Prepare a rolling station: place egg roll wrappers in a single layer, set a small bowl of water nearby for sealing, and arrange the shrimp-vegetable filling and the vermicelli noodles within reach.
Working one wrapper at a time, place a wrapper on the work surface with a corner facing you. Put a portion of the shrimp and vegetable filling and a small amount of the vermicelli noodles onto the lower third of the wrapper, leaving space at the edges.
Fold the bottom corner up over the filling, fold both side corners in toward the center, then continue rolling the wrapper away from you to enclose the filling. Moisten the top corner edge with a little water to seal the roll. Repeat until all wrappers are filled.
In a large skillet, heat additional sesame oil over medium-high heat until hot and shimmering (enough to shallow-fry the rolls). Fry the egg rolls in batches, leaving space between them so they cook evenly. Turn occasionally and cook until all sides are golden brown, about 3–4 minutes per batch.
Remove fried egg rolls to a paper towel–lined plate to drain and cool slightly before serving.

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Shrimp Egg Rolls

Crispy fried egg rolls filled with shrimp, vermicelli noodles, shredded cabbage and carrots, and savory aromatics.

Prep Time30

Cook Time20

Total Time50

Servings: 15 servings

Ingredients

1/2 poundshrimp peeled and deveined
1.5 ouncesvermicelli noodles
1 tablespoonsesame oil plus more for noodles
2 cupsgreen cabbage shredded, about 1/3 cabbage
1 cupcarrots shredded, about 1 large carrot
1/2 cupgreen onions chopped
1 tablespoongarlic minced, 3 cloves
1 teaspoonginger grated, 1 small knob
1 tablespoonoyster sauce
1 tablespoonsoy sauce
salt and pepper to taste
Egg roll wrappers

Instructions

Cook the 1.5 ounces vermicelli noodles according to the package directions. Drain, rinse under cold water, drain again, and toss with a little sesame oil to keep the noodles from sticking. Set aside.
Heat 1 tablespoon sesame oil in a large skillet over medium-high heat.
Add the 2 cups shredded green cabbage, 1 cup shredded carrots, and ½ cup chopped green onions to the skillet. Sauté, stirring occasionally, until the vegetables are tender, about 5 minutes.
Add 1 tablespoon minced garlic, 1 teaspoon grated ginger, 1 tablespoon oyster sauce, 1 tablespoon soy sauce, the ½ pound peeled and deveined shrimp, and salt and pepper to taste. Cook, stirring, until the shrimp turn pink and are cooked through (about 3–4 minutes). If your shrimp are large, you may cut them into bite-size pieces before or during cooking.
Remove the skillet from the heat. Transfer the shrimp and vegetable mixture to a bowl and let it cool slightly so it is easier to handle.
Prepare a rolling station: place egg roll wrappers in a single layer, set a small bowl of water nearby for sealing, and arrange the shrimp-vegetable filling and the vermicelli noodles within reach.
Working one wrapper at a time, place a wrapper on the work surface with a corner facing you. Put a portion of the shrimp and vegetable filling and a small amount of the vermicelli noodles onto the lower third of the wrapper, leaving space at the edges.
Fold the bottom corner up over the filling, fold both side corners in toward the center, then continue rolling the wrapper away from you to enclose the filling. Moisten the top corner edge with a little water to seal the roll. Repeat until all wrappers are filled.
In a large skillet, heat additional sesame oil over medium-high heat until hot and shimmering (enough to shallow-fry the rolls). Fry the egg rolls in batches, leaving space between them so they cook evenly. Turn occasionally and cook until all sides are golden brown, about 3–4 minutes per batch.
Remove fried egg rolls to a paper towel–lined plate to drain and cool slightly before serving.

Equipment

Large Skillet
Bowl
Small Bowl
Paper Towels
work surface

Notes

Notes
I like to use smaller shrimp for this recipe so they fit into the wrappers better.

Shrimp Egg Rolls

What Goes In

Ingredients