Raise your hands if you love some crispy juicy egg rolls. These Shrimp Egg Rolls are for you today! Here, sweet juicy shrimp are rolled into a wheat flour wrapper and deep-fried to golden brown perfection. So good and addictive that you must make them at home! I know you may want to hide under the sink when I say the word fry. But trust me, egg rolls are not just restaurant foods. Follow my recipe and you’ll be able to deep fry them with confidence and enjoy anytime you like! Serve the shrimp egg rolls with the all-purpose Negi Miso (Leek and Miso Sauce).
Shrimp Egg Rolls for Family Dinner and Potluck Party
When we make deep fry foods like these shrimp egg rolls at home, they are usually reserved for a special occasion like a potluck party. But I also like to surprise my family once in a while with crunchy treats like these on a Friday night or a weekend family dinner. It is a good time to bond over delicious fried food. And I get extra hugs from the kids when I serve these on the table! These egg rolls are also extra special because of their unique presentation and flavors. The shrimps appear long and stick-straight and are hugged snuggly in the spring roll wrap. The tails stick out which makes them the perfect finger food. Inside the rolls, you’d taste the aromatic ginger and negi (Japanese long onion) along with a savory miso sauce! It’s a simple combination, but the whole combo makes for delicious egg rolls. At a potluck party, you can expect them to be the first food your guests would walk and munch away with their hands.
3 Recipe Tips
For a simple recipe like this Shrimp Egg Roll, you’ll need to make sure to use good ingredients for a successful result. Here are some tips when you go grocery shopping.
1. Use quality spring roll or egg roll wrappers
There are different brands of egg rolls and spring roll wrappers out there. The key is to find the ones that are super thin and not doughy tasting. I recommend the Spring Home brand “TYJ Spring Roll Pastry” which can be found at most of the Asian grocery stores. You can find them in the frozen section, along with egg pancake, paratha or naan. What I like about this spring roll pastry (egg roll wrappers) is that each sheet is very thin and larger in size compared to some other brands. The thin sheets make the egg roll very crisp and light. Since it is large enough, you can easily roll the shrimp up without any issues. For this recipe, I didn’t get a chance to go to an Asian grocery store, so I used a Ryshobo (隆祥房)’s harumaki (egg roll/spring roll) wrapper that I got from a Japanese grocery store Nijiya.
2. Use Negi Miso (Leek & Miso Sauce)
I apply negi miso inside the egg rolls and serve it as a dipping sauce for extra flavor. I personally don’t need to dip my egg rolls into the sauce because there is plenty of flavors already. If you want to keep your Shrimp Egg Rolls plain for your guests, serve the Negi Miso on the side as an option. To make this Negi Miso, I use the #1 selling miso from Hikari Miso® called Kodawattemasu. Made of organic soybeans and rice, it is free of additives and preservatives. In terms of taste, this miso has a rich and mature flavor with the full-bodied umami of soybeans and the sweetness of rice. Where can I buy Kodawattemasu by Hikari Miso®:
Japanese grocery stores (Nijiya, Mitsuwa, Marukai, local mom-pop shops, etc) Asian grocery stores (including Chinese/Korean grocery stores) Tokyo Central Online ($7.48)
3. Get shrimp with tail
For this recipe, get the shrimp with the tail on. You won’t be eating the tail, but it’s for the presentation. To show off the pretty red tails, you will need to clean them carefully. Please do not skip this process or take a shortcut. You will need to straighten the shrimp so the egg rolls will be a log shape. We use the same straightening technique that we use for Shrimp Tempura and Ebi Fry. Yes, they take a bit of work, but you won’t regret making these rolls! Everyone will go wild for it. Wish to learn more about Japanese cooking? Sign up for our free newsletter to receive cooking tips & recipe updates! And stay in touch with me on Facebook, Pinterest, YouTube, and Instagram.
