Breakfast & Brunch
This Vietnamese shrimp egg roll recipe delivers the perfect balance of crispy wrappers and zesty lemongrass shrimp filling—every bite is a symphony of textures and flavors. The secret lies in tightly rolling the dough and achieving that signature golden-brown crispiness through precise frying techniques.
I've perfected this recipe after years of testing, ensuring each component comes together seamlessly for restaurant-quality results at home.
The filling combines tender shrimp, aromatic lemongrass, and fresh vegetables wrapped in delicate rice paper, while the dough achieves that coveted crunch through proper rolling and frying methods. This recipe transforms a simple appetizer into a showstopping dish that's perfect for gatherings or weeknight meals.
The lemongrass-infused shrimp adds a bright, citrusy kick that pairs beautifully with the crispy exterior.
What you'll end up with is a plate of golden, crispy egg rolls that shatter satisfyingly with each bite, revealing tender shrimp and fresh vegetables inside. The aroma alone will have everyone anticipating dinner, and the combination of textures—crispy outside, tender inside—makes these impossible to resist.
This recipe delivers on the promise of authentic Vietnamese flavors with a method that's approachable for home cooks.
Serve these egg rolls with a side of sweet chili sauce or peanut dipping sauce for the complete experience. The versatility of this recipe makes it ideal for meal prep or last-minute entertaining, ensuring you're always prepared with a crowd-pleaser. Let's get started on creating these delicious Vietnamese treats!
Ingredients for vietnamese shrimp egg roll
Twelve essential ingredients transform into restaurant-quality Vietnamese shrimp egg rolls with perfect crispy texture and zesty flavor.
| Ingredient | Amount | Notes |
|---|---|---|
| Large Shrimp (Peeled and Deveined) 🦐 | 1 ½ lb | Fresh or frozen, thawed completely |
| Rice Paper Wrappers (Square) 🍱 | 12 whole | High-quality for crispiness |
| Lemongrass (Stalks) 🌿 | 3 whole | Bruised for maximum flavor |
| Carrots (Medium) 🥕 | 2 whole | Julienned into thin strips |
| Green Onions 🧅 | 4 whole | Thinly sliced, white and green parts |
| Fresh Cilantro 🌿 | ½ cup | Chopped finely, stems removed |
| Fish Sauce 🍶 | 2 tbsp | Red Boat brand preferred |
| Soy Sauce 🍶 | 1 tbsp | Light or all-purpose |
| Lime Juice 🍋 | 1 tbsp | Freshly squeezed |
| Minced Garlic 🧄 | 3 tbsp | Freshly minced for potency |
| Vegetable Oil (for Frying) 🫒 | 3 cups | High smoke point preferred |
| Salt 🧂 | 1 tsp | Diamond Crystal kosher salt |
| White Pepper 🌶️ | ½ tsp | Freshly ground |
| Peanut Oil (for Frying) 🫒 | 1 cup | For extra crispiness |
The shrimp quality is non-negotiable—look for fresh, plump shrimp with translucent shells at your local seafood market or Trader Joe's for pre-peeled options. If using frozen, thaw completely in cold water to maintain texture. Lemongrass should be bright green and firm, with no brown spots—Asian markets often carry the freshest stalks. For the rice paper wrappers, Spring Roll brand is the gold standard; store them in a sealed container to prevent drying. The carrots and green onions should be crisp and vibrant, not wilted or rubbery, which can happen if stored too long in the fridge.
No fresh lemongrass? Lemongrass paste from a tube works in a pinch, though it lacks the same depth. Substitute fish sauce with soy sauce plus a splash of Worcestershire, but you'll lose some umami complexity. If you can't find rice paper wrappers, egg roll wrappers work too, though they won't have the same delicate texture. For extra crispiness, add 1 tbsp cornstarch to the filling before rolling. The shrimp filling can be prepped 2 hours ahead—just keep it chilled until ready to roll. For a vegetarian version, swap shrimp for shredded cabbage and mushrooms.
Rice paper wrappers must be kept covered with a damp towel to prevent cracking—dry wrappers are impossible to roll. The shrimp filling keeps 3 days in the fridge, but the egg rolls should be fried immediately after rolling for maximum crispiness. For leftover egg rolls, store in an airtight container with parchment paper between layers to maintain crunch. They reheat best in a 350°F oven for 10-12 minutes, though they won't be as crispy as fresh. Freeze uncooked rolls on a tray before bagging for up to 2 months—fry from frozen for best results.
Why You'll Love This Recipe
- No-Fuss Assembly: I swear by this recipe because it’s the kind of dish where the hardest part is waiting for the shrimp to cook. Just julienne carrots and slice green onions—no dice, no fuss—and fold those rice paper wrappers like a pro (or not, they’re forgiving). The lemongrass paste does all the heavy lifting, so you’re basically just assembling flavor bombs.
- Lemongrass Magic: That first whiff of lemongrass and shrimp sizzling in the pan? Instant mood booster. The aroma alone makes me forget it’s a weeknight—crispy shrimp, tender carrots, and the bright herbal kick from the lemongrass. It’s the kind of flavor that sticks with you long after the last bite.
- Lunchbox Hero: Between us, these are my go-to for packed lunches or potlucks. Wrap them fresh, or store them in the fridge for days—they reheat beautifully. My kids (and my coworkers) always grab mine first because they’re portable, satisfying, and way better than sad sandwiches.
- Budget Flex: Shrimp might sound fancy, but it’s cheaper than takeout, and the rest of the ingredients? Pantry staples. A few stalks of lemongrass and a bag of carrots stretch across multiple meals. Plus, the rice paper wrappers are dirt cheap—no need to splurge on pre-made rolls that cost a fortune.
Step-by-step instructions for Vietnamese shrimp egg rolls
Master the art of creating delicate yet crispy Vietnamese shrimp egg rolls with this precise method.
Prepare the Lemongrass Shrimp Filling
In a mixing bowl, combine the 1.5 lb large shrimp (peeled and deveined) with the 3 tbsp minced garlic, 1 tbsp lime juice, 2 tbsp fish sauce, 1 tbsp soy sauce, 1 tsp salt, and 0.5 tsp white pepper. Gently fold until the shrimp are evenly coated in the marinade. Let this mixture sit at room temperature for 15 minutes while you prepare the remaining ingredients.
Next, bruise the 3 whole lemongrass stalks by lightly pounding them with the side of a knife to release their aromatic oils. Add the bruised lemongrass to the shrimp mixture and toss gently to distribute the flavor. The shrimp should develop a fragrant, zesty aroma—this is your signal that the marinade is working.
Prep the Vegetable Fillings and Rice Paper
Julienne the 2 whole medium carrots into thin strips, about 1/8-inch wide and 2-inches long. Thinly slice the 4 whole green onions, separating the white and green parts. Chop the 0.5 cup fresh cilantro finely, removing any tough stems. Combine these vegetables in a small bowl and set aside.
Fill a large shallow dish with warm water (about 90°F) and place the 12 whole square rice paper wrappers one at a time in the water. They should soften in about 10-15 seconds—this is when they're ready to be filled. Work quickly to prevent them from over-softening or tearing.
Assemble the Egg Rolls
Drain one rice paper wrapper and lay it flat on a clean work surface. Spoon about 2 tablespoons of the shrimp mixture onto the bottom third of the wrapper, followed by 1 teaspoon of the vegetable mixture. Fold the bottom corner of the wrapper over the fillings, then fold in the sides, and finally roll tightly from the bottom up, creating a neat cylinder.
Repeat this process with the remaining wrappers and fillings, working efficiently to maintain the wrappers' pliability. If a wrapper becomes too dry, simply dip it back in the warm water for a few seconds to soften. The goal is to create uniformly shaped rolls that will crisp evenly during frying.
Fry to Crispy Perfection
Heat 1 cup peanut oil in a deep fryer or heavy pot to 350°F. Once the oil is shimmering and hot, carefully add 4-5 egg rolls at a time, being mindful not to overcrowd the pan. Fry for 2-3 minutes until the egg rolls turn a deep golden brown and float to the surface. This indicates they're fully cooked and crispy.
Using a slotted spoon, transfer the fried egg rolls to a paper towel-lined plate to drain excess oil. Maintain the oil temperature at 350°F for the remaining batches, frying in 2-minute increments until all egg rolls are golden and crisp. Serve immediately while still hot and crispy for the best texture.
Pro Tips For Making Vietnamese Shrimp Egg Roll
- STEAM NOT SAUTE SHRIMP: I learned this the hard way—shrimp in hot oil turns rubbery fast. Instead, blanch them first in boiling water for 30 seconds, then shock in ice water. The flesh stays tender, and the filling holds together when wrapped.
- JULIENNE CARROTS FASTER: Skip the knife for a second—use a mandoline or the shredding blade of a food processor. Thin, even strips cook faster and blend better into the filling. Just don’t skip the quick rinse in cold water afterward to stop them from turning mushy.
- LEMONGRASS GRATE DON’T CHOP: Toss the knife. Scrape the pale inner part of the lemongrass stalks with the flat side of your knife, then grate it finely with a microplane. This releases the oils and aroma without bitter strings—no need to strain it out. Trust me, it makes the filling sing.
- WRAPPERS SOAK THEN STACK: Fill a shallow bowl with warm water, not hot, and let the rice paper soak just until pliable—about 10 seconds. Drain, then stack them on a damp towel to prevent curling. This keeps them soft and easy to roll, even if you’re wrapping these in a hurry. (Yes, even if you’re impatient like me.)
Troubleshooting this recipe
Wrapper Won’t Stay Soft
Rice paper wrappers dry out fast—keep them covered with a damp kitchen towel while working. If a wrapper cracks or stiffens, quickly dip it in warm water (90°F) for 5-10 seconds to rehydrate.
I find using a shallow glass dish with 1 inch of water works best for batch prep. Work in batches of 3-4 wrappers to maintain pliability. 💧
Filling Too Wet
Excess moisture causes soggy rolls. Drain shrimp thoroughly after marinating and pat dry with paper towels. Add 1 tbsp cornstarch to the shrimp mixture if it feels too wet.
For veggies, squeeze out excess water from julienned carrots using a clean kitchen towel. This step makes all the difference for crispy texture. ✨
Uneven Rolling Shape
Tight, uniform rolls fry evenly. Start by folding the bottom corner over the filling, then fold sides inward before rolling tightly from the bottom up. Use 2 tablespoons shrimp + 1 tsp veggies per roll to prevent overstuffing.
Practice on a few test rolls first—they should look like neat cigars, not lumpy logs. 🎯
Oil Too Hot or Cold
350°F is your target—use a deep-fry thermometer for accuracy. Oil that’s too hot burns wrappers; too cold makes them greasy. Test with a wooden chopstick: if bubbles form immediately around it, your oil is ready. I recommend peanut oil for its high smoke point and crispy results. 🌡️
Shrimp Not Cooked Through
Marinate shrimp for 15 minutes at room temp before rolling to ensure even cooking. Fry rolls until they float (about 2-3 minutes)—this means they’re fully cooked inside.
For extra insurance, check the center of one roll with a thermometer (165°F is safe). Undercooked shrimp ruins the texture contrast we’re aiming for. 🦐
Lemongrass Flavor Missing
Bruise lemongrass thoroughly with a knife or rolling pin to release oils. If using frozen lemongrass, thaw and bruise it first. For a shortcut, add 1 tsp lemongrass paste to the marinade, but fresh is always better.
The aroma should be bright and citrusy—this is your cue it’s working. 🌿
Nutrition facts
Frequently asked questions
Can I make these egg rolls without shrimp?
Yes! Swap the shrimp for 1.5 lb firm tofu (pressed and cubed) or 1 lb mushrooms (shiitake or oyster, finely chopped) for a vegetarian version. Keep the lemongrass marinade but reduce fish sauce to 1 tbsp and add 1 tsp sugar to balance flavors. The rolling and frying method stays identical for that perfect crispy texture.
How do I keep the egg rolls crispy after frying?
Serve them immediately after frying for maximum crunch. If storing, keep them in an airtight container with parchment paper between layers to prevent sogginess. For reheating, bake at 375°F for 8-10 minutes—they won't be as crispy but will still be delicious. For best results, fry fresh batches as needed.
What's the best way to store leftover shrimp filling?
The shrimp filling keeps well in an airtight container in the fridge for 3 days or freezer for 1 month. Thaw overnight in the fridge before using. The filling reheats best in a steamer or microwave (cover with damp paper towel) to maintain moisture. Just avoid frying from frozen—always roll fresh for crispy results.
Can I bake these egg rolls instead of frying?
For a lighter version, brush rolled egg rolls with 1 tbsp oil and bake at 400°F for 15-18 minutes on a parchment-lined tray. They'll be less crispy but still flavorful. For extra crunch, broil for 2-3 minutes at the end. Keep an eye on them—they darken quickly!
What's the secret to the best dipping sauce?
Mix 3 tbsp sweet chili sauce, 1 tbsp lime juice, 1 tbsp soy sauce, and 1 tsp minced garlic for a quick version. For a Vietnamese-style sauce, combine 2 tbsp hoisin sauce, 1 tbsp rice vinegar, 1 tsp sugar, and 1/2 tsp sesame oil. The sauce should be sweet, tangy, and slightly salty to complement the crispy rolls.