Breakfast & Brunch
This shrimp egg roll recipe with peanut butter delivers crispy, golden wrappers stuffed with sweet-savory shrimp filling that balances rich peanut butter perfectly.
The secret lies in creating a dough that stays tender yet crispy when fried, while the filling combines juicy shrimp with a peanut butter sauce that adds depth without overpowering.
I developed this recipe after craving something that blended Asian flavors with a familiar comfort element—peanut butter—that elevates rather than dominates.
The peanut butter plays a dual role here: it creates a luscious, slightly sticky sauce that coats the shrimp and vegetables, while also adding a subtle sweetness that contrasts beautifully with the savory shrimp and aromatic spices.
What makes this recipe stand out is the foolproof dough technique that ensures perfect crispiness every time, paired with a filling that's both flavorful and easy to assemble. No special equipment needed—just patience for the dough to rest and a hot pan for frying.
By the time you're done, you'll have a plate of egg rolls that are crispy on the outside with a tender, flavorful interior. The peanut butter sauce infuses every bite with a rich, nutty depth that pairs surprisingly well with the shrimp's natural sweetness.
These aren't just appetizers—they're a complete meal that's hearty enough for brunch or a light dinner. Serve with sweet chili sauce for the perfect balance of flavors.
This recipe is designed to be approachable yet impressive, making it ideal for weeknight dinners or special occasions. The filling can be prepped ahead, and the dough can rest overnight, so you can focus on enjoying the cooking process rather than rushing.
Whether you're a seasoned home cook or just starting out, these shrimp egg rolls with peanut butter will become a go-to recipe in your rotation.
Ingredients for shrimp egg roll recipe with peanut butter
Fourteen ingredients blend Asian flavors with peanut butter's rich sweetness for perfect crispy egg rolls.
| Ingredient | Amount | Notes |
|---|---|---|
| Large Eggs 🥚 | 2 whole | Room temperature for best mixing |
| All-Purpose Flour 🌾 | 2 cups | Sifted for light texture |
| Water 💧 | ½ cup | Room temperature |
| Vegetable Oil 🫒 | 1 tbsp | For dough rolling |
| Peanut Butter 🥜 | ½ cup | Creamy, unsweetened preferred |
| Soy Sauce 🍶 | 2 tbsp | Light or all-purpose |
| Shrimp 🦐 | 1 lb | Peeled, deveined, small size |
| Green Onions 🧅 | 3 whole | Thinly sliced, white and green parts |
| Fresh Ginger 🌿 | 1 tbsp | Finely grated (packed) |
| Garlic Cloves 🧄 | 3 cloves | Minced for filling |
| Sesame Oil 🫒 | 1 tsp | Toasted for aroma |
| Salt 🧂 | ½ tsp | Kosher or sea salt |
| White Pepper 🌶️ | ¼ tsp | Freshly ground |
| Vegetable Oil 🫒 | 2 cups | For deep frying |
| Cornstarch 🌾 | 2 tbsp | For crispy coating |
The peanut butter is non-negotiable here—creamy, unsweetened is the gold standard, but natural works too. Trader Joe's and Smucker's are my go-tos for consistency. The shrimp should be small, uniform pieces—frozen works if thawed properly, but fresh is ideal. For the dough, King Arthur flour gives the best texture, though any all-purpose will do. Ginger and garlic are fresh here for maximum flavor, but if you're using dried, reduce to one-third the amount—they pack more punch.
No sesame oil? Toasted peanut oil works in a pinch, though it lacks that nutty depth. Substitute shrimp with chickpeas or tofu for vegetarian versions, but the texture will differ. The dough needs at least 30 minutes to rest—don't skip this or it'll crack when frying. For the filling, blanch the shrimp first to keep them tender. If your peanut butter is too thick, microwave it for 10 seconds to loosen. The cornstarch is key for that signature crisp—don't skip it, even if your oil isn't perfectly hot.
Store the dough between parchment paper in the fridge for up to 2 days—it actually improves as it rests. The filling can be made a day ahead and kept in an airtight container. For frying, maintain oil at 350°F—any hotter and it burns, any cooler and it's greasy. Egg rolls reheat best in a 350°F oven for 10 minutes to restore crispiness. Freeze extras between parchment paper for up to 1 month—fry from frozen, adding an extra minute.
Why You'll Love This Recipe
- No Fuss Wraps: I swear by the egg roll wrapper trick—just flour, eggs, and water. No rolling pins, no stress. The peanut butter gives that rich, sticky center without needing fancy fillings.
- Creamy-Crisp Magic: That peanut butter filling? It’s the star. The outside stays crispy from the hot oil, while the inside melts into something dangerously addictive—like a hug in bite form.
- Lunchbox Hero: Between us, these are my go-to for school lunches or office snacks. They hold up for days, and kids (or adults) won’t complain about the peanutty goodness.
- Budget Crunch Saver: Flour, eggs, and peanut butter? That’s it. No pricy seafood blends or specialty wrappers. I’ve fed four people for under $10, and everyone’s happy.
Step-by-step instructions for shrimp egg roll recipe with peanut butter
Follow these precise steps to create golden, crispy egg rolls with a perfectly balanced peanut-savory filling.
Prepare the Dough for Wraps
In a large mixing bowl, combine the 2 cups all-purpose flour and 0.5 tsp salt. Make a well in the center and add the 2 whole large eggs and 0.5 cup water. Using a fork, gently mix until a shaggy dough forms. Transfer the dough to a lightly floured surface and knead for 5-7 minutes until smooth and elastic.
Cover the dough with a damp towel and let it rest for 30 minutes at room temperature. This resting period relaxes the gluten, making it easier to roll out thin sheets. If the dough feels sticky, lightly dust with flour, but avoid over-flouring as it can make the wraps tough.
Make the Peanut Butter Shrimp Filling
In a small bowl, mix together the 0.5 cup peanut butter, 2 tbsp soy sauce, 1 tbsp sesame oil, 0.25 tsp white pepper, 1 tbsp finely grated fresh ginger, and 3 cloves minced garlic. Set aside. In a separate pan, heat 1 tbsp vegetable oil over medium heat and add the 1 lb shrimp. Cook for 2-3 minutes per side until pink and just opaque.
Remove the shrimp from the pan and let them cool slightly. Stir the peanut butter mixture into the shrimp along with the 3 whole green onions, sliced thinly. The filling should be thick but spreadable—if it’s too dry, add 1 tsp water to loosen it. This sweet-savory combination is the heart of your egg rolls, so taste and adjust seasoning if needed.
Roll and Cut the Dough Sheets
Divide the rested dough into 4 equal portions. Roll each portion into a thin rectangle, about 1/8-inch thick, using a rolling pin. Lightly brush each sheet with vegetable oil to prevent sticking. Cut each rectangle into 4 equal strips, about 3 inches wide. You should have 16 strips total—these will form the crispy wrappers.
Lay the strips on a floured surface, ensuring they’re evenly sized. If any strip tears, patch it gently with a bit of dough. The thinner and more uniform the strips, the crispier your egg rolls will turn out. Keep them covered with a damp towel to prevent drying while you prepare the filling.
Assemble and Fry the Egg Rolls
Place 1 tbsp of the shrimp-peanut butter filling near one end of a dough strip. Fold the strip over the filling, then roll it tightly into a cylinder, sealing the edge with a dab of water. Repeat with the remaining strips and filling. You should have 4 egg rolls total.
Heat 2 cups vegetable oil in a deep fryer or heavy pot to 350°F. Fry the egg rolls in batches for 2-3 minutes until golden brown and crispy. Drain on a wire rack or paper towels. The oil should sizzle gently but not smoke—if it smokes, reduce the heat slightly. Overcrowding the pan will lower the oil temperature and make the egg rolls greasy instead of crispy.
Serve Immediately for Maximum Crispiness
Transfer the fried egg rolls to a serving platter and let them rest for 2-3 minutes to set slightly. Serve warm with a side of sweet chili sauce or extra peanut dipping sauce. The egg rolls should be crisp on the outside and tender on the inside, with the peanut butter filling peeking through in delicious bites.
For best results, eat them fresh while the wrappers are still crispy. If storing, keep them in an airtight container for up to 2 days, but reheat in a 350°F oven for 5-7 minutes to restore crispiness—microwaving will make them soggy.
Pro Tips For Making Shrimp Egg Roll Recipe With Peanut Butter
- Rest the Dough: After mixing flour, eggs, and water into a stiff batter, let it sit covered for 30 minutes before rolling. I learned this the hard way—skipping it makes the wrappers tear when you add shrimp, and no one wants a peanut butter-stuffed disaster.
- Use Cold Peanut Butter: Scoop peanut butter straight from the fridge—it’s less sticky and easier to shape into neat logs for filling. Warmer peanut butter spreads like glue, and you’ll spend more time cleaning than cooking.
- Fry in Small Batches: Drop 2-3 egg rolls at a time into hot oil, or they’ll steam instead of crisp. I used to crowd the pan, and the results were soggy—like eating a peanut butter sandwich with wet bread.
- Pat Egg Rolls Dry: Wipe each rolled shrimp egg roll with a paper towel before frying. Extra moisture = oil splatter and uneven cooking. Sounds tedious, but it guarantees a crispy exterior every time.
Troubleshooting great shrimp egg roll recipe with peanut butter
Dough Too Sticky?
If your dough feels overly sticky during rolling, resist the urge to add extra flour—it’ll make your egg rolls tough. Instead, wet your hands slightly and press gently to smooth any tears. For extra insurance, chill the dough for 10-15 minutes in the fridge before rolling.
I’ve found that King Arthur flour absorbs moisture better than generic brands, so if you’re using that, you might need just a light dusting. 💫
Filling Too Dry?
The peanut butter filling should be thick but spreadable—if it’s crumbly, add 1 tsp water at a time until it reaches the right consistency. Overmixing can make the filling tough, so stir just until combined.
For extra moisture, add ½ tsp sesame oil to the peanut butter mix. I’ve had the best luck with Trader Joe’s creamy peanut butter, which blends smoothly without separating.
Egg Rolls Not Crispy?
Crispiness comes from three things: oil temperature, dough thickness, and frying technique. First, ensure your oil is at 350°F—use a thermometer to check. Second, roll your dough strips 1/8-inch thick or thinner.
Finally, fry in small batches to avoid dropping the oil temperature. If they’re still soggy, try adding 1 tbsp cornstarch to the filling before rolling. 🔥
Peanut Butter Separating?
If your peanut butter filling looks oily or separates during cooking, it’s likely too hot. Always mix it with cold ingredients (like cooked shrimp) and avoid heating it directly. For extra stability, whisk in 1 tsp soy sauce or 1 tsp water to emulsify.
I’ve also had success using natural peanut butter (with oil separation) in this recipe—just stir vigorously before adding to the filling.
Dough Tearing While Rolling?
Tears happen when the dough isn’t rested long enough or is too dry. Let it rest for the full 30 minutes (or up to 2 hours in the fridge for extra relaxation).
If it still tears, patch with a tiny bit of dough or roll it slightly thicker in that spot. Avoid overworking the dough—just handle it gently. A lightly oiled rolling pin helps too!
Frying Oil Smoking?
Smoking oil means it’s too hot, which can burn your egg rolls. Reduce heat to 325°F and let the oil return to temperature before frying. If it keeps smoking, your oil may be old—replace it with fresh vegetable or peanut oil.
Never add cold egg rolls to hot oil; let them sit at room temperature for 5 minutes before frying to prevent splattering. 🌡️
Nutrition facts
Frequently asked questions
Can I use natural peanut butter instead of creamy?
Yes, but with a small adjustment! Natural peanut butter has oil separation, so stir it vigorously before mixing into the filling. For smoother results, microwave for 10 seconds to blend the oil back in. The texture will be slightly chunkier but still delicious.
How do I make these egg rolls ahead of time?
Prepare the filling and dough separately up to 2 days ahead. Store the dough wrapped in plastic in the fridge, and keep the filling in an airtight container. Assemble and fry just before serving for maximum crispiness. For frozen storage, fry from frozen (add 30 seconds to cooking time).
What's the best way to reheat leftover egg rolls?
Oven reheating preserves crispiness best! Place egg rolls on a baking sheet and bake at 350°F for 5-7 minutes. Avoid microwaving—they'll turn soggy. For extra crunch, broil for 1-2 minutes at the end. Serve with fresh sweet chili sauce to revive flavors.
Can I make these egg rolls without frying?
For a healthier version, bake at 400°F for 12-15 minutes until golden. Brush with oil first for crispiness. The texture will be lighter, but the peanut-shrimp flavor remains rich. Air fry at 375°F for 8-10 minutes for a middle-ground option.
Why is my peanut butter filling too sweet?
Adjust the balance by adding ½ tsp soy sauce or 1 tsp lime juice to cut sweetness. The shrimp's natural brininess helps too—make sure they're fully cooked but not overcooked. Taste as you mix and adjust gradually. Natural peanut butter is sweeter than creamy, so use slightly less if needed.