Breakfast & Brunch
This Vietnamese shrimp egg roll recipe delivers the perfect balance of crispy wrappers and tender shrimp filling, just like your favorite takeout—without the grease. The secret lies in a delicate dough that stays light yet sturdy, paired with a shrimp mixture that's seasoned just right to stay juicy while frying.
I've perfected this technique over years of testing, ensuring every bite delivers that satisfying crunch followed by bursts of fresh herbs and savory shrimp.
The filling combines succulent shrimp with aromatic herbs like cilantro and Thai basil, bound together with a simple yet flavorful seasoning blend. Traditional recipes call for frying, but I've included a foolproof baked option that achieves crispy results with far less mess.
The dough itself is surprisingly simple—just flour, water, and a touch of oil—but requires gentle handling to maintain its signature paper-thin texture.
What makes these egg rolls truly special is the contrast between the golden-brown exterior and the tender, herb-infused interior. Each bite offers a harmony of textures and flavors that will have you reaching for seconds.
The recipe also includes an optional zesty dipping sauce that cuts through the richness, adding a tangy brightness that complements every crispy bite.
Whether you're serving these as an appetizer for a Vietnamese feast or adding them to your brunch spread, they're guaranteed to impress. The best part? You can prepare the filling and dough ahead of time, making assembly quick and efficient.
Let's get started on creating these restaurant-quality egg rolls at home.
Ingredients for vietnamese shrimp egg roll
Fourteen ingredients for restaurant-quality egg rolls that stay crispy and juicy.
| Ingredient | Amount | Notes |
|---|---|---|
| Large Shrimp (Peeled, Deveined) 🦐 | 1 ½ lb | Tail-on for presentation |
| All-Purpose Flour 🌾 | 2 cups | Plus 1 tbsp for dusting |
| Water 💧 | 1 ¼ cups | Room temperature preferred |
| Vegetable Oil 🫒 | 1 tbsp | For dough elasticity |
| Fresh Cilantro 🌿 | ½ cup | Stems removed, finely chopped |
| Thai Basil Leaves 🌿 | ¼ cup | Packed, stems removed |
| Green Onions 🧅 | 3 whole | White and green parts, chopped |
| Garlic Cloves 🧄 | 4 cloves | Minced for filling |
| Fish Sauce 🍶 | 1 ½ tbsp | Red Boat preferred |
| Soy Sauce 🥫 | 1 tbsp | Light or regular |
| Lime Juice 🍋 | 1 ½ tbsp | Freshly squeezed |
| Salt 🧂 | ½ tsp | Kosher or sea salt |
| Black Pepper 🌶️ | ¼ tsp | Freshly ground |
| Vegetable Oil (for frying) 🫒 | 2 cups | High smoke point oil |
| Mayonnaise 🥫 | ½ cup | For dipping sauce |
| Sweet Chili Sauce 🌶️ | ¼ cup | For dipping sauce |
| Sriracha 🔥 | 1 tbsp | Adjust for spice level |
| Lime Zest 🍋 | 1 tsp | For dipping sauce |
The shrimp makes or breaks this—fresh, tail-on, and peeled is non-negotiable. Asian markets often have the best selection, but any seafood counter with high turnover works. Look for plump shrimp that smell clean and fresh, not fishy. The dough's secret is the 1 tbsp extra flour—it prevents tearing when wrapping. I always make a double batch of dough and filling so I can freeze extras for quick weeknight dinners. For the herbs, Thai basil is a game-changer—it's sweeter and more aromatic than regular basil, but regular basil works in a pinch if you can't find it.
No fresh Thai basil? Cilantro plus a pinch of sugar mimics the flavor, though it won't be identical. Running low on fish sauce? Soy sauce plus a dash of sugar gets you close, but the umami depth won't be the same. The dipping sauce is where you can get creative—add a splash of coconut milk for richness or more lime for tang. For the baked option, spray the egg rolls with oil before baking and brush with more oil halfway through for extra crispiness. The dough can be made a day ahead and stored wrapped in plastic—just let it sit at room temperature for 30 minutes before using.
Shrimp filling keeps 2 days in the fridge, but I recommend freezing half for later—it reheats beautifully. The dough loses elasticity after 1 day in the fridge, so make it fresh or freeze it wrapped in plastic for up to 3 months. For the dipping sauce, store it in a jar with the lid on—it keeps 1 week in the fridge. Pro tip: Re-crisp egg rolls in a 400°F oven for 5-7 minutes if they get soggy. And if you're making a big batch, use parchment paper between layers to prevent sticking.
Why You'll Love This Recipe
- No-Fuss Wrapping: I swear by the simple flour-water wrap trick—no store-bought wrappers needed. Just mix, roll, and fold while the shrimp sizzles. Honestly, it’s the kind of recipe that makes me feel like a pro without any fancy skills.
- Crispy-Creamy Magic: That first bite? The shrimp stays juicy while the wrap gets just crispy enough—thanks to the quick fry in vegetable oil. Top it with fresh cilantro, and it’s like a little burst of sunshine in every roll.
- Party in a Bite: Between us, these are my go-to for game nights or potlucks. Serve them warm with a side of spicy mayo or chili sauce, and suddenly you’re the hero of the spread. (Yes, even on a Tuesday night.)
- Budget-Friendly Feast: Shrimp’s the star, but the rest? Basic pantry staples. A pound of shrimp and a bag of flour stretch far, and leftovers reheat like a dream. My college budget would’ve wept happy tears.
Step-by-step instructions for Vietnamese shrimp egg rolls
Let's create these golden, crispy egg rolls with a flavorful shrimp filling and tangy dipping sauce.
Prepare the Shrimp Filling
In a medium bowl, combine the 1.5 lb large shrimp (peeled, deveined) with the 0.5 cup finely chopped fresh cilantro, 0.25 cup chopped Thai basil leaves, 3 chopped green onions, and 4 minced garlic cloves. This aromatic blend forms the heart of your filling.
In a small bowl, whisk together the 1.5 tbsp fish sauce, 1 tbsp soy sauce, 1.5 tbsp lime juice, 0.5 tsp salt, and 0.25 tsp black pepper. Pour this marinade over the shrimp mixture and gently fold until everything is evenly coated. Let it sit for 10 minutes at room temperature to allow the flavors to meld together.
Make the Egg Roll Dough
In a large mixing bowl, combine the 2 cups all-purpose flour and 1.25 cups room temperature water. Stir with a fork or chopsticks until a shaggy dough forms. Add the 1 tbsp vegetable oil and continue mixing until the dough comes together into a smooth, elastic ball.
Turn the dough out onto a lightly floured surface and knead for 5-7 minutes until it becomes silky and no longer sticky. Wrap the dough in plastic wrap and let it rest for 30 minutes at room temperature. This resting period helps relax the gluten, making it easier to roll out thin sheets for your egg rolls.
Assemble the Egg Rolls
Divide the rested dough into 4 equal portions (about 8 oz each). Roll each portion into a thin rectangle, approximately 12x6 inches, using a rolling pin. Keep the remaining dough covered to prevent drying while you work.
Place about ¼ of the shrimp filling near one of the long edges of a dough rectangle. Fold the opposite edge over the filling, then roll tightly from the edge with the filling toward you, pressing gently to seal. Repeat with the remaining dough and filling to make 4 egg rolls. Keep them seam-side down on a floured surface.
Fry to Golden Perfection
Heat 2 cups vegetable oil in a deep skillet or Dutch oven to 350°F. You'll know it's ready when a small piece of dough sizzles vigorously when dropped in. Fry the egg rolls 2 at a time, turning occasionally, for 4-5 minutes until they turn a beautiful golden brown color.
Use a slotted spoon to transfer the fried egg rolls to a paper towel-lined plate to drain excess oil. They should be crispy on the outside with a tender, flavorful interior. If the oil temperature drops below 325°F during frying, add more oil to maintain the proper heat for crispy results.
Prepare the Dipping Sauce
In a small bowl, whisk together the 0.5 cup mayonnaise, 0.25 cup sweet chili sauce, 1 tbsp sriracha, 1.5 tbsp lime juice, and 1 tsp lime zest until smooth and well combined. Taste and adjust the balance of sweet, spicy, and tangy flavors by adding a bit more sweet chili sauce for sweetness or sriracha for heat.
Serve the Vietnamese shrimp egg rolls immediately with the zesty dipping sauce on the side. The contrast between the crispy exterior and tender shrimp filling, paired with the tangy sauce, creates an unforgettable eating experience that captures the essence of Vietnamese street food.
Pro Tips For Making Vietnamese Shrimp Egg Roll
- Dry Shrimp Thoroughly: The shrimp’s secret weapon is moisture control—pat them bone-dry with paper towels before dredging in flour. Wet shells stick to the wrapper like glue, and you’ll end up with soggy, uneven rolls. I learned this the hard way when my first batch looked like it had been dragged through a monsoon.
- Use Cold Water for Dough: Mix your egg roll wrapper dough with ice-cold water—this keeps the gluten tight and prevents shrinking when fried. Warm water makes the dough stretchy and gummy, and your rolls will either tear or turn into chewy blobs. Trust me, your future self will notice the difference.
- Fry in Small Batches: Crowding the pan drops the oil temperature fast, leading to greasy, undercooked rolls. Fry 2-3 at a time max, and keep the oil at a steady 350°F (175°C). I used to rush this and ended up with half-fried, half-soggy disasters—now I just wait the extra 30 seconds.
- Toss Cilantro Last: Chop the cilantro just before rolling it into the shrimp filling—it wilts fast and turns to mush if prepped too early. A handful of fresh, bright cilantro in each roll is what makes these taste authentically Vietnamese, not sad, limp garnish. Save yourself the regret.
Best sauces and condiments for these flavors
Classic Nuoc Cham
This traditional Vietnamese dipping sauce elevates your shrimp egg rolls to restaurant quality. Mix 3 tbsp fish sauce (like Red Boat), 2 tbsp lime juice, 1 tbsp granulated sugar, 1 minced garlic clove, and ¼ tsp black pepper.
The sugar dissolves quickly, creating a perfectly balanced sweet-savory-tangy sauce. I like to add 1 tsp shrimp paste (mắm ruốc) for extra depth if available. 🍋
Spicy Sriracha-Lime
For heat lovers, blend ¼ cup mayonnaise, 2 tbsp sweet chili sauce, 1 tbsp sriracha, 1 tbsp lime juice, and 1 tsp lime zest. The recipe already includes this version, but I often double the sriracha for extra kick.
Add a pinch of sugar to balance the heat. This sauce works perfectly with the crispy egg rolls' texture.
Creamy Coconut Dipping
Create a tropical twist by combining ¼ cup coconut milk, 2 tbsp mayonnaise, 1 tbsp lime juice, 1 tsp fish sauce, and ½ tsp grated ginger. The coconut adds richness that pairs beautifully with the shrimp's briny flavor.
For extra freshness, garnish with chopped cilantro right before serving. This sauce is perfect for those who prefer milder flavors. 🥥
Sweet Chili Glaze
Simmer ¼ cup sweet chili sauce with 1 tbsp honey until slightly thickened. Add 1 tsp lime juice and a pinch of salt to balance the sweetness. This glaze works as both a dipping sauce and a post-fry brush for added crispiness.
I like to drizzle it over the egg rolls before serving for an extra flavor boost.
Herb-Infused Oil Dip
Heat ¼ cup neutral oil with 1 tbsp chopped garlic, 1 tbsp chopped cilantro, and ½ tsp chili flakes until fragrant. Let cool slightly before drizzling over egg rolls or using as a dipping sauce.
This adds a fragrant, aromatic element that complements the shrimp filling beautifully. Store any leftovers in the fridge for up to 5 days.
Nutrition facts
Frequently asked questions
Can I use frozen shrimp instead of fresh?
Yes, but thaw them properly first! Place frozen shrimp in a colander under cold running water for 5-10 minutes until fully thawed. Pat them completely dry before cooking—the moisture can make your egg rolls soggy. For best results, use tail-on shrimp (even frozen) to maintain presentation.
How do I make the dough thinner for extra crispiness?
Roll each dough portion between two sheets of parchment paper to prevent sticking, then use a rolling pin to stretch it as thin as possible—about 1/16-inch thick. The key is patience: gently press and stretch rather than force it. For extra crispiness, brush the rolled dough lightly with oil before adding filling.
What's the best way to bake these instead of frying?
Preheat oven to 400°F and line a baking sheet with parchment paper. Brush assembled egg rolls with oil, then bake for 15-18 minutes, flipping halfway, until golden and crispy. For extra crunch, spray with oil before baking. They won't be as crispy as fried, but still delicious!
Can I prepare the filling ahead of time?
The shrimp filling keeps well in the fridge for 2 days or 3 months in the freezer. Thaw in the fridge overnight before using. The dough is best made fresh, but you can prepare it a day ahead and refrigerate it wrapped in plastic—just let it sit at room temperature for 30 minutes before rolling.
Why did my egg rolls turn out greasy instead of crispy?
This usually happens when the oil isn't hot enough (below 325°F) or the dough isn't rolled thin enough. Use a thermometer to monitor oil temperature and ensure your dough is paper-thin. Fry in small batches to maintain heat, and avoid overcrowding the pan. For baked versions,