Breakfast & Brunch
This Vietnamese shrimp egg roll recipe delivers the perfect balance of crispy wrappers and tender shrimp filling with that signature sweet-chili zing. The secret lies in the delicate wrapping technique and precise frying method that creates golden, shatteringly crisp edges while keeping the filling warm and flavorful inside.
I've perfected this recipe through countless batches, ensuring every bite captures the authentic taste of Vietnamese street food.
The filling combines succulent shrimp with aromatic herbs, garlic, and fish sauce for deep umami flavor, all wrapped in thin rice paper that crisps to perfection when fried. What sets this recipe apart is the attention to texture—each roll achieves that satisfying contrast between the crispy exterior and tender interior.
The optional nuoc cham dipping sauce adds a bright, tangy contrast that elevates every bite.
By following these instructions, you'll master the art of wrapping without tears (a common beginner challenge) and achieve restaurant-quality results at home. The shrimp filling cooks in minutes, while the frying process takes just a few seconds per batch, making this a surprisingly quick yet impressive dish.
Whether serving as an appetizer or light meal, these egg rolls bring a taste of Vietnam to your kitchen.
For an extra touch of authenticity, I recommend serving with fresh herbs and a side of nuoc cham. The combination of textures and flavors makes this recipe a standout—crispy, flavorful, and impossible to resist. Let's get cooking!
Ingredients for vietnamese shrimp egg roll
Authentic Vietnamese flavors with tender shrimp and crispy rice paper wraps.
| Ingredient | Amount | Notes |
|---|---|---|
| Large Shrimp (Peeled, Deveined) 🦐 | 1 lb | Tail-on for presentation, size 21-30 per lb |
| Rice Paper Wrappers 🍱 | 8 whole | 6-inch diameter, store in water |
| Fresh Mint Leaves 🌿 | ½ cup | Finely chopped, stems removed |
| Fresh Cilantro Leaves 🌿 | ¼ cup | Finely chopped, stems removed |
| Garlic Cloves 🧄 | 3 cloves | Minced, for aromatic depth |
| Green Onions 🧅 | 3 whole | Thinly sliced, white and green parts |
| Fish Sauce 🍶 | 1 ½ tbsp | Red Boat preferred for quality |
| Lime Juice 🍋 | 1 ½ tbsp | Freshly squeezed, for brightness |
| Sugar 🍬 | 1 tbsp | White granulated, balances flavors |
| Vegetable Oil 🫒 | ½ cup | High smoke point, for frying |
| Salt 🧂 | ½ tsp | Kosher or sea salt |
| Black Pepper 🌶️ | ¼ tsp | Freshly ground, subtle heat |
| Nuoc Cham Dipping Sauce 🍶 | ½ cup | Optional, store-bought or homemade |
The shrimp is the star here—size 21-30 per pound ensures perfect texture without toughness. Look for fresh, plump shrimp at your local seafood counter, ideally with the shells still on for presentation. If using frozen, thaw overnight in the fridge—not under running water, which makes them rubbery. The Red Boat fish sauce is worth the investment; it adds that unmistakable umami depth that separates homemade rolls from store-bought. For the rice paper, 6-inch diameter is standard, but 7-inch works too—just adjust the filling amount accordingly. Store the wrappers in a sealed bag with a damp paper towel to prevent drying out.
No fresh mint? Substitute with cilantro or Thai basil, though the flavor will differ slightly. Out of fish sauce? Soy sauce works in a pinch, but reduce by half since it's saltier. For extra crispiness, add 1 tsp cornstarch to the filling—it helps the wrappers brown faster. The nuoc cham dipping sauce is optional but recommended; if making homemade, balance fish sauce, lime, sugar, and water to taste. For a vegetarian version, swap shrimp for shredded carrots, cabbage, and tofu, but the texture won't be identical. The key to wrapping is practice—start with small batches to master the technique before making all eight rolls.
Keep the shrimp filling in the fridge for up to 2 days, though it's best used fresh. The rice paper wrappers stay usable for 1 week if stored properly, but they're best fried within a few days. For the dipping sauce, it keeps in the fridge for 5 days—just give it a quick stir before serving. To reheat, fry the rolls fresh for the best texture, but you can also warm them in the oven at 350°F for 5-7 minutes if needed. Freezing isn't recommended for the wrappers, but the filling can be frozen for 1 month—just thaw and refry.
Why You'll Love This Recipe
- No-Fuss Assembly: I swear by this recipe when I’m too tired to fuss—just toss shrimp with garlic, a splash of fish sauce, and a handful of chopped herbs. The rice paper wrappers soften in seconds, no rolling board required.
- Herb-Packed Punch: That bright mix of mint and cilantro? It’s the secret weapon—crunchy, fresh, and impossible to resist. The garlic gives it a savory kick, but it’s the herbs that make it ridiculously good.
- Lunchbox Hero: Between us, these are my go-to for packed lunches. They hold up better than you’d think, and the shrimp stays juicy—no soggy wrappers here. (Yes, even on a Tuesday night.)
- Budget-Friendly Feast: A pound of shrimp and a bag of rice paper stretch for days. I’ll make a double batch, freeze half, and pull them out for quick dinners—no takeout needed. My wallet thanks me.
Step-by-step instructions for Vietnamese shrimp egg rolls
Master the art of crispy Vietnamese shrimp egg rolls with this foolproof method.
Prepare the Shrimp Filling
In a mixing bowl, combine the 1 lb large shrimp (peeled, deveined) with the 0.5 cup finely chopped fresh mint leaves, 0.25 cup finely chopped fresh cilantro leaves, 3 cloves minced garlic, and 3 whole thinly sliced green onions. This aromatic blend forms the heart of your filling.
In a small bowl, whisk together 1.5 tbsp fish sauce, 1.5 tbsp freshly squeezed lime juice, 1 tbsp sugar, 0.5 tsp salt, and 0.25 tsp freshly ground black pepper. Pour this marinade over the shrimp mixture and gently fold until everything is evenly coated. Let the mixture sit for 10 minutes to allow the flavors to meld—this ensures each bite is bursting with bright, balanced taste.
Assemble the Egg Rolls
Fill a shallow dish with warm water—just enough to cover the bottom. Dip one rice paper wrapper at a time into the water for 5-10 seconds until pliable but still firm. This step is crucial for creating crispy, not soggy, egg rolls. I like to use a pair of tongs for easy handling.
Lay the softened wrapper on a clean surface and place 1 heaping tablespoon of shrimp filling near the bottom edge. Fold the bottom edge over the filling, then fold in the sides, and finally roll tightly toward the top, sealing the egg roll completely. Repeat with the remaining wrappers and filling, working quickly to maintain the wrapper's flexibility.
Fry to Crispy Perfection
Heat 0.5 cup vegetable oil in a deep skillet or wok over medium-high heat until it reaches 350°F—test with a wooden chopstick; it should sizzle when submerged. Fry the egg rolls in batches (don't overcrowd the pan) for 2-3 minutes per side until they turn a deep golden brown. The oil should bubble steadily, creating a crispy, shatterable exterior.
Transfer the fried egg rolls to a paper towel-lined plate to drain excess oil. If the oil smokes excessively, reduce the heat slightly—you want a gentle sizzle, not a raging fire. The key to crispy egg rolls lies in maintaining this consistent oil temperature throughout frying.
Serve with Nuoc Cham
Arrange the crispy egg rolls on a serving platter while still warm. Serve immediately with 0.5 cup nuoc cham dipping sauce on the side. The contrast between the warm, crispy egg rolls and the cool, tangy dipping sauce creates an unforgettable combination. For extra presentation, garnish with additional sliced green onions or fresh herbs.
Each bite should deliver a perfect balance: the shrimp's sweetness, the herbs' freshness, and the wrapper's satisfying crunch. The egg rolls will stay crispy for about 10 minutes, so serve them promptly while they're at their best. Pair with a side of fresh vegetables or a simple cucumber salad for a complete Vietnamese feast.
Pro Tips For Making Vietnamese Shrimp Egg Roll
- Blanch Shrimp First: I learned this the hard way—raw shrimp in the filling makes the rice paper soggy and the texture off. Quickly parboil peeled shrimp for 30 seconds, then shock in ice water. They’ll stay tender but firm enough to hold shape when wrapped, and the flavor stays bright.
- Dry the Paper Right: Rice paper wrappers stick like glue if they’re not prepped properly. Soak just one sheet at a time in warm water for 10–15 seconds—until pliable but not mushy—then lay it flat on a damp towel to dry the surface slightly. This keeps the edges from curling when you roll.
- Pulse Garlic, Don’t Mince: Minced garlic burns fast and turns bitter in the filling. Pulse 3–4 cloves in a food processor until you’ve got a rough paste—just enough to release the flavor without turning it into a paste. Add it to the hot wok last, stir once, then remove from heat immediately.
- Stack Filling High: Vietnamese shrimp rolls need a good bite, so don’t skimp on the filling. Pile the shrimp, herbs, and garlic mix in a tight, thick line down the center of the wrapper—about 1.5 inches wide. This ensures every bite has texture, not just wrapper. (Yes, it’ll look messy, but it works.)
Serving suggestions for leftovers
Dipping Sauce Pairings
Serve your shrimp egg rolls with nuoc cham, the classic Vietnamese dipping sauce made with fish sauce, lime juice, sugar, and water. I like to balance 1.5 tbsp fish sauce with 1.5 tbsp lime juice, 1 tbsp sugar, and ½ cup water, stirred until smooth.
The tangy, slightly sweet sauce cuts through the richness of the fried rolls beautifully. For a spicy kick, add ½ tsp chili flakes or a dash of Sriracha. 🍶
Fresh Herb Garnishes
Brighten your presentation with fresh herbs like mint, cilantro, or Thai basil. Sprinkle finely chopped herbs over the platter before serving to add color and freshness. I often mix 2 tbsp chopped mint with 1 tbsp chopped cilantro for a vibrant garnish.
These herbs not only look stunning but also enhance the overall flavor profile with their aromatic notes.
Side Dish Complements
A light, refreshing side like cucumber salad or steamed greens balances the richness of the fried egg rolls. For cucumber salad, thinly slice 1 English cucumber and toss with 1 tbsp rice vinegar, ½ tsp sugar, and a pinch of salt.
Alternatively, serve with pickled vegetables for a tangy contrast that complements the shrimp filling perfectly.
Drink Pairings
Cool down with a Vietnamese iced coffee or a lychee soda to complement the flavors. The bold, creamy coffee pairs wonderfully with the sweet-savory egg rolls, while the floral notes of lychee soda add a refreshing twist.
For a non-alcoholic option, try sparkling limeade—its citrusy tang enhances the shrimp’s sweetness without overpowering it.
Presentation Tips
Arrange the egg rolls on a wooden platter or banana leaf for an authentic touch. Place them in a circular pattern with the dipping sauce in the center for easy access.
Garnish with extra green onions or lime wedges to elevate the visual appeal. Serve immediately while the rolls are crispy and warm for the best experience. 🌟
Nutrition facts
Frequently asked questions
Can I use frozen shrimp for this recipe?
Yes, but thaw them properly for best results! Place frozen shrimp in a sealed bag and refrigerate overnight for even thawing. Never use hot water or microwave—this makes shrimp rubbery. Once thawed, pat dry thoroughly before using to ensure crispy egg rolls.
What if my rice paper wrappers tear when wrapping?
This usually happens when the wrappers are too wet or dry. Dip them in warm water for just 5-7 seconds until pliable but still firm. Work quickly—keep remaining wrappers covered with a damp towel to prevent drying. For extra strength, add 1 tsp cornstarch to the filling to help seal the edges better.
Can I bake these egg rolls instead of frying?
Baking won't give the same crispy texture, but you can try! Brush the assembled rolls with oil, then bake at 400°F for 12-15 minutes until golden. For extra crunch, broil for 2 minutes at the end. The interior will be softer than fried, but it's a healthier alternative.
How do I make the filling less watery?
Pat shrimp dry with paper towels before mixing, and reduce any excess liquid in the herbs by gently squeezing mint/cilantro in a clean towel. Add 1 tsp cornstarch to the filling to absorb moisture. For extra insurance, chill the filling for 30 minutes before wrapping to firm it up.
What's the best way to reheat leftover egg rolls?
Avoid the microwave—they'll get soggy! Instead, pan-fry in 1 tbsp oil over medium heat for 1-2 minutes per side until crispy again. For oven reheating, bake at 375°F for 5-7 minutes on a wire rack (not directly on the pan) to maintain crispness.