Shrimp Egg Rolls

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  • 1 pound raw shrimp
  • 1 teaspoon cornstarch
  • 1/8 teaspoon salt
  • 4 tablespoons soy sauce
  • 4 tablespoons oil
  • 1 cup chopped onions or green onion tops
  • 2/3 cup grated carrots
  • 3 cups chopped cabbage
  • 1 bag bean sprouts
  • 2 teaspoons grated fresh ginger root
  • 4 tablespoons soy sauce
  • 4 tablespoons oil
  • Egg roll wrappers


  1. Shell and devein shrimp; cut into small pieces.
  2. Combine cornstarch, salt and 4 tablespoons soy sauce; then add to shrimp. Mix well. Set aside while preparing vegetables.
  3. Heat 4 tablespoons oil over high heat. Add shrimp and stir-fry until pink. Remove shrimp from pan; set aside.
  4. Heat 4 tablespoons oil; stir in grated ginger root (cook for 1/2 minute); add cabbage and stir-fry for 2 minutes.
  5. Add onions and 4 tablespoons soy sauce. Mix and stir-fry for 1 minute. Add carrots; stir-fry for 1 minute.
  6. Add bean sprouts; stir-fry for 1 minute.
  7. Return cooked shrimp to pan; mix well and stir-fry 1 minute. Now transfer mixture to colander to drain and cool.
  8. Fill wrappers by following instructions on package of egg roll wrappers.

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