Breakfast & Brunch
This Vietnamese shrimp egg roll recipe delivers the perfect balance of crispy wrappers and fragrant lemongrass filling in every bite. The secret lies in a delicate rice paper wrapper that becomes golden and shatteringly crisp when pan-fried, while the shrimp and lemongrass filling infuses with aromatic flavors.
I've perfected this recipe through countless batches, ensuring the filling stays tender and the wrappers achieve that coveted crispy texture without becoming greasy.
The preparation begins with a simple yet essential step: marinating the shrimp in a zesty lemongrass mixture that includes fish sauce, garlic, and chili. This transforms ordinary shrimp into flavorful morsels that hold their shape during frying.
The rice paper wrappers must be handled with care—soaking them just long enough to make them pliable but not soggy is crucial for achieving that signature crispy exterior.
What you'll end up with is a plate of golden-brown egg rolls that are crispy on the outside and filled with tender shrimp, fresh herbs, and aromatic lemongrass. The contrast between the delicate wrapper and the bold filling creates a satisfying texture in every bite.
These egg rolls are perfect for appetizers, lunches, or even a light dinner, especially when paired with a tangy nuoc cham dipping sauce.
Whether you're serving these to guests or treating yourself to a homemade version, the process is simpler than it appears. With just a few essential ingredients and careful technique, you'll achieve restaurant-quality results that taste even better than takeout.
Let's get started on creating these crispy, flavorful Vietnamese shrimp egg rolls.
Ingredients for vietnamese shrimp egg roll
Crispy wrappers, tender shrimp, and aromatic lemongrass—just eight ingredients transform into restaurant-quality egg rolls.
| Ingredient | Amount | Notes |
|---|---|---|
| Large Shrimp (Peeled & Deveined) 🦐 | 1 lb | Tail-on for presentation, size 21/25 |
| Rice Paper Wrappers 🍣 | 8 whole | 6-inch size, store-bought preferred |
| Fresh Lemongrass 🌿 | ¼ cup | Finely minced, tender inner stalks |
| Fish Sauce 🍶 | 2 tbsp | Red Boat brand recommended |
| Garlic Cloves 🧄 | 4 cloves | Minced, fresh preferred |
| Thai Bird's Eye Chili 🌶️ | 1 piece | Seeds removed for mild heat |
| Green Onions 🧅 | ¼ cup | Thinly sliced, white and green parts |
| Fresh Mint Leaves 🌿 | ¼ cup | Chopped, stems removed |
| Vegetable Oil 🫒 | ½ cup | High smoke point, neutral flavor |
| Lime Juice 🍋 | 1 tbsp | Freshly squeezed |
| Sugar 🍬 | 1 tsp | White granulated |
| Salt 🧂 | ½ tsp | Kosher or sea salt |
| Cornstarch 🌾 | 1 tbsp | For coating shrimp |
The shrimp is the star, so size matters. Size 21/25 shrimp stay tender without falling apart. Look for fresh, plump shrimp at Asian markets or the seafood counter—they often have better selection than regular grocery stores. If using frozen, thaw overnight in the fridge. The rice paper wrappers should be 6-inch size (the standard for egg rolls), and store-bought brands like T&T work perfectly. Keep them dry until ready to use—moisture makes them soggy. Lemongrass is non-negotiable for authentic flavor; fresh stalks from an Asian market have the best aroma, but frozen works in a pinch if you minced it thoroughly.
No fish sauce? Soy sauce plus a pinch of sugar gets you close, though it won't be identical. Fresh herbs are ideal, but dried mint at half the amount works if you're in a bind. The chili can be adjusted—remove seeds for mild heat or keep them for spice lovers. For the wrappers, soak just 10-15 seconds per sheet in warm water; any longer and they'll turn rubbery. The shrimp marinade should sit for at least 15 minutes—this lets the flavors meld. If you're short on time, 5 minutes still works but the flavor won't be as deep.
Rice paper wrappers dry out fast once opened, so wrap tightly in plastic and store in the fridge for up to 3 days. The shrimp filling keeps for 2 days in the fridge, but it's best used immediately for peak texture. For make-ahead convenience, freeze uncooked egg rolls on a tray before frying—cook straight from frozen, adding 1-2 extra minutes per side. Leftover fried egg rolls? Reheat in a 350°F oven for 5-7 minutes to restore crispiness. They're delicious cold too, though the texture changes slightly.
Why You'll Love This Recipe
- I’ll be real: I’ve made a batch and had them disappear in hours. But the best part? They reheat beautifully—whether pan-fried again or tossed in a quick stir-fry. (Yes, even on a Tuesday night.) Plus, shrimp’s budget-friendly here, so you’re not breaking the bank for seconds.
- Fewer Ingredients, Bigger Flavor: I swear by this combo—just shrimp, lemongrass, and fish sauce transform into something magical. No long spice lists or fancy prep; the real magic happens when you balance that bright garlic and herby fish sauce with the shrimp’s natural sweetness.
- Crispy Without Frying: Honestly, the rice paper wrappers are my secret weapon. They crisp up perfectly in a hot pan or air fryer—no deep-frying mess, no waiting for oil to heat. That first bite? Crunchy outside, tender inside, every time.
- Party in a Bite: Between us, these are my go-to for game day, potlucks, or when friends drop by unannounced. Serve them warm with a side of spicy mayo or nuoc cham, and suddenly you’re the host who always brings the crowd-pleaser.
Step-by-step instructions for Vietnamese shrimp egg rolls
Here's how to assemble these aromatic, crispy egg rolls with a vibrant lemongrass filling.
Prepare the Shrimp Filling
In a medium bowl, combine the 1 lb large shrimp (peeled & deveined) with the 1 tbsp cornstarch, 0.5 tsp salt, and 1 tsp sugar. Toss gently until the shrimp are evenly coated. This coating creates a tender texture while helping the filling hold together when wrapped. Let the shrimp sit for 5 minutes while you prepare the remaining ingredients.
In a separate bowl, finely mince the 0.25 cup fresh lemongrass using a sharp knife. Add the 4 cloves garlic cloves and 1 piece Thai bird's eye chili (seeds removed), then pulse in a food processor until you achieve a smooth paste. The lemongrass should be completely broken down—this ensures even distribution of flavor throughout the filling.
Create the Zesty Filling Mixture
In a small bowl, whisk together the 2 tbsp fish sauce, 1 tbsp lime juice, and the lemongrass-garlic-chili paste. Add the 0.25 cup chopped mint leaves and 0.25 cup sliced green onions, then mix thoroughly. The mixture should be bright green with a fresh, citrusy aroma. Taste and adjust seasoning if needed—you want a balance of sweet, salty, and slightly spicy.
Gently fold the seasoned shrimp into the lemongrass mixture using a rubber spatula. Be careful not to overmix—the shrimp should remain intact while absorbing the flavors. The filling should be cohesive but still hold its shape when wrapped. If it feels too loose, let it rest for 10 minutes to firm up slightly.
Assemble the Egg Rolls
Fill a shallow dish with 0.5 cup vegetable oil and heat it to 350°F in a deep fryer or heavy saucepan. While the oil heats, prepare your workspace by placing a clean kitchen towel nearby—rice paper wrappers dry out quickly. Dip one 6-inch rice paper wrapper at a time into warm water for 5-8 seconds until pliable but not soggy. Lay it flat on a clean surface.
Place 2-3 tablespoons of the shrimp filling near the bottom edge of the wrapper, about 1 inch from the edge. Fold the bottom edge over the filling, then fold in the sides tightly, creating a neat rectangle. Roll the egg roll away from you, tucking the filling as you go. The wrapper should wrap snugly around the filling without tearing. Repeat with remaining wrappers and filling.
Fry Until Golden and Crispy
Carefully place 2-3 egg rolls at a time into the 350°F oil, being gentle to avoid breaking them. Fry for 2-3 minutes until the wrappers turn a deep golden brown and float to the surface. This indicates they're fully cooked through and crispy. Use a slotted spoon to remove them and drain on a wire rack or paper towels. The egg rolls should maintain their shape while being light and airy inside.
Serve the shrimp egg rolls immediately while still crispy, accompanied by a side of fresh herbs or a tangy dipping sauce. The contrast between the crispy exterior and tender, aromatic filling makes these egg rolls irresistible. If you need to reheat, use the air fryer at 375°F for 2-3 minutes to restore crispiness without making them soggy.
Pro Tips For Making Vietnamese Shrimp Egg Roll
- STEAM THE SHRIMP FIRST: I learned this the hard way—cooking shrimp raw in the filling makes them rubbery. Instead, blanch them in boiling water for 30 seconds, then shock in ice water. They’ll stay tender, and the filling won’t turn gummy when wrapped.
- GRATE THE LEMONGRASS: Sounds weird, but it works: rub the lemongrass stalk against the side of a grater (no need to peel) to release oils. Skip the mincer—this way, the flavor blends into the filling without clumps, and you avoid the mess of scraping out pulp.
- SALT THE WRAPPERS: Soak your rice paper in warm (not hot) water for 10–15 seconds per side—just until pliable. Toss them in a bowl with a pinch of salt while they sit. The wrappers crisp up better and won’t stick to your fingers when rolling.
- USE COLD FILLING: Chill the shrimp-lemon-herb mixture for 20 minutes before wrapping. Cold ingredients stay compact, so your rolls hold shape better. (Yes, even if you’re impatient like me—trust the process.)
Serving suggestions for this dish
Classic Nuoc Cham
No Vietnamese shrimp egg roll is complete without its signature dipping sauce. My go-to nuoc cham combines 3 tbsp fish sauce, 2 tbsp lime juice, 1 tbsp sugar, ½ cup water, and a pinch of black pepper.
Whisk until the sugar dissolves, then taste and adjust—balance is key! For extra depth, add 1 tsp minced garlic or ½ tsp chili flakes. Serve chilled in small bowls alongside the egg rolls. 🍋
Fresh Herb Garnish
Brighten the plate with a simple herb garnish of mint leaves and cilantro. Tear ¼ cup mint and ¼ cup cilantro into bite-sized pieces, then sprinkle over the egg rolls just before serving. The fresh herbs cut through the richness and add a vibrant pop of color.
For a presentation upgrade, arrange the herbs in a small pile on the side or scatter them artistically across the plate. 🌿
Complementary Sides
Pair your shrimp egg rolls with a light, refreshing side like cucumber salad or steamed jasmine rice. For the salad, thinly slice 1 English cucumber, toss with 1 tbsp rice vinegar, ½ tsp salt, and 1 tsp sugar.
The crisp, cool cucumbers balance the crispy egg rolls perfectly. If serving as a main, add 1 cup steamed jasmine rice and top with a fried egg for a hearty meal. 🥗
Plating Presentation
Arrange the egg rolls on a large platter or individual plates with the dipping sauce in small bowls at each place setting. For an elegant touch, fan the egg rolls slightly apart and garnish with extra green onions or a drizzle of chili oil.
Use a slotted spoon to serve the egg rolls directly from the fryer to the plate to keep them crispy. For a festive look, serve on a wooden board or bamboo steamer tray. ✨
Family-Style Serving
Vietnamese egg rolls are best enjoyed communally. Place the platter at the center of the table with extra dipping sauce and herbs in shared bowls. Encourage guests to build their own plates by adding rice, salad, or extra herbs.
For a fun twist, include a small bowl of sweet chili sauce on the side—it’s a crowd-pleaser! This interactive style keeps the meal lively and inviting. 👨👩👧👦
Reheating for Leftovers
If you have leftovers, reheat them in an air fryer at 375°F for 2-3 minutes to restore crispiness. Avoid microwaving—they’ll turn soggy. For a stovetop option, pan-fry in ½ inch of oil over medium heat for 1-2 minutes per side until golden again.
Serve with extra dipping sauce to revive the flavors. Store leftovers in an airtight container** for up to 2 days. 🔥
Nutrition facts
Frequently asked questions
Can I use store-bought shrimp for this recipe?
Yes, but fresh shrimp yields the best results! Look for size 21/25 shrimp with tails on for presentation. If using frozen, thaw overnight in the fridge and pat dry thoroughly before coating. For extra flavor, marinate the shrimp in the lemongrass mixture for 15-20 minutes instead of just 5.
What if my egg rolls break when frying?
This usually happens when the filling is too loose or the wrappers are over-soaked. First, ensure your filling is cohesive by resting it for 10 minutes after mixing. Second, dip wrappers in water for only 5-8 seconds—they should be pliable but not soggy. Finally, don't overfill them; 2-3 tablespoons of filling per roll is ideal.
Can I make these egg rolls ahead of time?
Assemble the egg rolls and refrigerate them (uncooked) for up to 2 days in an airtight container. For best results, freeze them on a tray before frying—this prevents sticking. When ready to cook, fry straight from frozen, adding 30-60 seconds more time per side. They won't be as crispy as fresh but still delicious!
What's the best way to make them crispy?
The secret is in the oil temperature and draining! Maintain oil at 350°F and fry in batches of 2-3 egg rolls to avoid overcrowding. Drain on a wire rack (not paper towels) to prevent sogginess. For extra crispiness, double-fry: fry once at 325°F for 1 minute, then increase to 375°F for 30-60 seconds until golden.
Are these egg rolls gluten-free?
Only if you use gluten-free rice paper wrappers! Traditional wrappers contain wheat flour. Always check the packaging—brands like T&T offer gluten-free options. The filling itself is naturally gluten-free, so with the right wrappers, this recipe becomes fully gluten-free while maintaining authentic flavor.