Breakfast & Brunch
This Vietnamese shrimp egg roll recipe delivers the perfect balance of crispy wonton cups and zesty lemongrass shrimp filling—exactly like your favorite street vendor's. The secret lies in marinating the shrimp with fish sauce, garlic, and chili, then wrapping them in delicate wonton wrappers for that signature golden crunch.
I developed this recipe after years of searching for an authentic version that didn't require deep-frying, making it perfect for home cooks who want restaurant-quality results without the mess.
The beauty of these egg rolls is their versatility—they can be baked for a lighter option or pan-fried for extra crispiness. Each bite combines tender shrimp, aromatic lemongrass, and a hint of chili, all wrapped in a crispy shell that shatters with every bite.
The recipe includes a simple dipping sauce that enhances the flavors without overpowering them, making these egg rolls ideal for breakfast, brunch, or even a light dinner.
What sets this recipe apart is the attention to detail in the shrimp marinade and the proper technique for wrapping and cooking the egg rolls.
The result is a dish that's both visually stunning and packed with flavor, perfect for serving with fresh herbs, lettuce cups, or a side of nuoc cham. Whether you're making them for a family gathering or a special occasion, these Vietnamese shrimp egg rolls will impress everyone at the table.
Ready in just 30 minutes, this recipe delivers restaurant-quality results with minimal effort. The key is in the preparation—marinating the shrimp properly and ensuring the wonton wrappers are sealed tightly for that signature crispy texture. Once you try this version, you'll never go back to the store-bought kind.
Ingredients for vietnamese shrimp egg roll
Crispy wonton cups meet zesty lemongrass shrimp—authentic flavors with zero deep-frying fuss.
| Ingredient | Amount | Notes |
|---|---|---|
| Large Shrimp (Peeled & Deveined) 🦐 | 1 ½ lb | Tail-on for presentation |
| Wonton Wrappers 🥟 | 16 whole | Square or round, low-carb if preferred |
| Fish Sauce 🍶 | 1 ½ tbsp | Red Boat brand preferred |
| Fresh Lemongrass 🌿 | 1 whole | Bottom 3 inches only, finely minced |
| Garlic Cloves 🧄 | 4 cloves | Minced for marinade |
| Fresh Chili 🌶️ | 1 piece | Thai bird's eye or serrano, finely chopped |
| Lime Juice 🍋 | 2 tbsp | Freshly squeezed |
| Olive Oil 🫒 | 1 tbsp | For pan-frying |
| Vegetable Oil 🫒 | ½ cup | For brushing wonton wrappers |
| Salt 🧂 | ½ tsp | Kosher or sea salt |
| Black Pepper 🌶️ | ¼ tsp | Freshly ground |
| Hoisin Sauce 🍶 | 1 tbsp | For dipping sauce |
| Rice Vinegar 🍶 | 1 tbsp | For dipping sauce |
| Sesame Oil 🫒 | ½ tsp | For dipping sauce |
| Green Onions 🧅 | 2 whole | Thinly sliced, for garnish |
The shrimp is your star—16/20 count gives perfect bite size. Costco or Trader Joe's usually have them peeled and deveined, saving time. Look for bright pink color and firm texture. Lemongrass? Grab the whole stalks at Asian markets—they'll trim it for you. For chili, Thai bird's eye packs the most heat, but serrano works too. The fish sauce makes or breaks this—Red Boat is the gold standard, but any reputable brand with no additives will do. Pro tip: Mince the lemongrass with the garlic and chili right after shopping—they'll keep better in the fridge together.
No wonton wrappers? Spring roll wrappers work in a pinch, but they're thicker. Fresh out of lemongrass? Lemongrass paste from a tube (like Maesri) gets you close, but it's not the same. Running low on fish sauce? Soy sauce plus a pinch of sugar mimics the umami, but you'll lose that signature depth. The dipping sauce is flexible—skip the sesame oil if you're sensitive to its flavor. For extra crispiness, double-bake the egg rolls after the first pan-fry. And if you're feeling fancy, add a pinch of sugar to the shrimp marinade for caramelization.
Shrimp marinates best for 30 minutes—don't rush it. Wonton wrappers keep in the fridge for 2 weeks sealed in a bag, but use them within 1 week for best crispiness. Leftover egg rolls reheat beautifully in a 350°F oven for 10 minutes. Store them unassembled in the fridge—wrap the shrimp filling tightly in plastic to prevent drying. The dipping sauce keeps for 1 week and actually tastes better the next day as flavors meld. Freeze extras for 1 month—just thaw and pan-fry from frozen.
Why You'll Love This Recipe
- No Chopping Chaos: I’ll be real—lemongrass and garlic can be intimidating, but here we just smash the garlic and bruise the lemongrass (no knife skills required). The shrimp cook in minutes, and the wrappers? Just fold like a lazy burrito.
- Umami Bomb: That fish sauce and garlic combo? It’s the secret weapon—bright, savory, and sticky in the best way. The shrimp stay juicy, the wrappers get that perfect crisp, and honestly, it’s the kind of flavor that makes you want to eat them straight from the pan.
- Party in a Bite: These are my go-to for game day, potlucks, or when I’m too tired to cook. Serve them with a spicy mayo dip or just plain hoisin, and suddenly you’re the hero of any gathering. (Yes, even on a Tuesday night.)
- Leftovers That Don’t Suck: Unlike most fried apps, these reheat shockingly well—crispy on the outside, tender inside. I make a double batch, freeze half, and pull them out for lazy lunches. No sad, soggy leftovers here.
Step-by-step instructions for Vietnamese shrimp egg rolls
Here's how to make these addictive Vietnamese shrimp egg rolls with crispy wonton cups and zesty lemongrass filling.
Marinate the Shrimp in Lemongrass and Chili
In a bowl, combine the 1.5 lb large shrimp (peeled & deveined) with the 1 whole fresh lemongrass (minced bottom 3 inches), 4 cloves garlic (minced), 1 piece fresh chili (finely chopped), 2 tbsp lime juice, 1.5 tbsp fish sauce, 0.5 tsp salt, and 0.25 tsp black pepper. Mix gently to coat the shrimp evenly. Let it marinate for 15-20 minutes at room temperature—this infuses the shrimp with bright, aromatic flavors.
I like to press the lemongrass and garlic into the shrimp with my fingers to ensure maximum flavor transfer. The shrimp will develop a beautiful golden hue from the marinade, and you'll smell that signature Vietnamese zing. Don't skip this step—it's what makes these egg rolls taste authentic.
Prepare the Dipping Sauce
While the shrimp marinates, whisk together 1 tbsp hoisin sauce, 1 tbsp rice vinegar, and 0.5 tsp sesame oil in a small bowl. This sauce should be smooth and slightly sticky—if it's too thick, add a teaspoon of water to loosen it. Set aside at room temperature until ready to serve.
The hoisin adds sweet depth, while the rice vinegar brightens the sauce and balances the richness. The sesame oil brings that nutty aroma that's so characteristic of Vietnamese cuisine. Taste as you go—you might want to adjust the ratio slightly to suit your preference, but this combination works perfectly for most palates.
Pan-Fry the Shrimp Filling
Heat 1 tbsp olive oil in a large skillet over medium-high heat. Add the marinated shrimp and cook for 2-3 minutes per side until they turn opaque and slightly charred in spots. Remove the shrimp from the skillet and set aside on a plate.
Here's the thing—don't overcrowd the pan. Cook the shrimp in batches if needed to maintain even heat. You want them just cooked through but still tender, not rubbery. The slight char adds wonderful depth of flavor that pairs perfectly with the crispy wonton cups.
Assemble and Fry the Egg Rolls
Preheat 0.5 cup vegetable oil in a deep skillet or wok to 350°F. Dip each wonton wrapper briefly in the hot oil, then carefully press it into the skillet to form a cup shape. This takes practice—don't worry if they're not perfect. Add 1-2 shrimp to each wonton cup, then fold the top edges over to seal completely.
Fry the egg rolls for 2-3 minutes until they turn deep golden brown and crispy. Be patient—this is where you get that perfect crunch. Use a slotted spoon to remove them and drain on paper towels. The oil should be hot enough that they crisp immediately upon contact, but not so hot that they burn before cooking through.
Garnish and Serve Immediately
Transfer the crispy egg rolls to a serving platter and garnish with 2 whole green onions (thinly sliced). Serve immediately with the prepared dipping sauce on the side. The contrast between the crispy wonton cups and the tender, flavorful shrimp is what makes these egg rolls irresistible.
These Vietnamese shrimp egg rolls are best served fresh while the wonton cups are still crispy. The shrimp should be warm through, and the dipping sauce should complement rather than compete with the flavors. Enjoy with a cold Vietnamese beer or iced tea for the full experience!
Pro Tips For Making Vietnamese Shrimp Egg Roll
- STEAM NOT FRY: Blanch shrimp first—30 seconds in boiling water, then ice bath. This stops them from curling into tight, unrollable knots while keeping them tender. I learned this the hard way after wrestling with a batch of shrimp that looked like question marks in my wrappers.
- MINCE GARLIC FINE: Use a microplane or the flat side of your knife to mince garlic into a paste—no visible flecks. This blends better with the lemongrass and fish sauce, giving the filling that smooth, aromatic punch. I was skeptical until I tried it; the flavor is way more integrated.
- KEEP WRAPPERS DAMP: Mist wonton wrappers with water before filling—just a light spray, not soaking. Dry wrappers tear; soggy ones get gummy. Works like a charm, even if it sounds weird. (Yes, even if you’re impatient like me.)
- SEAR WRAPPERS SEPARATELY: Pan-fry the egg rolls in batches—don’t crowd the pan. Overlapping makes them steam instead of crisp. Two minutes per side on medium-high, until golden. I skip this when I’m lazy, but the dish is noticeably better when I don’t.
Troubleshooting perfect results
Wonton Won't Seal
If your wonton wrappers refuse to stay closed during frying, try brushing the edges with a tiny bit of water before sealing. The moisture helps them stick better. I also recommend pressing down firmly with your fingers while holding the egg roll—this creates a stronger seal than just folding.
If they still open, reduce the oil temperature slightly to 340°F for gentler cooking. 💡
Shrimp Too Dry
Overcooked shrimp is the most common issue—these should be tender, not rubbery. Cook them for only 2-3 minutes per side on medium-high heat. If your shrimp are drying out, try marinating them for longer (up to 30 minutes) to keep them juicy.
Also, avoid overcrowding the pan—leave space between shrimp for even cooking. 🦐
Oil Too Hot
If your egg rolls burn before cooking through, your oil is too hot. Use a thermometer to maintain 350°F—never guess! I've ruined many batches by eyeballing it.
For extra crispiness without burning, try frying in two batches with slightly cooler oil (340°F). The wrappers will still crisp beautifully. 🔥
Filling Leaking
If shrimp juice leaks during frying, your wrappers aren't sealed tightly enough. Press the edges extra firmly when folding, and consider adding 1 extra shrimp per wrapper to create more pressure.
Another trick: lightly brush the inside of the wrapper with egg wash before adding filling—this creates a stronger barrier. 🥟
Dipping Sauce Too Thin
A runny dipping sauce usually means too much rice vinegar. The ideal ratio is 1:1 hoisin to rice vinegar, with just ½ tsp sesame oil.
For thickness, whisk in ½ tsp cornstarch mixed with 1 tsp water until smooth. Taste as you go—balance is key for that perfect Vietnamese tang. 🍶
Nutrition facts
Frequently asked questions
Can I use frozen shrimp instead of fresh?
Yes, but thaw them properly first! Place frozen shrimp in a bowl of cold water for 10-15 minutes until pliable. Pat completely dry before marinating—any moisture will prevent the shrimp from searing properly. For best results, use large shrimp (16/20 count) that thaw evenly without breaking apart.
How do I make these egg rolls without frying?
For a baked version, brush assembled egg rolls with 1 tbsp vegetable oil and bake at 400°F for 12-15 minutes until golden. They won't be as crispy as fried, but still delicious! For extra crunch, broil for 1-2 minutes at the end. The shrimp filling will stay tender while the wrappers get slightly crispy.
What's the best way to store leftovers?
Keep uncooked shrimp filling wrapped tightly in plastic for 1 day in the fridge. Cooked egg rolls reheat best in a 350°F oven for 8-10 minutes—they won't be as crispy but still tasty. The dipping sauce lasts 5 days refrigerated. For longer storage, freeze egg rolls (uncooked) for 1 month—thaw overnight before pan-frying.
Can I make these gluten-free?
Use gluten-free tamari instead of fish sauce (or coconut aminos) and gluten-free wonton wrappers. Check labels—some brands add wheat. For extra flavor, add ½ tsp grated ginger to the shrimp marinade. The recipe maintains its authentic taste while being allergy-friendly.
What's the secret to extra crispy wrappers?
Heat the oil to 360°F (just slightly hotter than recommended) and fry in small batches to avoid dropping the temperature. After the first 1 minute of frying, flip each egg roll carefully—this creates maximum surface contact for crispiness. For double crispiness, fry a second time after cooling completely.