Bang Bang Shrimp Egg Rolls are filled with delicious shrimp, slaw, and the super popular Bang Bang sauce! Perfect game day snack or appetizer!
With football season in full swing, making creative delicious appetizers is a MUST! These Bang Bang Shrimp Egg Rolls take the popular Bang Bang Shrimp recipe to the next level! They are incredibly easy to make, and everyone will LOVE them! Be sure to whip up some extra sauce because it will NOT last long!
Bonefish Grill’s Bang Bang Sauce is popular for a reason, it’s delicious! It’s also VERY easy to make yourself. I’ve used it for Bang Bang Chicken (Instant Pot), Bang Bang Tofu Bang, Bang Shrimp Quesadillas, Bang Bang Shrimp Rice Bowls, and Bang Bang Shrimp Tacos, and all of them are always a hit!
How to make Bang Bang Sauce:
**scroll down for full recipe list/amounts/directions**
- Take mayonnaise, Sriracha, rice vinegar, and sugar; whisk all of them together in a jar or bowl.
- Close the jar and let the sauce meld in the fridge while everything else is cooking.
- Sauce will keep in the fridge up to a week.
How to Make Bang Bang Shrimp Egg Rolls:
**scroll down for full recipe list/amounts/directions**
You have the option to use fried shrimp or boiled shrimp, it's up to you. I don't think it makes THAT big of a difference in the recipe, because you get a lot of crunch from the fried egg roll, so leaving the shrimp boiled is okay in my opinion. However, you can also fry the shrimp before adding them.
- Coat the shrimp and fry them up (if you want fried shrimp), alternatively you can boil the shrimp.
- Get all the ingredients together - it's easiest to make these in a sort of assembly line.
- Using egg roll wrappers (look for these in the produce section of the grocery store), add the ingredients, one by one, into the center of the wrapper.
- Roll the egg roll halfway, tuck the sides into the center, then damped the last corner with some water, and continue rolling to seal completely (see video below).
- Fry the egg rolls in canola or vegetable oil until browned and crispy.
- Serve and top with more bang bang sauce and green onions - YUM!
Can I make ahead or freeze bang bang shrimp egg rolls?
Yes and yes.
- To make ahead (say the night before you need them), I recommend making them but NOT frying them until you need them. Store them covered tightly in the refrigerator. When ready to fry, make sure the seams are still sealed; add water to seal if necessary.
- To freeze: I recommend making them but NOT frying them. Wrap them tightly with plastic wrap and freeze. Allow to defrost overnight in the fridge, then fry according to below directions.
I love making Egg Rolls as appetizers, so make sure you checkout these other recipes from Domestic Superhero:
- Spinach Artichoke Egg Rolls have your favorite Creamy Spinach Artichoke Dip stuffed into egg roll wrappers!
- Philly Cheese Steak Egg Rolls are a fun spin on America's favorite sandwich! Beef, cheese, peppers, and onions wrapped into the perfect party snack!
- Turkey Club Egg Rolls are filled with turkey, bacon, tomato, avocado, cheese, and a special sauce! Ready for a Turkey Club Sandwich taken to the next level- try these!
- Try using this pimento cheese and cooking it up in an egg roll! Would be AMAZING!
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Bang Bang Shrimp Egg Rolls are filled with delicious shrimp, slaw, and the super popular Bang Bang sauce! Perfect game day snack or appetizer!
- 1 lb small/medium pre-cooked shrimp, shells and tails removed, devained (can buy already like this), defrosted
- 2-3 TBS cornstarch
- 2 cups canola oil, for frying-optional
- ¼ cup mayonnaise
- 1 TBS sriracha
- 1 TBS rice vinegar
- 1 TBS sugar
- 12 egg rolls wrappers
- 2 cups pre-shredded cabbage mix
- 12 slices pepper jack cheese
- bang bang sauce , from above
- shrimp , from above
- 3-4 cups canola or vegetable oil
- 2 stalks green onions, chopped
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If frying: Pat defrosted shrimp dry. Toss in cornstarch until covered. Heat oil in a shallow skillet, until hot. Carefully cook shrimp in batches until done-do not overcrowd the skillet- then place onto a paper towel lined plate. Cook all.
If not frying: run defrosted shrimp under cold water for 5 minutes. Pat dry. Set aside.
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Add all ingredients into a jar/bowl and stir until combined. Cover and place into fridge until ready to use.
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Lay out the egg roll wrapper. Add about 2 TBS of cabbage mix to the center, then 2 TBS shrimp, cheese slice, and some sauce.
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Carefully wrap the egg roll, being careful to keep it tight so the ingredients don't fall out. Dip finger in water, then run it along the final/top corner of the egg roll, and press to seal the wrapper. Repeat for all egg rolls.
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In a frying skillet/pot, add oil and heat over medium for about 5 minutes - to 325 degrees. Carefully drop egg rolls into the skillet, cooking 4-5 at a time, not crowding them. Cook 2-3 minutes per side, until golden brown, then carefully flip over and cook another 2 minutes or until browned. Remove and place on a paper towel lined plate. Repeat for all egg rolls.
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Serve on a platter and top with bang bang sauce and green onions. Serve immediately!
Monica
Could you use Yum Yum sauce in place of the bang bang sauce?
Allyson
You can try it out if you really love yum yum sauce, but they are definitely different sauces so it will have a different flavor! I imagine if you like yum yum sauce, it will be delicious!
Monica S.
Hi! Can you use Yum Yum sauce in place of bang bang sauce?
Allyson
If you have a hankering for yum yum sauce, sure. It's definitely a different flavor though.
Joshua Wagner
This was amazing I add lil more heat cause I like spice but really good
Allyson
So glad you liked them! I like it spicy too!
Karen
I wonder if these would work in the air fryer? They look so yummy!
Allyson
I think so, they just might not be the exact same texture but still yummy.
charlotte rogers
hello- i'm rating this a 5 because i've made the quesadillas- l'm sure when i do make this for christmas they will be gone!!
Allyson
I am so happy you enjoy them as much as we do! Thank you for coming back to leave a review!
Erin
I'd skip the cheese, gives a weird texture!
I'd also NOT fry the shrimp, too clumpy! Sauce was good, I added sweet chili sauce for a kick. Overall decent recipe
Sasha Prystay
Hi I can't say for sure about this recipe but my experience and must say I have made a tooooon of egg rolls and wonton in my life I'd that it is a disaster if you leave uncooked over night if by any chance you are you have a hint of liquid from shrimp veg e e it will turn your wrapper gummy and then after all your effort you'll be left with one big lump of a mutant egg roll lol my suggestion is if you want to leave uncooked to flash freeze lay flat on cookie sheet put in freezer and once frozen then you can bag it. Also because how delicate shrimp are and how easy to over cook I leave mine raw and find that the time in deep fryer is more then enough I even leave my beef/pork raw when making traditional egg rolls and specially wonton that's how I was taught anyways just a thought. Great recipe tho
Mary McConnell Ward
Could I make these and freeze them and reheat in the oven? I don't like to deep fry when guests are coming. They look delish. Thank you,
Allyson
Mary- I haven't tried that but I think it would work! You could even pop them in the air fryer if you have one!