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
- 1/4 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!
Andie Thueson says
Yum!! My kiddos would love these! And they look like they are pretty easy to make – a total win!
Aimee Shugarman says
Perfect game day snack or weeknight dinner! My family loves bang band shrimp, so this is a great recipe.
Bree Larson says
Oh my this looks like the perfect snack food for a weekend happy hour at home! I am going to try this for my next party, I bet everyone will love it. Thanks so much for sharing!
Allyson says
Perfect party food!
Stef says
We have a Bonefish Grill right by our house and never go there. Now, I’m all intrigued by the Bang Bang sauce. I’ll have to just make it myself. It sounds fantastic!
Allyson says
You HAVE to try this sauce – it’s SO good!
Jessica says
Okay I live for egg rolls! Thanks so much!
Amanda says
These are so tasty, everyone must try them!
Abeer says
Easy and delicious! I can’t wait to try this for my weekend movie night!
Mahy Elamin says
Wow this looks insanely good! So yummy! I like this! Thank you for a great recipe!
Chrissie Baker says
Oh yum! My whole family would go crazy for these!
What a great idea! Love this. I’m sure this is incredibly delicious!
Toni | Boulder Locavore says
This is such an awesome appetizer!
Krista says
Best eggrolls ever! love the spicy flavors you have!
Lynn says
airfry?
Martha ChristianMartha says
Can these be cooked somehow instead of deep fried?
Allyson says
You could try an air fryer!
Jaqueline says
Can I use rice paper instead to make this gluten free?
Allyson says
I haven’t tried that so I am not sure. If you typically do that, I don’t see why not…
Yann says
I made these tonight with and without the cheese and they both were delicious. The cheese definitely kicks up the heat factor and I loved it! However, if you have those in your family that are scared of the heat just eliminated the cheese. If you must have cheese just use a mild Colby. Thanks for the receipe. When I was in college me and my BFF would gonto Bone Fish once a week just for the Bang Bang Sheimp!!
Allyson says
Yay! That is a great comparison too, Thank you!
Trent says
I plan on making these for New Year’s Eve and wanted to prep them ahead of time. Can I fry the shrimp, add all the ingredients, wrap the egg roll, and store until ready to fry? I wasn’t sure if I could store the fried shrimp in the egg roll…
Thanks!
Jesika says
How does fried shrimp hold up if freezing?
Allyson says
I recommend freezing only if you use boiled shrimp. The fried shrimp won’t hold up well.
Carol says
My husband made this yesterday for super bowl. SO GOOD! The sauce was perfect, not to spicy but a touch of heat. He said it was really easy & we will definitely be making this again. Thank you
Darius says
Hello, I would love to try this but with Salmon. Would you suggest if it should be fried in cornstarch first, or pan fried fried?
Allyson says
I honestly wouldn’t try it, so I am not sure. I don’t recommend using salmon for this recipe.
Cindy says
How about spraying with oil and baking instead? Any idea what temp and how long?
Allyson says
Cindy- you can try it, but I can’t advise you on time etc since I haven’t tried to cook them that way. Good luck!
Jessica Knorr says
I LOVE this recipe! I just made this for the first time this evening and received rave reviews for my hungry family. My husband couldn’t get enough of the sauce. It was quite simple to make and the taste was amazing! I will definitely be making this again! Thanks for sharing!
Allyson says
THANK YOU for your stunning review!!! Happy y’all enjoyed them!
Carla says
Just want to know if Cindy tried to bake them? Would love to know if that worked instead of frying. I also do not have an air fryer.
renee says
hello is there another cheese i can use because my kids dont like pepper jack cheese
Amy says
These were so so good. I made about 20 of them for a get together and they were gone in about 2 minutes. I forgot to add the cheese so I imagine they would be even better with cheese in them. I was rolling the last one up and it hit me…man, I forgot the cheese, darn it! They we’re still amazing.
Allyson says
Well everything is better with cheese but sounds like no one needed it! So happy to hear everyone LOVED them!!!
Viki says
I thought the cheese was an odd ingredient for an Asian appetizer. I plan on making these without it so glad they were amazing without!!
Mary says
I don’t normally take the time to comment but this time I have something to say. We fried our small shrimp… like nice sizes pop-corn shrimp and had everything ready to rock and ROLL… but…. (tip) my wrappers had been in my refrigerator (sealed and not quite out of date) for about 2 1/2 weeks and they would NOT cooperate! They would tear every time, and in several ways! So… my husband suggested we do egg-un-rolls! So we just fried the torn egg roll wrappers until crispy and made sort of a salad out of it all!
Allyson says
Mary- sounds like y’all made the most of the egg roll wrappers! Next time you could try the bang bang shrimp rice bowls! I definitely suggest using the wonton wrappers when they are fresh. The ones you had were probably stale if they weren’t unwrapping easily.
Monica says
Could you use Yum Yum sauce in place of the bang bang sauce?
Allyson says
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. says
Hi! Can you use Yum Yum sauce in place of bang bang sauce?
Allyson says
If you have a hankering for yum yum sauce, sure. It’s definitely a different flavor though.
Joshua Wagner says
This was amazing I add lil more heat cause I like spice but really good
Allyson says
So glad you liked them! I like it spicy too!
charlotte rogers says
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 says
I am so happy you enjoy them as much as we do! Thank you for coming back to leave a review!
Erin says
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 says
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