Bang Bang Shrimp Egg Rolls

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 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**

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• 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!

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5 from 12 votes

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Bang Bang Shrimp Egg Rolls

Prep Time

15 mins

Cook Time

5 mins

Total Time

20 mins

 

Bang Bang Shrimp Egg Rolls are filled with delicious shrimp, slaw, and the super popular Bang Bang sauce! Perfect game day snack or appetizer!

Course: Appetizer

Cuisine: Chinese

Keyword: bang bang shrimp egg rolls

Servings: 12 egg rolls

Ingredients

For shrimp

• 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

For sauce

• 1/4 cup mayonnaise
• 1 TBS sriracha
• 1 TBS rice vinegar
• 1 TBS sugar

For egg rolls

• 12 egg rolls wrappers
• 2 cups pre-shredded cabbage mix
• 12 slices pepper jack cheese
• bang bang sauce , from above
• shrimp , from above

For cooking:

• 3-4 cups canola or vegetable oil

For serving:

• 2 stalks green onions, chopped

Instructions

For shrimp:

1. 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.

For sauce:

1. Add all ingredients into a jar/bowl and stir until combined. Cover and place into fridge until ready to use.

For Egg Rolls:

1. 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.

2. 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.

3. 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.

4. Serve on a platter and top with bang bang sauce and green onions. Serve immediately!

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