Shrimp Egg Rolls on a serving platter along with Negi Miso Sauce.

Shrimp Egg Rolls

Course: Appetizer
Cuisine: Japanese
Keyword: egg roll, shrimp
Prep Time: 30 minutes
Cook Time: 15 minutes
Servings: 2
Author: Nami

Deep-fried to golden brown deliciousness, these Shrimp Egg Rolls are a great appetizer to start your meal or a weekend party. Dip in a leek and miso sauce (Negi Miso) to enjoy! 



  • ½ lb shrimp (roughly 10 shrimp, 217 g)
  • 1 Tbsp sake
  • 1/8 tsp kosher/sea salt (use half for table salt)
  • 1 knob ginger (roughly 1" or 2.5 cm long piece)
  • 1 Negi (long green onion)
  • 5 egg roll wrappers
  • Negi Miso
  • ¾ cup neutral-flavored oil (vegetable, canola, etc) (for deep frying)

Flour mixture “glue”

  • 1 tsp all-purpose flour
  • 1 tsp water


  1. Gather all the ingredients.
    Shrimp Egg Rolls Ingredients

To Prepare Ingredients

  1. Pull off the head if it is still attached. Pull off the outer shell. Devein the back of shrimp with a skewer. The vein runs right along the back. Insert the tip of skewer sideways about ½ inch down from the head of the shrimp and pull the skewer tip up towards you. This will lift up the vein and you can pull off the vein with the skewer or with your hand. If the vein is broken, then insert again a bit lower towards the tail. If you can’t find the vein, then don’t worry about it. [Recommended] Clean the shrimp with a pinch of salt, 1 Tbsp potato/corn starch, and 2 Tbsp water in a bowl and rub until you see dirty water. Rinse until clean.

    Shrimp Egg Rolls 1
  2. Cut the tip of the tail diagonally (as you see below).
    Shrimp Egg Rolls 2
  3. Remove dirty water in the tail by holding the tip of the knife down on the tail and moving it from left to right squeezing the water out from the cut tip. If you skip this process, water retained in the tail might create splatter in the oil.
    Shrimp Egg Rolls 3
  4. Now all the tail is almost translucent.
    Shrimp Egg Rolls 4
  5. Make a couple of slits diagonally underside of the shrimp.
    Shrimp Egg Rolls 6
  6. Hold the shrimp with both hands and straighten it as much as possible in order to get the desired shape.
    Shrimp Egg Rolls 7
  7. In a small bowl, put the shrimp, sake, and salt and mix well together. Let it marinate until you’re ready to use them.
    Shrimp Egg Rolls 5
  8. Peel the ginger skin and cut it into julienned strips.
    Shrimp Egg Rolls 8
  9. Cut the negi diagonally into thin slices.

    Shrimp Egg Rolls 9
  10. Cut the egg roll wrappers in half and peel off one egg roll at a time to separate them (now you have 10 wrappers!).

    Shrimp Egg Rolls 10
  11. Prepare the flour mixture by mixing flour and water in a small bowl. Put the Negi Miso in a small bowl.

    Shrimp Egg Rolls 11

To Wrap

  1. Place an egg roll wrapper in front of you with one point of the long side of the wrapper towards you. Place the Negi Miso and shrimp (tail sticking out ½ of the way onto the wrapper on the long side.

    Shrimp Egg Rolls 11-2
  2. Put julienned ginger and negi on the shrimp. Fold bottom edge of the wrapper over the shrimp.
    Shrimp Egg Rolls 12
  3. Fold the side edge over to meet the shrimp, and begin to roll.
    Shrimp Egg Rolls 13
  4. Continue rolling until you meet the end of the wrapper. Place a small dollop of the flour mixture on the edge of the wrapper. Repeat wrapping until all shrimp and wraps are done.

    Shrimp Egg Rolls 14

To Deep Fry

  1. In a large frying pan or medium saucepan, place ½ inch of oil. Heat on medium heat until hot and begins to have tiny bubbles when a chopstick tip is placed in the oil.
    Shrimp Egg Rolls 15
  2. Slowly place egg rolls in the pan. Do not crowd. Cover with the splatter guard if you have one. Cook until golden brown and shrimp is fully cooked. About 3 minutes on each side.
    Shrimp Egg Rolls 16
  3. Remove from pan and place on paper towel to catch any excess oil. Serve with Negi Miso.
    Shrimp Egg Rolls 17

Recipe Notes

Recipe by Namiko Chen of Just One Cookbook. All images and content on this site are copyright protected. Please do not use my images without my permission. If you’d like to share this recipe on your site, please re-write the recipe and link to this post as the original source. Thank you.