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Shrimp Egg Roll

 Shrimp Egg Roll
These very flavorful egg rolls are a special treat and one of our favorite hot hors d'ouerves. They can be partially fried for re-heating later or cooked until golden brown.
9 ServingsPrep: 35 min. Cook: 5 min./batch


  • 2 celery ribs, finely chopped
  • 2 tablespoons butter
  • 1-1/2 pounds uncooked medium shrimp, peeled, deveined and chopped
  • 4 green onions, chopped
  • 1/2 cup chopped water chestnuts
  • 2 tablespoons creamy peanut butter
  • 1 teaspoon salt
  • 1 teaspoon sugar
  • Dash pepper
  • Dash cayenne pepper
  • 9 egg roll wrappers
  • Oil for deep-fat frying
  • 1 can (12 ounces) apricot cake and pastry filling
  • 1/2 cup sugar
  • 1/2 cup white vinegar
  • 1/4 cup water
  • 1/4 teaspoon salt


  • In a large skillet, saute celery in butter until tender. Add shrimp
  • and onions; cook until shrimp turns pink. Stir in the water
  • chestnuts, peanut butter, salt, sugar, pepper and cayenne; heat
  • through.

2 of 2

Shrimp Egg Roll (continued)

Directions (continued)

  • Place 2 heaping tablespoonfuls of shrimp mixture in the center of one
  • egg roll wrapper. (Keep remaining wrappers covered with a damp paper
  • towel until ready to use.) Fold bottom corner over filling. Fold
  • sides toward center over filling. Moisten remaining corner with
  • water; roll up tightly to seal. Repeat.
  • In an electric skillet or deep fryer, heat oil to 375°. Fry egg
  • rolls, a few at a time, for 1-2 minutes on each side or until golden
  • brown. Drain on paper towels. Combine sauce ingredients; serve with
  • egg rolls. Yield: 9 egg rolls (2 cups sauce).
Nutritional Facts: 1 egg roll with about 3 tablespoons sauce equals 362 calories, 9 g fat (2 g saturated fat), 101 mg cholesterol, 673 mg sodium, 53 g carbohydrate, 2 g fiber, 17 g protein.
Wine: Medium-Bodied White Wine: Enjoy this recipe with a medium-bodied white wine such as Riesling or Gewürtztraminer