Go Back
+ servings

Shrimp Egg Rolls with Sweet n' Sour Sauce

Making egg rolls at home is fun and easy. Not to mention delicious!
Course Dinner
Keyword cole slaw, Egg Roll Wrappers, egg rolls, shrimp, sweet n' sour
Prep Time 15 minutes
Cook Time 7 minutes
Total Time 22 minutes
Servings 4 servings
Author Lynn / Turnips 2 Tangerines


  • 4 1/2 teaspoons  cornstarch
  • 1/2 cup  sugar
  • 1 cup pineapple juice
  • 1/2 cup white vinegar
  • 2 tablespoon  ketchup
  • 1 teaspoon  soy sauce
  • 2 dried whole chili peppers
  • 1 6 oz can small shrimp, drained and chopped
  • 1   10 oz can bean sprouts, drained and chopped
  • 2 cups cole slaw mix, chopped
  • 1/3 cup  chopped green onions
  • 1 tablespoon  vegetable oil
  • 1/2 teaspoon pepper
  • 2 teaspoon soy sauce
  • 12 egg roll wrappers
  • cilantro, optional


  • For Sweet-Sour Sauce: Combine cornstarch, sugar, pineapple juice, vinegar, ketchup, soy sauce and dried chili peppers in a saucepan until smooth. Bring to a boil. Cook and stir for 1 to 2 minutes or until thickened. Remove from heat. Set aside.
  • In a large skillet stir-fry shrimp, bean sprouts, cole slaw mix, and onions in oil until crisp tender. Stir in pepper and soy sauce. Cool slightly.
  • Position egg roll wrappers with a long edge facing you , spoon 1/4 cup of shrimp mixture on the bottom third of each wrapper, fold bottom over filling, fold sides over filling towards center. Moisten top edge with water, roll up tightly to seal. In a deep cast iron pan or deep fat fryer, heat oil to 375.  Fry egg rolls a few at a time, for 3 to 4 minutes or until golden brown. Drain on paper towels.
  • Serve with sweet-sour sauce and cilantro.