Baked Shrimp Egg Rolls

Easy Baked Shrimp Egg Rolls. They make a perfect appetizer or snack! A healthy alternative to fried egg rolls but equally as satisfying!

Baked egg rolls

This week I got to explore the lovely city of Charlotte. I was there on work but got to spend my nights exploring the fun town. This was my first time in Charlotte and I was pleasantly surprised by the hometown feel and vintage charm in such a big city. The streets were clean, tree-lined, and filed with friendly people.

Before my departure to Charlotte I binged on these baked egg rolls, and my favorite homemade shrimp fried rice. It was the perfect end to a busy weekend.

Baked egg rolls are just as delicious if not better than fried egg rolls. Fried egg rolls have the tendency to be a bit too greasy for my taste. You can still have all the great flavors of an egg roll without the guilt of the fried version. The egg roll wrapper comes out crispy and golden brown, making it hard to detect the difference. I served my egg rolls with a sweet chili soy dipping sauce. To make this just combine soy sauce, sweet chili sauce, water, and vegetable oil and whisk to combine.  You can also serve them with sweet and sour, soy sauce or one of my favorites, spicy mustard. Yumm!

shrimp egg rolls

Baked Shrimp Egg Rolls

3 from 1 vote
Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes
Servings: 2

Easy Baked Shrimp Egg Rolls. They make a perfect appetizer or snack! A healthy alternative to fried egg rolls but equally as satisfying!


  • 1 tbsp vegetable oil
  • 8 large shrimp diced
  • 2 cups cabbage shredded
  • 1 medium carrot shredded
  • 1 garlic clove minced
  • 1 tbsp soy sauce
  • 1/2 tsp sriracha sauce
  • A couple dashes of fish sauce
  • 2 tbsp scallion diced
  • 4 Egg roll wrappers


  • Preheat oven to 400 degrees. Meanwhile, in a skillet on medium heat add in 1 tbsp oil. Add shrimp and cook until firm and translucent about 2 to 3 minutes. Remove from pan and set aside. Add ½ tbsp oil to the pan the shrimp were cooked in. Add cabbage and carrots to the skillet and cook for 4 to 5 minutes or until tender. Add in garlic and cook for another minute. Add the cooked shrimp back into the pan with the vegetable mixture. Stir in soy sauce, sriracha, and fish sauce. Take of the heat and toss in scallions.
  • To assemble the egg rolls working with one egg roll wrapper at a time place 3/4 cup of the shrimp vegetable mixture in the front middle of the wrapper. Fold each side into the center and roll up. Make sure to wet the edges of the egg roll wrapper.
  • Place finished egg rolls on a baking sheet and cook for about 15 to 18 minutes in the oven until golden brown flipping halfway through. Serve egg rolls with your favorite dipping sauce and enjoy!
Nutrition Facts
Baked Shrimp Egg Rolls
Amount Per Serving
Calories 198 Calories from Fat 72
% Daily Value*
Fat 8g12%
Saturated Fat 6g38%
Cholesterol 63mg21%
Sodium 905mg39%
Potassium 276mg8%
Carbohydrates 23g8%
Fiber 3g13%
Sugar 4g4%
Protein 10g20%
Vitamin A 5224IU104%
Vitamin C 31mg38%
Calcium 85mg9%
Iron 2mg11%
* Percent Daily Values are based on a 2000 calorie diet.
Course: Appetizer
Cuisine: Chinese
Keyword: baked, egg rolls, shrimp



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