Bang Bang Shrimp Egg Rolls Recipe

I stuffed shrimp, slaw, and the viral Bang Bang sauce into Bang Bang Shrimp Egg Rolls and I’m sharing the recipe that keeps getting requested at every game day gathering.

I never thought I could turn shrimp into a finger food that stops a room, but these Bang Bang Shrimp Egg Rolls do exactly that. I pack plump medium shrimp into crisp egg roll wrappers and promise the bite hits sweet heat and crunch in a way that makes you say huh?

They’re the kind of game day snack that disappears fast and you’ll find yourself sneaking one more while pretending not to. There are a few sloppy little tricks I use to get the texture right, and once you try them you wont want regular egg rolls anymore.

Ingredients

• Shrimp: Lean shellfish, great source of protein and selenium, low calorie, mild sweet flavor.
• Egg roll wrappers: Thin wheat wrappers give crisp shell and carbs, not much fiber, fry up golden.
• Mayonnaise (Kewpie): Rich creamy fat, adds umami and silkiness, Kewpie tastes tangier cause of rice vinegar.
• Sweet chili sauce: Sticky sweet heat, lots of sugar, gives sweet and slightly sour glaze to rolls.
• Sriracha: Spicy chili paste, brings vinegar tang and heat, add carefully to balance sweetness.
• Cabbage or coleslaw mix: Crunchy low calorie fiber, fresh green flavor, helps cut richness and adds texture.
• Cilantro: Bright herby kick, small amount lifts flavors, some folks think it tastes soapy.

Ingredient Quantities

• 1 lb medium shrimp, peeled and deveined
• 12 to 14 egg roll wrappers
• 1/2 cup mayonnaise (Kewpie or regular)
• 1/3 cup sweet chili sauce
• 2 tablespoons sriracha (more or less to taste)
• 1 tablespoon honey
• 1 tablespoon fresh lime juice
• 1 large egg (for coating the shrimp)
• 1/2 cup cornstarch
• 2 cups shredded green cabbage or coleslaw mix
• 1 cup shredded carrots
• 3 green onions, thinly sliced
• 2 tablespoons rice vinegar (for the slaw)
• 1 teaspoon sesame oil
• 1 teaspoon granulated sugar
• Salt and black pepper, to taste
• Vegetable oil for frying (about 2 to 3 cups or enough for a few inches in a skillet)
• 1/4 cup chopped cilantro, optional

How to Make this

1. Make the Bang Bang sauce: whisk together 1/2 cup mayo (Kewpie or regular), 1/3 cup sweet chili sauce, 2 tbsp sriracha (more or less to taste), 1 tbsp honey and 1 tbsp fresh lime juice; taste and adjust, reserve about 2 to 3 tbsp for dipping.

2. Toss the slaw: in a bowl combine 2 cups shredded cabbage or coleslaw mix, 1 cup shredded carrots, 3 sliced green onions (reserve a few for garnish), 2 tbsp rice vinegar, 1 tsp sesame oil, 1 tsp granulated sugar, salt and pepper to taste and 1/4 cup chopped cilantro if using; mix and set aside.

3. Prep shrimp: pat 1 lb medium shrimp dry, cut large ones into bite sized pieces, season with salt and pepper; beat 1 large egg and reserve a tablespoon for sealing wrappers, dip shrimp in the beaten egg then toss in 1/2 cup cornstarch to coat well, shake off excess.

4. Heat frying oil: pour 2 to 3 cups vegetable oil into a deep skillet or pot to a few inches deep, heat to about 350°F or until shimmering and a small pinch of cornstarch sizzles immediately.

5. Fry shrimp in batches: fry the coated shrimp 1 to 2 minutes per side until crisp and opaque, do not overcrowd, drain on paper towels or a wire rack.

6. Toss shrimp in sauce: let fried shrimp cool 1 to 2 minutes then toss with most of the Bang Bang sauce (leave some for dipping), you want them coated but not soaking wet so egg rolls wont get soggy.

7. Assemble egg rolls: lay one egg roll wrapper on a clean surface with a corner toward you, place a small handful of slaw, a few sauced shrimp and a sprinkle of green onion and cilantro in the center, fold the bottom corner up, tuck sides in, roll tightly and seal edge with the reserved tablespoon of beaten egg or a little water; dont overfill, you should get 12 to 14 rolls.

8. Chill briefly: let assembled rolls rest on a tray for 5 to 10 minutes in the fridge or at room temp to firm up the seal this helps prevent them from bursting when fried.

9. Fry egg rolls: reheat oil to 350°F, fry egg rolls in batches 3 to 4 minutes turning as needed until golden and crisp, drain on paper towels or a rack, sprinkle with extra sliced green onions and cilantro if you like.

10. Serve: cut in half if you want, serve hot with the reserved Bang Bang sauce for dipping and lime wedges on the side.

Equipment Needed

1. Mixing bowls (one medium, one large), for the sauce, slaw and coating shrimp
2. Measuring cups and spoons, plus a whisk for the Bang Bang sauce
3. Cutting board and a sharp chef’s knife for chopping onions, cilantro and trimming shrimp
4. Small bowl and a fork or pastry brush to beat and apply the egg wash
5. Heavy deep skillet or medium pot for frying
6. Candy or frying thermometer so oil stays at about 350°F
7. Slotted spoon or spider and a pair of tongs for moving shrimp and egg rolls
8. Wire cooling rack or paper towels for draining and cooling the fried pieces

FAQ

Bang Bang Shrimp Egg Rolls Recipe Substitutions and Variations

• Shrimp: swap with extra-firm tofu (press, cube and toss in cornstarch then fry for texture), shredded rotisserie chicken (already cooked, just toss in sauce), or small cauliflower florets (bite-sized, roast or fry until golden). You’ll need to adjust frying time for each.
• Mayonnaise (Kewpie): use regular mayo (same amount; add 1 tsp rice vinegar or a squeeze of lime to mimic Kewpie), Greek yogurt (1:1 for a tangier lighter sauce), or vegan mayo for a plant-based option.
• Egg roll wrappers: use wonton wrappers for smaller crisp bites (folds quicker), rice paper spring roll wrappers for a lighter chewier shell, or large flour tortillas as a quick baked/fried shortcut if you cant find wrappers.
• Vegetable oil for frying: swap with peanut oil or canola oil (both high smoke points), sunflower oil, or avoid deep frying and air fry at about 400 F for 8 to 12 minutes turning once, or bake at 425 F until crisp (brush with oil first).

Pro Tips

– Dry = crisp. Pat the shrimp completely dry before coating and fry only when the oil is truly hot (use a thermometer). A little extra cornstarch and a tiny pinch of baking powder in the dredge gives a lighter, extra-crispy crust, but dont add so much powder that it tastes metallic.

– Keep the sauce out of the wrapper. Toss the shrimp lightly so they are coated, not soggy, and reserve most of the Bang Bang for dipping. Overly wet filling is the main reason egg rolls leak or get soggy.

– Chill and seal properly. After you roll them, let the rolls rest in the fridge for 5 to 10 minutes so the seal firms up. Use a bit of beaten egg or a flour-water paste to glue the edge, not just water, or the seam can open while frying.

– Hold and re-crisp like a pro. If you need to keep rolls warm before serving, put them on a rack in a 200 to 250°F oven so they stay crisp. If they lose crunch, reheat at 375°F for 6 to 10 minutes instead of microwaving, you’ll get the crisp back without overcooking the shrimp.