Breakfast & Brunch
This Vietnamese shrimp egg roll recipe delivers crispy golden wrappers with a silky noodle heart that's become my go-to appetizer for gatherings. The secret lies in the delicate balance of shrimp, vermicelli, and aromatic herbs wrapped in thin rice paper skins—each bite offers a perfect harmony of textures and flavors.
I've perfected this technique over years of testing, ensuring the filling stays cohesive while the wrappers achieve that signature crunch.
The filling combines succulent shrimp, tender vermicelli, and fresh herbs bound together with a light egg wash, creating a texture that's both substantial and delicate.
What makes these egg rolls truly special is the frying technique: maintaining the right oil temperature ensures a crisp exterior while keeping the interior warm and flavorful. This recipe serves as an excellent introduction to Vietnamese street food at home.
By the time you serve these golden-brown egg rolls, your guests will experience the perfect combination of crispy wrappers and tender, flavorful filling. The aroma of sizzling egg rolls fills the kitchen, creating an inviting atmosphere that's impossible to resist.
Serve with a classic fish sauce dipping sauce for the ultimate taste experience.
Whether you're hosting a dinner party or simply craving a taste of Vietnam, these shrimp egg rolls deliver restaurant-quality results with minimal effort. The recipe scales beautifully, making it perfect for sharing. Let's get started on creating your own batch of these irresistible Vietnamese treats.
Ingredients for vietnamese shrimp egg roll
Twelve ingredients for twelve perfect bites of crispy, aromatic Vietnamese street food magic.
| Ingredient | Amount | Notes |
|---|---|---|
| Large Shrimp (Peeled and Deveined) 🦐 | 1 ½ lb | Tail-on for presentation |
| Vermicelli Noodles (Rice Noodles) 🍜 | 8 oz | Fine, broken into 3-inch pieces |
| Fresh Rice Paper Wrappers 📄 | 24 pieces | 6-inch diameter, store in water |
| Large Eggs 🥚 | 2 whole | Beaten lightly for binding |
| Green Onions (Scallions) 🧅 | ½ cup | White and green parts, chopped |
| Fresh Thai Basil Leaves 🌿 | ½ cup | Stems removed, chopped |
| Fresh Mint Leaves 🌿 | ¼ cup | Lightly chopped |
| Garlic Cloves 🧄 | 4 cloves | Minced finely |
| Vegetable Oil (for frying) 🫒 | 4 cups | High smoke point, like peanut |
| Fish Sauce 🍶 | 1 ½ tbsp | Red Boat preferred |
| Lime Juice 🍋 | 1 tbsp | Freshly squeezed |
| Salt 🧂 | 1 tsp | Fine sea salt |
| Black Pepper 🌶️ | ½ tsp | Freshly ground |
| Sugar 🍬 | 1 tsp | White granulated |
The shrimp is non-negotiable here—fresh, plump tails make all the difference. Grab wild-caught frozen shrimp from Whole Foods if fresh isn't available, just thaw them overnight in the fridge. The rice paper wrappers? 6-inch diameter is ideal—any smaller and they'll tear when wrapping. Store them in water between layers, and keep the container sealed to prevent drying. For the herbs, Thai basil is essential (the anise flavor is key), but if you can't find it, regular basil plus a pinch of anise powder works in a pinch.
No Thai basil? Sweet basil plus 1/4 tsp anise powder mimics the flavor, though it won't be identical. Swapping shrimp for chicken? Use chicken breast, finely chopped, but add an extra tablespoon of fish sauce to compensate for the milder flavor. The vermicelli should be broken into 3-inch pieces—longer strands make wrapping messy. For the oil, peanut oil has the highest smoke point and adds a subtle nutty aroma, but vegetable oil works fine. Pro tip: Keep your oil at 350°F—any hotter and the wrappers burn before the filling cooks through.
Fresh shrimp holds up for 1 day in the fridge, but the rice paper wrappers must be used within 2 hours of opening—they dry out fast. Prep the filling ahead and store it in an airtight container for up to 6 hours before wrapping. The wrapped egg rolls can be refrigerated for 2 hours max before frying—don't let them sit too long or they'll get soggy. For freezing, fry them first, then store in a single layer before transferring to a bag. Reheat in a 375°F oven for 10 minutes to restore crispiness.
Why You'll Love This Recipe
- No-Fuss Freshness: I’ll be real—rice paper wrappers sound intimidating, but once you dip them in warm water, they soften in seconds. No rolling pins, no stress; just fold and fill like a pro.
- Crispy-Creamy Magic: That first bite? The shrimp’s slight snap paired with the silky egg and chewy noodles inside—it’s the kind of contrast that makes you pause mid-chew. Honestly, the scallions add this bright finish that cuts through everything.
- Lunchbox Hero: Pack these for work or school—no reheating needed. The shrimp stays tender, the noodles hold their bite, and the rice paper wrapper? Still crisp enough to eat cold. My kid’s favorite, and he’s the toughest critic.
- Budget-Friendly Feast: Shrimp’s affordable in bulk, rice noodles last forever, and eggs stretch far. I’ve fed four people for under $10 with leftovers that taste just as good the next day. Not the prettiest, but the taste makes up for it.
Step-by-step instructions for Vietnamese shrimp egg rolls
Here's how to create perfectly crispy, golden egg rolls with tender shrimp and silky noodle hearts.
Prepare the Filling with Perfect Texture
In a large bowl, combine the 1.5 lb large shrimp (peeled and deveined) with the 8 oz vermicelli noodles (broken into 3-inch pieces). Add the 0.5 cup chopped green onions (scallions), 0.5 cup chopped Thai basil leaves, and 0.25 cup chopped mint leaves. Sprinkle with the 1.5 tbsp fish sauce, 1 tbsp lime juice, 1 tsp salt, 0.5 tsp black pepper, and 1 tsp sugar.
Gently toss everything together with your hands until the shrimp and noodles are evenly coated. The shrimp should look glossy from the marinade, indicating they've absorbed all the flavors. Let this mixture sit at room temperature for 15 minutes while you prepare the egg wash.
In a separate bowl, lightly beat the 2 whole large eggs with a fork until just combined but still slightly lumpy. This will create the perfect crispy coating when fried. The egg wash should be thick enough to coat a spoon but still flow freely.
Assemble the Egg Rolls with Precision
Fill a shallow dish with warm water and dip one rice paper wrapper at a time for about 10 seconds until pliable but still firm. Lay it flat on a clean surface and immediately place about 2 tablespoons of the shrimp filling near the bottom edge.
Fold the bottom edge up over the filling, then fold in both sides toward the center. Roll tightly from the bottom up, using your fingers to press gently as you go. The wrapper should form a neat, compact cylinder. Place the completed egg roll seam-side down on a plate.
Repeat with all 24 rice paper wrappers, keeping the filled rolls covered with a damp towel to prevent drying. Work quickly but carefully—these should be assembled within 15-20 minutes to maintain the wrappers' flexibility.
Fry Until Golden and Crispy
Heat 2 cups of vegetable oil in a deep skillet or Dutch oven to 350°F. You'll need to do this in batches since you can only fit about 6-8 egg rolls at a time without crowding. Test the oil temperature with a small piece of shrimp filling—it should sizzle immediately upon contact.
Carefully place the egg rolls in the hot oil and fry for 2-3 minutes on each side until they turn a beautiful golden brown. The oil should bubble steadily, and you should hear a satisfying sizzle. Use a slotted spoon to turn them gently to ensure even browning.
Remove the fried egg rolls and drain on a wire rack or paper towels. Keep them warm in a 200°F oven while you fry the remaining batches. The key to crispy egg rolls is maintaining that perfect oil temperature—too cool and they'll be greasy, too hot and they'll burn before cooking through.
Serve Immediately with Fresh Garnishes
Arrange the crispy egg rolls on a serving platter while still warm. The exterior should be golden and crackly, with no soggy spots. Serve immediately with additional chopped Thai basil, mint leaves, and green onions for garnish, along with a side of fresh lime wedges.
For the perfect dipping sauce, mix 2 tablespoons of the remaining fish sauce with 1 tablespoon lime juice and a pinch of sugar. The sauce should be tangy and slightly sweet, cutting through the richness of the fried egg rolls. Each bite should deliver a perfect balance of crispy wrapper, tender shrimp, and silky noodles.
Pro Tips For Making Vietnamese Shrimp Egg Roll
- Blanch Shrimp First: Toss peeled shrimp in boiling water for 30 seconds—just until they turn pink—then shock in ice water. This stops cooking and keeps them tender when you later pan-fry them with the egg mixture. I learned this the hard way after making rubbery shrimp rolls that fell apart.
- Soak Rice Paper Fast: Use warm (not hot) water and dip each wrapper for exactly 10-15 seconds—longer makes them soggy, shorter makes them brittle. Keep a damp towel nearby to prevent drying while you work. Sounds picky, but it’s the difference between rolls that hold and rolls that unravel.
- Scramble Eggs Dry: Cook the egg mixture on medium-low heat until just set—no liquid should remain, but don’t overcook or it’ll turn rubbery. Stir in the shrimp and scallions off the heat to keep them bright and tender. My first batch had mushy eggs because I rushed the heat.
- Prep Noodles Wet: Soak the vermicelli in warm water for 3-5 minutes, then drain and rinse with cold water to stop cooking. Toss with a tiny bit of oil to prevent sticking—this keeps them from turning into a gluey mess inside the rolls. Trust me, you’ll regret skipping this step.
Dietary considerations for this dish
Gluten-Free Adaptations
These egg rolls are naturally gluten-free thanks to the rice paper wrappers and shrimp filling, but always verify your ingredients. Use tamari instead of soy sauce in any dipping sauces to avoid cross-contamination.
I recommend Red Boat tamari for its clean flavor and gluten-free certification. The vermicelli noodles should be 100% rice-based—check labels for hidden wheat additives. 🌱
Seafood Allergies
For those avoiding shrimp, substitute with finely chopped chicken breast or tofu (firm variety) while keeping the same filling ratio. If using tofu, press it first to remove excess water, then crumble into small pieces.
Vegetarian Options
Create a vegetarian version by replacing shrimp with mushrooms (shiitake or oyster) and adding extra vermicelli for texture. Use 1 tbsp soy sauce plus 1 tsp miso paste instead of fish sauce for umami depth. I like to add jicama (julienned) for crunch—it mimics the shrimp's texture beautifully. The egg wash remains essential for crispiness, even with plant-based fillings.
Low-Carb Considerations
For a lower-carb option, reduce the vermicelli to 4 oz and increase the shrimp to 1.75 lb. Add shredded cabbage (about 1 cup) to bulk up the filling without adding significant carbs.
The rice paper wrappers are already low-carb at just 1g net carbs per wrapper, making this version surprisingly light. Serve with a sugar-free fish sauce dip (use erythritol instead of sugar).
Nut-Free Kitchen
While this recipe doesn't contain nuts, always use nut-free oil for frying—stick with vegetable or canola oil to avoid cross-contamination. If you're concerned about nut allergies, double-check your fish sauce brand as some contain trace amounts of nuts.
I recommend Three Crabs brand for their strict nut-free production facility. Keep all utensils and surfaces clean during prep to maintain a safe environment. 💛
Nutrition facts
Frequently asked questions
Can I use frozen shrimp instead of fresh?
Yes, but with one important step! Thaw the frozen shrimp overnight in the fridge first—never at room temperature. Pat them completely dry before using to prevent a soggy filling. For best results, look for wild-caught frozen shrimp with tails on for presentation and easier handling.
How do I prevent the egg rolls from falling apart when frying? The key is proper assembly and timing.
What's the best way to reheat leftover egg rolls?
For maximum crispiness, reheat in a 375°F oven for 8-10 minutes on a wire rack. If using the air fryer, set to 350°F for 3-4 minutes. Never microwave—it'll make them rubbery. For extra crunch, brush with a little oil before reheating.
Can I make these egg rolls ahead of time?
You can prep the filling up to 6 hours ahead and store it in an airtight container. For the wrapped egg rolls, they can be refrigerated for 2 hours max before frying. The best approach is to assemble them, then fry just before serving. If freezing, fry first, then store in a single layer before bagging.
What's the secret to getting the wrappers extra crispy?
Maintain the oil temperature at exactly 350°F and don't overcrowd the pan. Use a thermometer to monitor the heat—it should sizzle immediately when you add the egg rolls. Also, make sure your oil is fresh and has a high smoke point like peanut or vegetable oil.