Bang Bang Shrimp Egg Rolls Recipe

I made Bang Bang Shrimp Egg Rolls and the result is a ridiculous combo of crisp shell, punchy slaw, juicy shrimp, and that bang bang sauce that will wreck any plan to share.

I am obsessed with Bang Bang Shrimp Egg Rolls in a slightly unhealthy way. I love the crunchy wrapper giving way to hot, saucy shrimp and tangy slaw.

I eat them while watching the game, with napkins piled up and sauce on my fingers. They hit that spicy-sweet spot I want every time.

Fun Eggroll Recipes can be fancy, but these are rowdy and simple, just good ingredients and grease. And that combo of raw shrimp and coleslaw mix inside?

Dangerous. I adore the messy bite, the sizzle, the way every piece disappears too fast.

No regrets. Worth every bite.

Ingredients

• Shrimp, the main protein, juicy and slightly sweet.
• Egg roll wrappers, crunchy shell once fried, holds everything.
• Coleslaw mix, cabbage crunch and fresh texture.
• Shredded carrots, extra snap and sweet crunch.
• Green onions, bright oniony punch, save some for garnish.
• Cilantro, fresh herb punch if you’re into it.
• Mayonnaise, creamy binder that coats the filling.
• Sweet chili sauce, sticky sweet heat, keeps it saucy.
• Sriracha, spicy kick — add more if you want heat.
• Rice vinegar or lime, little tang to cut richness.
• Sugar or honey, balances heat and adds mellow sweetness.
• Cornstarch, helps shrimp crisp up and dry a bit.
• Panko, makes shrimp extra crunchy and golden.
• Beaten egg, glue that seals the rolls shut.
• Neutral frying oil, for even frying and golden color.
• Toasted sesame oil, a drop adds nutty depth.
• Salt and pepper, simple seasoning that makes stuff sing.
• Pickled jalapenos, tangy heat if you want a bite.
• Fresh jalapeno, raw spicy crunch for brave eaters.
• Lime wedges, bright citrus squeeze right before eating.

Ingredient Quantities

• 1 pound raw shrimp, peeled and deveined, tails removed, roughly chopped or left whole to your liking
• 12 to 14 egg roll wrappers (about 1 package)
• 2 cups coleslaw mix (shredded cabbage and carrots), drained if very wet
• 1 cup finely shredded carrots, optional if you want extra crunch
• 3 green onions, thinly sliced (save a little for garnish)
• 1/4 cup fresh cilantro, chopped, optional but tasty
• 1/2 cup mayonnaise (use regular or light)
• 1/4 cup sweet chili sauce
• 1 to 2 tablespoons sriracha (start with 1, add more if you like heat)
• 1 teaspoon rice vinegar or juice of 1/2 lime
• 1 teaspoon sugar or honey, optional to balance heat
• 1/4 cup cornstarch for tossing the shrimp
• 1 cup panko breadcrumbs, optional if you want extra crispy shrimp
• 1 large egg, beaten, for sealing egg rolls
• 2 to 3 cups neutral oil for frying, like vegetable or canola oil
• 1 teaspoon toasted sesame oil, optional for extra flavor
• Salt and black pepper, to taste
• Pickled jalapenos or sliced fresh jalapeno, optional for serving
• Lime wedges, for serving

How to Make this

1. Pat the shrimp dry, season with salt and pepper, toss with 1/4 cup cornstarch (and 1 cup panko if you want extra crispy shrimp), press so it sticks; let rest 5 minutes while you make the sauce and prep veggies.

2. Make the Bang Bang sauce: whisk together 1/2 cup mayonnaise, 1/4 cup sweet chili sauce, 1 to 2 tablespoons sriracha (start with 1), 1 teaspoon rice vinegar or juice of 1/2 lime, 1 teaspoon sugar or honey if you want it a little sweeter, and 1 teaspoon toasted sesame oil if using. Taste and adjust heat or sweetness.

3. Heat 2 to 3 inches of neutral oil in a heavy skillet or Dutch oven to about 350 F (175 C). If you don’t have a thermometer, test with a small bit of cornstarch coated shrimp; it should sizzle immediately but not burn.

4. Fry the shrimp in batches so you dont crowd the pan, about 1 to 2 minutes per side for small pieces or until golden and just cooked through; drain on paper towels. If you used panko expect a crunchier bite. Let cool slightly.

5. In a bowl combine 2 cups coleslaw mix, 1 cup shredded carrots if using, 3 sliced green onions (reserve some for garnish), and 1/4 cup chopped cilantro if using. Toss with about half the Bang Bang sauce so the slaw is coated but not soggy.

6. Chop or leave shrimp whole to your liking, then fold shrimp into remaining Bang Bang sauce to coat lightly. This keeps shrimp saucy but not soggy inside the egg roll.

7. Lay an egg roll wrapper diamond shaped, brush the edges with beaten egg, place about 2 to 3 tablespoons slaw in the center and top with a few sauced shrimp (do not overfill). Fold bottom corner up over filling, fold sides in, then roll tightly and seal the top with more beaten egg. Repeat with remaining wrappers.

8. Fry the egg rolls in the hot oil in batches until golden brown and crisp, about 2 to 4 minutes, turning as needed. Drain on paper towels. You can also bake at 425 F for 12 to 15 minutes, flipping once, if you want less oil.

9. Serve hot garnished with reserved green onion, lime wedges, and optional pickled jalapenos or fresh jalapeno slices. Offer extra Bang Bang sauce on the side for dipping. Enjoy, they go fast at game day parties.

Equipment Needed

1. Heavy skillet or Dutch oven (for deep frying)
2. Candy or frying thermometer (or a small wooden spoon to test oil temp)
3. Mixing bowls (one for sauce, one for slaw, one for dredging shrimp)
4. Whisk and measuring spoons/cups
5. Tongs and a slotted spoon or spider for frying
6. Baking sheet lined with paper towels or a wire rack for draining
7. Pastry brush and small bowl with beaten egg (for sealing wrappers)
8. Cutting board and a sharp knife (for chopping shrimp, onions, cilantro and lime)

FAQ

Bang Bang Shrimp Egg Rolls Recipe Substitutions and Variations

• Shrimp: swap with cooked shredded chicken, firm tofu (pressed and cubed), or canned tuna for a quicker, budget friendly option.
• Egg roll wrappers: use spring roll rice wrappers, large wonton wrappers folded twice, or even flour tortillas if you dont have wrappers on hand.
• Mayonnaise: use plain Greek yogurt, sour cream, or a mix of yogurt and a little olive oil to keep the creaminess but cut calories.
• Panko breadcrumbs: crushed cornflakes, crushed tortilla chips, or regular breadcrumbs all work to add crunch if you dont have panko.

Pro Tips

1) Dry shrimp like crazy before coating. If theyre even a little damp the cornstarch and panko wont stick and the coating will slide off when frying. Pat with paper towels, then let them sit a couple minutes so the starch bonds.

2) Keep sauce separate for two uses. Toss half with the slaw so it stays crisp, and coat the shrimp with the rest right before stuffing. That way nothing gets soggy and you still get that creamy bang bang hit.

3) Fry in small batches and control oil temp. Crowding drops the heat and makes greasy egg rolls. Aim for about 350 F if you have a thermometer, or test with one coated shrimp first. If it browns too fast lower the heat, if it takes forever raise it a bit.

4) Dont overfill the wrappers and seal well. Use about 2 to 3 tablespoons of filling, press out excess air, and brush the edges with the egg wash twice if needed. Tight rolls crisp better and wont explode in the oil.