Asian, Fish, Recipe, The Daily Blog

Crispy Little Bundles Of Joy

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Crispy on the outside.

Chewy, flavorful, and fresh on the inside.

This is just how I like my bundles of joy.

I’m not talking about babies, in case you couldn’t tell from the description above.

Besides, we all know about my slightly debilitating fear of those little bundles of joy.

What I have for you today is a recipe for homemade eggrolls stuffed chock-full with shrimp, vegetables, and soba noodles, all in a spicy and sweet Asian sauce.


I’m making myself hungry.

I would definitely recommend having an extra pair of hands with you in the kitchen on this one. The sauces require a bit of mixing and measuring, so it’s nice to have one person in charge of the sauce and the frying while the other person is in charge of the filling and the rolling and the rice.

The ingredient list is a bit long, I know. But you have so many of these items on hand and it all comes together so quickly. Please don’t be frightened away! Plus, when you compare the flavor of these to the ones served in Chinese restaurants…’ll have no qualms over the ingredient list, I promise!

Fresh Asian Eggrolls 

Recipe serves 4-6


2 cups cooked rice


1 pkg. egg roll wrappers

oil to fry in (sunflower, canola, vegetable, etc.)

3 carrots, peeled and cut into small matchsticks

1/4 cup cilantro, chopped

1 bunch green onions, chopped

1/2 head romaine lettuce, chopped

2 cloves garlic, pressed

1/4 lb. soba noodles, cooked


1 lb. raw shrimp, peeled and deveined

Shrimp cooking sauce:

2 cloves garlic, pressed

1/2 tsp. ginger, grated

1 tbs. grated cucumber

3 tbs. reduced-sodium soy sauce

1/2 tbs. diced jalapeno, seeds removed

Dipping sauce:

1 tbs. reduced-sodium soy sauce

2 tbs. plum sauce

1/2 tsp. sesame oil

2 tbs. chile paste

2 cloves garlic, pressed

1/2 tsp. ginger, grated

1 oz. sake (optional)


Begin by whisking all ingredients for shrimp cooking sauce together. Heat a medium skillet over medium heat, then add sauce to hot skillet. Add shrimp to sauce. Cook shrimp for 2-3 minutes, until they turn pink and begin to curl up. Use a slotted spoon to remove from pan; place on cutting board and chop into small pieces. Pour sauce into a bowl and set aside.

While shrimp cooks, mix together all ingredients for the dipping sauce. Set aside.

Add all vegetables for filling into a large mixing bowl. Toss to combine. Add chopped, cooked shrimp and cooking sauce. Mix well. Set aside.

Pour frying oil into a large pot. You’ll want around 3-4 inches of oil in your pot. Allow to heat to 375 degrees. You’ll want to use a thermometer to bring to correct heat.

While oil heats, you’ll roll the eggrolls. Begin by laying out a small stack of eggroll wrappers.

Place a scoop of filling – around 1/3 cup – in the bottom center of each wrapper. Roll tightly by first folding one end over, then fold up the bottom, then fold over the other side, then roll the top down tightly so that filling is entirely contained.

Add two eggrolls at a time to the hot oil. Allow to fry, 1-2 minutes, until the roll turns golden brown. Flip to continue frying on all sides. Once the entire roll is golden and crisp, use a large spider or slotted spoon to remove from the pot.

Lay on a plate lined with paper towels to drain.

Serve alongside cooked white rice if you like.

Definitely serve alongside the dipping sauce.

These eggrolls are so good.

Filled with crispy, fresh goodness and dunked into a sweet and spicy sauce?

Come to Mama.