What is more delicious than a crispy shrimp egg roll dipped in tangy, sweet chili sauce? NOTHING! I love egg rolls oh so much, but normally when you get them at a restaurant they are deep fried in oil and not so good for you. Try these delicious babies out if you want to enjoy egg rolls often without feeling guilty. These come out crispy and absolutely divine!


1 package of lumpia or egg roll wrappers (see photo below)
2 cups cabbage, diced very well
1 small onion, finely diced
3-4 carrots, finely diced
1 lb cooked shrimp, diced
1 tablespoon sesame oil
2 tablespoons soy sauce
1 egg, beaten with 1 tablespoon of water in a small bowl
1/2 cup mushrooms, finely diced
1 tablespoon chili paste or chili flakes (optional)
1/2 tablespoon olive oil
salt and pepper to taste

 Side Note: You can find lumpia wrappers or egg roll wrappers in the frozen food section of your grocery store. Keep them frozen until about ten to fifteen minutes before you are going to start wrapping your egg rolls. It is a bit difficult at first to strip off each lumpia wrapper, but after you’re used to the consistency it will become less difficult. The worst thing that will happen is you’ll rip one wrapper and not be able to use it. Don’t worry, there are plenty of wrappers in the package!



– Preheat oven for 375 degrees F

– Chop up the cabbage, carrots, onion, mushrooms and garlic very finely. They should be chopped to approximately the same size

– Dice up the cooked shrimp into small pieces

– Heat up the sesame oil in a wok or a pan and cook the vegetables for 4-5 minutes

– Remove the vegetables from heat and add in the chili flakes, soy sauce and season with salt and pepper to taste. (Taste the vegetable mixture and add more soy sauce, pepper flakes and/or pepper if needed)

– Add the cooked, diced shrimp to the vegetables and stir very so everything is well combined. Allow the mixture to cool in the fridge for at least an hour, or even overnight.

– Beat the egg with 1 tablespoon of water in a small bowl to make the egg wash and set aside


– Carefully peal back the lumpia or egg roll wrappers. Add about 3 tablespoons of the cooled mixture to the lower third of the egg roll wrapper as pictured left


Fold the bottom corner of the lumpia or egg roll wrapper over the mixture as pictured left


Roll up the wrapper about half way tightly, but gently, as pictured left


Fold the two corners together so they meet in the center


Gently roll the egg roll towards the last remaining corner of the wrapper, as pictured left


Dab the top corner of the lumpia or egg roll wrapper with some of the egg wash to seal the egg roll together, as pictured left. Seal the wrapper together

– Fill and wrap the remaining mixture into the lumpia or egg roll wrappers. The filling will make approximately 15-20 egg rolls depending on how much filling you add and how big your wrappers are

– Line the egg rolls on a non-stick pan. Lightly brush the egg rolls with the olive oil

– Bake for 25-30 minutes at 375 degrees, flipping half way through. Check your egg rolls a couple of times while cooking