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Jan's Simple and Tasty Egg Rolls

Rated as 4.63 out of 5 Stars

"Super quick and delicious egg rolls! Great as an appetizer, side dish, or after school snack. Be creative with the filling by adding other things such as crabmeat in place of the shrimp. Who needs take out when you can make egg rolls yourself?"
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45 m servings 261
Original recipe yields 12 servings (12 egg rolls)


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  1. Place coleslaw mix in a large, microwave-safe bowl. Microwave on High until mix is wilted, 5 minutes. Let cool.
  2. Stir in the shrimp, garlic, pepper, Diamond Crystal(R) Fine Sea Salt, soy sauce, and onion powder into the coleslaw. Mix until well blended.
  3. Place one wrapper on a flat surface with a corner pointing toward you. Lightly brush the four corners with a little water. Place second wrapper, about one inch off center to the right, on top of the first wrapper.
  4. Place about 1/3 cup vegetable mixture in the center of the stacked wrappers. Bring up bottom corners to cover just over the mix but not all the way to the top corners. Dab wrapper with a little water. Pack filling inside well and fold in the 2 sides till just about touching.
  5. Wet the remaining top corners with a little water and roll the filled wrapper portion tightly toward it and press to seal.
  6. Heat oil in a large pot to about 375 degrees F (190 degrees C) or medium high heat. Fry egg rolls, turning occasionally, until golden brown 5 to 7 minutes.
  7. Drain on paper towels and cool slightly before eating. Serve with soy sauce and hot mustard for dipping, if desired.

Nutrition Facts

Per Serving: 261 calories; 10.3 32.5 9.3 42 662 Full nutrition

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  1. 27 Ratings

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Most helpful positive review

I made these simple and tasty egg rolls for the first time in August, 2013 and I cannot count the times I have made them since that date. Microwaving the coleslaw mix prior to combining with the...

Most helpful critical review

Entirely too much black pepper for this recipe. That’s all we could taste while eating it. I suggest reducing to 1/2 or 1 tsp, instead of two.

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I made these simple and tasty egg rolls for the first time in August, 2013 and I cannot count the times I have made them since that date. Microwaving the coleslaw mix prior to combining with the...

I've made these egg rolls a few times now, didn't realize the recipe had been published. I've made them with just veggies, chicken and shrimp. I don't have a deep fryer, so fried them in a pan a...

ABSOLUTELY LOVED IT! I made this for the recipe group and was so happy it got chosen. This was so easy to make and took little time. I fried all the egg rolls and intend to freeze what is lef...

Recipe Group: Simple and Tasty is right! I had some cabbage to use up, so I chopped it fine and subbed for the coleslaw mix. I added an onion and a green pepper to the cabbage before nuking. Onc...

These egg rolls are so simple to make and SOOOOO DELICIOUS! I have to admit that I have made these a few times (or more) before, and they are a HUGE hit with the family. I've even made and froze...

These are great egg rolls. I haven't eaten egg rolls in over 6 years due to allergies. I made these with rice wrappers instead of wheat flour wrappers to keep it gluten free. I also had to make ...

Very good. Needed to use some napa cabbage, so shredded that (7 ounces). Added shredded carrots for extra nutrition, and finely diced cooked chicken, as I ate these as a main dish and I need to ...

Recipe Group Selection: 14, February 2015 ~ Another wonderful recipe, from Jan! I used chicken rather than shrimp and made them mini egg rolls rather than full size, using one wrapper per egg ...

These were great! I made them exactly as written, except using TVP instead of shrimp because one of us is a vegetarian. Better than some we've gotten from restaurants, and a lot less expensive. ...