Crispy, golden wrappers wrapped around a bold and flavorful filling—that’s what makes these sweet potato and shrimp egg rolls an unforgettable appetizer.
The natural sweetness of roasted sweet potatoes pairs perfectly with the savory bite of sautéed shrimp, all wrapped up in a crunchy shell. It’s a delicious fusion of texture and flavor that feels fancy but is surprisingly easy to make at home.
Table of Contents
Why You’ll Love These Sweet Potato and Shrimp Egg Rolls?
- Flavor-Packed: The sweet and savory combo of shrimp and sweet potato offers a surprising, satisfying twist.
- Impressive Yet Simple: These look gourmet but come together with minimal effort and pantry-friendly ingredients.
- Perfectly Crispy: Deep-fried or baked, the result is a golden, crackly shell every time.
- Freezer-Friendly: You can make and freeze them ahead for parties or weeknight treats.
- Versatile: Ideal as a starter, party snack, or even a light meal when paired with salad or soup.
Ingredients For Sweet Potato and Shrimp Egg Rolls
This recipe combines rich, roasted sweet potato with tender shrimp and a few seasonings to create a delicious filling wrapped in crispy egg roll wrappers.
For the Filling:
- 1 large sweet potato, peeled and cubed
- 1 tablespoon olive oil
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 8 oz raw shrimp, peeled, deveined, and chopped
- 1 tablespoon soy sauce
- 1 teaspoon sesame oil
- 1/2 teaspoon garlic powder
- 1/4 teaspoon crushed red pepper flakes (optional)
- 2 tablespoons green onions, finely chopped
For the Egg Rolls:
- 10–12 egg roll wrappers
- Water, for sealing edges
- Vegetable oil, for frying
Step By Step Instruction To Make Sweet Potato and Shrimp Egg Rolls
This easy process starts with roasting the sweet potato, quickly cooking the shrimp, and then assembling and frying your egg rolls to golden perfection.
Step 1: Roast the Sweet Potato Preheat the oven to 400°F (200°C). Toss the cubed sweet potato with olive oil, salt, and pepper, then spread evenly on a baking sheet. Roast for 20–25 minutes, or until soft and lightly caramelized. Remove from oven and let cool slightly.
Step 2: Cook the Shrimp While the sweet potato is roasting, heat a skillet over medium heat. Add the chopped shrimp, soy sauce, sesame oil, garlic powder, and red pepper flakes (if using). Sauté for 2–3 minutes, or until the shrimp are just cooked through and opaque. Remove from heat.
Step 3: Combine the Filling In a mixing bowl, mash the roasted sweet potato slightly. Add the cooked shrimp and green onions, mixing gently to combine into a cohesive filling. Adjust seasoning to taste.
Step 4: Assemble the Egg Rolls Place an egg roll wrapper on a clean surface in a diamond shape. Spoon 2 tablespoons of the filling near the center. Fold the bottom corner over the filling, then fold in the sides and roll upward tightly. Moisten the top corner with water and press to seal. Repeat with remaining wrappers and filling.
Step 5: Fry the Egg Rolls Heat 2–3 inches of vegetable oil in a deep skillet or pot to 350°F (175°C). Fry the egg rolls in batches for 3–4 minutes, turning as needed, until they are golden brown and crispy. PRO TIP: Let the cooked egg rolls rest on a wire rack to maintain crispness instead of stacking them on paper towels.
Step 6: Serve Serve hot with sweet chili sauce, garlic aioli, or even a spicy mayo for dipping.
FAQs or Tips
Here are a few common questions about making sweet potato and shrimp egg rolls, along with helpful kitchen tips:
Can I use pre-cooked shrimp?
Yes, pre-cooked shrimp can be used. Just chop and heat it briefly with the seasonings before combining with the sweet potato.
Can I bake these egg rolls instead of frying?
Absolutely. Brush the assembled egg rolls with oil and bake at 400°F (200°C) for 15–18 minutes, flipping halfway through, until golden and crisp.
Can I make them ahead of time?
Yes. Assemble the egg rolls and store them in the refrigerator for up to 1 day or freeze them uncooked. Fry or bake straight from frozen, adding a few extra minutes to the cook time.
How do I store leftovers?
Store cooked egg rolls in an airtight container in the fridge for up to 3 days. Reheat in the oven or air fryer to keep them crispy.
What dipping sauces pair well with them?
Sweet chili sauce, spicy mayo, or a soy-ginger dipping sauce pair especially well with the sweet-savory flavor combo of these egg rolls.
Variations or Serving Suggestions
Get creative with these tasty add-ins and serving ideas to make the dish your own:
- Add More Veggies: Mix in shredded carrots, sautéed spinach, or cooked corn for more texture and color.
- Spicy Twist: Add sriracha or finely diced jalapeños to the filling for extra heat.
- Make It a Meal: Serve alongside a fresh Asian-style slaw or noodle salad for a balanced dinner.
- Appetizer Platter: Combine these with other egg roll varieties for a crowd-pleasing finger food spread.
Nutrition + Summary
Here’s an approximate nutritional breakdown per egg roll (based on 12 servings):
| Nutrient | Amount |
|---|---|
| Calories | 170 |
| Total Fat | 8g |
| Saturated Fat | 1.5g |
| Cholesterol | 25mg |
| Sodium | 320mg |
| Carbohydrates | 19g |
| Fiber | 2g |
| Sugars | 3g |
| Protein | 6g |
These sweet potato and shrimp egg rolls strike the perfect balance between sweet, savory, and crispy. With a golden shell and a rich, flavorful filling, they’re an impressive appetizer or snack that’s simple to make and endlessly adaptable. Whether served fresh from the fryer or baked for a lighter version, they’ll disappear fast!
Disclaimer: Nutritional information on this blog is estimated and may vary based on ingredients and portions. We are not nutritionists and recommend consulting a professional for specific dietary advice.
