Chinese Restaurant Style Shrimp Egg Rolls – Make Crispy Egg Rolls at HOME – The Wolfe Pit


Egg Rolls are a must have when ordering Chinese Food. But a lot of times they’re greasy and soggy. Learn how to make crispy and delicious egg rolls at home! The Wolfe pit shows you how easy it is to make Crispy Egg Rolls with shrimp, that are better and less expensive than in a Chinese Restaurant!

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39 replies
  1. 2 2
    2 2 says:

    Very close to my recipe, I guess it's a regional thing but around me we don't use ANY cabbage but bean sprouts & basically your recipe. Good job!

  2. TropoCal
    TropoCal says:

    Your recipe's sense and simplicity, just became my favorite!
    ie; Cole Slaw Mix – Cooking First – Egg Wash all 4 sides – Wire Rack drip & cool – Left Over Take Out Packets – Ingenious!
    Thanks, I've become a better Chef because of your video!

  3. customvideo454
    customvideo454 says:

    I always check for soggy egg rolls when I order out, because I straight up cannot eat them when they are soaked and dripping with grease, I instantly tell them to take them back, and make me new ones. ( Hold the secret sauce )

  4. Anthony
    Anthony says:

    I know this sounds strange… but put 1 tblspn of peanut butter in your cabbage mix and blend well before you fry it. Don't add the sugar. Keep your recipe the same other than that. I worked In Canton Restaurant for 8 years from age 11 til I was 19 when I was a kid for $11.10 a week. I became a cook after 2 years working in the kitchen and they taught me how to cook Cantonese style foods. Just try it… you'll thank me for it.

    Sweet n Sour recipe: 1 Cup orange juice, 1 cup of Pineapple Juice, Ketchup (about 1/4 cup) Add Apple Cider Vinegar and sugar to taste and bring to a slow boil while stirring and mixing it together to a nice reddish orange consistency. Mix corn starch into cold water and add one teaspoon at a time while bringing to a slow boil until it thickens.

  5. JP Langston
    JP Langston says:

    Fyi if you thawed your shrimp you could add them last. The heat from the cooked ingredients are more than enough to cook them while retaining the shrimp flavor and adding a seafood flavor through out the skillet. The texture of the shrimp would also be better.


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