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Egg Rolls a la Paye


"These you have GOT to try. I stumbled upon this creation one day while puttering with what was in the fridge, and viola!! A crispy egg roll filled with shrimp, chicken and bacon for a full flavored crunch."
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35 m servings 215 cals
Original recipe yields 12 servings (12 egg rolls)

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  1. In a large bowl, stir together the bacon, chicken, shrimp and bean sprouts. Season with soy sauce and garlic salt, and mix until well blended. Place a few generous teaspoons onto the center of one egg roll wrapper at a time, and roll up according to the package directions.
  2. Heat enough oil to cover the rolls completely in a large heavy skillet to 365 degrees F (180 degrees C). Fry rolls a few at a time, turning once, until golden brown. Remove with tongs to drain on paper towels. They are delicious plain, or with plum sauce for dipping.


  • Editor's Note
  • We have determined the nutritional value of oil for frying based on a retention value of 10% after cooking. The exact amount may vary depending on cook time and temperature, ingredient density, and the specific type of oil used.

Nutrition Facts

Per Serving: 215 calories; 10.6 g fat; 20.1 g carbohydrates; 9.6 g protein; 30 mg cholesterol; 367 mg sodium. Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved

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Read all reviews 26
  1. 29 Ratings

Most helpful positive review

These were very good and we all enjoyed them but we all agreed we prefer the taste of shredded cabbage over the bean sprouts. Also, I think cabbage is easier to work with and the wraps are easi...

Most helpful critical review

These were okay for me. I used cabbage instead of the sprouts, but they had a very strong salty, bacon flavor. I really like bacon, but for some reason these didn't taste too great. My husban...

Most helpful
Most positive
Least positive

These were very good and we all enjoyed them but we all agreed we prefer the taste of shredded cabbage over the bean sprouts. Also, I think cabbage is easier to work with and the wraps are easi...

Very good, but I made a few changes since several people commented these were too salty. I used cooked salad shrimp from the seafood counter instead of canned, used 3 cups cabbage instead of be...

These are so good. My husband loved them. They were easy to make and used a lot of things I had on hand! Thank you for this recipe!

I decided to make these on a day when I was at home by myself and wound up wishing I had somebody at home to enjoy them with. I used cabbage rather than bean sprouts and added some fresh ground...

These were terrific! Used about 1 c sprouts and 2 c shredded cabbage w/ 1/2 c shredded carrot. Added 1 t minced fresh ginger. Limited soy sauce so it wouldn't make rolls soggy - garlic salt was ...

These are superb! We all loved them, although they were a little salty. Albeit, I did sautee the chicken in a soy sauce, teriyaki, lemon & garlic marinade. Overall, great!!!

i was asked to make egg rolls and am i ever happy to have come across these.Although i substituted cabbage for bean sprouts{as there is alot of health contraversies}they turned out wonderful.I m...

These were pretty good. I used some left over chicken breast and precooked bacon. Didn't have any bean sprouts but cabbage was a nice substitute. Though, I did saute the cabbage in the skillet f...

I used fresh salad shrimp, I don't care for the canned stuff. I left out the chicken and bacon, just not in the mood for them. I could not find bean sprouts so I used cabbage. The end result was...