The shrimp bring indulgence and protein, while the egg rolls round everything out, making it feel like a full takeout platter rather than just a single entrée. This recipe is perfect for family dinners, weekend cravings, or when you want to impress without overcomplicating things. Everything can be prepared in stages, making it manageable even on a busy evening. Served hot and fresh, this meal feels generous, comforting, and fun exactly what a great homemade takeout night should be.
Ingredients
For the jumbo fried shrimp
7 jumbo shrimp, peeled and deveined
½ cup all-purpose flour
½ cup cornstarch
1 teaspoon salt
½ teaspoon black pepper
½ teaspoon paprika
1 egg, beaten
Oil for frying
For the veggie chow mein
8 oz chow mein or lo mein noodles
2 tablespoons oil
2 cloves garlic, minced
1 cup shredded cabbage
½ cup sliced carrots
½ cup sliced bell peppers
½ cup bean sprouts
3 tablespoons soy sauce
1 tablespoon oyster sauce
1 teaspoon sesame oil
½ teaspoon sugar
For the chicken egg rolls
2 chicken egg rolls (store-bought or homemade)
Instructions
Cook chow mein noodles according to package directions, drain, and set aside.
Heat oil in a large skillet or wok over medium-high heat. Add garlic and sauté briefly, then add cabbage, carrots, bell peppers, and bean sprouts. Stir-fry for 3–4 minutes until tender-crisp. Add noodles, soy sauce, oyster sauce, sesame oil, and sugar. Toss well and cook 2 more minutes. Remove from heat.
Heat oil to 350°F (175°C). Mix flour, cornstarch, salt, pepper, and paprika. Dip shrimp in egg, then dredge in flour mixture. Fry shrimp until golden, about 2–3 minutes per side. Drain on paper towels.
Fry chicken egg rolls according to package instructions until crispy and golden.
Serve 7 jumbo fried shrimp over veggie chow mein with chicken egg rolls on the side.