Crispy Shrimp Spring Rolls are a delicious appetizer filled with shrimp and fresh vegetables, wrapped in a crispy shell and served with dipping sauces.
Author:Lorenzo Bonucci
Prep Time:30 minutes
Cook Time:15 minutes
Total Time:45 minutes
Yield:12-15 spring rolls 1x
Category:Appetizer
Method:Frying
Cuisine:Asian
Diet:Gluten Free
Ingredients
Scale
450 g raw shrimp, peeled, deveined, and finely chopped
250 g green cabbage, finely shredded
100 g carrots, julienned or shredded
½ medium onion, finely chopped
3 cloves garlic, minced
2 green onions, finely sliced
1 tablespoon (15 mL) soy sauce
1 teaspoon (5 mL) sesame oil
½ teaspoon (2.5 mL) ground black pepper
½ teaspoon (2.5 mL) salt
1 teaspoon (5 g) grated fresh ginger
1 teaspoon (5 mL) cornstarch
12–15 spring roll wrappers
1 tablespoon (15 g) all-purpose flour
2 tablespoons (30 mL) water
Vegetable oil, for deep frying
Sweet chili sauce, for serving
Soy sauce or your favorite dipping sauce, for serving
Sliced green onions, optional
Instructions
Prepare the shrimp: Chop the shrimp into small pieces. Avoid making it into a paste—you want small pieces that remain juicy after cooking.
Cook the filling: Heat 1 tablespoon of oil in a large skillet or wok over medium-high heat. Add the onion, garlic, and ginger. Stir-fry for about 1 minute.
Add the shrimp and cook for 2–3 minutes, until just turning pink.
Add the cabbage and carrots. Stir-fry for another 2–3 minutes, keeping the vegetables slightly crisp.
Stir in the soy sauce, sesame oil, salt, pepper, and cornstarch. Cook for another 1 minute, until the mixture is lightly coated.
Cool completely: Transfer the filling to a plate and allow it to cool completely. This is important because hot filling can make the wrappers soggy or difficult to seal.
Make the sealing paste: Mix the flour and water together to form a smooth paste.
Wrap the spring rolls: Place one wrapper on a clean surface with one corner pointing toward you. Add about 2 tablespoons of filling near the lower center. Fold the bottom corner over the filling, fold in the sides, then roll tightly toward the top corner. Brush the final corner with the flour paste and seal.
Heat the oil: Heat about 5 cm of vegetable oil in a deep skillet or pot to 350°F (175°C).
Fry: Fry the spring rolls in batches for 3–5 minutes, turning occasionally, until crisp and golden brown.
Drain: Transfer to a wire rack or paper towels to remove excess oil.
Serve: Serve immediately with sweet chili sauce or your favorite dipping sauce.
Notes
Ensure the filling is completely cooled before wrapping to prevent sogginess.
Adjust the seasoning according to your taste preferences.
For a healthier option, consider baking the spring rolls instead of frying.