1. Recipes

How to Make Fried Shrimp Spring Rolls - A Step-by-Step Guide

Spring rolls are a popular dish in many Asian cuisines, known for their crispy shell and savory filling. While the traditional spring roll is often filled with vegetables and sometimes meat, there are countless variations that can be made to suit different tastes and preferences. One such variation is the Fried Shrimp Spring Roll, which combines the crunchiness of a spring roll with the delicious flavor of shrimp.

These Fried Shrimp Spring Rolls are perfect for a light, yet satisfying...

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Ingredients

  • 4 ounces bean thread noodles
  • 1 ounce dried shiitake mushrooms
  • 1 cup finely chopped onion
  • ¾ cup finely chopped jicama
  • 3 green onions, thinly sliced
  • 1 pound uncooked medium shrimp, peeled and deveined
  • 1 egg, lightly beaten
  • 1 ½ tablespoons fish sauce
  • 1 teaspoon salt, or to taste
  • ½ teaspoon ground black pepper, or to taste
  • ½ teaspoon garlic powder
  • 10 (8 inch) spring roll wrappers
  • 2 cups peanut oil for frying
  • 1 cup hot water
  • ½ cup white sugar
  • ½ cup fish sauce
  • ¼ cup fresh lime juice
  • 1 teaspoon sambal oelek (ground fresh chile paste), or more to taste
  • 20 leaves butter lettuce
  • 4 sprigs fresh mint (Optional)
  • 4 sprigs cilantro (Optional)

Information

  • Prep Time: 45 mins
  • Cook Time: 20 mins
  • Additional Time: 10 mins
  • Total Time: 1 hr 15 mins
  • Servings: 20
  • Yield: 20 spring rolls

  • Soak bean thread noodles and shiitake mushrooms in warm water for 10 to 15 minutes until soft. Drain. Cut noodles into 1-inch pieces. Mince shiitake mushrooms.
  • Combine noodles, mushrooms, onion, jicama, and green onions in a large bowl.
  • Halve each shrimp lengthwise and cut each half into three 1-inch pieces. Lightly flatten each piece and add to the vegetables. Add egg, fish sauce, salt, pepper, and garlic powder. Use a large wooden spoon or your hands to mix together.
  • Cut each spring roll wrapper diagonally into 2 triangles. Separate the wrappers and cover them with plastic wrap to keep from drying out.
  • Place a small bowl of water near the work surface. Working quickly, lay a triangle-shaped spring roll wrapper on a work surface, with the longest side of the triangle closest to you. Place about 2 tablespoons of shrimp mixture in the middle of the triangle, about 1/2 inch from the bottom edge. Bring the left and right points of the triangle over the shrimp mixture, overlapping the points. Begin rolling the wrapper toward the remaining triangle point, tucking the wrapper around the shrimp mixture as you roll.
  • Dip the fingers of your working hand in the water and moisten the edges of the final point, then complete the roll. Set aside on a sheet of waxed paper, and continue forming the remaining spring rolls until you have completed about 15.
  • Pour enough oil in an 11-inch skillet to be 1/2-inch deep and heat over medium-high until shimmering. While the oil is heating, complete the remaining spring rolls.
  • Place 7 or 8 spring rolls into the hot oil and fry for 3 to 4 minutes per side. Space spring rolls about 1/2 inch apart to avoid overcrowding the skillet. Remove to a cooling rack placed over paper towels. Continue frying in batches until all the spring rolls are done.
  • To make the dipping sauce, combine hot water and sugar and stir until sugar has dissolved. Add fish sauce, lime juice, and sambal oelek and stir to combine. Pour dipping sauce into individual serving bowls.
  • Place each spring roll on a lettuce leaf. Add mint and cilantro leaves. Wrap up, creating a bundle. Serve with dipping sauce.

    • Nutrition

    270 cal.

    • Total Fat: 23g
    • Saturated Fat: 3g
    • Cholesterol: 43mg
    • Sodium: 723mg
    • Total Carbohydrate: 12g
    • Dietary Fiber: 1g
    • Total Sugars: 6g
    • Protein: 6g
    • Vitamin C: 4mg
    • Calcium: 24mg
    • Iron: 1mg
    • Potassium: 112mg

    Categories

    Appetizer recipes
    Asian recipes
    Fried recipes
    Seafood recipes
    Snack recipes