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

Spring rolls are a popular and versatile dish in many Asian cuisines. They can be filled with a variety of delicious ingredients and are often enjoyed as a snack or appetizer. One particularly delicious variation is the Mini Fried Shrimp Spring Rolls. These bite-sized treats are crispy on the outside and filled with juicy shrimp and vegetables, making them the perfect finger food for any occasion.

With this recipe, you can recreate the delicious taste of Mini Fried Shrimp Spring Rolls...

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Ingredients

  • 2 tablespoons toasted sesame oil
  • 3 cups coleslaw mix (shredded cabbage and carrots)
  • 2 tablespoons chopped fresh shiitake mushrooms
  • ½ pound fresh shrimp - peeled, deveined, and chopped
  • 2 green onions, chopped
  • 1 tablespoon soy sauce
  • 1 teaspoon hoisin sauce
  • ¼ cup fresh bean sprouts, chopped
  • 25 mini spring roll wrappers
  • 2 cups peanut oil for frying

Information

  • Prep Time: 30 mins
  • Cook Time: 10 mins
  • Additional Time: 5 mins
  • Total Time: 45 mins
  • Servings: 25
  • Yield: 25 mini spring rolls

  • Heat sesame oil in a large skillet over medium-high heat. Add shredded cabbage and carrot mixture and cook for 2 minutes. Add mushrooms, shrimp, green onions, and soy sauce; cook for 4 minutes. Remove from heat and stir in hoisin sauce. Let cool for 5 minutes. Fold in bean sprouts.
  • Put 1 spring roll wrapper on a work surface with a point facing you, like a diamond. Put about 1 teaspoon of the shrimp mixture in the center of the wrapper. Fold the bottom of the wrapper over the filling. Roll up tightly to keep the spring roll firm. Fold the sides of the wrapper over the filling. Brush the top edge of the wrapper with water. Roll up tightly to the edge; seal. Put finished rolls, seam-side down, on a plate or baking sheet until ready to fry. Repeat with the remaining wrappers and filling.
  • Fill a large heavy-bottomed pot with 2 inches of peanut oil and heat to 350 degrees F (175 degrees C).
  • Fry 1/2 of the spring rolls until lightly golden, about 3 minutes. Remove with a slotted spoon to a paper towel-lined plate to absorb excess oil. Repeat with remaining spring rolls.
  • Nutrition

    64 cal.

    • Total Fat: 3g
    • Saturated Fat: 1g
    • Cholesterol: 15mg
    • Sodium: 104mg
    • Total Carbohydrate: 6g
    • Dietary Fiber: 0g
    • Total Sugars: 0g
    • Protein: 3g
    • Vitamin C: 3mg
    • Calcium: 11mg
    • Iron: 1mg
    • Potassium: 41mg