Simple Shrimp Spring Rolls are so easy to make that even I can do it. The ingredients provide a delicate crunch with the shredded carrots, cabbage and scallions/spring onions. However, the soft shrimp and sauce mix makes this combination sublime. Serving this Chinese recipe as a side dish, starter or a snack works wonders with nothing ever being left. Best of all, these can be made in advance and stored in the fridge for a few days or the freezer for longer.
Simple Shrimp Spring Rolls
One of those dishes that once cooked vanishes very quickly.
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Servings: 25 Spring Rolls
Calories: 82kcal
Ingredients
- 1 lb large shrimp peel/devein/head and tails removed
- 3 large carrots shredded
- 2 cups cabbage shredded
- 1 cup scallions sliced
- 1 cup chestnuts mushrooms wiped and finely sliced
- 2 tsp ginger paste
- ½ tbsp sugar brown
- ½ tsp black pepper
- 1 tbsp dark soy sauce
- 1 tbsp flour all purpose is best
- 1 cube chicken stock crumbled
- 1 tsp sesame oil
- 1/2 cup water
- 1 tbsp cornstarch to be mixed with the water
- 1 large eggs free range lightly whisked
- 25 medium spring roll wrappers
- Vegetable oil to fry in
Instructions
- Add the carrots, cabbage, scallions, mushrooms, flour, chicken stock cube, brown sugar, pepper, soy sauce sesame oil and ginger into a large mixing bowl.
- Chop up the cleaned shrimp into pieces and add to the mixing bowl.
- Stir the ingredients in the mixing bowl well making sure it is thoroughly combined. If the mixture is too wet, tip the bowl to one side (without tipping everything out) and using kitchen paper, soak up excess fluid. Wet mixture means damp spring rolls = not good.
- Add a little corn-starch to a small dish and mix together. This will be used as a glue to hold the spring roll together.
- Like filo pastry, I find that spring roll wrappers dry out far too quickly, so I keep them under a slightly damp clean kitchen towel.
- Using one wrapper at a time, placed so that a corner is pointing at you, on a clean dry level surface. Spoon the mixture in a line going across the wrapper just below the halfway level leaving a gap of at least 1 ½ inches between the filling and the left and right corners.
- Now fold the corner pointing at you over the filling so that it covers it.
- Then fold in the left and right corners to seal the filling in.
- Gently but tightly roll the wrapper towards the corner furthest away from you until an inch is left. Add a little of the corn-starch mixture you made earlier to the final corner using a brush or your fingertip.
- Finally roll the wrapper over the final corner to seal everything in making sure all corners are folded in and tight. Place the finished spring rolls on a plate covered by another clean damp kitchen towel. Make sure the final corner folded is face down to keep it together.
- Repeat until all of the mixture is used.
- Place a saucepan over a high heat and add enough oil to fry the spring rolls. 1/2 inch would be enough but do not exceed halfway up the sides of the frying pan.
- To test the temperature of the oil, carefully place a small piece of bread into the oil. If it browns almost immediately then it is hot enough.
- Gently brush the whisked egg over the spring rolls to give an extra crunch and colour.
- Add the spring rolls in batches for about 2 – 3 minutes turning them over frequently to get a uniformed golden-brown colour all over. NOTE: Do not over fill the pan as they will cool the oil and may stick together.
- When cooked, remove using a slotted spoon onto paper towel to drain any excess oil.
- Repeat until all of the spring rolls have been cooked.
- They will be too hot to eat immediately so allow to cool for about 5 minutes before serving with a dipping sauce. (Plenty of recipes on this website for dipping sauces)
Nutrition
Calories: 82kcal | Carbohydrates: 13g | Protein: 5g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 32mg | Sodium: 246mg | Potassium: 103mg | Fiber: 1g | Sugar: 1g | Vitamin A: 1535IU | Vitamin C: 3mg | Calcium: 29mg | Iron: 1mg
21 comments
Made these as a canapé for a party and they vanished in seconds. Need to make a lot more next time
This recipe is appropriately named because these spring rolls are simple to make yet incredibly delicious.
The instructions were spot on, especially the tip about keeping the wrappers moist with a damp towel—this saved me from a lot of frustration! Frying them up resulted in a perfectly crunchy exterior, while the inside remained tender and full of flavour.
My spring rolls came out beautifully crispy, and they were a massive hit at dinner. I paired them with a sweet chilli dipping sauce, and it was a match made in heaven.
The filling had a nice mix of textures, from the juicy shrimp to the crunch of carrots and cabbage. The dark soy sauce and ginger paste gave the rolls a delicious umami kick.
I was pleasantly surprised by how tasty these Simple Shrimp Spring Rolls turned out. The filling was hearty with a good mix of shrimp and vegetables, and the ginger and sesame oil really lifted the flavours. They were fun to assemble, and the cornstarch trick kept them sealed tightly while frying.
These spring rolls were a hit with my family, especially when served with a homemade dipping sauce. Highly recommend for any gathering!
My only tweak was adding a bit more pepper for a slight kick. Served with a tangy dipping sauce, these rolls were absolutely addictive.
I found the instructions easy to follow, and the tip about keeping the wrappers moist was particularly useful. Frying them was quick, and the final result was a crispy, golden spring roll with a succulent filling.
The shrimp and vegetable filling was light yet satisfying, and the brown sugar added a subtle sweetness that balanced the soy sauce and ginger. I appreciated the detailed instructions, especially the tips on rolling the wrappers tightly and frying them in batches.
They were delicious with a spicy dipping sauce.
These will definitely be a go-to for when I need a quick and tasty appetiser.
The Simple Shrimp Spring Rolls were a joy to make and even more enjoyable to eat! The shrimp gave the filling a nice seafood flavour, while the combination of vegetables added freshness and crunch. I loved the touch of ginger and soy sauce—it made the rolls taste authentic and delicious.
These spring rolls are just as good as any I’ve had in a restaurant! The shrimp and vegetable filling was well-seasoned, and the combination of soy sauce and ginger added a lovely depth of flavour. The recipe was clear and easy to follow, and the frying instructions were perfect—mine turned out golden and crispy in just a few minutes.
I loved making these Simple Shrimp Spring Rolls! The recipe is well-structured and easy to follow, even for a beginner like me.
Paired with a homemade soy and garlic dipping sauce, they were an instant favourite. I’ll definitely be making these again
The crispy, golden-brown wrapper was a delight, and the filling was packed with flavour. The combination of shrimp, vegetables, and ginger paste created a fresh, balanced taste. I appreciated the extra crunch the egg wash added.
The instructions were clear and easy to follow, and the tip about using cornstarch to seal the rolls was very helpful.
Frying them to a golden brown was quick and straightforward, and they turned out beautifully crispy. I’ll definitely be making these again, perhaps experimenting with different dipping sauces next time!
These shrimp spring rolls are perfect as a party appetiser or a light snack. The filling is flavourful with the right balance of shrimp and veggies, and the sesame oil adds a lovely aroma.
I served them with a peanut dipping sauce, and they disappeared in minutes. A must-try recipe