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.

4.83 from 115 votes

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Course: Appetizer, Side Dish, Snacks, Starter

Cuisine: Chinese

Keyword: Advance, Deep Fry, Seafood, Shrimp, Vegetables, Wontons

Prep Time: 20

Cook Time: 15

Total Time: 35

Servings: 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

Simple Shrimp Spring Rolls

Ingredients MetricImperial

Instructions

Nutrition

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Ingredients