25-Min Crispy Shrimp Rolls

Crispy Shrimp Rolls are a classic variation of Chinese spring rolls, a traditional appetizer and snack commonly eaten during Li Chun (立春), the Start of Spring in the Chinese lunar calendar. During this seasonal transition, spring rolls symbolized renewal, prosperity, and the arrival of warmer days. Originally filled with fresh vegetables, spring rolls later evolved into the crispy, fried versions that are now enjoyed year-round.

This shrimp-filled version features juicy, seasoned shrimp wrapped in a light, crackly shell and fried until golden. Made with simple ingredients and ready in just 25 minutes, these rolls are perfect for entertaining, family meals, or whenever a crunchy bite is calling.

Recipe

Serves: 12 pieces
Prep time: 20 minutes
Cook time: 5 minutes

Ingredients:
12 large shrimp, peeled, deveined, tail-on
Pinch of salt
Pinch of white pepper, or black pepper
6 sheets spring roll wrappers
2 stalks scallions
1 large egg, beaten
4 cups oil, high-smoking-point oil

Instructions

1. Prepare:

• Pat the shrimp dry with paper towels to ensure the shrimp rolls become crispy and prevent oil splattering.
• Make small incisions along the bottom of the shrimp to straighten its natural curve, but do not cut through. Season the shrimp with salt and white pepper.
• Cut the spring roll wrappers in half diagonally.
• In a bowl, crack the egg and whisk. (This will be our wrapping glue.)

2. Assemble:

• Lay one piece of spring roll wrapper flat with a corner pointing toward the top. Then, place one piece of shrimp at the bottom and the tail on the outside. Add some scallions over the wrapper.
• Fold the top corner down and the left corner to the right. Brush the beaten egg at the right corner, and roll it up all the way from the left to the right. Repeat with the rest.

3. Deep fry:

• In a large pot over high heat, pour the oil inside and heat it to 335°F or 168°C.
• To test the oil without a thermometer, drop a small piece of the wrapper into the oil. If the wrapper bubbles gently and rises to the surface at a moderate speed, then the oil is ready.
• Carefully place the shrimp rolls inside, a few at a time to maintain temperature. Deep fry until golden brown for about 3 minutes, and turn them frequently so that they brown evenly.
• Remove and drain on a wire rack. Repeat with the remaining.
• Enjoy!

Tips & notes

• Straighten the shrimp: Making small cuts along the bottom helps keep the shrimp straight during frying.
• Frozen wrappers: If using frozen wrappers, defrost them in the fridge ahead of time. Then leave them at room temperature until softened—this makes them very easy to separate.
• Wrapper tips: Spring roll wrappers dry out quickly, so keep them covered with a damp towel as you work.
• Substitute the herbs: No scallions? Feel free to use cilantro, parsley, or basil for a different flavor twist.
• Time-saving shortcut: Prep shrimp and scallions ahead. While assembling the rolls, you can start heating the oil—multitasking saves time.
• To freeze: Arrange uncooked spring rolls in a single layer on a baking sheet and freeze until solid. Then transfer to a zip-top bag or an airtight container. Fry straight from frozen—no need to thaw.
• Air fryer method: Lightly brush or spray the spring rolls with oil. Air fry at 375°F (190°C) for 8–10 minutes, flipping halfway through, until golden and crispy.
• Serving tip: These are best enjoyed immediately while hot and crisp, paired with sweet chili sauce.