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30-Min Shrimp Spring Rolls
Shrimp Spring Rolls are crispy, golden, and filled with a savory mixture of shrimp, vegetables, and glass noodles. Each bite has that perfect crunch on the outside and a juicy, flavorful filling inside.
I love making these at home because once you hear that first crunch, it’s hard to go back to takeout. My family always finishes them quickly, especially when they’re still hot and crispy.
They do take a little prep, but once you understand a few key steps, they’re actually very simple—and the texture is completely worth it.
What Are Spring Rolls?
Spring rolls are thin wrappers filled with vegetables, meat, or seafood, then rolled and either fried or served fresh.
They are traditionally eaten during Li Chun (the beginning of spring), symbolizing a fresh start and good fortune. Over time, they’ve become a popular dish enjoyed year-round.
The fried version is known for its crispy, golden shell, while the filling stays juicy and flavorful inside.
Spring Rolls vs. Egg Rolls
Spring rolls have a thinner wrapper, which becomes light and crispy when fried.
Egg rolls use a thicker wrapper that creates a heavier, crunchier texture.
Spring rolls are usually more delicate, while egg rolls feel more substantial.
The Secret to Crispy Spring Rolls
A few small steps make a big difference:
- Cook the filling until most of the moisture evaporates
- Let the filling cool before wrapping
- Use glass noodles to absorb extra moisture
- Fry at the right temperature (350°F / 177°C)
- Drain on a rack instead of stacking
Once you get these right, your spring rolls will stay crispy much longer.
Why Your Spring Rolls Aren’t Crispy
If your spring rolls don’t turn out crispy, it usually comes down to moisture:
- The filling still has too much liquid
- The filling wasn’t cooled before wrapping
- The oil temperature is too low
- The rolls are stacked after frying
Crispy spring rolls come down to dry filling, proper heat, and good airflow after frying.
Let’s Talk Ingredients
Each ingredient plays a role in texture and flavor.
Shrimp adds sweetness and a tender bite. It cooks quickly and stays juicy inside the roll.
Glass noodles help absorb moisture from the filling, which is key for crispiness.
Cabbage and carrot add crunch and balance the richness.
Garlic and scallions bring aroma and depth.
Oyster sauce and hoisin sauce create a savory, slightly sweet flavor.
Spring roll wrappers are thin and crisp up beautifully when fried.
Egg helps seal the rolls so they don’t open during frying.
Cooking oil should be a high-smoking-point oil for even frying.
Step-by-Step: Let’s Cook
Makes: 12 pieces
Prep time: 22 minutes
Cook time: 8 minutes
Step 1: Soak the glass noodles
In a bowl, soak the dried glass noodles in hot water for about 2 minutes until softened. Drain well and cut into shorter pieces.
Tip: Glass noodles help absorb moisture and keep the filling from becoming soggy.
Step 2: Prepare the shrimp
Season the shrimp with salt and white pepper.
Tip: Light seasoning keeps the shrimp flavorful without overpowering the filling.
Step 3: Cook the filling
In a pan over high heat, add cooking oil. Stir-fry the carrot and cabbage for about 2 minutes until slightly softened and most of the moisture has evaporated.
Add garlic and scallions and stir-fry briefly until fragrant. Add the glass noodles, then season with oyster sauce, hoisin sauce, and white pepper. Stir-fry until evenly combined.
Add the shrimp and cook for about 30 seconds, just until it starts to turn opaque. Remove from heat and let cool.
Tip: The filling should be dry and cool—this is key for crispy spring rolls.
Step 4: Wrap the spring rolls
Place a wrapper in a diamond shape. Add 2–3 tablespoons of filling near the bottom. Fold, roll tightly, and seal with egg.
Tip: Roll tightly to prevent air pockets and oil from getting in.
Step 5: Fry the spring rolls
Heat oil to 350°F (177°C). Add the spring rolls and fry for about 4 minutes until golden and crispy.
Remove and drain on a rack.
Tip: Don’t stack them—this keeps them crispy longer.
Spring Rolls and Egg Roll Variations
Once you get the basic technique down, you can easily change the filling depending on what you have or what you’re craving.
Chicken Spring Rolls
Light and crispy, filled with seasoned chicken and vegetables. A great alternative if you don’t have shrimp on hand.
Vegetable Spring Rolls
A lighter option with cabbage, carrots, snow peas, mushrooms, and glass noodles. Simple, fresh, and still full of texture.
Chicken Egg Rolls
Made with a thicker wrapper, these have a heartier crunch and a more substantial filling.
Vegetable Egg Rolls
Crispy on the outside with a vegetable-packed filling. Great if you want something lighter but still satisfying.
30-Min Shrimp Spring Rolls
Shrimp Spring Rolls are crispy, golden rolls filled with juicy shrimp, vegetables, and glass noodles for the perfect crunch in every bite.
Ingredients
For the filling
- ¾ pound small shrimp, peeled and deveined
- 4 ounces dried glass noodles
- 1 tablespoon cooking oil, high-smoking-point
- 1 medium carrot, shredded
- 1 ½ cups cabbage, thinly sliced
- 5 cloves garlic, minced
- 2 stalks scallions, chopped
- 2 tablespoons oyster sauce
- 1 tablespoon hoisin sauce
- Pinch of white pepper
For the spring rolls
- 12 sheets spring roll wrappers
- 1 large egg, beaten
- 4 cups cooking oil, for frying
Instructions
- To soak the glass noodles, in a bowl, add the dried glass noodles and cover with hot water and let sit for about 2 minutes until softened, then drain and cut into shorter pieces.
- To season the shrimp, in a bowl, mix the shrimp with a pinch of salt and white pepper.
- To cook the filling, in a pan over high heat, add the cooking oil and stir-fry the carrot and cabbage for about 2 minutes until slightly softened and most of the moisture has evaporated, then add the garlic and scallions and stir-fry briefly until fragrant, then add the glass noodles, oyster sauce, hoisin sauce, and white pepper and mix well, then add the shrimp and cook for about 30 seconds until it begins to turn opaque, then remove from heat and let cool.
- To wrap the spring rolls, place a wrapper in a diamond shape, add the filling near the bottom, fold, roll tightly, and seal with the egg.
- To fry the spring rolls, in a pot over high heat, heat the cooking oil to 350°F (177°C), then add the spring rolls and fry for about 4 minutes until golden and crispy, then remove and drain on a rack.
Video
Notes
Keep the filling dry: Cook until most of the moisture evaporates to prevent soggy spring rolls.
Cool before wrapping: Letting the filling cool stops steam from softening the wrappers.
Do not overcook shrimp: The shrimp should just start to turn opaque—it will finish cooking during frying.
Roll tightly: This helps the spring rolls hold their shape and prevents oil from getting inside.
Fry at the right temperature: Around 350°F (177°C) gives an even golden color and crisp texture.
Do not stack after frying: Let them rest on a rack so they stay crispy longer.
Protein swap: You can use chicken, pork, or keep it vegetable-only.
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