Chinese Crispy Shrimp Spring Rolls

Chinese Crispy Shrimp Spring Rolls are loaded with a delicious mix of shrimp, glass noodles, and vegetables, all wrapped in a crispy golden shell. Perfectly seasoned with soy sauce, oyster sauce, and a hint of sesame oil, each bite bursts with savory flavor. This easy recipe will guide you step-by-step from preparing the flavorful filling to frying the rolls to crispy perfection. Trust me, these crispy shrimp spring rolls will quickly become a favorite in your recipe collection!

Recipe

Serves: About 12 rolls
Prep time: 30 minutes (plus cooling)
Cook time: 15 minutes

For the spring rolls:
12 spring roll wrappers
3 cups cooking oil (for frying)

For the filling:
1 roll glass noodles, presoaked
1 1/2 pounds shrimp, peeled, deveined, cut into 1/2 inch pieces
2 tablespoons cooking oil
3/4 cup carrot, minced
1 teaspoon ginger, minced
1/2 cup celery, minced
10 shiitake mushrooms, minced
2 tablespoons cilantro stems, chopped
1 tablespoon soy sauce
1 tablespoon oyster sauce
Pinch of salt
Pinch of white pepper
Pinch of sugar
1 teaspoon sesame oil
1 tablespoon cornstarch slurry (1/2 teaspoon cornstarch + 2 teaspoons water)

For the flour glue:
3 tablespoons flour
6 tablespoons water

Instructions

1. Prepare the glass noodles and seasoning:

• In a bowl, soak the glass noodles for 10 minutes. Drain and cut into 1-inch pieces using kitchen shears.
• In a small bowl, combine soy sauce, oyster sauce, salt, white pepper, sugar, and sesame oil. Set aside.

2. Make the filling:

• In a pan, heat cooking oil over medium heat.
• Add minced carrots, celery, shiitake mushrooms, and ginger. Stir-fry for about 2 minutes until softened.
• Add the glass noodles, shrimp, cilantro stems, and seasoning mixture.
• Stir-fry everything together for about 2 minutes until well combined.
• Pour in the cornstarch slurry and stir until the sauce thickens.
• Turn off the heat and let the filling cool for about 30 minutes before assembling.

3. Make the flour glue:

• In a small bowl, mix flour and water until smooth. This will be used to seal the spring rolls.

4. Assemble the spring rolls:

• Lay a spring roll wrapper flat in a diamond shape on your working surface.
• Place about 2 tablespoons of filling about 1 inch above the bottom corner of the wrapper.
• Roll the wrapper tightly halfway over the filling.
• Fold the left edge inward, then fold the right edge inward, creating an open envelope shape.
• Roll it up one more time.
• Brush flour glue over the wrapper edge and roll up completely to seal.
• Immediately cover the assembled rolls with plastic wrap to prevent drying.
• Repeat with the remaining wrappers and filling.

5. Fry the spring rolls:

• Pour cooking oil into a pot over high heat and heat to 350°F (177°C).
• Test the oil by dropping a small piece of wrapper in; if it floats up quickly with bubbles, the oil is ready.
• Carefully add a few spring rolls at a time, frying for about 5 minutes until golden brown and crispy.
• Turn them frequently for even browning.
• Remove and drain on paper towels.
• Repeat with remaining spring rolls.

Tips & Notes

• Let filling cool: Cooling the filling before rolling prevents wrappers from becoming soggy and tearing.
• Use flour glue: This homemade glue ensures your rolls stay tightly sealed during frying.
• Maintain oil temperature: Keeping the oil at 350°F ensures the rolls cook evenly and become crispy without absorbing too much oil.
• Fry in batches: Avoid overcrowding the pot to maintain proper oil temperature and prevent soggy rolls.
• Freezing instructions: Assemble the spring rolls but do not fry. Place them on a parchment-lined tray, freeze until firm, then transfer to a freezer bag. Fry directly from frozen, adding a couple extra minutes to cooking time.
• Air fryer option: Preheat your air fryer to 375°F (190°C). Lightly spray the spring rolls with cooking oil and air fry in a single layer for 8–10 minutes, turning halfway, until golden and crispy.