Chinese Crispy Shrimp Spring Rolls Recipe

I’m excited to share my all-time favorite Chinese Crispy Shrimp Spring Rolls. These rolls are loaded with a delicious mix of shrimp, glass noodles, and vegetables, all wrapped in a crispy golden shell. They’re seasoned perfectly with soy sauce, oyster sauce, and a hint of sesame oil, giving each bite a savory burst of flavor. I’ll walk you through the easy steps to make these spring rolls, from preparing the flavorful filling to frying them to crispy perfection. Trust me, these crispy shrimp rolls are sure to become a new favorite in your recipe book!

Crispy Shrimp Spring Rolls Recipe

For the spring rolls:
12 spring roll wrappers
3 cups of vegetable oil

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

For the flour glue:
3 tablespoons of flour
6 tablespoons of water

Crispy Shrimp Spring Rolls Instructions

1. Prepare:

• Soak the glass noodles for 10 minutes. Drain. Use kitchen shears to cut it into 1 inch pieces.
• To prepare the seasoning, in a small bowl, mix in the soy sauce, oyster sauce, salt, white pepper, sugar, and sesame oil. Combine. Set aside.
• To prepare the filling, in a pan, add the vegetable oil, carrots, celery, shiitake mushrooms, and ginger, and stir-fry for about 2 minutes until softened. Then add the glass noodles, shrimp, cilantro stems, and seasoning. Stir-fry until thoroughly combined for about 2 minutes. Pour in the cornstarch slurry to thicken the sauce. (It will be very hard to wrap the spring rolls if the spring rolls have a lot of sauce on them.) Turn off the heat and let it cool for about 30 minutes.
• To make the flour glue, in a small bowl, add the flour and the water. Mix well.

2. Assemble the spring rolls:

• Lay the spring roll wrapper flat, like a diamond shape, on a working surface. Place 2 tablespoons of filling on the wrapper, about 1 inch above the bottom corner of the wrapper. Tightly roll the wrapper and filling halfway. Fold the left edge inward. Fold the right edge inward as well. At this point, it looks like an open envelope. Roll it up one extra round. Brush flour glue over the wrapper. Roll it up all the way. Immediately cover with plastic wrap to prevent it from drying out. Repeat with the rest.

3. Fry the spring rolls:

• Pour the vegetable oil into a pot and heat to 350°F/177°C. (Tip: to test if the oil is ready, throw in a tiny piece of the wrapper in the pot, and if the piece flies right up and has little bubbles all around it, then it’s ready.) Transfer the spring rolls a few at a time and deep fry until golden brown for about 5 minutes. Turn them over frequently so that they brown evenly. Drain the spring rolls on a paper towel. Repeat with the rest of the spring rolls.