Chinese Crispy Shrimp Spring Rolls Recipe

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A lot of you loved the vegetable spring roll recipe that I did before. And many of you asked me to make another spring roll recipe, so today I’m sharing with you my favorite shrimp spring roll recipe!

12 spring roll wrappers
3 cups of vegetable oil

For the filling:
1 roll glass noodles, presoaked
1 1/2 pound of shrimp, peel, 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


For the preparation:

Soak 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, celeries, shiitake mushrooms, ginger, and stir-fry for about 2 minutes until softened. Then add the glass noodles, shrimp, cilantro stems, and the 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 to it.) 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.

Wrapping 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.

Frying 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 flew right up and has little bubbles all around it, then it’s ready.) Transfer in 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.

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2 thoughts on “Chinese Crispy Shrimp Spring Rolls Recipe”

    1. Hi Vickie,

      Thank you for the question! If you liked to freeze them, and cook them in the future, place them in a single layer, and cover them up with a plastic wrap. When ready to cook, just fry them directly, no defrosting is necessary.

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