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Fried Shrimp Spring Rolls are unbelievably tasty—you won’t believe it until you take a bite! Super crispy on the outside with juicy shrimp and savory veggies inside, they’re guaranteed to impress. Stick around and see just how crunchy and satisfying they turn out!

Recipe

Serving: 12 spring rolls
Prep time: 45 minutes
Cook time: 10 minutes

For the filling:
1 bundle glass noodles
2 cups hot water
1 tablespoon oil
1 medium carrot, shredded
2 cups cabbage, thinly sliced
1 cup beech mushrooms
3 cloves garlic, minced

For the shrimp:
12 large shrimp, peeled and deveined (26/30)
Pinch of salt
Pinch of white pepper

For the sauce:
1 tablespoon soy sauce
1 tablespoon oyster sauce
1 tablespoon hoisin sauce
1 tablespoon cornstarch
3 tablespoons water

For the spring rolls:
12 sheets spring roll wrappers
1 large egg, beaten (for sealing wrappers)
4 cups oil (for frying)

Instructions

1. Prepare the shrimp:

  • Make small incisions along the bottom of each shrimp to straighten its natural curve (don’t cut through). Repeat with all the shrimp.
  • Season both sides with salt and white pepper.

2. Prepare the glass noodles:

  • In a bowl, soak the glass noodles in hot water for about 4 minutes until soft.
  • Drain and cut the noodles into 1-inch pieces.

3. Combine the sauce:

  • In a bowl, whisk together the soy sauce, oyster sauce, hoisin sauce, and a slurry made from 1 tablespoon cornstarch and 3 tablespoons water.

4. Cook the filling:

  • In a pan over high heat, add the oil, carrot, cabbage, mushrooms, and garlic. Stir-fry for about 2 minutes until aromatic.
  • Add the glass noodles and pour in the sauce. Stir to combine well.
  • Let the filling cool for about 10 minutes.

5. Assemble the shrimp spring rolls:

  • Place a spring roll wrapper like a diamond (corner facing you). Add 1 tablespoon of filling at the bottom corner and fold up.
  • Place one shrimp on top with the tail sticking out to the right.
  • Fold the right and left corners inward and roll up tightly.
  • Brush the top corner with beaten egg and seal. Repeat with remaining wrappers and filling.

6. Fry and serve the shrimp spring rolls:

    • In a pot over high heat, heat oil to 350°F (177°C).
    • Carefully lower in the spring rolls. Fry for about 3 minutes until golden and crispy.
    • Drain on paper towels. Serve as-is or with homemade sweet chili sauce.

Tips & Notes

    • Straighten the shrimp: Making small cuts along the shrimp prevents them from curling during frying—essential for even shape and crunch.
    • Cool the filling completely: A hot filling will steam the wrapper and make it soggy. Let it cool before wrapping.
    • Fry at the right temperature: Keep the oil at 350°F (177°C). If it’s too cool, the rolls absorb oil; too hot and they’ll burn.
    • Don’t overcrowd the pot: Fry a few rolls at a time to maintain oil temperature and ensure even crisping.

7 thoughts on “Fried Shrimp Spring Rolls”

  1. Love all your easy to follow delicious recipes and always looking forward to new recipes you create, thanks for sharing❤️

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