Mini Crispy Shrimp Spring Rolls

Mini Crispy Shrimp Spring Rolls are the perfect bite-sized appetizer—golden, crunchy on the outside, and packed with juicy shrimp, shiitake mushrooms, and fresh herbs inside. Wrapped in wonton wrappers and fried to crispy perfection, they’re served with a homemade sweet and sour sauce that’s tangy, glossy, and irresistible. Whether you’re making them for a party, a family dinner, or just to treat yourself, these mini spring rolls come together easily and deliver big flavor in every little bite.

Recipe

Serves: 24
Prep time: 40 minutes
Cook time: 10 minutes

For the sweet and sour sauce:
1 cup water
1 tablespoon rice vinegar
3 tablespoons ketchup
5 tablespoons sugar
1 tablespoon cornstarch
3 tablespoons water

For the shrimp spring rolls:
1/2 pound shrimp, peeled and deveined, diced
6 pieces shiitake mushrooms, finely chopped
1/2 cup carrots, minced
2 tablespoons cilantro stems, minced
2 tablespoons hoisin sauce
1 tablespoon sesame oil
Pinch of white peppers
24 sheets wonton wrappers
1 cup water, for sealing
2 cups oil, for frying

Instructions

1. Make the sweet and sour sauce:

• In a pot over medium heat, mix in the water, rice vinegar, ketchup, and sugar. Whisk and bring it to a simmer. Pour in the cornstarch slurry (1 tablespoon of cornstarch and 3 tablespoons of water). Stir until it is thickened. Set aside.

2. Prepare the filling:

• In a mixing bowl, add the deveined shrimp, shiitake mushrooms, carrots, and cilantro stems. Season with hoisin sauce, sesame oil, and white pepper. Mix well.

3. Assemble the shrimp spring rolls:

• Place a wonton wrapper flat, and brush some water on the edges. Scoop about a teaspoon of the filling in the center.
• Fold up the bottom corner, followed by two sides toward the center, and roll it up all the way. Repeat with the rest.

4. Fry the shrimp spring rolls:

• In a pot over high heat, pour the oil inside, and heat it to 325°F or 163°C.
• Transfer the spring rolls. Deep fry until golden brown for about 3 minutes, and turn them frequently so that they brown evenly.
• Remove and drain on a paper towel-lined plate.

Tips & notes

• Air-fry or bake option: For a lighter version, brush spring rolls with oil and air-fry at 375°F for about 8–10 minutes, or bake at 400°F for 12–15 minutes until crispy.
• Prep ahead: You can freeze the uncooked spring rolls. Place them in a single layer on a tray, freeze, then store in a bag. Fry directly from frozen—no need to thaw.
• Customize the filling: Add chopped water chestnuts for crunch, or swap shrimp for ground chicken or tofu for a different twist.
• Symbolism: In Chinese culture, spring rolls are eaten during celebrations because their golden color resembles bars of gold, symbolizing wealth and prosperity.