Mouthwatering Shrimp Spring Roll Tutorial

You won’t believe how tasty these Shrimp Spring Rolls are until you take a bite! Trust me, they will take your taste buds to a whole new level. Be sure to stick around and see how crispy they are!

Shrimp Spring Roll 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

Shrimp Spring Roll Instructions

To prepare the shrimp:

• Make small incisions along the bottom of the deveined shrimp to straighten its natural curve, but do not cut through. Do the same with the rest.
• Season the shrimp with salt and white pepper on both sides.

To prepare the glass noodles:

• In a bowl, add the glass noodles and hot water. Rehydrate until soft for about 4 minutes.
• Discard the water, and cut the glass noodles into about 1 inch long.

To prepare the sauce:

• In a bowl, mix the soy sauce, oyster sauce, hoisin sauce, and cornstarch slurry (1 tablespoon of cornstarch and 3 tablespoons of water).  Whisk.

To cook the filling:

• In a pan over high heat, add the oil, carrot, cabbage, beech mushrooms, and garlic. Cook until aromatic for about 2 minutes.
• Return the glass noodles and pour in the sauce. Stir everything together.
• Cool down for about 10 minutes.

To assemble the spring rolls:

• Lay a spring roll wrapper flat with a corner pointing toward you, so that it looks like a diamond. Place about 1 tablespoon of filling at the bottom corner. Fold the bottom corner up, followed by the right side toward the center.
• Place one piece of shrimp on the wrapper, and the tail is pointing toward the right, on the outside.
• Fold the left side toward the center. Continue to roll it up, until the top of the top corner is left, and brush the beaten egg over it. Roll it up all the way. Repeat with the rest.

To fry the spring rolls and serve:

• In a large pot over high heat, pour the oil inside. Heat it to 350 degrees F or 177 degrees C.
• Transfer the shrimp spring rolls inside. Deep fry until crispy for about 3 minutes. Remove and drain.
• You could serve the shrimp spring rolls the way it is, or dip them in my homemade sweet chili sauce.