25-Min Crispy Shrimp Rolls
Crispy Shrimp Rolls are light and crunchy spring rolls filled with juicy shrimp and fried until golden in just 25 minutes.
Ingredients
- 12 large shrimp, peeled and deveined, tail-on
- Pinch of salt
- Pinch of white pepper
- 6 sheets spring roll wrappers
- 2 stalks scallions
- 1 large egg, beaten
- 4 cups cooking oil, high-smoking-point oil
Instructions
- To prepare the shrimp, pat the shrimp dry with paper towels. Make small incisions along the bottom of the shrimp to straighten them without cutting through. Season lightly with salt and white pepper.
- To prepare the wrappers and eggs, cut the spring roll wrappers diagonally in half, then beat the egg in a small bowl for sealing.
- To assemble the rolls, place a wrapper on a flat surface with one corner pointing upward. Place one shrimp near the bottom edge with the tail sticking out, and add a few scallions. Fold the bottom corner over the shrimp, fold in the sides, brush the edge with egg, and roll tightly to seal.
- To fry the rolls, heat the cooking oil in a pot to 335°F (168°C). Fry the shrimp rolls in small batches for about 3 minutes until golden brown, turning occasionally for even cooking.
- To serve, remove the rolls and drain on a wire rack. Serve immediately while hot and crispy.
Video
Notes
Pat the shrimp dry: Removing excess moisture from the shrimp helps the wrappers crisp up quickly during frying and prevents oil splattering.
Straighten the shrimp: Making small cuts along the bottom of the shrimp helps them stay straight while frying and makes the rolls easier to wrap neatly.
Soften the wrappers properly: After thawing the wrappers in the refrigerator overnight, leave them at room temperature for about 30 minutes before using. This softens the wrappers and makes them much easier to separate without tearing.
Keep wrappers covered: Spring roll wrappers dry out quickly once opened. Cover them with plastic wrap or a slightly damp towel while assembling the rolls.
Maintain the oil temperature: Fry the shrimp rolls at about 335°F (168°C). Oil that is too cool can cause the wrappers to absorb oil instead of crisping.
Leave the shrimp tail for presentation: Keeping the tail exposed makes the rolls easier to pick up and gives them a nice finger-food presentation. If preferred, the tails can also be removed before wrapping.
Serve immediately: Shrimp rolls are best enjoyed hot and crispy right after frying.