30-Min Shrimp Spring Rolls
Shrimp Spring Rolls are crispy, golden rolls filled with juicy shrimp, vegetables, and glass noodles for the perfect crunch in every bite.
Ingredients
For the filling
- ¾ pound small shrimp, peeled and deveined
- 4 ounces dried glass noodles
- 1 tablespoon cooking oil, high-smoking-point
- 1 medium carrot, shredded
- 1 ½ cups cabbage, thinly sliced
- 5 cloves garlic, minced
- 2 stalks scallions, chopped
- 2 tablespoons oyster sauce
- 1 tablespoon hoisin sauce
- Pinch of white pepper
For the spring rolls
- 12 sheets spring roll wrappers
- 1 large egg, beaten
- 4 cups cooking oil, for frying
Instructions
- To soak the glass noodles, in a bowl, add the dried glass noodles and cover with hot water and let sit for about 2 minutes until softened, then drain and cut into shorter pieces.
- To season the shrimp, in a bowl, mix the shrimp with a pinch of salt and white pepper.
- To cook the filling, in a pan over high heat, add the cooking oil and stir-fry the carrot and cabbage for about 2 minutes until slightly softened and most of the moisture has evaporated, then add the garlic and scallions and stir-fry briefly until fragrant, then add the glass noodles, oyster sauce, hoisin sauce, and white pepper and mix well, then add the shrimp and cook for about 30 seconds until it begins to turn opaque, then remove from heat and let cool.
- To wrap the spring rolls, place a wrapper in a diamond shape, add the filling near the bottom, fold, roll tightly, and seal with the egg.
- To fry the spring rolls, in a pot over high heat, heat the cooking oil to 350°F (177°C), then add the spring rolls and fry for about 4 minutes until golden and crispy, then remove and drain on a rack.
Video
Notes
Keep the filling dry: Cook until most of the moisture evaporates to prevent soggy spring rolls.
Cool before wrapping: Letting the filling cool stops steam from softening the wrappers.
Do not overcook shrimp: The shrimp should just start to turn opaque—it will finish cooking during frying.
Roll tightly: This helps the spring rolls hold their shape and prevents oil from getting inside.
Fry at the right temperature: Around 350°F (177°C) gives an even golden color and crisp texture.
Do not stack after frying: Let them rest on a rack so they stay crispy longer.
Protein swap: You can use chicken, pork, or keep it vegetable-only.