Blend the shrimp until sticky: Processing or mincing the shrimp well helps create a smooth, slightly sticky paste that holds the filling together during frying.
Use a pastry bag for the filling: Placing the shrimp filling in a pastry bag and piping it onto the seaweed helps portion the filling evenly so each roll is the same size. It also keeps the process neat and speeds up assembling the rolls. This step is optional—you can spread the filling with a spoon if you prefer.
Roll tightly: Rolling the seaweed snugly around the filling helps the rolls keep their shape during frying.
Keep the batter cold: Using cold club soda helps create a light, airy batter that fries up crisp rather than dense.
Fry in batches: Avoid overcrowding the pot so the oil temperature stays stable and the rolls cook evenly.
Serve immediately: These rolls taste best right after frying, while the coating is crisp and the shrimp filling is still juicy.
Air-fryer option: Lightly spray the rolls with cooking oil and air-fry at 375°F (190°C) for about 8–10 minutes, flipping halfway through.
Protein variation: This method also works well with finely minced fish or scallops instead of shrimp.
Crispy Seaweed Shrimp Rolls
Crispy Seaweed Shrimp Rolls are golden fried seafood rolls made with shrimp paste wrapped in roasted seaweed and coated in a light, crispy batter.
Ingredients
For the seaweed shrimp rolls
- 1½ pounds shrimp, peeled and deveined
- ¼ teaspoon ginger
- ⅛ teaspoon salt
- ⅛ teaspoon white pepper
- 1 tablespoon sesame oil
- 12 sheets roasted seaweed, temaki nori
- 1 medium carrot, julienned
- 1½ cups Chinese chives
- 4 cups cooking oil, for frying
For the batter
- 1½ cups cornstarch, or other starch
- Pinch of salt
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- 1 large egg white
- ¾ cup cold club soda
Instructions
- To make the shrimp filling, in a food processor blend the shrimp into a smooth paste. Add the ginger, salt, white pepper, and sesame oil, then mix until evenly combined.
- To assemble the rolls, place a sheet of roasted seaweed on a flat surface. Pipe a line of shrimp filling along the bottom edge, then add the carrot and Chinese chives. Spread a thin layer of shrimp filling along the top edge of the seaweed to seal, then roll tightly from the bottom up.
- To make the batter, in a bowl, whisk together the cornstarch, salt, baking powder, and baking soda. Add the egg white and cold club soda, then mix until smooth.
- To fry the rolls, in a pot heat the cooking oil to 325°F (163°C). Dip each roll in the batter and carefully lower it into the hot oil. Fry in batches for about 3 minutes until golden and crispy. Remove and drain.
- To serve, arrange the rolls on a plate and serve immediately.