Crispy Homemade Shrimp Spring Rolls
Easy & Delicious Homemade Shrimp Spring Rolls with a Generous Filling
Try making shrimp spring rolls yourself for a wonderfully crispy texture and a filling packed with flavor! This recipe shatters the myth that spring rolls are difficult to make, proving they’re even easier than dumplings. I was initially worried the thin spring roll wrappers would tear, but using frozen wrappers made the process surprisingly simple. The combination of fresh white shrimp, crunchy red cabbage, tender bean sprouts, and rice creates a satisfying and hearty filling. Seasoned with oyster sauce, salt, and pepper for a rich umami flavor, you can also enhance the taste with a dipping sauce made from fish sauce, water, scallions, chili sauce, and tomato ketchup, to your liking. Enjoy these delicious, generously filled shrimp spring rolls made easily at home. Stay healthy! ♡
Spring Roll Ingredients- 22 Spring roll wrappers
- 15 Whiteleg shrimp
- 1 Leaf of red cabbage (about 1/4 small head)
- 2/3 cup Cooked rice (approx. 100g)
- 1 Egg
- 1 handful Blanched bean sprouts
Seasoning for Filling- 1 Tbsp Oyster sauce
- Pinch of salt
- Pinch of black pepper
Dipping Sauce (Optional)- Fish sauce
- Water
- Chopped green onions
- Chili sauce
- Tomato ketchup
- 1 Tbsp Oyster sauce
- Pinch of salt
- Pinch of black pepper
Dipping Sauce (Optional)- Fish sauce
- Water
- Chopped green onions
- Chili sauce
- Tomato ketchup
Cooking Instructions
Step 1
Prepare all the necessary ingredients for making the spring rolls. If your spring roll wrappers are frozen, thaw them at room temperature or transfer them to the refrigerator about 30 minutes before use.
Step 2
Wash and thoroughly dry the red cabbage. Finely shred it into thin strips. Slicing it thinly will ensure the filling ingredients are evenly distributed.
Step 3
Blanch the bean sprouts in boiling water with a pinch of salt for about 1 minute to maintain their crispiness. Rinse them under cold water, squeeze out any excess moisture, and chop them into 2-3 cm lengths.
Step 4
Peel and devein the whiteleg shrimp. Mince them finely. If you prefer noticeable pieces of shrimp, chop them into about 0.5cm pieces; for a smoother texture, mince them even finer.
Step 5
In a bowl, combine the minced shrimp, shredded red cabbage, chopped bean sprouts, cooked rice, and the egg. Add 1 tablespoon of oyster sauce, a pinch of salt, and a pinch of black pepper. The egg will help bind the filling ingredients together.
Step 6
Gently mix and knead all the ingredients and seasonings with your hands until well combined. Ensure the mixture clumps together and the seasonings are evenly distributed. Taste and add more salt if needed.
Step 7
Lay a spring roll wrapper flat. Place about 1-2 tablespoons of the prepared filling in the center. Fold the two sides inwards, then roll it up tightly to form the spring roll shape. Lightly dampen the edge with water to seal it securely, preventing it from opening during frying.
Step 8
Heat a generous amount of cooking oil in a deep pot to 170-180°C (338-356°F). Carefully place the spring rolls into the hot oil and fry until golden brown and crispy, turning them occasionally. Be mindful of the heat to prevent burning the wrappers. Drain the fried spring rolls on paper towels to remove excess oil.
Step 9
Arrange the hot, crispy shrimp spring rolls attractively on a plate. Serve with your favorite dipping sauce, such as a mixture of fish sauce, chopped green onions, chili sauce, and tomato ketchup. Enjoy your homemade shrimp spring rolls with their satisfyingly crispy exterior and tender, flavorful filling for a special snack!
