Crispy Shrimp Spring Rolls
Deliciously Crunchy Shrimp Spring Rolls with Every Bite
Wondering what to do with leftover spring roll wrappers? I decided to make these incredibly simple yet irresistibly crispy shrimp spring rolls. They’re so good, you won’t be able to stop at just one! Perfect as a snack, appetizer, or even a beer accompaniment.
Ingredients- 20 pcs (approx.) peeled and deveined shrimp (Novash shrimp)
- 10 sheets spring roll wrappers
Seasoning & Sauce- Pinch of salt
- Pinch of black pepper
- Chili sauce, to taste
- Mayonnaise, to taste
- Pinch of salt
- Pinch of black pepper
- Chili sauce, to taste
- Mayonnaise, to taste
Cooking Instructions
Step 1
Rinse the plump shrimp and remove the hard, pointed part at the end of the tail (the ‘water gun’). Pat them dry with paper towels and season lightly with salt and pepper. This step helps to remove any fishiness and enhances the flavor.
Step 2
Keep the spring roll wrappers covered with a damp cloth to prevent them from drying out. Cut each wrapper into four triangles. Place one shrimp on the widest edge (the base) of a triangle, positioning its head upwards for a prettier presentation.
Step 3
Fold the two sides of the spring roll wrapper inwards to cover the shrimp. Then, roll it up tightly from the base towards the tip, enclosing the shrimp. Lightly moisten the final edge of the wrapper with water to seal it securely, preventing it from unraveling during frying.
Step 4
Continue rolling the remaining shrimp in the same manner. It might take a little practice at first, but you’ll get the hang of it quickly. Enjoy the process of making them! ^^
Step 5
Heat a generous amount of cooking oil in a pot or deep frying pan over medium heat. Carefully place the rolled spring rolls into the hot oil with the sealed seam side down. This ensures they won’t open up while frying.
Step 6
Fry the spring rolls, turning them occasionally, until they are golden brown and crispy on all sides. Basting them with oil as they fry can help achieve an even crispier texture. Be careful not to overheat the oil, as this can burn the wrappers before the shrimp is cooked.
Step 7
Once golden and crispy, remove the shrimp spring rolls and place them on paper towels to drain excess oil. Serve immediately with your favorite dipping sauce – a mix of mayonnaise and chili sauce, or served separately. The sweet and tangy chili sauce combined with creamy mayonnaise makes a perfect pairing with these crunchy delights. ^^
