Name: The BEST Crispy Shrimp Spring Rolls
Prep time: 45 min
Cook time: 15 min
Total time: 1 h
Cuisine: Asian
Ingredients: 12 spring roll wrappers; 3 cups vegetable oil (for frying); 1 roll glass noodles, soaked and cut into 1-inch pieces; 1 1/2 pounds shrimp, peeled, deveined, and chopped into 1/2-inch pieces; 2 tablespoons vegetable oil; 3/4 cup carrot, minced; 1 teaspoon ginger, minced; 1/2 cup celery, minced; 10 shiitake mushrooms, minced; 2 tablespoons cilantro stems, chopped; 1 tablespoon soy sauce; 1 tablespoon oyster sauce; Pinch of salt; Pinch of white pepper; Pinch of sugar; 1 teaspoon sesame oil; 1 tablespoon cornstarch slurry (1/2 teaspoon cornstarch + 2 teaspoons water); 3 tablespoons flour; 6 tablespoons water

These golden, crispy shrimp spring rolls are packed with savory flavors and a delightful crunch. Made with delicate glass noodles, succulent shrimp, and colorful vegetables, these homemade spring rolls deliver restaurant-quality taste in the comfort of your kitchen.

Why You’ll Love This Recipe

Perfect crispy texture with a tender, flavorful filling
Impressive appetizer for gatherings that looks far more complicated than it is
Versatile recipe that can be customized with your favorite fillings
Make-ahead friendly – prepare the filling or even roll them in advance
Much fresher and more flavorful than frozen store-bought options
Pairs perfectly with various dipping sauces for a complete appetizer experience

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Spring roll wrappers create the signature crispy shell when fried. These thin sheets are typically made from wheat flour and water, creating the perfect vessel for the filling. Look for them in the refrigerated or frozen section of Asian grocery stores.

Glass noodles add wonderful texture and help bind the filling together. These transparent noodles, also called cellophane noodles, are made from mung bean starch and become wonderfully silky when cooked.

Shrimp provides the star protein in these rolls. When chopped into small pieces, they distribute evenly throughout each roll and cook quickly to tender perfection. You can substitute cooked chicken or tofu if preferred.

Carrots, celery, and shiitake mushrooms create a vegetable base that adds texture, nutrition, and flavor. The fine mince ensures they cook quickly and incorporate seamlessly into the filling.

Ginger and cilantro stems infuse the filling with fresh, aromatic flavor that balances the richness of the other ingredients. Don’t waste those cilantro stems – they’re packed with intense flavor!

Soy sauce and oyster sauce create the umami-rich seasoning base. These traditional Asian condiments provide depth and saltiness that permeates every bite.

Sesame oil adds a nutty, aromatic finish to the filling. Just a small amount goes a long way in enhancing the overall flavor profile.

Cornstarch slurry helps thicken any excess liquid in the filling, ensuring your spring rolls stay crispy rather than soggy when fried.

Vegetable oil with a high smoke point is essential for achieving that perfect golden-brown exterior. Choose oils like canola, peanut, or standard vegetable oil.

Directions

Prepare the Filling: Soak the glass noodles in warm water for 10 minutes, drain, and cut into 1-inch pieces. In a small bowl, mix soy sauce, oyster sauce, salt, white pepper, sugar, and sesame oil. Set aside.
In a pan, heat 2 tablespoons of vegetable oil. Sauté carrots, celery, mushrooms, and ginger for 2 minutes. Add shrimp, glass noodles, and cilantro stems. Stir in the seasoning and cook for 2 more minutes. Add the cornstarch slurry and cook briefly to thicken. Let the filling cool for 30 minutes.
Make the Flour Glue: Combine flour and water in a small bowl and mix well.
Assemble the Spring Rolls: Place a wrapper in a diamond shape. Add 2 tablespoons of filling 1 inch above the bottom point. Fold and roll tightly: first halfway, then fold in the sides like an envelope, roll again, and seal with flour glue. Keep covered with plastic wrap while working. Repeat until all rolls are assembled.
Fry the Spring Rolls: Heat oil to 350°F (177°C). Fry a few rolls at a time, turning frequently, until golden brown (about 5 minutes). Drain on paper towels. Repeat with remaining rolls. Serve warm with your favorite dipping sauce.

Servings and Timing

This recipe makes 12 delicious spring rolls, with each roll containing approximately 190 calories. The preparation takes about 45 minutes, with an additional 15 minutes of cooking time, for a total of 1 hour from start to finish. Each spring roll serves one as an appetizer, making this recipe perfect for serving 4-6 people as a starter or alongside other dishes for a larger group.

Variations

Vegetarian Spring Rolls: Replace shrimp with extra firm tofu, crumbled and pressed to remove excess moisture. Add more mushrooms for an umami boost.

Chicken Spring Rolls: Substitute ground chicken or finely diced chicken breast for the shrimp. Cook it thoroughly before adding the other ingredients.

Extra Spicy: Add minced Thai chilies or a teaspoon of chili garlic sauce to the filling for heat lovers.

Baked Version: For a healthier alternative, brush the assembled spring rolls with oil and bake at 425°F for 15-20 minutes, turning halfway through, until golden and crispy.

Crab Variation: Substitute or combine the shrimp with imitation crab meat for a different seafood flavor profile.

Storage/Reheating

Storing Cooked Spring Rolls: Allow leftover cooked spring rolls to cool completely, then store in an airtight container in the refrigerator for up to 3 days. For the best texture, don’t stack them directly on top of each other.

Freezing Uncooked Spring Rolls: You can freeze the assembled but uncooked spring rolls for up to 3 months. Arrange them in a single layer on a baking sheet until frozen solid, then transfer to a freezer bag or container. Cook directly from frozen, adding 1-2 minutes to the frying time.

Reheating: For the crispiest results, reheat cooked spring rolls in a 350°F oven for 8-10 minutes. You can also reheat them in an air fryer at 350°F for 3-4 minutes. Avoid microwaving as this will make them soggy.

FAQs

Why are my spring rolls soggy instead of crispy?

The most common reason for soggy spring rolls is excess moisture in the filling. Make sure to cool your filling completely before rolling, and ensure your oil is hot enough (350°F) when frying. Frying too many rolls at once can also lower the oil temperature and result in soggy rolls.

Can I make these ahead of time for a party?

Yes! You can prepare the filling up to 2 days ahead and keep it refrigerated. You can also assemble the rolls the morning of your event and keep them covered with a slightly damp paper towel and plastic wrap in the refrigerator. Fry them just before serving for the best results.

What dipping sauces work best with these spring rolls?

These spring rolls pair perfectly with sweet chili sauce, plum sauce, peanut sauce, or a simple mixture of soy sauce, rice vinegar, and a touch of sugar and chili oil.

My spring rolls are bursting open when frying. What am I doing wrong?

This typically happens when the rolls aren’t sealed properly or when they’re rolled too loosely. Make sure to apply plenty of flour glue to seal the edges and roll them tightly, removing as much air as possible.

Can I use wonton wrappers instead of spring roll wrappers?

While they may look similar, wonton wrappers are thicker and will give a different texture. For authentic spring rolls, it’s best to use proper spring roll wrappers, which are thinner and will crisp up better.

How do I keep my spring rolls from getting greasy?

Make sure your oil is properly heated to 350°F before frying. Oil that’s too cool will be absorbed into the wrapper. Also, drain the fried rolls thoroughly on paper towels immediately after cooking.

The filling keeps tearing my wrappers. How can I prevent this?

Make sure your filling has cooled completely before rolling, as hot filling can make the wrappers tear. Also, check that there aren’t any sharp pieces in your filling that could puncture the wrapper.

Can I air fry these spring rolls instead of deep frying?

Yes! Spray the assembled rolls lightly with cooking oil and air fry at 375°F for about 8-10 minutes, turning halfway through, until golden and crispy.

My spring roll wrappers are drying out while I’m working. What should I do?

Keep the stack of unused wrappers covered with a slightly damp paper towel and plastic wrap while you’re working. Work with one wrapper at a time, keeping the rest covered.

How can I tell when the spring rolls are done frying?

Spring rolls are done when they turn a golden brown color, which typically takes about 5 minutes. If they’re browning too quickly, your oil may be too hot; if they’re taking longer, the oil may be too cool.

Conclusion

These Crispy Shrimp Spring Rolls bring restaurant-quality appetizers right to your home kitchen. With their golden, crunchy exterior and savory, shrimp-filled interior, they’re sure to impress family and friends alike. While they may seem intimidating at first, the step-by-step process is quite straightforward and the results are well worth the effort. Whether served as part of an Asian-inspired feast or as stand-alone appetizers for a gathering, these spring rolls deliver incredible flavor in every bite. Master this recipe, and you’ll have a go-to impressive dish that’s bound to become a requested favorite at your table.

The BEST Crispy Shrimp Spring Rolls