Description
Crispy shrimp spring rolls filled with flavorful ingredients like shrimp, vegetables, and glass noodles, wrapped in spring roll wrappers and fried to golden perfection.
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
Instructions
- 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.
Notes
- To prevent the spring rolls from drying out while assembling, keep unused wrappers covered with plastic wrap.
- For a healthier option, you can bake the rolls instead of frying them.
- Adjust the seasoning as per your taste for salt, spice, or sweetness.
- Prep Time: 45 minutes
- Cook Time: 15 minutes
- Category: Appetizer
- Method: Frying
- Cuisine: Asian
Nutrition
- Serving Size: 1 spring roll
- Calories: 190
- Sugar: 1g
- Sodium: 420mg
- Fat: 10g
- Saturated Fat: 1.5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 2g
- Protein: 10g
- Cholesterol: 70mg
