Crispy Shrimp & Vegetable Spring Rolls
These Crispy Shrimp & Vegetable Spring Rolls are a delightful twist on a classic favorite. Bursting with flavor, these homemade rolls are filled with a perfect blend of fresh veggies and succulent shrimp, giving you a satisfying crunch without the excessive grease found in store-bought versions. Each bite is alive with the freshness of ginger, garlic, and a hint of spice, making these spring rolls a perfect appetizer or light meal. Paired with a sweet and tangy dipping sauce, they will leave your taste buds wanting more!
12
Servings
N/A
Calories
11
Ingredients
Ingredients
fresh minced gingerroot
1 1/2 teaspoons
minced garlic
1 teaspoon
shredded napa cabbage
2 cups
mung bean sprouts
2 cups
julienned carrot
3/4 cup
diced green onions (on the bias)
1 1/2 cups
large deveined and peeled shrimp
1 1/2 cups (chopped into small pieces)
oyster sauce
3 tablespoons
red pepper flakes
1/4 teaspoon
soy sauce
1/2 teaspoon
egg roll wraps
12
Instructions
1
Start by deveining and peeling the shrimp. Chop the shrimp into small pieces until you have about 1 1/2 cups. Set aside.
2
In a large wok or pan, heat 2 teaspoons of olive or peanut oil over medium-high heat. Add the fresh ginger, minced garlic, shredded cabbage, mung bean sprouts, julienned carrot, and diced green onions. Stir-fry the mixture for about 3-4 minutes or until the vegetables are slightly softened.
3
Add in the oyster sauce, red pepper flakes, and soy sauce, and continue to stir-fry for another 2 minutes until well combined. Remove the mixture from heat and fold in the chopped shrimp gently, combining everything together evenly.
4
On a clean workspace, lay out 6 egg roll wrappers at a time. Place about 2 tablespoons of the filling diagonally in the center of each wrapper. Fold the bottom corner over the filling and roll snugly halfway to cover the filling.
5
Fold the sides of the wrapper snugly against the filling, then moisten the edges of the top flap with water. Roll the flap over the filling to seal it completely. Place the sealed spring rolls flap-side down on a lightly floured plate until ready to cook.
6
Heat oil in a cast iron skillet or deep fryer to 350°F (175°C). If using a skillet, fill it about 1/3 full with canola oil. To check if the oil is ready, immerse a toothpick; if it bubbles, it's hot enough.
7
Carefully place 2-3 egg rolls into the heated oil, frying until golden brown, about 2-3 minutes on each side. Use a slotted spoon to flip them as they cook. Once browned, remove the rolls and place them on a paper towel to absorb excess oil.
8
Serve the crispy spring rolls hot with your favorite dipping sauce, such as duck sauce or sweet chili sauce. Enjoy!
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What are Crispy Shrimp & Vegetable Spring Rolls?
They are homemade rolls filled with a blend of fresh vegetables and succulent shrimp, fried until golden and crunchy.
How many servings does this recipe yield?
This recipe makes 12 servings.
What kind of cabbage is used for the filling?
The recipe calls for 2 cups of shredded napa cabbage.
How should the shrimp be prepared for the rolls?
The shrimp should be deveined, peeled, and chopped into small pieces until you have about 1 1/2 cups.
What is the correct oil temperature for frying?
The oil should be heated to 350°F (175°C).
Can I fry these in a skillet?
Yes, you can use a cast iron skillet filled about 1/3 full with canola oil.
How do I know if the oil is hot enough without a thermometer?
You can immerse a toothpick in the oil; if it bubbles, the oil is ready.
What vegetables are included in the filling?
The filling includes napa cabbage, mung bean sprouts, julienned carrots, and diced green onions.
How long should I stir-fry the vegetables?
Stir-fry the vegetables for about 3-4 minutes initially, then another 2 minutes after adding sauces.
What provides the heat in this recipe?
A 1/4 teaspoon of red pepper flakes provides a hint of spice.
How much ginger is required?
The recipe uses 1 1/2 teaspoons of fresh minced gingerroot.
Are the shrimp cooked before being added to the vegetables?
No, the chopped shrimp are folded into the hot vegetable mixture after it is removed from the heat, and they cook fully during frying.
How much filling should I put in each egg roll wrapper?
Place about 2 tablespoons of filling diagonally in the center of each wrapper.
How do I seal the spring rolls?
Moisten the edges of the top flap of the wrapper with water and roll it over the filling to seal.
What type of oil is best for deep frying these rolls?
Canola oil is recommended for frying the spring rolls.
What oil is used for the initial stir-fry?
You can use 2 teaspoons of olive or peanut oil for the stir-fry.
How many spring rolls should I fry at once?
Carefully place 2-3 egg rolls into the oil at a time to ensure they cook evenly.
How long do the rolls need to fry on each side?
They should fry for about 2-3 minutes on each side until golden brown.
What should I do after removing the rolls from the oil?
Place them on a paper towel to absorb any excess oil.
What sauces go well with these spring rolls?
They are delicious with duck sauce or sweet chili sauce.
Is there soy sauce in the filling?
Yes, the recipe includes 1/2 teaspoon of soy sauce.
How much oyster sauce is used?
The recipe calls for 3 tablespoons of oyster sauce.
Are these spring rolls greasy?
No, these homemade rolls are designed to provide a satisfying crunch without the excessive grease of store-bought versions.
How are the carrots prepared?
The carrots should be julienned into thin matchstick-like pieces.
How much garlic is needed?
One teaspoon of minced garlic is used in the stir-fry.
What are mung bean sprouts?
They are a common ingredient in Asian cuisine that adds crunch to the spring roll filling.
How many egg roll wraps are needed?
The recipe requires 12 egg roll wraps.
How should the green onions be cut?
They should be diced on the bias, which means cutting them at an angle.
Should the rolls be served hot or cold?
They should be served hot to enjoy their crispy texture.
How should I store the spring rolls before frying?
Place the sealed spring rolls flap-side down on a lightly floured plate until you are ready to cook them.