Crispy Shrimp Spring Rolls with Zesty Dipping Sauce
Experience a burst of flavor with these delicious Crispy Shrimp Spring Rolls. Perfectly blended shrimp, crunchy water chestnuts, and fragrant herbs are rolled in crispy spring roll wrappers and fried to perfection. Paired with a zesty dipping sauce that balances tangy vinegar with a touch of sweetness and heat, these spring rolls are appetizers that will impress at any gathering. Easy to prepare and delightful to share, they're sure to become a favorite in your recipe collection.
N/A
Servings
100
Calories
16
Ingredients
Ingredients
Frozen shrimp, thawed, peeled, and deveined
1 lb (Thawed and cleaned)
Water chestnuts
1 (227 ml) can (Drained and chopped)
Green onion
1 (Minced)
Cilantro
1/4 cup (Chopped)
Fresh ginger
1/2 teaspoon (Finely grated)
Salt
1/2 teaspoon (To taste)
White pepper
1 pinch (To taste)
Spring roll wrappers
16 (Square (15 cm))
Egg
1 (Beaten)
Vegetable oil
As needed (For frying)
Rice vinegar
3 tablespoons (For dipping sauce)
Water
2 tablespoons (For dipping sauce)
Fresh ginger
1 tablespoon (Julienned for dipping sauce)
Granulated sugar
2 teaspoons (For dipping sauce)
Hot red pepper
1/2 teaspoon (Minced and seeded for dipping sauce)
Salt
1 pinch (For dipping sauce)
Instructions
1
Prepare the Dipping Sauce: In a small bowl, combine the rice vinegar, water, julienned fresh ginger, granulated sugar, minced hot red pepper, and a pinch of salt. Stir well until the sugar is fully dissolved. Set the sauce aside to allow the flavors to meld.
2
Prepare the Shrimp Filling: Place the thawed, peeled, and deveined shrimp on a cutting board. Cover with plastic wrap and gently smash them using the bottom of a saucepan to break them into smaller pieces. Transfer the smashed shrimp to a mixing bowl.
3
In the bowl with the shrimp, add the chopped water chestnuts, minced green onion, chopped cilantro, finely grated fresh ginger, salt, and a pinch of white pepper. Mix thoroughly until all ingredients are well combined.
4
Assemble the Spring Rolls: Lay a spring roll wrapper on a clean work surface with one point facing up. Scoop 2 tablespoons of the shrimp mixture and shape it into a log about 3 inches long, placing it across the bottom third of the wrapper. Carefully fold in the sides and roll the wrapper up tightly, leaving a 1-inch triangle at the top. Lightly brush the triangle with the beaten egg to seal the roll. Repeat this process with the remaining wrappers and filling. (You can make the rolls ahead of time and refrigerate them for up to 2 hours.)
5
Fry the Spring Rolls: In a heavy-bottomed skillet, heat about 1/2 inch of vegetable oil over medium-high heat until it shimmers. Reduce the heat to medium and fry the spring rolls in batches, maintaining a skimming action to manage the oil temperature. Fry each batch for 3 to 4 minutes, turning occasionally until golden brown and the filling is cooked through (shrimp should be pink).
6
Draining and Serving: Once cooked, transfer the spring rolls to a plate lined with paper towels to drain excess oil. Serve hot alongside the zesty dipping sauce for a crispy, flavorful snack everyone will love.
Nutrition Information
5.6g
Fat
4.4g
Carbs
8.1g
Protein
Frequently Asked Questions
Frequently Asked Questions
What are Crispy Shrimp Spring Rolls?
They are a flavorful appetizer featuring a blend of shrimp, water chestnuts, and fresh herbs rolled in a crispy wrapper and fried.
What is included in the zesty dipping sauce?
The sauce contains rice vinegar, water, julienned ginger, granulated sugar, minced hot red pepper, and salt.
How should I prepare the shrimp for the filling?
Thaw, peel, and devein the shrimp, then cover them with plastic wrap and gently smash them with the bottom of a saucepan.
What ingredients provide the crunch in the filling?
Drained and chopped water chestnuts are added to the shrimp mixture for a crunchy texture.
Which herbs are used in this recipe?
The recipe calls for minced green onion and chopped cilantro.
How is ginger used in the spring rolls?
Finely grated ginger is used in the shrimp filling, while julienned ginger is used for the dipping sauce.
What kind of wrappers are needed for this recipe?
The recipe requires 16 square spring roll wrappers, approximately 15 cm in size.
How much filling should be placed in each spring roll?
Use 2 tablespoons of the shrimp mixture, shaped into a log about 3 inches long.
How do you seal the spring roll wrappers?
Lightly brush the top 1-inch triangle of the wrapper with a beaten egg to seal it.
Can I make the spring rolls ahead of time?
Yes, the assembled rolls can be refrigerated for up to 2 hours before frying.
What type of oil is used for frying?
Vegetable oil is used for frying the spring rolls.
How much oil is needed for frying?
Heat about 1/2 inch of vegetable oil in a heavy-bottomed skillet.
At what temperature should the spring rolls be fried?
Heat the oil until it shimmers on medium-high, then reduce to medium for frying.
How long does it take to fry the spring rolls?
Fry them in batches for 3 to 4 minutes, turning occasionally.
How do I know when the spring rolls are cooked?
They are done when the wrapper is golden brown and the shrimp filling inside has turned pink.
How should the spring rolls be drained after frying?
Transfer them to a plate lined with paper towels to drain any excess oil.
What is the calorie count for this recipe?
Each serving contains approximately 100 calories.
What is the protein content per serving?
Each serving provides about 8.1g of protein.
How much fat is in these spring rolls?
There are 5.6g of fat per serving.
What is the carbohydrate content?
Each serving contains 4.4g of carbohydrates.
What seasonings are used for the shrimp mixture?
The mixture is seasoned with salt and a pinch of white pepper.
How many spring rolls does this recipe make?
The recipe is designed to make 16 spring rolls.
What is the first step in making the dipping sauce?
Combine rice vinegar, water, ginger, sugar, red pepper, and salt in a small bowl and stir until the sugar dissolves.
Is the dipping sauce spicy?
Yes, it contains minced and seeded hot red pepper for a touch of heat.
What should the consistency of the shrimp be after smashing?
The shrimp should be broken into smaller pieces rather than a smooth paste.
How should the spring rolls be served?
Serve them hot alongside the prepared zesty dipping sauce.
What size should the shrimp be?
The recipe uses 1 lb of shrimp that are thawed, peeled, and deveined.
What is the texture of the spring rolls?
The exterior is crispy, while the interior is tender with crunchy water chestnut bits.
How do you shape the filling?
Shape the mixture into a 3-inch log across the bottom third of the wrapper.
What tags are associated with this recipe?
Tags include appetizer, shrimp, spring rolls, Hawaiian, snack, party food, fried, seafood, and crispy.