Fried Shrimp Spring Rolls

These crispy Fried Shrimp Spring Rolls are the perfect appetizer or snack for any occasion.

Filled with a delicious mix of carrots, cabbage, and shrimp, then wrapped in delicate spring roll wrappers and fried to a golden brown, they’re sure to be a crowd-pleaser.

Ingredients

• Shrimp: 1 pound, peeled and deveined
• Spring roll wrappers: 10-12 sheets
• Vegetable oil: 2-3 inches deep in a large skillet
• Carrots: 1 cup, peeled and grated
• Cabbage: 1 cup, shredded
• Cilantro: 1/4 cup, chopped
• Scallions: 1/4 cup, chopped
• Garlic: 2 cloves, minced
• Salt: to taste
• Pepper: to taste
• Sugar: 1 tablespoon
• Sesame oil: 1 tablespoon
• Soy sauce: 2 tablespoons

Instructions

Start by preparing the filling: In a large bowl, combine the grated carrots, shredded cabbage, chopped cilantro, chopped scallions, minced garlic, salt, and pepper. Mix well until all the ingredients are fully incorporated.

In a small bowl, whisk together the sugar, sesame oil, and soy sauce.

Pour the sugar mixture over the carrot mixture and mix until everything is well coated. Now, prepare the spring roll wrappers: Lay a spring roll wrapper on a clean surface with one corner pointing towards you.

Place about 1/4 cup of the carrot-shrimp mixture in the center of the wrapper.

Add 2-3 pieces of shrimp on top of the carrot mixture, leaving a 1-inch border around the filling. Brush the edges of the wrapper with a little water.

Fold the bottom corner of the wrapper over the filling, then fold in the sides and roll up the wrapper to form a tight cylinder.

Repeat with the remaining wrappers and filling. Heat the vegetable oil in a large skillet over medium-high heat until it reaches 350°F.

Fry the spring rolls in batches until they’re golden brown and crispy, about 3-4 minutes per batch.

Drain the spring rolls on paper towels. Serve the Fried Shrimp Spring Rolls hot and crispy.

Notes

Make sure to handle the spring roll wrappers gently to avoid tearing them.

You can also thaw them according to the package instructions if they’re frozen.

For the best results, pat the shrimp dry with paper towels before using them to remove excess moisture.

Use a thermometer to ensure the oil has reached the correct temperature before frying the spring rolls.

Don’t overcrowd the skillet when frying the spring rolls – fry in batches to prevent them from sticking together.

If you want to get fancy, serve the Fried Shrimp Spring Rolls with a sweet chili sauce or a peanut sauce for dipping!

Nutrional Value

• Calories: 220
• Total Fat: 12g
• Saturated Fat: 1.5g
• Cholesterol: 60mg
• Sodium: 250mg
• Total Carbohydrates: 15g
• Dietary Fiber: 2g
• Sugars: 2g
• Protein: 10g