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Fried Shrimp Spring Rolls
Fried Shrimp Spring Rolls
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Prep Time:
45 minutes
Cook Time:
20 minutes
Total Time:
75 minutes
Delicious pan-fried Asian shrimp rolls - perfect for lunch or a crispy appetizer!
Ingredients:
  • 4 ounces bean thread noodles
  • 1 ounce dried shiitake mushrooms
  • 1 cup finely chopped onion
  • 0.75 cup finely chopped jicama
  • 3 green onions, thinly sliced
  • 1 pound uncooked medium shrimp, peeled and deveined
  • 1.5 tablespoons fish sauce
  • 0.5 teaspoon ground black pepper, or to taste
  • 0.5 teaspoon garlic powder
  • 10 (8 inch) spring roll wrappers
  • 2 cups peanut oil for frying
  • 1 cup hot water
  • 0.5 cup white sugar
  • 0.5 cup fish sauce
  • 0.25 cup fresh lime juice
  • 1 teaspoon sambal oelek (ground fresh chile paste), or more to taste
  • 20 leaves butter lettuce
  • 4 sprigs fresh mint
  • 4 sprigs cilantro
Instructions:
  • Soak bean thread noodles and shiitake mushrooms in warm water until soft, about 10 to 15 minutes. Drain and cut noodles into 1-inch pieces. Mince the shiitake mushrooms.
  • Mix together the noodles, mushrooms, onion, jicama, and green onions in a spacious bowl.
  • Cut each shrimp in half lengthwise, then cut each half into three 1-inch pieces. Gently flatten the pieces and combine them with the vegetables. Mix in the egg, fish sauce, salt, pepper, and garlic powder using a large wooden spoon or your hands.
  • Slice each spring roll wrapper into two triangles diagonally. Keep the wrappers separated and covered with plastic wrap to prevent them from drying out.
  • Fill a small bowl with water and keep it close by. Lay a triangle-shaped spring roll wrapper on a work surface, with the longest side facing you. Spoon 2 tablespoons of shrimp mixture onto the center of the triangle, about 1/2 inch from the bottom edge. Fold the left and right points of the triangle over the shrimp mixture, then roll the wrapper towards the remaining point, ensuring the shrimp is tightly wrapped inside.
  • Moisten the edges of the final point by dipping your working hand in water. Roll it up and set aside on waxed paper. Repeat until you have made about 15 spring rolls.
  • Add enough oil to an 11-inch skillet to reach a depth of 1/2 inch. Heat over medium-high heat until the oil shimmers. Meanwhile, finish preparing the remaining spring rolls.
  • Fry 7 or 8 spring rolls in hot oil for 3 to 4 minutes per side, making sure to space them about 1/2 inch apart. Transfer to a cooling rack over paper towels. Repeat with remaining spring rolls in batches.
  • Prepare the dipping sauce by mixing hot water and sugar until dissolved. Blend in fish sauce, lime juice, and sambal oelek. Transfer the flavorful sauce into separate serving bowls.
  • Place a spring roll on a lettuce leaf, add mint and cilantro leaves, then wrap them up into a delicious bundle. Serve with your favorite dipping sauce.

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