adfree-recipe

We use cookies

We use cookies to ensure you get the best experience on our website. For more information on how we use cookies, please see our cookie policy.

By clicking "Accept", you agree to our use of cookies.
Our cookie policy.

Mini Fried Shrimp Spring Rolls
Mini Fried Shrimp Spring Rolls
0 Likes
Prep Time:
30 minutes
Cook Time:
10 minutes
Total Time:
45 minutes
Finger-licking mini fried shrimp spring rolls that are party favorites, best enjoyed with sweet chili sauce.
Ingredients:
  • 3 cups coleslaw mix (shredded cabbage and carrots)
  • 2 tablespoons chopped fresh shiitake mushrooms
  • 0.5 pound fresh shrimp - peeled, deveined, and chopped
  • 2 green onions, chopped
  • 1 teaspoon hoisin sauce
  • 0.25 cup fresh bean sprouts, chopped
  • 25 mini spring roll wrappers
  • 2 cups peanut oil for frying
Instructions:
  • In a large skillet over medium-high heat, warm sesame oil. Add shredded cabbage and carrot mix; sauté for 2 minutes. Incorporate mushrooms, shrimp, green onions, and soy sauce; cook for 4 minutes. Take off heat, mix in hoisin sauce, and allow to cool for 5 minutes. Gently mix in bean sprouts.
  • Lay a spring roll wrapper on a work surface in a diamond shape. Spoon 1 teaspoon of the shrimp mixture into the center of the wrapper. Fold the bottom over the filling, then fold the sides. Moisten the edge with water, roll tightly, and seal. Place finished rolls seam-side down on a plate until ready to fry. Repeat with remaining wrappers and filling.
  • In a large heavy-bottomed pot, heat 2 inches of peanut oil to 350 degrees F (175 degrees C).
  • Fry half of the spring rolls until they turn lightly golden, approximately 3 minutes. Transfer them to a paper towel-lined plate to soak up excess oil. Repeat with the rest of the spring rolls.

Similar Recipes