Description
This might be our all-time favorite Asian appetizer and spring roll recipe ever. Crispy, crunchy shrimp spring rolls are crazy delicious and probably the easiest appetizer you’ll ever make. If you’re a fan of chili oil, shrimp, or spring rolls you’ll love making these restaurant-quality spring rolls at home without the hefty price tag!
Ingredients
To Brine the Shrimp
- 25 medium fresh or frozen shrimp, deveined with tails on (1/2 pound) (225g)
- 1/2 teaspoon baking soda (3g)
- ice-cold water, enough to cover shrimp
For the Spring Roll Seasoning
- 2 teaspoons Shaoxing wine (Chinese cooking wine) (8g) *sub mirin or dry sherry in a pinch
- 2 teaspoons homemade chili oil (8g) *sub store-bought or omit if desired
- 2 teaspoons light oyster sauce (8g)
- 1 teaspoon light soy sauce (4g) *sub regular soy sauce in a pinch
- 1/2 teaspoon toasted sesame oil (2.5g)
- 1/2 teaspoon fresh ginger, smeared into a paste (2g) *see notes for instructions
- 1/4 teaspoon salt (1g)
- 1/8 white pepper (0.5g)
- 1 tablespoon chives, finely chopped (4g) *sub scallions, green parts only)
For Assembling the Spring Rolls
- 1 tablespoon cornstarch (10g)
- 1 tablespoon water (15g)
- 25 (5-inch) spring roll wrappers (Spring Home TYJ Spring Roll Pastry Brand) *see notes for substitution
- salt to taste
Instructions
- Score and brine the shrimp. Using a paring knife, score the cleaned shrimp in 2 to 3 places on the underside of the shrimp so the shrimp lies straight and is no longer curved. Soak the shrimp in a baking soda and ice-cold water mixture for 30 minutes in the fridge. Rinse the shrimp to remove the solution and pat them dry.
- Season the shrimp. In a medium-sized bowl mix together the spring roll seasoning, add the shrimp, and stir to coat them well. *see notes for how to easily turn fresh ginger into a paste.
- Wrap the spring rolls. Working with 1 spring roll wrapper at a time, fold one corner down about 2/3s of the way toward the middle of the wrapper. Place a single shrimp on the left side of the wrapper leaving the tail poking out and sprinkle with a little salt. Starting from the left side, begin folding the wrapper over the shrimp. Fold the corner (at the bottom of the shrimp) down over the shrimp towards you and continue rolling the shrimp up. Use the cornstarch slurry to seal the end of the spring roll wrapper closed. Repeat with remaining shrimp.
- Fry the spring rolls. Preheat 1 to 2 inches of oil to 350°F/176°C in a deep fryer, cast iron skillet, wok, or other heavy-bottomed pot. Add spring rolls to the oil about 3 to 4 at a time (or more depending on how much oil you’re using and how big your pot is) and fry for 4 to 5 minutes or until golden brown. Use tongs or chopsticks to move the spring rolls around as they fry to ensure even cooking. Remove them to a paper-towel-lined plate or a wire rack to cool for a couple of minutes before serving, Enjoy!
Notes
You may double the spring roll filling recipe if you want to use the whole package of spring roll wrappers. Simply freeze uncooked shrimp spring rolls to fry anytime you’re in the mood.
If you don’t have Shaoxing wine (aka Chinese wine) you may substitute mirin or dry sherry in a pinch.
If you don’t have time to make homemade chili oil (it’s almost as easy as boiling an egg though), you can use your favorite store-bought chili oil, or omit it from the spring roll filling. These spring rolls will still be tasty.
If you can only find the larger spring roll wrappers, just cut them in half to form 2 triangles and use one half to wrap one shrimp. *See the main post for step-by-step photos
To make ginger paste, place the slice of ginger on a cutting board and sprinkle with a little bit of the salt called for in the seasoning. Use a chef’s knife blade to press and scrape the ginger on the cutting board until it becomes a paste. Add the paste to the remaining spring roll seasoning and stir to combine.
Find step-by-step photos for how to roll spring rolls in the main post.
- Prep Time: 30 minutes
- Rolling Time: 10 minutes
- Cook Time: 5 minutes
- Category: Nibbles + Bits
- Method: Shallow-Fried
- Cuisine: Asian inspired
Nutrition
- Serving Size: 2 Shrimp Spring Rolls
