Crispy Shrimp Spring Rolls are a deliciously crunchy appetizer packed with flavorful shrimp, vegetables, and glass noodles, wrapped in delicate spring roll wrappers and fried to golden perfection. Whether served as a starter or a snack, these savory bites offer a perfect balance of textures and taste.
Why You’ll Love This Recipe
Crispy and Golden: The deep-fried wrappers provide a delightful crunch with every bite.
Flavor-Packed Filling: Shrimp, shiitake mushrooms, and aromatic vegetables create a rich, umami profile.
Versatile Serving: Ideal as an appetizer, snack, or party finger food.
Make-Ahead Friendly: Rolls can be prepared ahead and fried just before serving.
Customizable: Adjust the vegetables or seasoning to your taste preferences.
Ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
12 spring roll wrappers
3 cups vegetable oil (for frying)
For the Filling:
1 roll glass noodles, presoaked
1½ pounds shrimp, peeled, deveined, cut into ½ inch pieces
2 tablespoons vegetable oil
¾ cup carrot, minced
1 teaspoon ginger, minced
½ cup celery, minced
10 shiitake mushrooms, minced
2 tablespoons cilantro stems, finely chopped
1 tablespoon soy sauce
1 tablespoon oyster sauce
Pinch of salt
Pinch of white pepper
Pinch of sugar
1 teaspoon sesame oil
1 tablespoon cornstarch slurry (½ teaspoon cornstarch + 2 teaspoons water)
For the Flour Glue:
3 tablespoons flour
6 tablespoons water
Directions
Preheat Oven (if keeping warm after frying):
Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper or lightly grease it.
Prepare the Filling:
In a large bowl, combine the presoaked and chopped glass noodles, shrimp, carrot, ginger, celery, mushrooms, and cilantro stems.
Add soy sauce, oyster sauce, salt, white pepper, sugar, sesame oil, and cornstarch slurry.
Mix well until thoroughly combined and set aside.
Wrap the Spring Rolls:
Lay one spring roll wrapper on a clean, flat surface with a corner pointing toward you.
Place about 2 tablespoons of the filling near the bottom corner.
Fold the bottom corner over the filling, then fold in the sides and roll tightly toward the top.
Seal the edge with the flour glue mixture. Repeat with remaining wrappers and filling.
Cook the Spring Rolls:
In a large skillet or deep pan, heat vegetable oil over medium-high heat.
Fry the spring rolls in batches, turning occasionally, until golden brown and crispy (about 3–4 minutes per side).
Remove with a slotted spoon and drain on a paper towel-lined plate.
Serve:
Serve hot with dipping sauces such as sweet chili, soy-vinegar, or garlic-lime.
Enjoy these crispy shrimp spring rolls as a savory appetizer or snack.
Servings and Timing
Servings: 12 spring rolls
Preparation Time: 30 minutes
Cooking Time: 20 minutes
Total Time: 50 minutes
Calories: Approximately 300 kcal per serving
Variations
Add Herbs: Include chopped Thai basil or mint for added freshness.
Spicy Kick: Add a dash of chili paste or minced chili to the filling.
Baked Option: Bake the rolls at 400°F for 15–20 minutes, turning once for a lighter version.
Vegetarian Version: Replace shrimp with tofu or more mushrooms.
Gluten-Free: Use gluten-free wrappers and tamari instead of soy sauce.
Storage/Reheating
Refrigeration: Store cooled spring rolls in an airtight container for up to 3 days.
Freezing: Freeze uncooked rolls on a tray, then transfer to a freezer bag. Fry directly from frozen.
Reheating: Reheat in an oven or air fryer at 350°F until crispy and warmed through.
FAQs
Can I use rice paper instead of spring roll wrappers?
Rice paper is best for fresh rolls; use wheat-based wrappers for frying to get a crispy texture.
Do I need to cook the filling before wrapping?
No, the filling will cook during frying. Ensure shrimp is cut small and mixed evenly for even cooking.
Can I prepare these in advance?
Yes, wrap and refrigerate the rolls for up to a day before frying.
What oil is best for frying?
Use neutral oils with high smoke points like vegetable, canola, or peanut oil.
How do I prevent the rolls from bursting?
Roll tightly and do not overfill. Ensure oil is hot enough before frying to seal the wrapper quickly.
Can I air fry these spring rolls?
Yes, air fry at 375°F for 10–12 minutes, flipping halfway through for an evenly crispy result.
What dipping sauces go well with these?
Sweet chili sauce, soy sauce with garlic and vinegar, or a spicy peanut sauce are excellent choices.
Can I use other seafood?
Yes, finely chopped crab meat or fish can substitute shrimp or be used in combination.
How do I soak glass noodles?
Soak them in warm water for 10–15 minutes until soft, then drain and chop before mixing.
Is it necessary to use flour glue?
Yes, it helps seal the wrapper tightly and prevents unraveling during frying.
Conclusion
Crispy Shrimp Spring Rolls are a flavorful and crunchy treat that brings restaurant-quality appetizers right to your home kitchen. With their rich filling, golden exterior, and endless pairing possibilities, they are sure to impress guests and become a go-to favorite. Serve them hot, and watch them disappear in seconds.
Crispy Shrimp Spring Rolls Recipe
- Total Time: 50 minutes
- Yield: 12 servings
Description
Crispy Shrimp Spring Rolls are a deliciously crunchy appetizer packed with flavorful shrimp, vegetables, and glass noodles, wrapped in delicate spring roll wrappers and fried to golden perfection. Whether served as a starter or a snack, these savory bites offer a perfect balance of textures and taste.
Why You’ll Love This Recipe
Crispy and Golden: The deep-fried wrappers provide a delightful crunch with every bite.
Flavor-Packed Filling: Shrimp, shiitake mushrooms, and aromatic vegetables create a rich, umami profile.
Versatile Serving: Ideal as an appetizer, snack, or party finger food.
Make-Ahead Friendly: Rolls can be prepared ahead and fried just before serving.
Customizable: Adjust the vegetables or seasoning to your taste preferences.
Ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
12 spring roll wrappers
3 cups vegetable oil (for frying)
For the Filling:
1 roll glass noodles, presoaked
1½ pounds shrimp, peeled, deveined, cut into ½ inch pieces
2 tablespoons vegetable oil
¾ cup carrot, minced
1 teaspoon ginger, minced
½ cup celery, minced
10 shiitake mushrooms, minced
2 tablespoons cilantro stems, finely chopped
1 tablespoon soy sauce
1 tablespoon oyster sauce
Pinch of salt
Pinch of white pepper
Pinch of sugar
1 teaspoon sesame oil
1 tablespoon cornstarch slurry (½ teaspoon cornstarch + 2 teaspoons water)
For the Flour Glue:
3 tablespoons flour
6 tablespoons water
Directions
Preheat Oven (if keeping warm after frying):
Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper or lightly grease it.
Prepare the Filling:
In a large bowl, combine the presoaked and chopped glass noodles, shrimp, carrot, ginger, celery, mushrooms, and cilantro stems.
Add soy sauce, oyster sauce, salt, white pepper, sugar, sesame oil, and cornstarch slurry.
Mix well until thoroughly combined and set aside.
Wrap the Spring Rolls:
Lay one spring roll wrapper on a clean, flat surface with a corner pointing toward you.
Place about 2 tablespoons of the filling near the bottom corner.
Fold the bottom corner over the filling, then fold in the sides and roll tightly toward the top.
Seal the edge with the flour glue mixture. Repeat with remaining wrappers and filling.
Cook the Spring Rolls:
In a large skillet or deep pan, heat vegetable oil over medium-high heat.
Fry the spring rolls in batches, turning occasionally, until golden brown and crispy (about 3–4 minutes per side).
Remove with a slotted spoon and drain on a paper towel-lined plate.
Serve:
Serve hot with dipping sauces such as sweet chili, soy-vinegar, or garlic-lime.
Enjoy these crispy shrimp spring rolls as a savory appetizer or snack.
Servings and Timing
Servings: 12 spring rolls
Preparation Time: 30 minutes
Cooking Time: 20 minutes
Total Time: 50 minutes
Calories: Approximately 300 kcal per serving
Variations
Add Herbs: Include chopped Thai basil or mint for added freshness.
Spicy Kick: Add a dash of chili paste or minced chili to the filling.
Baked Option: Bake the rolls at 400°F for 15–20 minutes, turning once for a lighter version.
Vegetarian Version: Replace shrimp with tofu or more mushrooms.
Gluten-Free: Use gluten-free wrappers and tamari instead of soy sauce.
Storage/Reheating
Refrigeration: Store cooled spring rolls in an airtight container for up to 3 days.
Freezing: Freeze uncooked rolls on a tray, then transfer to a freezer bag. Fry directly from frozen.
Reheating: Reheat in an oven or air fryer at 350°F until crispy and warmed through.
FAQs
Can I use rice paper instead of spring roll wrappers?
Rice paper is best for fresh rolls; use wheat-based wrappers for frying to get a crispy texture.
Do I need to cook the filling before wrapping?
No, the filling will cook during frying. Ensure shrimp is cut small and mixed evenly for even cooking.
Can I prepare these in advance?
Yes, wrap and refrigerate the rolls for up to a day before frying.
What oil is best for frying?
Use neutral oils with high smoke points like vegetable, canola, or peanut oil.
How do I prevent the rolls from bursting?
Roll tightly and do not overfill. Ensure oil is hot enough before frying to seal the wrapper quickly.
Can I air fry these spring rolls?
Yes, air fry at 375°F for 10–12 minutes, flipping halfway through for an evenly crispy result.
What dipping sauces go well with these?
Sweet chili sauce, soy sauce with garlic and vinegar, or a spicy peanut sauce are excellent choices.
Can I use other seafood?
Yes, finely chopped crab meat or fish can substitute shrimp or be used in combination.
How do I soak glass noodles?
Soak them in warm water for 10–15 minutes until soft, then drain and chop before mixing.
Is it necessary to use flour glue?
Yes, it helps seal the wrapper tightly and prevents unraveling during frying.
Conclusion
Crispy Shrimp Spring Rolls are a flavorful and crunchy treat that brings restaurant-quality appetizers right to your home kitchen. With their rich filling, golden exterior, and endless pairing possibilities, they are sure to impress guests and become a go-to favorite. Serve them hot, and watch them disappear in seconds.
Ingredients
These Crispy Shrimp Spring Rolls are a crunchy, golden delight filled with succulent shrimp, fresh vegetables, glass noodles, and Asian-inspired seasonings. Perfect as an appetizer or party snack, these deep-fried spring rolls are bursting with flavor and served best with your favorite dipping sauce. Learn how to make shrimp spring rolls at home with this easy step-by-step recipe!
Instructions
Spring Rolls:
-
12 spring roll wrappers
-
3 cups vegetable oil (for frying)
For the Filling:
-
1 roll glass noodles, presoaked and chopped
-
1½ lbs shrimp, peeled, deveined, cut into ½-inch pieces
-
2 tbsp vegetable oil
-
¾ cup carrot, minced
-
1 tsp ginger, minced
-
½ cup celery, minced
-
10 shiitake mushrooms, minced
-
2 tbsp cilantro stems, finely chopped
-
1 tbsp soy sauce
-
1 tbsp oyster sauce
-
Pinch of salt
-
Pinch of white pepper
-
Pinch of sugar
-
1 tsp sesame oil
-
1 tbsp cornstarch slurry (½ tsp cornstarch + 2 tsp water)
For the Flour Glue:
-
3 tbsp flour
-
6 tbsp water
Instructions:
1. Preheat Oven (Optional if baking or keeping warm):
-
Preheat to 375°F (190°C). Line a baking sheet with parchment or grease lightly.
2. Prepare the Filling:
-
In a large bowl, combine glass noodles, shrimp, carrot, ginger, celery, mushrooms, cilantro stems, soy sauce, oyster sauce, seasonings, sesame oil, and cornstarch slurry. Mix well.
3. Wrap the Spring Rolls:
-
Place a wrapper on a clean surface.
-
Spoon filling into the center.
-
Fold the sides inward and roll tightly.
-
Seal the edge using flour glue (mix flour and water into a paste).
4. Cook the Spring Rolls:
-
Heat vegetable oil in a large skillet over medium-high heat.
-
Fry rolls in batches for 3–4 minutes per side until golden and crispy.
-
Remove and drain on paper towels.
5. Serve:
-
Serve hot with dipping sauce like sweet chili, soy-vinegar, or hoisin.
-
Enjoy as a savory, satisfying snack or appetizer!
Notes
-
To bake instead of fry, brush with oil and bake at 400°F (200°C) for 15–18 minutes, flipping halfway.
-
Freeze before cooking for a make-ahead option.
-
Customize with cabbage, bell peppers, or tofu for variation.
- Prep Time: 30 minutes
- Cook Time: 20 minutes
- Category: Appetizer
- Method: : Frying
- Cuisine: Asian, Fusion
