Shrimp Spring Rolls

Chinese shrimp spring rolls: juicy fillings and satisfying crunch in every bite. Easy to follow instructions.

5 from 3 votes

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Course: Appetizer

Cuisine: asian

Diet: Gluten Free, Low Calorie, Low Lactose

Prep Time: 15

Cook Time: 20

Calories: 10191kcal

Author: Lei

Cooking the fillings: Heat 3 tablespoons of oil in a saucepan over medium heat. Add celery, carrots, mushrooms, salt and pepper, and cook for 3-5 minutes or until vegetables are wilted. Mix the cornstarch with three tablespoons of water in a small bowl and stir into vegetables. Add sesame oil and prawns, mix well then set aside to cool.
Wrapping: Place one spring roll wrapper in a diamond position, Place two tablespoons of filling in the corner. Fold in the sides to encase the filling and roll up tightly, sealing the end with a little cold water. Repeat with the remaining wrappers and filling.
Deep frying: Pour the oil into a saucepan so it is double the height of the spring rolls. Heat on medium-high until hot. Place spring rolls in the oil and cook, turning occasionally, until golden. Transfer to paper towels to drain.

Prawns: For optimal flavor, it is recommended to use whole, unpeeled prawns. Frozen, unpeeled prawns in packages may lack flavor as a result of the flavor being lost during the factory process.
Spring roll wrappers: Chinese spring roll wrappers can usually be found in most Chinese grocery stores, it's important to note that these wrappers are different from Vietnamese spring roll wrappers.
Cornstarch: Cornstarch is used to bind the fillings together and provide a smooth texture. It should be dissolved in water before being added to the mixture.