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Crispy Spring Rolls with Fresh Shrimp and Veggies

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These crispy spring rolls with fresh shrimp and veggies are a quick and easy appetizer that delivers a perfect crunch and fresh flavor, ideal for family gatherings and entertaining.

Ingredients

Scale
  • 12 large fresh shrimp, peeled and deveined (about 8 oz / 225 g)
  • 1 cup finely shredded green cabbage (about 90 g)
  • 1 medium carrot, julienned or shredded (about ½ cup / 60 g)
  • ½ cup bean sprouts (about 50 g)
  • A small handful fresh cilantro leaves, roughly chopped
  • 2 stalks green onions, thinly sliced
  • 2 cloves garlic, minced
  • 1 tsp fresh ginger, grated
  • 2 tbsp soy sauce (low-sodium recommended)
  • 1 tsp sesame oil
  • Salt and freshly ground black pepper, to taste
  • About 12 spring roll wrappers (rice paper or thin wheat-based)
  • 3–4 cups vegetable oil or peanut oil for frying (700–950 ml)
  • Optional Dipping Sauce:
  • 3 tbsp hoisin sauce
  • 1 tbsp rice vinegar
  • 1 tsp chili garlic sauce (adjust to taste)
  • 1 tsp honey or sugar

Instructions

  1. Chop shrimp into small ¼ inch (6 mm) pieces. In a large bowl, combine shrimp, shredded cabbage, carrots, bean sprouts, cilantro, and green onions. Add minced garlic and grated ginger.
  2. Drizzle soy sauce and sesame oil over the mixture. Add salt and pepper sparingly. Toss gently until well mixed and evenly coated.
  3. If using rice paper wrappers, soak each sheet briefly in warm water (15-20 seconds) until pliable. Lay wrappers on a clean surface. For wheat-based wrappers, use as is and keep covered with a damp cloth.
  4. Place about 2 tablespoons (30 g) of filling near the edge of the wrapper closest to you. Fold the bottom edge over the filling, then fold in the two side edges snugly. Roll tightly toward the top edge, sealing with a little water. Repeat for all filling.
  5. Pour oil into a deep pan or wok to about 2 inches (5 cm) depth. Heat over medium-high until oil reaches 350°F (175°C). Test with a wooden chopstick for bubbles.
  6. Fry spring rolls in batches without overcrowding, turning occasionally, about 4-5 minutes per batch until golden brown and crispy. Remove with a slotted spoon and drain on paper towels.
  7. For dipping sauce (optional), whisk hoisin sauce, rice vinegar, chili garlic sauce, and honey in a small bowl. Adjust sweetness or heat to taste.
  8. Serve spring rolls warm with dipping sauce on the side.

Notes

Do not overfill wrappers to prevent bursting during frying. Maintain oil temperature at 350°F (175°C) for crispy rolls. If filling is too wet, add a teaspoon of cornstarch to bind moisture. Keep wrappers covered with a damp towel to prevent drying. For a lighter option, brush rolls with oil and bake at 400°F (200°C) for 15 minutes, turning halfway.

Nutrition

Keywords: spring rolls, shrimp spring rolls, crispy appetizer, easy appetizer, fresh shrimp, vegetable spring rolls, party food, potluck recipe

Find it online: https://hungermind.com/crispy-spring-rolls-with-fresh-shrimp-and-veggies-recipe-easy-perfect-appetizer/