Shrimp spring rolls

Votes: 1

Time: 1 hour 15 minutes
Complexity: easily
Servings: 35

Nutritional value per serving:

Calories 54, total fat 4 G., saturated fats 0 G., proteins 2 G., carbohydrates 4 G., fiber 0 G., cholesterol 13 mg, sodium 56 mg, sugar 2 G.

These crispy spring rolls can be fried and frozen for up to two weeks. Before serving, let them come to room temperature, then reheat in the oven at 200°C (400°F). The sweet and spicy sauce also works well with other fried appetizers, including shrimp or chicken nuggets. For this recipe, look for spring roll sheets; they're different from rice paper and are usually found in the freezer section of Asian grocery stores.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

Sauce

1/3 cup sugar
1.5 tsp ketchup
1.5 tsp. rice wine vinegar
1.5 tsp. sriracha sauce
3/4 tsp cornstarch
Special equipment: deep fat thermometer

Spring rolls

1 tbsp. vegetable oil
2 tsp grated ginger
2 cloves garlic, crushed
1 cup finely shredded white cabbage
Half a carrot, grated (about 0.5 cup)
170 g small shrimp, finely chopped
3 green onions, thinly sliced diagonally
2 tbsp mirin
1 tbsp soy sauce
0.5 tsp. dark sesame oil
0.5 cup mung bean sprouts
9 large sheets of spring roll dough, cut into quarters
1 large egg, beaten
Peanut or canola oil for deep frying

Ingredient Substitution Suggestions

We recommend

Recipes with similar ingredients: shrimps, spring roll dough, white cabbage, ginger root, carrot, mirin (rice wine), bean sprouts, rice vinegar, Sriracha sauce, starch

Cooking the dish according to the recipe:

Sauce:

Combine 1/3 cup water, sugar, ketchup, vinegar, Sriracha, and cornstarch in a small saucepan over medium-high heat and bring to a boil. Remove from heat when the sauce begins to thicken, about 30–45 seconds. Let cool.
Spring rolls:

Meanwhile, heat a large skillet or wok over medium-high heat. Add the oil, ginger, and garlic and cook, stirring constantly, until fragrant, about 30 seconds. Add the cabbage and carrots and cook, stirring, until wilted, about 1 minute. Add the shrimp, green onions, mirin, soy sauce, 1/4 teaspoon salt, and a few turns of the black peppercorns and cook, stirring, until the shrimp are pink, about 2 minutes. Remove from heat and stir in the sesame oil. Let the mixture cool for 15 minutes. Stir in the mung bean sprouts. When the mixture has cooled completely, coarsely chop it and set aside.

Place 1 piece of spring roll dough on a work surface with the point facing you (a tight diamond shape). Spoon about 1 tablespoon of filling into the center of the dough, spreading it out to form a 2.5 cm thick log. Fold the bottom edge of the dough over the filling, rolling it tightly. Fold the side edges of the dough over the filling. Brush the top edge of the dough with egg wash. Roll tightly, pressing to seal the edges. Place the finished rolls, seam-side down, on a plate or baking sheet until ready to fry. Repeat with the remaining sheets of dough and filling.
Pour 3 inches of oil into a large, heavy-bottomed saucepan or Dutch oven and attach a deep-fry thermometer to the side. Heat the oil over medium-high heat to 375°F (190°C). Fry the spring rolls in batches, 4–5 at a time, until lightly golden brown, about 2 minutes. Transfer with a slotted spoon to a paper towel-lined plate to drain off excess oil. You can freeze the spring rolls at this point.
You can also fry the spring rolls 1 hour before serving. Place them on a rack on a baking sheet in an oven preheated to 120°C (250°F). Serve with the hot sauce.