Shrimp Spring Roll Recipe

Name: Shrimp Spring Roll
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 1/2 teaspoons gingerroot (fresh minced); 1 teaspoon garlic (minced); 2 cups cabbage (napa, shredded); 2 cups bean sprouts (mung sprouts work best); 3/4 cup carrot (julienned); 1 1/2 cups green onions (diced on the bias); 1 1/2 cups shrimp (large deveined and peeled); 3 tablespoons oyster sauce; 1/4 teaspoon red pepper flakes; 1/2 teaspoon soy sauce; 12 egg roll wraps

Servings: persons

1 1/2 teaspoons gingerroot (fresh minced)
1 teaspoon garlic (minced)
2 cups cabbage (napa, shredded)
2 cups bean sprouts (mung sprouts work best)
3/4 cup carrot (julienned)
1 1/2 cups green onions (diced on the bias)
1 1/2 cups shrimp (large deveined and peeled)
3 tablespoons oyster sauce
1/4 teaspoon red pepper flakes
1/2 teaspoon soy sauce
12 egg roll wraps

1
Deveine and peel your shrimp chopped into small pieces - you should have a good 2 cups chopped shrimp. Set aside.
2
In a large wok style pan stir fry the first 6 ingredients, in 2 tsp of olive oil (or peanut oil) Stir in oyster sauce, pepper flakes and soy sauce. Cook down for 2 minutes.
3
Remove from heat and add shrimp.
4
Place egg roll wrappers on the counter - I do 6 at a time as that is what I can comfortably work with on my counter - place 2 tbsp of the filling diagonally on the wrapper - fold bottom corner of the wrapper over the filling, roll snugly half-way to cover the filling. Fold both sides snugly against the filling; moisten the edges of the top flap and roll the flap over to seal - lay flap side down until ready to cook - place in a plate that has been lightly floured.
5
You can deep fry at 350u00b0F or I take a cast iron skillet and fill 1/3 with canola oil and get to frying temp (when you take a tooth pick and immerse it in the oil and oil spatters up it's ready) arrange 2-3 egg rolls at one time and flip when golden brown. Place on paper towel to absorb any fats - serve hot with some duck sauce and enjoy!

576

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1 1/2 teaspoons gingerroot (fresh minced), 1 teaspoon garlic (minced), 2 cups cabbage (napa, shredded), 2 cups bean sprouts (mung sprouts work best), and more.

Yes, Shrimp Spring Roll falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Shrimp Spring Roll

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions