Shrimp Spring Rolls Recipe

Name: Shrimp Spring Rolls
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 8 oz (225g) medium shrimp, peeled, deveined, and chopped; 1 cup bean sprouts; 1/2 red bell pepper, cored, seeded, and finely chopped; 4 oz (115g) shiitake mushrooms, stemmed and chopped; 4 scallions, green and white parts, thinly sliced; 3/4 in (2cm) piece of fresh ginger, peeled and grated; 1 tbsp rice wine or cider vinegar; 1 tbsp soy sauce; 2 tbsp vegetable oil, plus more for deep-frying; 1 cup chopped cooked chicken; 6 napa cabbage leaves, tough stalks cut away; 1 tbsp cornstarch, plus more for the baking sheet; 12 spring roll wrappers; Sweet chile dipping sauce, to serve

Servings: persons

8 oz (225g) medium shrimp, peeled, deveined, and chopped
1 cup bean sprouts
1/2 red bell pepper, cored, seeded, and finely chopped
4 oz (115g) shiitake mushrooms, stemmed and chopped
4 scallions, green and white parts, thinly sliced
3/4 in (2cm) piece of fresh ginger, peeled and grated
1 tbsp rice wine or cider vinegar
1 tbsp soy sauce
2 tbsp vegetable oil, plus more for deep-frying
1 cup chopped cooked chicken
6 napa cabbage leaves, tough stalks cut away
1 tbsp cornstarch, plus more for the baking sheet
12 spring roll wrappers
Sweet chile dipping sauce, to serve

1
In a bowl, mix together the shrimp, bean sprouts, red pepper, mushrooms, scallions, ginger, vinegar, and soy sauce.
2
Heat 2 tbsp oil in a frying pan over medium-high heat.
3
Add the shrimp mixture and stir-fry for 3 minutes.
4
Set aside to cool, then stir in the chicken.
5
In a bowl, mix the cornstarch with 4 tbsp cold water.
6
Dust a baking sheet with cornstarch.
7
Lay a wrapper on a work surface.
8
Top with half a cabbage leaf and 1 tbsp of the shrimp mixture.
9
Brush the edges with the dissolved cornstarch and roll up around the filling, tucking in the sides and pressing together to seal.
10
Place on the baking sheet.
11
Repeat with the remaining wrappers and filling.
12
Line another baking sheet with paper towels.
13
Preheat the oven to 200F (100C).
14
Pour 1/4 in (5mm) oil into a large frying pan.
15
In batches, add the rolls and fry, turning occasionally, about 4 minutes, or until golden.
16
Transfer to paper towels to drain.
17
Keep warm in the oven while frying the remaining rolls.
18
Serve hot, with the chile sauce for dipping.

263

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

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

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

You need 14 ingredients. The key ingredients include: 8 oz (225g) medium shrimp, peeled, deveined, and chopped, 1 cup bean sprouts, 1/2 red bell pepper, cored, seeded, and finely chopped, 4 oz (115g) shiitake mushrooms, stemmed and chopped, and more.

Yes, Shrimp Spring Rolls 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.

Shrimp Spring Rolls

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