Spring Rolls with Shrimp-Vegetable Filling Recipe

Name: Spring Rolls with Shrimp-Vegetable Filling
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tablespoons sesame oil; 1 tablespoon vegetable oil; 1 tablespoon minced fresh ginger; 1 teaspoon minced garlic; 2 cups fresh bean sprouts; 1 ½ cups uncooked small shrimp, peeled,deveined and chopped; 1 cup minced water chestnut; ½ cup minced smoked ham; ½ cup minced green onion; 1 medium carrot, grated; 4 teaspoons soy sauce; 2 teaspoons cornstarch, blended with; 2 tablespoons cold water; 15 phyllo pastry sheets; 1 cup melted butter; sesame seeds

Servings: persons

2 tablespoons sesame oil
1 tablespoon vegetable oil
1 tablespoon minced fresh ginger
1 teaspoon minced garlic
2 cups fresh bean sprouts
1 ½ cups uncooked small shrimp, peeled,deveined and chopped
1 cup minced water chestnut
½ cup minced smoked ham
½ cup minced green onion
1 medium carrot, grated
4 teaspoons soy sauce
2 teaspoons cornstarch, blended with
2 tablespoons cold water
15 phyllo pastry sheets
1 cup melted butter
sesame seeds

1
For filling: Heat oils in wok, add ginger and garlic and stir-fry 30 seconds.
2
Add sprouts, shrimp, water chestnuts, ham, green onion and carrot and stir-fry until sprouts start to wilt, about 2 minutes.
3
Add soy sauce and cornstarch mixture and stir until vegetables are slightly glazed.
4
Let cool.
5
To assemble: Cut filo in half crosswise to form 8 x 11 inch rectangles.
6
Fold in short end of 1 rectangle to for 8 inch square (cover remaining filo with damp towel).
7
Brush square lightly with melted butter; turn square so corner is pointed towards you.
8
Place 1 tblsp filling in corner and fold over to enclose.
9
Fold over again.
10
Fold left and right corner flaps towards center.
11
Roll up from bottom to form neat rectangular package.
12
Set seam-side-down on baking sheet.
13
Repeat with remaining filo and filling.
14
(can be prepared ahead to this point; freeze, uncovered, until firm, then transfer to plastic bags and freeze until ready to use.)
15
Preheat oven to 375 degrees F.
16
Brush rolls lightly with melted butter and sprinkle with sesame seeds.
17
Bake until golden-brown 10-15 minutes (Bake frozen rolls unthawed, 15-20 minutes).
18
Serve immediately.

682

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

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

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 16 ingredients. The key ingredients include: 2 tablespoons sesame oil, 1 tablespoon vegetable oil, 1 tablespoon minced fresh ginger, 1 teaspoon minced garlic, and more.

Yes, Spring Rolls with Shrimp-Vegetable Filling 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!

Spring Rolls with Shrimp-Vegetable Filling

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions