Fried Shrimp Rolls Recipes

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SHRIMP SPRING ROLLS



Shrimp Spring Rolls image

These crunchy, delicate spring rolls can be fried and frozen for up to 2 weeks. Just let them come to room temperature, then reheat in a 400 degree F oven. The sweet-and-spicy sauce can be used for other fried goodies, like shrimp or chicken tenders. Look for spring roll pastry wrappers, which are slightly different from eggroll and wonton wrappers, in the freezer section of Asian specialty markets.

Provided by Food Network Kitchen

Categories     appetizer

Time 1h15m

Yield 35 or 36 rolls

Number Of Ingredients 20

1/3 cup sugar
1 1/2 teaspoons ketchup
1 1/2 teaspoons rice wine vinegar
1 1/2 teaspoons Sriracha
3/4 teaspoon cornstarch
1 tablespoons vegetable oil
2 teaspoons grated ginger
2 cloves garlic, minced
1 cup finely chopped green cabbage
1/2 carrot, shredded (about 1/2 cup packed)
6 ounces small shrimp, finely chopped
3 scallions, thinly sliced on the diagonal
2 tablespoons mirin
1 tablespoons soy sauce
Kosher salt and freshly ground black pepper
1/2 teaspoon toasted sesame oil
1/2 cup mung bean sprouts
9 large sheets spring roll pastry wrappers, cut into quarters (See Cook's Note)
1 large egg, beaten
Peanut or canola oil, for frying

Steps:

  • For the sauce: Whisk together 1/3 cup water, the sugar, ketchup, vinegar, Sriracha and cornstarch in a small saucepan over medium-high heat, and bring to a boil. Remove from the heat when the sauce begins to thicken, 30 to 45 seconds. Let cool.
  • For the spring rolls: Meanwhile, heat a large skillet or wok over medium-high heat. Add the oil, ginger and garlic, and cook, stirring constantly, until aromatic, about 30 seconds. Add the cabbage and carrots, and cook, stirring, until wilted, about 1 minute. Add the shrimp, scallions, mirin, soy sauce, 1/4 teaspoons salt and a few cracks of black pepper, and cook, stirring, until the shrimp turn pink, about 2 minutes. Remove from the heat, and stir in the sesame oil. Let the mixture cool for 15 minutes. Fold in the bean sprouts. When completely cool, roughly chop the mixture and set aside.
  • Put 1 spring roll wrapper on a work surface with a point facing you (it should be a diamond shape). Put about 1 tablespoon of the shrimp mixture in the center of the wrapper, and spread to make a 1-inch log. Fold the bottom of the wrapper over the filling, rolling tightly to keep the spring rolls firm. Fold the sides of the wrapper over the filling. Brush the top edge of the wrapper with egg. Roll up tightly, pressing to seal the edge. Put finished rolls, seam-side down, on a plate or baking sheet until ready to fry. Repeat with the remaining wrappers and filling.
  • Fill a large heavy-bottomed pot or Dutch oven with 3 inches of oil, and attach a deep-fry thermometer to the side. Heat the pot over medium-high heat to 375 degrees F. Fry the spring rolls in batches, 4 or 5 at a time, until lightly golden, about 2 minutes. Remove with a slotted spoon to a paper towel-lined plate to absorb excess oil. Serve with the dipping sauce.

FRIED SHRIMP SPRING ROLLS



Fried Shrimp Spring Rolls image

Try these Asian-inspired shrimp spring rolls for lunch, or slice them in bite-sized pieces for a tasty, crunchy appetizer. It's best to resist using a food processor, because it will make the vegetables too watery.

Provided by Bibi

Categories     Appetizers and Snacks     Wraps and Rolls

Time 1h15m

Yield 20

Number Of Ingredients 21

4 ounces bean thread noodles
1 ounce dried shiitake mushrooms
1 cup finely chopped onion
¾ cup finely chopped jicama
3 green onions, thinly sliced
1 pound uncooked medium shrimp, peeled and deveined
1 egg, lightly beaten
1 ½ tablespoons fish sauce
1 teaspoon salt, or to taste
½ teaspoon ground black pepper, or to taste
½ teaspoon garlic powder
10 (8 inch) spring roll wrappers
2 cups peanut oil for frying
1 cup hot water
½ cup white sugar
½ cup fish sauce
¼ cup fresh lime juice
1 teaspoon sambal oelek (ground fresh chile paste), or more to taste
20 leaves butter lettuce
4 sprigs fresh mint
4 sprigs cilantro

Steps:

  • Soak bean thread noodles and shiitake mushrooms in warm water for 10 to 15 minutes until soft. Drain. Cut noodles into 1-inch pieces. Mince shiitake mushrooms.
  • Combine noodles, mushrooms, onion, jicama, and green onions in a large bowl.
  • Halve each shrimp lengthwise and cut each half into three 1-inch pieces. Lightly flatten each piece and add to the vegetables. Add egg, fish sauce, salt, pepper, and garlic powder. Use a large wooden spoon or your hands to mix together.
  • Cut each spring roll wrapper diagonally into 2 triangles. Separate the wrappers and cover them with plastic wrap to keep from drying out.
  • Place a small bowl of water near the work surface. Working quickly, lay a triangle-shaped spring roll wrapper on a work surface, with the longest side of the triangle closest to you. Place about 2 tablespoons of shrimp mixture in the middle of the triangle, about 1/2 inch from the bottom edge. Bring the left and right points of the triangle over the shrimp mixture, overlapping the points. Begin rolling the wrapper toward the remaining triangle point, tucking the wrapper around the shrimp mixture as you roll.
  • Dip the fingers of your working hand in the water and moisten the edges of the final point, then complete the roll. Set aside on a sheet of waxed paper, and continue forming the remaining spring rolls until you have completed about 15.
  • Pour enough oil in an 11-inch skillet to be 1/2-inch deep and heat over medium-high until shimmering. While the oil is heating, complete the remaining spring rolls.
  • Place 7 or 8 spring rolls into the hot oil and fry for 3 to 4 minutes per side. Space spring rolls about 1/2 inch apart to avoid overcrowding the skillet. Remove to a cooling rack placed over paper towels. Continue frying in batches until all the spring rolls are done.
  • To make the dipping sauce, combine hot water and sugar and stir until sugar has dissolved. Add fish sauce, lime juice, and sambal oelek and stir to combine. Pour dipping sauce into individual serving bowls.
  • Place each spring roll on a lettuce leaf. Add mint and cilantro leaves. Wrap up, creating a bundle. Serve with dipping sauce.

Nutrition Facts : Calories 270.1 calories, Carbohydrate 12 g, Cholesterol 43.3 mg, Fat 22.6 g, Fiber 0.9 g, Protein 5.7 g, SaturatedFat 3 g, Sodium 723 mg, Sugar 5.9 g

MINI FRIED SHRIMP SPRING ROLLS



Mini Fried Shrimp Spring Rolls image

Bite-sized shrimp spring rolls that are addicting and sure to be the hit of the party. They also pair nicely with your favorite stir-fry. Serve with sweet chili sauce for dipping.

Provided by Soup Loving Nicole

Categories     Appetizers and Snacks     Wraps and Rolls

Time 45m

Yield 25

Number Of Ingredients 10

2 tablespoons toasted sesame oil
3 cups coleslaw mix (shredded cabbage and carrots)
2 tablespoons chopped fresh shiitake mushrooms
½ pound fresh shrimp - peeled, deveined, and chopped
2 green onions, chopped
1 tablespoon soy sauce
1 teaspoon hoisin sauce
¼ cup fresh bean sprouts, chopped
25 mini spring roll wrappers
2 cups peanut oil for frying

Steps:

  • Heat sesame oil in a large skillet over medium-high heat. Add shredded cabbage and carrot mixture and cook for 2 minutes. Add mushrooms, shrimp, green onions, and soy sauce; cook for 4 minutes. Remove from heat and stir in hoisin sauce. Let cool for 5 minutes. Fold in bean sprouts.
  • Put 1 spring roll wrapper on a work surface with a point facing you, like a diamond. Put about 1 teaspoon of the shrimp mixture in the center of the wrapper. Fold the bottom of the wrapper over the filling. Roll up tightly to keep the spring roll firm. Fold the sides of the wrapper over the filling. Brush the top edge of the wrapper with water. Roll up tightly to the edge; seal. Put finished rolls, seam-side down, on a plate or baking sheet until ready to fry. Repeat with the remaining wrappers and filling.
  • Fill a large heavy-bottomed pot with 2 inches of peanut oil and heat to 350 degrees F (175 degrees C).
  • Fry 1/2 of the spring rolls until lightly golden, about 3 minutes. Remove with a slotted spoon to a paper towel-lined plate to absorb excess oil. Repeat with remaining spring rolls.

Nutrition Facts : Calories 64.1 calories, Carbohydrate 6 g, Cholesterol 15.2 mg, Fat 3.3 g, Fiber 0.3 g, Protein 2.5 g, SaturatedFat 0.5 g, Sodium 103.5 mg, Sugar 0.1 g

SHRIMP EGG ROLLS



Shrimp Egg Rolls image

Tasty shrimp egg rolls with cabbage, bean sprouts, and yummy garlic! The special sauce is amazing!

Provided by ydipoo

Categories     Appetizers and Snacks     Wraps and Rolls     Egg Roll Recipes

Time 50m

Yield 6

Number Of Ingredients 13

½ tablespoon sesame oil, or to taste
4 teaspoons minced fresh ginger
2 teaspoons minced garlic
4 cups shredded cabbage
1 (14 ounce) can bean sprouts, drained and rinsed
4 tablespoons oyster sauce
½ pound tiny cooked shrimp
3 dashes soy sauce, or to taste
oil for frying
12 egg roll wrappers
1 cup duck sauce
2 tablespoons oyster sauce
1 tablespoon soy sauce

Steps:

  • Heat sesame oil in a skillet over medium heat. Add ginger and garlic; cook until fragrant, about 1 minute. Stir in cabbage, bean sprouts, and oyster sauce; saute until veggies start to turn translucent, about 5 minutes. Add shrimp and soy sauce, stir, and remove from heat. Set aside until filling is cool enough to handle.
  • Heat 2 inches oil in a deep skillet to 350 degrees F (175 degrees C).
  • While oil is heating, place an egg roll wrapper on a dry work surface. Spoon about 1 tablespoon of filling onto the center of the wrapper. Pull the bottom left corner over the filling and fold the two sides in, moistening edges with water as you go; roll tightly to seal. Repeat to make a few more egg rolls, wiping the work surface between each roll.
  • Place several egg rolls in the hot oil and fry until wrappers are golden brown, 5 to 7 minutes. Transfer to a paper towel-lined plate to drain while you make and cook remaining egg rolls.
  • Combine duck sauce, oyster sauce, and soy sauce; stir until well combined. Serve sauce with egg rolls.

Nutrition Facts : Calories 256.1 calories, Carbohydrate 32.3 g, Cholesterol 75.2 mg, Fat 9.3 g, Fiber 2.1 g, Protein 11.4 g, SaturatedFat 1.3 g, Sodium 714.5 mg, Sugar 19.8 g

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