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Crispy Shrimp Spring Rolls

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PREP TIME
30 min
COOKING TIME
10 min
TOTAL TIME
45 min
SERVINGS
25 servings
Dinner
Crispy Shrimp Spring Rolls
Ingredients
  • 2 tablespoons toasted sesame oil
  • 3 cups coleslaw mix (shredded cabbage and carrots)
  • 2 tablespoons chopped fresh shiitake mushrooms
  • 1/2 pound fresh shrimp - peeled, deveined, and chopped
  • 2 green onions, chopped
  • 1 tablespoon soy sauce
  • 1 teaspoon hoisin sauce
  • 1/4 cup fresh bean sprouts, chopped
  • 25 mini spring roll wrappers
  • 2 cups peanut oil for frying
Instructions
1
Heat the sesame oil in a large skillet over medium-high heat, allowing it to reach its optimal temperature.
2
Add the shredded cabbage and carrot mixture to the skillet and cook for 2 minutes, stirring occasionally.
3
Next, add the mushrooms, shrimp, green onions, and soy sauce to the skillet; cook for 4 minutes, stirring frequently.
4
Remove the skillet from the heat source and stir in the hoisin sauce to add a rich, savory flavor.
5
Let the mixture cool for 5 minutes, allowing the flavors to meld together.
6
Fold in the bean sprouts at this stage to add texture and freshness.
7
To assemble the spring rolls, place a single spring roll wrapper on a clean work surface with one corner pointing towards you.
8
Place about 1 teaspoon of the shrimp mixture in the center of the wrapper, leaving a small border around the edges.
9
Fold the bottom edge of the wrapper over the filling to create a secure base, then roll up the wrapper tightly to maintain its shape.
10
Fold in the sides of the wrapper over the filling, making sure they are secure and even.
11
Brush the top edge of the wrapper with a small amount of water to help seal it in place.
12
Roll up the wrapper tightly to the edge, then press the top edge firmly to seal it shut.
13
Repeat this process with the remaining wrappers and filling, making sure to handle each spring roll gently.
14
To cook the spring rolls, fill a large heavy-bottomed pot with 2 inches of peanut oil and heat it to 350 degrees F (175 degrees C).
15
Fry half of the spring rolls until they are lightly golden, about 3 minutes.
16
Use a slotted spoon to remove the spring rolls from the oil and place them on a paper towel-lined plate to absorb excess oil.
17
Repeat this process with the remaining spring rolls, making sure not to overcrowd the pot.