These are the EASIEST spring rolls you will ever make! No filling to prepare and cool before assembling, these EASY SHRIMP SPRING ROLLS are inspired by one of my must-get Chinese dim sum items and filled simply with seasoned whole shrimp. Golden and crunchy exterior with a succulent bite of shrimp inside, you won't be able to stop at one or two or three! It begs only to be dipped into your favourite sauce — scroll down to see other delicious dipping sauce suggestions below.
These EASY SHRIMP SPRING ROLLS are great for lunar new year, game day or truly any time of the year. We love it served alongside simple congee to make a nice lunch out of it too.
WHAT KIND OF WRAPPERS ARE USED FOR THESE EASY SHRIMP SPRING ROLLS?
These are Chinese style spring rolls which use wrappers made of wheat flour (see image above). They are sold in packages in the freezer section of Chinese grocery stores and larger conventional grocery chains with good international items. They come in a few different sizes. The ones I use are the largest 8.5” x 8.5” squares, which I cut into quarters for this recipe. Smaller spring roll wrappers are fine too and you can cut them to the appropriate size to match your shrimp size. Important to note, spring roll wrappers used in this recipe specifically have the words "spring roll” (or “spring roll pastry”) on the package (see image above), versus wrappers for egg rolls which will have the words “egg roll wrappers” on the package. However, if you can only find egg roll wrappers, you can substitute them in this recipe. They are similar enough and also made of wheat. The main difference is they bubble up on the surface when fried whereas spring roll wrappers are smooth on the surface after frying.
SHALLOW FRY vs DEEP FRY:
If you’re hesitant about deep frying at home, do as I do and shallow fry these SHRIMP SPRING ROLLS instead. By “shallow fry”, I simply mean to use much less oil than you would for deep frying. Depending on the vessel you use, you need only enough oil such that it comes a little higher than halfway up a spring roll in the oil. Fry one side, then flip and fry the other. I always shallow fry my spring rolls and the results are equally golden and crunchy.
CAN I AIR FRY THESE?
A number of people asked whether these EASY SHRIMP SPRING ROLLS can be air fried. Although I haven’t yet tried, I have been presented with reader evidence that they indeed can! I suggest spraying a bit of oil all over before air frying at 390f or so until golden, flipping once partway through. Let me know if you air fry these!
CAN I USE RICE PAPER WRAPPERS FOR GLUTEN-FREE?
Sure you can. They will obviously have a different texture and mouth-feel but if you are gluten-free or can only find Vietnamese-style rice papers, they can be directly substituted in this recipe. Depending on the size of your rice papers and size of your shrimp, you will most likely also need to cut them down like I do with the spring roll wrappers. Shallow fry the same way as directed in the recipe, until the rice paper wrappers are slightly bubbly on the surface and golden.
SEASONINGS AND ADD-INs:
The shrimp are seasoned simply with salt, white pepper powder and sesame oil. As mentioned in my intro, these are inspired by one of my favourite dim sums, much of its appeal being in its simplicity. Since the IG reel for this recipe gained a lot of views on Instagram, people have suggested add-ons like scallions, cream cheese, more spices, etc. I’m mentioning this here in case this sparks your interest and you wish to experiment. Just make sure you don’t put anything too wet inside, as moisture will cause your spring rolls to be soggy or sputter when place in hot oil. But I will say again that much of the appeal of this recipe is in its all-around simplicity.
DIPPING SAUCE OPTIONS:
In my family, we love Worcestershire sauce for dipping our Shanghai Spring Rolls and these EASY SHRIMP SPRING ROLLS. At dim sum, shrimp spring rolls are often served with a neon-red sweet tangy sauce which is so delicious as well. You can use similar dipper such as sweet and sour, Thai sweet chili, plum sauce or anything with a little sweet and tang. Sriracha or chili oil would also be excellent!
CAN I REMOVE THE SHRIMP TAIL ON MY SHRIMP SPRING ROLLS?
I keep the tail shell on the shrimp for this recipe because it provides a nice ‘handle’ to hold the spring rolls and have a nice presentation. Viewers have asked if they can remove the shell of the tail and my answer is of course, yes!
Let me know what you think of this EASY SHRIMP SPRING ROLLS recipe in comments below and if you make it, tell me how it went. Post and tag me on Instagram so I can see!
Eat well + be well,
Sonia X
You May Also Be Interested in…
these other pescatarian recipes:
》SHANGHAI SPRING ROLLS
》TUNA + KIMCHI ONIGIRAZU
》TARTINES WITH MACKEREL + REFRIED BUTTER BEANS
EASY SHRIMP SPRING ROLLS
Recipe makes 21-25 small spring rolls
INGREDIENTS
1lb jumbo shrimp, defrosted (size 21/25 count)
½ tsp salt, more or less to taste
½ tsp toasted sesame oil
2-3 dashes white pepper powder
5-7 sheets large spring roll wrappers (8.5” x 8.5” square) (see head note re spring roll wrappers)
High heat neutral oil for shallow frying (I use avocado oil)
Options for dipping:
Worcestershire sauce, sweet and sour sauce, plum sauce, Thai sweet chili sauce, chili oil, sriracha, etc.
METHOD
Peel and devein shrimp, leaving the shell on the tails (I do this for presentation but if you prefer to remove all of the shell, you can). Pat dry. Using a small paring knife, cut 2-3 small diagonal slits on the shrimp underside so they lie straight. Toss with salt, sesame oil and white pepper. Marinade 15 minutes.
Meanwhile, cut spring roll wrappers into quarters. Cover with dry kitchen towel to prevent edges drying out.
To roll, place a cut spring roll wrapper oriented like a diamond with the four corners pointing at north-east-south-west. Fold the right corner partway in. Place a shrimp horizontally, about 1/3 up from the bottom of the wrapper, tail hanging off the folded straight edge. Roll wrapper up and around the shrimp once. Fold left corner smugly against the left side of the shrimp. Roll once more. Dab a little water on the remaining (top) corner and fold down to seal. Place shrimp spring roll sealed-side down on a try and repeat with remaining shrimp. [Suggestion watch my IG reel for visual guidance!]
To shallow-fry, place enough oil in your cooking vessel (wok or skillet) to about ¾” deep. Heat until oil shimmers. If you have a thermometer, oil should be heated and maintained at about 350f throughout. Gently slide spring rolls into hot oil, in batches such as not to overcrowd, and fry about 2-3 minutes per side or until golden brown. Adjust heat as needed to maintain a constant oil temperature. Drain on paper towel. Enjoy with your favourite dipping sauce!
