Shrimp Spring Rolls
Delicious shrimp spring rolls filled with fresh ingredients, perfect as an appetizer or snack.
Equipment
- shallow dish
- Frying pan
- Paper towels
- cutting board
- knife
Ingredients
- 200 g Peeled shrimp Fresh or frozen, deveined for easy preparation.
- 50 g Rice vermicelli Soak in warm water before using.
- 1 medium Carrot, grated Adds sweetness and crunch.
- 1 medium Onion, sliced Use a mild onion for subtle flavor.
- 1 clove Garlic, minced Brings aroma and depth of flavor.
- 1 tablespoon Soy sauce Adds savory umami flavor.
- 8 sheets Rice paper Essential for wrapping the filling.
Instructions
- Prepare the shrimp by thawing if frozen, rinsing under cold water, patting dry, and chopping into small pieces.
- Grate the carrot, slice the onion thinly, and mince the garlic. Set aside.
- Soak the rice paper sheets in warm water for about 5 seconds until soft but not mushy. Lay flat on a clean surface.
- Assemble the rolls by placing a spoonful of the shrimp and vegetable mixture in the center of a rice paper sheet. Fold the sides over and roll tightly from the bottom to the top.
- Heat oil in a frying pan over medium heat. Fry the rolls for about 3-4 minutes on each side until golden brown.
- Drain the fried rolls on paper towels to remove excess oil. Serve hot with your favorite dipping sauce.
Notes
Shrimp spring rolls are a versatile dish that can be customized with various fillings and dipping sauces.