You won't believe how tasty these Shrimp Spring Rolls are until you take a bite! Trust me, they will take your taste buds to a whole new level. Be sure to stick around and see how crispy they are!
Serving: 12 spring rolls Prep time: 45 minutes Cook time: 10 minutes For the filling: 1 bundle glass noodles 2 cups hot water 1 tablespoon oil 1 medium carrot, shredded 2 cups cabbage, thinly sliced 1 cup beech mushrooms 3 cloves garlic, minced For the shrimp: 12 large shrimp, peeled and deveined (26/30) Pinch of salt Pinch of white pepper For the sauce: 1 tablespoon soy sauce 1 tablespoon oyster sauce 1 tablespoon hoisin sauce 1 tablespoon cornstarch 3 tablespoons water
For the spring rolls: 12 sheets spring roll wrappers 1 large egg, beaten, for sealing wrappers 4 cups oil, for frying
You won't believe how tasty they are until you take a bite. Trust me,
they will take your taste buds to a whole new level.
Be sure to stick around and see how crispy they are. Truly amazing.
Here we have some de-minted shrimp. We're going to make small cuts along the bottom of the shrimp
to straighten its natural curve, but do not cut through. Do the same with the rest.
Season the shrimp with salt and white pepper on both sides.
We'll be using glass noodles today. They are available in most Asian supermarkets
at the noodle sections. In a bowl, add the glass noodles and hot water.
Rehydrate into salt for about 4 minutes. Discard the water and cut the glass noodles
into about 1 inch long. Glass noodles help to absorb the liquid in the filling,
so the spring rolls will be extra crispy. You'll see.
In a bowl, mix in the soy sauce, oyster sauce, hoisin sauce, and cornstarch slurry.
I have here 1 tablespoon of cornstarch and 3 tablespoons of water.
It thickens the sauce, so we'll have extra crispy spring rolls.
Whisk. In a pan over high heat, add the oil, carrot, cabbage,
beech mushrooms, and garlic. Cook until aromatic for about 2 minutes.
Return the glass noodles. Pour in the sauce. Stir everything together.
Cool down for about 10 minutes.
OK, so what is your favorite filling for spring rolls? Please comment below.
A lot of people are asking me where to buy spring roll wrappers. They are available
in most Asian supermarkets by the refrigerator sections.
Place a wrapper flat with a corner pointing toward you.
Add about a tablespoon of the filling at the bottom corner.
Fold the bottom corner up, followed by the right side to the center.
Add a piece of shrimp on it. Fold the left side to the center.
Continue to roll it up. Brush beaten egg at the top. Roll it up all the way.
Repeat with the rest. Hang in there, we're almost there.
In a large pot over high heat, pour the oil inside.
Heat it to 350 degrees Fahrenheit, or 177 degrees Celsius.
Just make sure the oil is hot enough. If it isn't hot enough,
the spring rolls will absorb more oil and become greasy.
Transfer the spring rolls inside. Fry until crispy, for about 3 minutes.
Remove and drain.
You can serve the spring rolls the way it is, or dip it in my homemade sweet chili sauce.
Please click here for the sweet chili sauce recipe.
Here is a little quiz for you. What kind of wrappers did I use in this recipe?
Have a cooking and enjoy!
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