Shrimp Rolls (2) Recipe

Soak the rice vermicelli in warm water for 5–7 minutes or until just softened; drain thoroughly and cut into shorter 2–3 inch lengths with scissors or a knife. Set aside to drain completely.

Pat shrimp dry and finely chop into small pieces (about 1/4 inch). This helps the filling bind and fry evenly.

Heat a small nonstick skillet over medium heat with 1 teaspoon neutral oil. Add minced garlic and cook 20–30 seconds until fragrant but not browned.

Add chopped shrimp to the skillet and cook, stirring, for 1–2 minutes until they turn pink and are just cooked through. Remove from heat and cool slightly.

In a mixing bowl combine cooked shrimp, drained vermicelli, shredded carrot, sliced green onion, chopped cilantro (if using), salt, white pepper, light soy sauce, and sesame oil. Toss gently to combine. Taste and adjust seasoning—mixture should be lightly seasoned as the wrapper and dipping sauce add flavor.

Prepare a small bowl with the cornstarch slurry (1 tsp cornstarch + 1 tbsp water) to use as glue for sealing wrappers.

Lay one spring roll wrapper on a clean work surface in a diamond orientation (one corner pointing toward you). Place about 2.5–3 tablespoons of the shrimp/vermicelli filling across the lower third of the wrapper, leaving a 1/2-inch border on each side.

Fold the bottom corner up over the filling, then fold both side corners toward the center to enclose the filling. Roll the wrapper tightly away from you until about 1 inch from the top; brush the top edge with a little cornstarch slurry and finish rolling to seal. Repeat with remaining wrappers and filling. You should make two rolls per order (this recipe yields 4 rolls—2 per serving).

Place assembled rolls seam-side down on a tray and refrigerate for 10–15 minutes to help them firm up (this prevents unwrapping during frying).

Pour oil into a medium heavy-bottomed saucepan or deep skillet to a depth of about 1.5–2 inches. Heat oil over medium-high heat until it reaches 350°F (175°C) or until a small piece of wrapper sizzles and bubbles immediately.

Fry the rolls in batches—do not overcrowd the pan. For 1.5–2 minutes per side, or until golden brown and crisp, turning with tongs or a spider. Total fry time should be about 3–4 minutes per roll depending on size and oil temperature.

Remove finished rolls and drain on a wire rack set over a baking sheet or on paper towels. Let rest 1–2 minutes before serving so the interior finishes cooking and excess oil drains.

Cut each roll in half on a diagonal if desired (two halves per roll) and arrange two rolls per order on a plate.

Serve hot with plum sauce on the side and optional lime wedges. Recommend serving immediately for best crispness.