Fried Shrimp Spring Roll 4pcs Recipe

Prepare vermicelli

Soak 1/2 cup rice vermicelli in warm water for 5–7 minutes until pliable but not fully soft. Drain, rinse with cold water, cut into shorter 2–3 inch lengths and set aside.

Prepare shrimp

Pat shrimp dry with paper towels. Chop half the shrimp (4 pieces) into 1/4-inch pieces for the filling; leave the remaining 4 shrimp whole and butterfly them (slice almost through along the back and flatten slightly) so they can lay against the wrapper as a visible shrimp on the roll exterior.

Cook filling

Heat 1 tablespoon vegetable oil in a medium skillet over medium heat. Add 1 teaspoon minced garlic and sauté 15–20 seconds until fragrant. Add chopped shrimp, shredded cabbage, julienned carrot, and sliced scallions. Stir-fry 1–2 minutes until shrimp turn pink and vegetables soften slightly. Season with 1/2 teaspoon salt, 1/4 teaspoon white pepper and 1 teaspoon light soy sauce. Remove from heat and stir in 1/2 teaspoon sesame oil and 2 tablespoons chopped cilantro. Fold in the drained vermicelli. Allow the filling to cool to room temperature (about 10 minutes).

Prepare slurry for sealing

Mix 1 teaspoon cornstarch with 1 teaspoon water to form a thin paste. Set aside.

Place one spring roll wrapper on a clean work surface in a diamond orientation (one corner pointing toward you). Keep remaining wrappers covered with a damp towel to prevent drying.

Brush the top third of the wrapper (the corner closest to you) lightly with the cornstarch slurry to help seal.

Place about 2 tablespoons of the cooled filling across the lower third of the wrapper in a horizontal line, leaving about 1/2-inch margin at the edges. Lay one butterflied whole shrimp on top of the filling with the shrimp tail/end pointing toward the far corner so the shrimp will be visible after rolling.

Fold the bottom corner up over the filling, tuck firmly, then fold the two side corners in toward the center, and continue rolling away from you to form a tight cylinder. Seal the final top corner with additional slurry if needed. Repeat with remaining wrappers and filling to make 4 rolls.

Make a thin batter

Whisk together 1/4 cup all-purpose flour, 1 tablespoon rice flour (optional), 3 tablespoons cold water and 1/4 teaspoon salt until smooth. Batter should be thin enough to coat a spoon but not watery; adjust with a teaspoon more water if necessary.

Heat the oil

Pour 2 cups vegetable oil into a heavy-bottomed skillet or pot to a depth of about 1 1/2 inches. Heat over medium-high until oil reaches 350°F (175°C) or a small piece of bread sizzles and browns in about 30–40 seconds.

Lightly brush or dip each assembled spring roll in the thin batter to coat evenly. Carefully lower 1–2 rolls into the hot oil (do not overcrowd). Fry, turning occasionally, until golden brown and crisp, about 2.5–3.5 minutes per batch. Use a slotted spoon to transfer rolls to a wire rack or paper towel-lined plate to drain. If you prefer a lighter crust, skip the batter and fry the rolls unbattered for 2–3 minutes until crisp and golden.

If making multiple batches, keep finished rolls on a warm oven tray (200°F / 95°C) on a rack to preserve crispness while frying remaining rolls.

If using store-bought sweet chili sauce, transfer 1/2 cup to a small bowl and stir in 1 teaspoon lime juice and garnish with 1 tablespoon chopped cilantro if desired. If making homemade, warm and adjust seasoning to taste.

Trim any uneven ends of the rolls and cut each roll in half on the diagonal (optional) to yield 8 bite-sized pieces. Arrange 4 spring rolls (or 8 halves) on a serving plate and serve immediately with the sweet chili sauce on the side.