Deep-fried Garlic Shrimp Spring Rolls Recipe

Prepare shrimp

Pat shrimp dry with paper towels. Coarsely chop shrimp into small pieces (about 3–5 mm) so the filling binds and fits nicely in wrappers.

Mince garlic and vegetables

Finely mince 6 cloves of garlic. Thinly slice the white and light green parts of the green onions and finely julienne or grate the carrot. Chop cilantro if using.

Mix filling

In a large mixing bowl combine chopped shrimp, minced garlic, green onions, carrot, cilantro, soy sauce, oyster sauce, sesame oil, white pepper, salt, cornstarch and the beaten egg. Stir until mixture is well combined and slightly sticky. Let the mixture rest 10 minutes in the refrigerator to allow flavors to meld and cornstarch to bind moisture.

Prepare flour slurry by mixing 3 tbs all-purpose flour with 3 tbs water to a smooth paste — this is used as glue for sealing wrappers.

Lay one spring roll wrapper on a clean flat surface with a corner pointing toward you (diamond orientation). Place about 1.5 to 2 tablespoons of shrimp filling near the corner closest to you, leaving a 1.5–2 cm border on each side.

Fold the bottom corner over the filling, then fold both side corners toward the center enclosing the filling. Roll tightly away from you to the top corner. Brush the top corner edge with the flour slurry and press to seal. Repeat until all filling is used. You should get about 20–24 spring rolls depending on filling size.

If using panko: lightly dust each roll with ½ tsp flour, dip quickly in beaten egg, then roll in panko to coat. Place assembled rolls on a sheet tray lined with parchment. Keep wrapped rolls covered with a lightly damp cloth or plastic wrap so wrappers don't dry out.

Heat oil in a deep pot or wok to 175°C (350°F). If you don't have a thermometer, test with a small piece of wrapper: it should sizzle and turn golden in about 30–40 seconds.

Fry spring rolls in batches — do not overcrowd the pot. For unbattered rolls: fry 3–5 minutes, turning occasionally, until wrappers are golden brown and filling is cooked through. For panko-coated rolls: fry 4–6 minutes until coating is deep golden and crisp. An internal temperature of the shrimp filling should reach 63°C (145°F) if you measure.

Use a slotted spoon to transfer fried spring rolls to a wire rack set over a sheet tray or to paper towels to drain excess oil. Keep warm in a 90°C (200°F) oven on a rack if frying multiple batches.

Arrange spring rolls on a platter. Serve immediately with sweet chili sauce or soy-vinegar dipping sauce and lime or lemon wedges. Provide toothpicks or chopsticks for easy eating.

Leftovers: cool completely, then store in an airtight container in the refrigerator up to 2 days. Re-crisp in a 200°C (400°F) oven for 8–10 minutes or in a 175°C (350°F) fryer for 2–3 minutes before serving.