Seafood Spring Roll Recipe
Crispy spring rolls filled with shrimp and vegetables.
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Ingredients
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Spring Roll Filling
Spring Roll Wrappers
Frying
Method
Preparing the Filling
- 1
Sauté the Vegetables
In a large skillet over medium heat, add a splash of oil and sauté the minced garlic and ginger until fragrant, about 1 minute.
- 2
Add Shrimp and Vegetables
Add the shrimp, carrots, cabbage, bell pepper, and green onions to the skillet. Cook for 5-7 minutes until the shrimp are pink and the vegetables are tender.
- 3
Season the Filling
Stir in the soy sauce, sesame oil, salt, and pepper. Cook for an additional 2 minutes, then remove from heat and let cool.
Assembling the Spring Rolls
- 4
Prepare the Wrappers
Lay a spring roll wrapper on a clean, flat surface with one corner pointing towards you.
- 5
Fill the Wrapper
Place about 2 tablespoons of the shrimp and vegetable filling onto the lower third of the wrapper.
- 6
Roll the Wrapper
Fold the bottom corner over the filling, then fold in the sides tightly, and roll it up away from you, sealing the edge with a little water if necessary. Repeat with remaining wrappers.
Frying the Spring Rolls
- 7
Heat the Oil
In a deep frying pan or pot, heat the oil over medium-high heat until it reaches 180°C (350°F).
- 8
Fry the Spring Rolls
Carefully add the spring rolls in batches to the hot oil, frying for about 3-4 minutes until golden brown and crispy. Remove and drain on paper towels.