MINI FRIED SHRIMP SPRING ROLLS
Bite-sized shrimp spring rolls that are addicting and sure to be the hit of the party. They also pair nicely with your favorite stir-fry. Serve with sweet chili sauce for dipping.
Provided by Soup Loving Nicole
Categories Appetizers and Snacks Wraps and Rolls
Time 45m
Yield 25
Number Of Ingredients 10
Steps:
- Heat sesame oil in a large skillet over medium-high heat. Add shredded cabbage and carrot mixture and cook for 2 minutes. Add mushrooms, shrimp, green onions, and soy sauce; cook for 4 minutes. Remove from heat and stir in hoisin sauce. Let cool for 5 minutes. Fold in bean sprouts.
- Put 1 spring roll wrapper on a work surface with a point facing you, like a diamond. Put about 1 teaspoon of the shrimp mixture in the center of the wrapper. Fold the bottom of the wrapper over the filling. Roll up tightly to keep the spring roll firm. Fold the sides of the wrapper over the filling. Brush the top edge of the wrapper with water. Roll up tightly to the edge; seal. Put finished rolls, seam-side down, on a plate or baking sheet until ready to fry. Repeat with the remaining wrappers and filling.
- Fill a large heavy-bottomed pot with 2 inches of peanut oil and heat to 350 degrees F (175 degrees C).
- Fry 1/2 of the spring rolls until lightly golden, about 3 minutes. Remove with a slotted spoon to a paper towel-lined plate to absorb excess oil. Repeat with remaining spring rolls.
Nutrition Facts : Calories 64.1 calories, Carbohydrate 6 g, Cholesterol 15.2 mg, Fat 3.3 g, Fiber 0.3 g, Protein 2.5 g, SaturatedFat 0.5 g, Sodium 103.5 mg, Sugar 0.1 g
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Charl Wayua
[email protected]These spring rolls were delicious! The perfect appetizer for my party.
Bawa Hassan
[email protected]I'm not a fan of shrimp, but I loved these spring rolls. The filling was flavorful and the wrapper was crispy. I'll definitely be making these again with chicken or tofu.
But First Coffee
[email protected]These spring rolls were a hit at my potluck! Everyone loved them.
Saher Amjad
[email protected]The shrimp spring rolls were delicious, but they were a bit too time-consuming to make. I think I'll look for a simpler recipe next time.
Dogey d
[email protected]The spring rolls were a bit too oily for my taste. I think I'll try pan-frying them next time.
Waqar Ex
[email protected]I followed the recipe exactly and the spring rolls turned out great. They were crispy, flavorful, and the shrimp was cooked perfectly. I will definitely be making these again.
Jojo Parsons
[email protected]These spring rolls were amazing! The perfect appetizer for my party.
Christopher Ludwig
[email protected]The shrimp spring rolls were delicious, but they were a bit too spicy for me. I think I'll use less chili sauce next time.
jahanzaib salman
[email protected]These spring rolls were a bit too greasy for my taste. I think I'll try air-frying them next time.
Nabeel Yousaf
[email protected]I'm not a huge fan of shrimp, but I loved these spring rolls. The filling was flavorful and the wrapper was crispy. I'll definitely be making these again.
Scott Wiggins
[email protected]These spring rolls were so easy to make and they turned out perfect! I'll definitely be making them again.
Yahya news Studio
[email protected]The shrimp spring rolls were a nice appetizer, but they were a bit bland. I think I'll add some more spices next time.
Monalisa Smith
[email protected]These spring rolls were delicious, but they were a bit too oily for my taste. I think I'll try baking them next time.
Adelina “Garcia” Farias
[email protected]I've made these spring rolls several times now and they're always a crowd-pleaser. I love that they're so versatile - you can use different dipping sauces, add different vegetables, or even different proteins.
Lwebuga Fred
[email protected]These shrimp spring rolls were a hit at my party! They were so easy to make and everyone loved them.