Easy Homemade Shrimp And Vegetable Spring Rolls.

This easy homemade shrimp spring roll recipe will become a family favorite for every Chinese food night. These rolls are seasoned to perfection and pan-fried to a deliciously crispy texture. They feature a flavorful combination of shrimp, crisp vegetables like cabbage and carrots, and fresh ginger. They make the best accompaniment to any noodle dish. They are ready in minutes, making them ideal for a light lunch or a quick dinner.

We love Asian flavors in our home but prefer not to spend big bucks on takeout. So, I’ve been perfecting our homemade versions of all our favorites, including this shrimp spring roll recipe. The best part is achieving that rich shrimp flavor and crispy crunch we crave while keeping things simple and convenient. It’s a fantastic blend of ease and taste, perfect for any meal.

Serve these fresh shrimp spring rolls alongside our spicy peanut noodles for an excellent, complete meal. 

Why You Will Love These Homemade Spring Rolls

Ease Of Preparation. This recipe for shrimp spring rolls is incredibly straightforward and quick to make, requiring minimal cooking and simple ingredients.

Versatile and Customizable: You can quickly adapt this recipe to suit your preferences or dietary needs. Swap in different vegetables, adjust the spice level or choose your favorite dipping sauce to make these spring rolls uniquely your own, adding to their versatility and appeal.

​Crispy Exterior: Frying the spring rolls gives them a perfectly crispy texture that contrasts beautifully with the tender shrimp and fresh vegetables. 

Let’s Get Started Making These Fresh Spring Rolls.

A good spring roll starts with the filling. In these shrimp spring rolls, I am using frozen raw shrimp, partly due to cost but mainly because finding fresh shrimp in my Northern Ontario location is hard. You can choose fresh if you have that option. For those using frozen shrimp, partially thaw and then shell and devein the shrimp under cold water. 

Next, you will need two cutting boards. One for chopping up the raw shrimp into pieces. Try to cut them up uniformly so that the pieces of shrimp cook simultaneously. Larger pieces will have a longer cook vs overly small bits. The other cutting board is used to prep the coleslaw blend. I prefer the most straightforward cabbage-carrot slaw blend you can find prepackaged. It drastically reduces the time needed to make this filling. It reduces your need to worry about what to do with the extra cabbage and carrots. Instead, the small bag can be eaten as it is for lunch or used to double this recipe. 

In any event, chop the premade slaw into finer pieces before adding to the chopped shrimp in a bowl. 

Next, you will want to prep the fresh ginger and garlic. Remove the exterior of the ginger by peeling and then use a fine grater to grate it. Following that, you will need to mince the garlic, which you can do with a small chopper or a knife. Add both to the shrimp and slaw. 

Next, we add the green onions. First, cut the ends of either end and rinse well. Then, slice into thin pieces before adding. We are adding green and white onions to the filling ingredients. 

Lastly, we will measure the seasoned rice vinegar, soy sauce, and sesame oil into the filling and mix well. It’s essential to pay attention to the grated ginger as it’s fibrous and wants to cling together. Make sure it’s being evenly distributed. 

Now that the mixture is made up, we can go ahead and fill the store-bought spring roll wrappers. I recommend purchasing the smaller wrappers. As you know, spring rolls aren’t huge, and because we are pan-frying with raw shrimp, we want them to heat through easily in the pan. Have a clean work surface ready to go, as well as a dish with warm to hot water for sealing the papers. 

​The wrapping process is pretty simple, but I will offer a few tips. Each spring roll is made of two papers. This ensures that the inner paper won’t lose its contents if it rips, and if it doesn’t seal with water entirely, it’s alright. First, lay the wrappers in front of you. If this is your first time working with these wrappers, it will be tricky, so go ahead and cover the other wrappers with a damp paper towel. Be sure to squeeze the excess water out of it first. The dampness in the towel will keep them from drying out while you work. 

Step one: working on a flat surface and using a large tablespoon from your tableware, scoop a generous spoonful onto the center of the wrapper. Roll on the edge up and over. You will notice that the filling wants to move away from where you are rolling. It’s okay. Fold either side toward the middle and then roll while squishing the filling back toward the wrapped side. You should have a well-wrapped log at this point. There may be points sticking out from the sides you folded inward, so it’s okay. We will take this now and lay it on an angle on the other wrapper. 

Position it toward one of the wrapper corners. Start rolling like a log toward the other side. At the halfway point, lift the two side triangles in toward the center and then, using your free hand, wet the edge triangle that remains free. Roll it up and press the damp edge piece onto the roll to seal. If you find you didn’t add enough warm water, go ahead and add a bit more. If it looks like it wants to be sneaky and pop open, lay it down on your work surface with the wet edge down. This resting together phase while you make more spring rolls should do the trick. 

Continue working the rolls until you run out of the filling. I made twelve spring rolls with this filling mixture, and if you are using four-inch square papers, you should be able to do the same. NOTE: The remaining wrappers can be put in a sealed plastic bag in the fridge and used for other purposes. They should be used up in a few days to prevent spoilage. 

If you’re ready to cook these, start heating the neutral oil in a wide frying pan. Approximately one inch deep of oil will be sufficient. Let it get very hot on medium-high heat before starting to fry the rolls. If you add the first roll to the oil and notice it’s not bubbly right away, your oil hasn’t gotten hot enough. 

I use tongs when adding the spring rolls to hot oil, and they work well to lift and roll them around in it, as well as when they cook. Laying the rolls in the oil and allowing them to cook until golden brown on each side takes approximately 3-4 minutes. I recommend using your meat thermometer to ensure the first roll is fully cooked. It should be 140F-145F for raw shrimp filling. 

Remove the cooked shrimp spring rolls to a paper towel-lined warming plate to allow the excess grease to drain off. Serve while hot with a sweet chili sauce to add a delightful kick of sweetness and spice.

These can be made a day ahead and reheated the next day. 

Ingredients:

Raw Shrimp: Provide a tender and succulent protein base.

Coleslaw Mix: Adds a crunchy, refreshing texture.

Green Onion: Imparts a mild, zesty flavor.

Seasoned Rice Vinegar: Gives a balanced, tangy taste. 

Soy Sauce: Adds a savory, umami flavor.

Fresh Ginger: Brings a fragrant and aromatic depth.

Fresh Garlic: Adds a bold, aromatic note.

Spring Roll Wrappers: To seal all the fresh flavors of the filling while frying to a nice crispy, crunchy exterior. 

Substitutions And Add-ins For These Easy Shrimp Spring Rolls

Raw Shrimp: For different protein options, substitute cooked chicken, tofu, or crab meat. Alternatively, use fresh shrimp rather than frozen or pre-cooked shrimp. This last option offers even more convenience, as you won’t have to shell and devein the shrimp. Simply reduce the cooking time when cooking so that you don’t overcook the filling, which could result in a rubbery texture.

Coleslaw Mix: Replace with fresh vegetables, finely shredded cabbage and carrots.

Green Onion: Use chives or finely chopped red onion.

Seasoned Rice Vinegar: Swap with regular rice or apple cider vinegar.

Soy Sauce: For a gluten-free option, substitute tamari or coconut aminos. For a slightly sweeter flavor, use hoisin sauce. 

Fresh Ginger: Use ground ginger or galangal. Galangal can be found in Asian supermarkets. 

Fresh Garlic: Replace with garlic powder or shallots.

For an added depth of flavor, you can incorporate a touch of fish sauce into the seasoning mix. If you want to add more fresh vegetables or make an entirely vegetable spring roll without the shrimp, use fresh veggies like red bell peppers, red cabbage, and carrots. 

NOTE: Make these shrimp rolls a healthy appetizer. Bake using your air fryer. The result isn’t as golden as a traditional fried spring roll. Layer in a single layer of the air fryer basket and set to air fry at 375°F (190°C). Cook the spring rolls for 8-10 minutes, turning them halfway through the cooking time until they are nice and crispy. Let the spring rolls cool briefly before serving with your favorite dipping sauce.

​Expert Tips, Serving And Storing Suggestions For Success

Tip #1: Devein Shrimp for Clean Taste and Presentation: Always devein the shrimp. This improves the shrimp’s taste and appearance, ensuring a cleaner flavor and a more appealing look in your spring rolls. 

Tip #2: Roll Tightly for a Secure and Neat Spring Roll: When wrapping the spring rolls, ensure you roll them tightly but gently to avoid tearing the rice paper. Start by folding the sides first, then roll from the bottom, tucking the filling. This technique creates a compact roll. Use the second paper to roll in on an angle and seal with cold water. 

Tip #3: Avoid Overcrowding for Even Frying: When frying spring rolls, space them out in the pan and work in batches. Overcrowding the pan lowers the oil temperature and can result in uneven cooking and soggy rolls. Frying in small batches ensures each roll gets crispy and golden brown.

How about serving the shrimp spring rolls with your favorite Chinese noodle dish. Or use these light and crispy shrimp spring rolls as an appetizer for your next family gathering or social event. The easy recipe is always a hit with guests and partygoers. 

Leftover shrimp spring rolls can be stored in the fridge for up to 2 days. To prevent them from becoming soggy, place a piece of parchment paper between the layers or gently wrap them in plastic wrap.

Freezing shrimp spring rolls is not recommended, as the texture can become mushy upon thawing. Refreezing the rolls could further compromise their quality since we used thawed frozen shrimp in the recipe.