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Easy Shrimp And Vegetable Spring Rolls

Amber Bondar
This easy Asian inspired shrimp and vegetable egg roll recipe is super simple. The premade wrappers roll up to make beautiful crisp golden brown deliciousness. The shrimp filling is a combination of crunchy coleslaw mix, green onion and sweet raw shrimp cooked to perfection. The seasoning takes the spring roll to a whole new level. Make ahead by one day or cook for dinner tonight in under 30 minutes!
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Prep Time 15 minutes
Cook Time 15 minutes
Course Appetizer, Side Dish
Cuisine American, Canadian, Chinese

Equipment

  • 2 Cutting Boards
  • knife
  • measuring cup
  • Tablespoon
  • Teaspoon
  • 12" Frying Pan
  • Warming Plate
  • Tongs
  • Paper Towel
  • bowl

Ingredients
  

  • 1 Cup Raw Shrimp Peeled, Deveined, Cut Up
  • 1 Cup Coleslaw Mix Chopped Finer
  • 2 Green Onion Chopped/Sliced
  • 2 Fresh Garlic Cloves Minced
  • 2 Tbsp Fresh Ginger Grated Fine
  • 2 Tbsp Seasoned Rice Vinegar
  • 1 Tbsp Soy Sauce
  • ½ tsp Sesame Oil
  • 24 Premade Spring Roll Wrappers
  • Hot Water *For Sealing Wrappers
  • Neutral Oil *For Cooking Spring Rolls

Instructions
 

The Shrimp And Vegetable Filling

  • Thaw, peel, devein shrimp and cut up on cutting board to fine sized pieces. Add to mixing bowl.
  • On clean cutting board chop the coleslaw blend up finer and then add to shrimp.
  • Cut ends off of green onions, rinse and then cut into fine slices. Add to filling mixture.
  • Peel and then grate with fine grater the fresh ginger and add to bowl.
  • Peel and mince the fresh garlic and then add.
  • Measure the seasoned rice vinegar, soy sauce, and the sesame oil and add to filling.
  • Stir the mixture together being sure to distribute all the ginger and garlic.

Rolling The Spring Rolls

  • Lay two spring roll wrappers down on a flat surface side by side.
  • Scoop a rounded tablespoon of filling into the center of the first wrap.
  • Fold one edge over the filling and roll away from you.
  • Fold sides inward and continue to roll while pressing mixture back toward the first fold.
  • Once completely rolled lift and place on the second wrapper on an angle.
  • Start by folding the first corner over.
  • Then fold in side corners.
  • Using free hand wet the remaining edge piece and fold in to seal.
  • Set wrapped rolls aside and continue until finished all rolls.

Cooking The Spring Rolls

  • In a 12" frying pan add 1" of neutral oil for frying.
  • Heat on medium-high heat until it reaches 350℉
  • Using the tongs carefully lower the first spring roll into the pan. Leave space around each roll to cook.
  • Don't overcrowd the pan. Work in batches as needed.
  • Let spring rolls cook 3-4 per side.
  • Test in first cooked spring roll for doneness with meat thermometer. It should read 140℉-145℉
  • Remove cooked spring rolls to paper towel lined warming plate.
  • Continue cooking until all spring rolls are cooked.
  • Serve while hot.
Keyword appetizer, Asian, crispy snacks, Shrimp, spring rolls
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