Mini Fried Shrimp Spring Rolls Recipes

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SPRING ROLLS RECIPE



Spring Rolls Recipe image

The crispiest and best spring rolls filled with vegetables and deep-fried to golden perfection. This spring roll recipe is easy, authentic and 100% homemade.

Provided by Rasa Malaysia

Categories     Chinese Recipes

Time 40m

Number Of Ingredients 12

6 oz. (170 g) pork butt, cut into thin strips
2 tablespoons oil
6 oz. (170 g) cabbage, sliced thinly
2 tablespoons Chopped scallions
1 tablespoon oyster sauce
1/4 cup water
1 teaspoon sesame oil
1/4 teaspoon sugar
1/4 teaspoon salt or to taste
3 dashes ground white pepper
1 packet frozen spring roll wrappers, thaw to room temperature
1 large egg, lightly beaten

Steps:

  • To make the Filling, heat the oil in a skillet over high heat. Ad the pork and stir fry until the surface turn white. Add the cabbage, stir a few times before adding all the ingredients in Seasonings. The filling is ready when the cabbage becomes somewhat dry and not wet. (Wet filling will make the spring rolls soggy and not crispy.) Transfer the filling to a big bowl, let cool.
  • To wrap a spring roll, place a piece of spring roll wrapper on a flat surface. Spread about 2 tablespoons of the filling lengthwise onto the center of the wrapper. DO NOT OVERFILL. Using a small brush or your index finger, dab the beaten egg around the outer edges of the wrapper.
  • Fold the bottom part of the wrapper over the filling.
  • Fold the left and right sides of the wrapper over the filling. Make sure the filling is packed tightly. Roll the spring roll over until it reaches the other end of the wrapper. Make sure the spring roll is sealed tight and there is no leakage. Repeat the steps until you use up the filling.
  • Heat 2 to 3 inches of oil in a wok or a small sauce pan to 350°F (176°C) for deep frying. Gently drop the spring rolls into the oil and deep fry in batches. Deep fry until golden brown. Remove the spring rolls using a strainer or a slotted spoon, draining excess oil on a plate lined with paper towels. Serve immediately.

Nutrition Facts : Calories 76 calories, Carbohydrate 12 grams carbohydrates, Cholesterol 13 milligrams cholesterol, Fat 2 grams fat, Fiber 1 grams fiber, Protein 4 grams protein, SaturatedFat 1 grams saturated fat, ServingSize 24 rolls, Sodium 161 milligrams sodium, Sugar 1 grams sugar

MINI SHRIMP ROLLS



Mini Shrimp Rolls image

"These tasty tidbits make a great appetizer or even a mini meal," writes Jennifer Jones of Pine City, New York. "Plus, they're healthier than deep-fried egg rolls. I experimented with various ingredients to come up with the creamy filling...then baked the egg rolls to keep the fat lower."

Provided by Taste of Home

Categories     Appetizers

Time 1h

Yield 4 dozen.

Number Of Ingredients 11

1 pound medium cooked shrimp, peeled and deveined
6 ounces reduced-fat cream cheese
1 cup shredded part-skim mozzarella cheese
1-1/2 cups finely chopped cabbage
3 green onions, finely chopped
1/2 cup shredded carrot
1 tablespoon reduced-sodium soy sauce
2 garlic cloves, minced
48 wonton wrappers
2 tablespoons all-purpose flour
3 tablespoons water

Steps:

  • Chop shrimp; set aside. In a large bowl, beat cream cheese until smooth. Add mozzarella cheese. Stir in the cabbage, onions, carrot, soy sauce, garlic and shrimp., For each shrimp roll, place 1 tablespoon of shrimp mixture across the bottom third of wonton wrapper to within 1/4 in. of bottom and side edges. (Keep remaining wrappers covered with a damp paper towel until ready to use.), Combine flour and water until smooth; brush a 1/4-in. wide strip on side edges and fold side edges over 1/4 in. Brush side edges and top edge with water mixture. Fold bottom third of wonton wrapper over filling, then bring top over and pinch edges to seal completely., Lightly spray rolls with cooking spray. Place on a baking sheet coated with cooking spray. Bake at 400° for 15-18 minutes or until golden brown, turning once. Serve warm.

Nutrition Facts : Calories 153 calories, Fat 4g fat (2g saturated fat), Cholesterol 70mg cholesterol, Sodium 317mg sodium, Carbohydrate 16g carbohydrate (0 sugars, Fiber 1g fiber), Protein 11g protein. Diabetic Exchanges

FRIED SHRIMP SPRING ROLLS



Fried Shrimp Spring Rolls image

Try these Asian-inspired shrimp spring rolls for lunch, or slice them in bite-sized pieces for a tasty, crunchy appetizer. It's best to resist using a food processor, because it will make the vegetables too watery.

Provided by Bibi

Categories     Appetizers and Snacks     Wraps and Rolls

Time 1h15m

Yield 20

Number Of Ingredients 21

4 ounces bean thread noodles
1 ounce dried shiitake mushrooms
1 cup finely chopped onion
¾ cup finely chopped jicama
3 green onions, thinly sliced
1 pound uncooked medium shrimp, peeled and deveined
1 egg, lightly beaten
1 ½ tablespoons fish sauce
1 teaspoon salt, or to taste
½ teaspoon ground black pepper, or to taste
½ teaspoon garlic powder
10 (8 inch) spring roll wrappers
2 cups peanut oil for frying
1 cup hot water
½ cup white sugar
½ cup fish sauce
¼ cup fresh lime juice
1 teaspoon sambal oelek (ground fresh chile paste), or more to taste
20 leaves butter lettuce
4 sprigs fresh mint
4 sprigs cilantro

Steps:

  • Soak bean thread noodles and shiitake mushrooms in warm water for 10 to 15 minutes until soft. Drain. Cut noodles into 1-inch pieces. Mince shiitake mushrooms.
  • Combine noodles, mushrooms, onion, jicama, and green onions in a large bowl.
  • Halve each shrimp lengthwise and cut each half into three 1-inch pieces. Lightly flatten each piece and add to the vegetables. Add egg, fish sauce, salt, pepper, and garlic powder. Use a large wooden spoon or your hands to mix together.
  • Cut each spring roll wrapper diagonally into 2 triangles. Separate the wrappers and cover them with plastic wrap to keep from drying out.
  • Place a small bowl of water near the work surface. Working quickly, lay a triangle-shaped spring roll wrapper on a work surface, with the longest side of the triangle closest to you. Place about 2 tablespoons of shrimp mixture in the middle of the triangle, about 1/2 inch from the bottom edge. Bring the left and right points of the triangle over the shrimp mixture, overlapping the points. Begin rolling the wrapper toward the remaining triangle point, tucking the wrapper around the shrimp mixture as you roll.
  • Dip the fingers of your working hand in the water and moisten the edges of the final point, then complete the roll. Set aside on a sheet of waxed paper, and continue forming the remaining spring rolls until you have completed about 15.
  • Pour enough oil in an 11-inch skillet to be 1/2-inch deep and heat over medium-high until shimmering. While the oil is heating, complete the remaining spring rolls.
  • Place 7 or 8 spring rolls into the hot oil and fry for 3 to 4 minutes per side. Space spring rolls about 1/2 inch apart to avoid overcrowding the skillet. Remove to a cooling rack placed over paper towels. Continue frying in batches until all the spring rolls are done.
  • To make the dipping sauce, combine hot water and sugar and stir until sugar has dissolved. Add fish sauce, lime juice, and sambal oelek and stir to combine. Pour dipping sauce into individual serving bowls.
  • Place each spring roll on a lettuce leaf. Add mint and cilantro leaves. Wrap up, creating a bundle. Serve with dipping sauce.

Nutrition Facts : Calories 270.1 calories, Carbohydrate 12 g, Cholesterol 43.3 mg, Fat 22.6 g, Fiber 0.9 g, Protein 5.7 g, SaturatedFat 3 g, Sodium 723 mg, Sugar 5.9 g

MINI FRIED SHRIMP SPRING ROLLS



Mini Fried Shrimp Spring Rolls image

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

2 tablespoons toasted sesame oil
3 cups coleslaw mix (shredded cabbage and carrots)
2 tablespoons chopped fresh shiitake mushrooms
½ pound fresh shrimp - peeled, deveined, and chopped
2 green onions, chopped
1 tablespoon soy sauce
1 teaspoon hoisin sauce
¼ cup fresh bean sprouts, chopped
25 mini spring roll wrappers
2 cups peanut oil for frying

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

VIETNAMESE FRIED SPRING ROLLS



Vietnamese Fried Spring Rolls image

Cha gio When Noi came to America in 1975, banh trang - Vietnamese rice flour wrappers - weren't available, so the use of wheat wrappers from Singapore and China became widespread throughout the immigrant community. While it's easier to get banh trang these days, Noi still uses the wheat wrappers for this recipe.

Provided by Bich Minh Nguyen

Categories     Mushroom     Pork     Shellfish     Appetizer     Fry     Cocktail Party     Shrimp     Carrot     Spring     Gourmet     Sugar Conscious     Kidney Friendly     Peanut Free     Tree Nut Free     Soy Free

Yield Makes 50 hors d'oeuvres

Number Of Ingredients 28

For nuoc cham dipping sauce
5 1/2 tablespoons sugar
3/4 cup warm water
1/4 cup plus 1 tablespoon Asian fish sauce (preferably from Phu Quoc)
2 tablespoons rice vinegar (not seasoned)
2 teaspoons fresh lime juice (optional)
2 garlic cloves, minced
2 fresh Thai chiles (2 to 3 inches; preferably red; including seeds), thinly sliced crosswise
For spring rolls
7 1/2 oz very thin bean thread noodles (in small skeins, also known as cellophane or mung bean noodles*)
2 oz dried wood ear mushrooms
1 medium shallot
2 garlic cloves
2 cups grated carrots (4 to 5 carrots)
1 lb ground pork shoulder
1/4 cup Asian fish sauce (preferably from Phu Quoc)
1/4 cup plus 1 teaspoon sugar
2 1/2 teaspoons black pepper
2 teaspoons salt
1 lb shrimp in shell, peeled and deveined
25 (8-inch) square frozen spring roll pastry wrappers made with wheat flour, thawed
1 large egg yolk, lightly beaten
About 6 cups vegetable oil
Accompaniments: lettuce leaves and fresh mint and cilantro leaves
N/A fresh mint
N/A cilantro leaves
Special Equipment
a deep-fat thermometer

Steps:

  • Make dipping sauce:
  • Stir together sugar and water until sugar is dissolved. Stir in remaining sauce ingredients, then chill, covered, at least 2 hours.
  • Prepare filling:
  • Put noodles in a large bowl and cover with hot water by several inches. Soak, pulling noodles apart and stirring occasionally, 10 minutes. Drain noodles and cut into 2- to 3-inch pieces (you should have about 3 cups), then transfer to another large bowl.
  • Put mushrooms in a bowl and cover with hot water by several inches. Soak 15 minutes. Drain and rinse mushrooms thoroughly, then drain again. Trim off and discard any hard parts from mushrooms. Finely chop mushrooms. (You should have about 2 cups.) Add to noodles.
  • Pulse shallot and garlic in a food processor until finely chopped, then add to noodles along with carrots, pork, fish sauce, sugar, pepper, and salt. Pulse shrimp in processor until coarsely ground. (Do not overprocess or it will become pasty.) Add shrimp to noodle mixture. Mix with your hands until well combined. Chill filling, covered with plastic wrap, until cold.
  • Assemble rolls:
  • Line 2 trays with wax paper.
  • Transfer one fourth of filling to a small bowl and keep remainder chilled, covered. Place 1 wrapper on a work surface, keeping remaining wrappers covered with a clean kitchen towel (to prevent them from drying out). Cut wrapper diagonally in half to form 2 triangles. With long side of 1 triangle nearest you, put 2 tablespoons filling along middle of long edge of triangle, and shape filling into a thin 5-inch log. Fold left and right corners of wrapper over filling, overlapping slightly and aligning bottom edges. (Wrapper will resemble an open envelope.) Dab top corner with yolk, then roll up wrapper away from you into a long thin roll, making sure ends stay tucked inside. Place on a tray, seam side down. Repeat with remaining triangle. Make more rolls in same manner with remaining wrappers and filling, keeping trays of rolls chilled, loosely covered, until ready to fry.
  • Heat 1 1/2 inches of oil in a 5- to 6-quart pot over moderately high heat until it registers 365°F on thermometer. Fry rolls in batches of 5 or 6, keeping rolls apart during first minute of frying to prevent sticking, until golden brown and cooked through, 4 to 5 minutes. (Return oil to 365°F between batches.) Transfer as fried to a colander lined with paper towels and drain rolls upright 2 to 3 minutes. To eat, wrap hot or warm rolls in lettuce leaves and tuck in mint and cilantro leaves. Serve with dipping sauce.
  • *Available at Asian markets and Uwajimaya (800-889-1928).

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