Shrimp Springrolls are tremendously delicious and ever so versatile. The Springrolls can be served as an appetizer, after school snack or as part of a savory platter ( I am a huge fan of sweet and savory platters ! )
We used to always buy ready-made Springrolls as it seemed to me like a lot of work ! Boy, oh boy, was I wrong ...
Once the filling is made, which is already so quick and easy, all that needs to be done is wrapping the mixture in Spring Roll Wrappers and a quick deep-fry - Voila ! and it's ready to be served.
We have since enjoyed these Shrimp Springrolls at least a dozen of times per month and that is a lot of repeats for me as I do not like to make the same dish (any dish mostly) more than once in 2 - 3 weeks.
But, then again, this is a snack and we are a snacking family, especially over weekends. During the week I make this as an appetizer, as I can make the filling ahead of time, and even fill the rolls, therefore all that is needed is a quick dunk in the deep-fryer.
I have also experimented with various vegetables in these Shrimp Springrolls, but the recipe below is a winning combination by far.
Vegetable Oil, for frying and deep-frying
1 t Garlic and Ginger Paste
3 cup Cabbage, shredded
3 cups Carrots, grated
3 TB Soy Sauce
2 Spring Onions, chopped
300g Shrimp, cooked (just over 1/2 pound)
1/4 cup Sesame Seed, toasted
30 Spring Roll Wrappers
1.) Heat a little Oil in a large skillet - add the Garlic and Ginger Paste and stir-fry 30 seconds
2.) Add the Cabbage, Carrots, Soy Sauce, Spring Onions and Shrimp to the skillet - stir-fry until vegetables are tender but still crunchy - remove from heat and stir in the Sesame Seed - let cool
3.) Place a dollop of the Shrimp filling on a Spring Roll Wrapper - roll up as per the instructions on the packet
4.) Heat enough Oil to deep-fry in a skillet or saucepan over medium heat - Deep-fry the Springrolls in batches until done ( drain on paper towels as soon as each batch is done )
Serve with a dip of your choice. I personally prefer a good sweet and sour sauce.
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