Shrimp Springrolls are so easy to make – perfect vegetable and shrimp appetizer or snack
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.
Shrimp Springrolls are so easy to make - vegetable and shrimp loaded and the perfect appetizer or snack
- Vegetable Oil for frying and deep-frying
- 1 t Garlic and Ginger Paste
- 3 cups Cabbage finely shredded
- 3 cups Carrots peeled, finely grated
- 3 TB Soy Sauce
- 2 Spring Onions finely sliced
- 300 g Shrimp cooked ( 10.5 oz )
- 1/4 cup Sesame Seeds toasted
- 30 Spring Roll Wrappers
Heat a little Oil in a large skillet – add the Garlic and Ginger Paste and stir-fry 30 seconds
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
Place a dollop of the Shrimp filling on a Spring Roll Wrapper – roll up as per the instructions on the packet
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.