Shrimp Springrolls
Shrimp Springrolls
Prep Time
15 mins
Cook Time
20 mins
Total Time
35 mins

Shrimp Springrolls are so easy to make - vegetable and shrimp loaded and the perfect appetizer or snack

Course: Appetizer, Snack
Servings: 30 Springrolls
Author: Linda Nortje
  • 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
  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 )