Mini Fried Shrimp Spring Rolls Recipes

SHRIMP SPRING ROLLS

Steps:

• In a small saucepan, combine the brown sugar, cornstarch and bouillon granules. Whisk in water and vinegar until smooth. Add the green pepper, pimientos, soy sauce, garlic and ginger. Bring to a boil. Cook and stir for 2 minutes or until thickened; set aside., In a small bowl, combine the cornstarch, sugar and salt. Stir in soy sauce until smooth; set aside., In a large skillet or wok, stir-fry shrimp and garlic in 1 teaspoon oil until shrimp turns pink. Remove and keep warm., Stir-fry the cabbage, mushrooms, water chestnuts and carrot in remaining oil for 2-3 minutes or until carrot is crisp-tender., Stir cornstarch mixture and add to the pan. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Add shrimp and green onions; set aside to cool., With one corner of egg roll wrapper facing you, place 1/3 cup shrimp mixture just below center of wrapper. Cover remaining wrappers with a damp paper towel until ready to use. Fold bottom corner over filling. Moisten remaining edges of wrapper with water. Fold side corners toward center over filling. Roll spring roll up tightly, pressing at tip to seal. Repeat., In an electric skillet or deep fryer, heat oil to 375°. Fry spring rolls, a few at a time, for 3-5 minutes or until golden brown, turning occasionally. Drain on paper towels. Serve with sauce.

FRIED SHRIMP SPRING ROLLS

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.

MINI FRIED SHRIMP SPRING ROLLS

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.

MINI SHRIMP ROLLS

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.