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Shrimp Rolls Recipe

These shrimp rolls are juicy, flavorful, and sooo crispy. The perfect appetizer!
Servings 46 rolls

Ingredients

  • 2 lbs raw shrimp peeled and deveined
  • 1 1/2 tsp sesame oil
  • 1 1/2 tsp salt
  • 1/2 tsp black pepper
  • 1 Tbsp cornstarch
  • 1 Tbsp cooking wine I used red wine
  • 46 spring roll (NOT egg roll) wrappers this recipe makes 4 less than a 50 wrapper package of spring roll wrappers

Instructions

  • Chop your shrimp, place in a medium bowl, and add all your other ingredients.
  • Mix.
  • Working on a clean surface (I worked on a large wooden cutting board) lay your wrapper out in front of you in a diamond shape. Prep a small dish of water as well.
  • Arrange 1 Tbsp shrimp mixture in a horizontal line a quarter of the way up from the bottom corner closest to you. The length of the shrimp line determines how long your roll will be. I like them on the longer, thinner side. Wet all the corners of the wrapper well.
  • Fold your bottom corner well over the shrimp line. Fold them over more than you see on this picture, by the way. I still had amateur shrimp roll maker issues when I took it, LOL.
  • Fold the two horizontal corners over and lay them on your shrimp line. 
  • Roll up the shrimp roll, shaping it as you roll. Use water as needed to make the edge stick. 
  • Place in the freezer until ready to use. Cover if storing them for a while.

To fry:

  • Heat your oil to 375 degrees F. 
  • Fry shrimp rolls for 4 min, until they're beautifully golden brown. Try your best to maintain the heat so it keeps at 375. 
  • Place into a paper towel lined dish to drain grease. 
  • Serve fresh with Thai sweet chili dipping sauce. Enjoy!