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    You are in: Home / Recipes / Shrimp Spring Roll Recipe
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    Shrimp Spring Roll

    Shrimp Spring Roll. Photo by Ravenseyes

    1/1 Photo of Shrimp Spring Roll

    Total Time:

    Prep Time:

    Cook Time:

    29 mins

    25 mins

    4 mins

    Ravenseyes's Note:

    I love Spring Rolls and I love shrimp but what I didn't like with most of the spring rolls you buy is that they are to greasy or not the right veggies - so I came up with my own and here I am sharing with you as well!

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    Units: US | Metric


    1. 1
      Deveine and peel your shrimp chopped into small pieces - you should have a good 2 cups chopped shrimp. Set aside.
    2. 2
      In a large wok style pan stir fry the first 6 ingredients, in 2 tsp of olive oil (or peanut oil) Stir in oyster sauce, pepper flakes and soy sauce. Cook down for 2 minutes.
    3. 3
      Remove from heat and add shrimp.
    4. 4
      Place egg roll wrappers on the counter - I do 6 at a time as that is what I can comfortably work with on my counter - place 2 tbsp of the filling diagonally on the wrapper - fold bottom corner of the wrapper over the filling, roll snugly half-way to cover the filling. Fold both sides snugly against the filling; moisten the edges of the top flap and roll the flap over to seal - lay flap side down until ready to cook - place in a plate that has been lightly floured.
    5. 5
      You can deep fry at 350°F or I take a cast iron skillet and fill 1/3 with canola oil and get to frying temp (when you take a tooth pick and immerse it in the oil and oil spatters up it's ready) arrange 2-3 egg rolls at one time and flip when golden brown. Place on paper towel to absorb any fats - serve hot with some duck sauce and enjoy!

    Ratings & Reviews:

    • on February 24, 2009


      I made these at a dinner party, and everyone loved them! I served them with sweet chili sauce. They were actually pretty easy to make. I'm going to make a whole bunch to freeze for future lunches.

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    • on March 02, 2008


      I gave this a 5 star review because I know it has the potential to be so. I don't know if it was the shell I used or the oil I used to fry them in, but it was very greasy. The filling was SUPER though. I made 4 rolls and used the remaining filling over 1/2 cup rice per serving. YUMMY. Thanks for this super recipe and I will make it again.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on January 27, 2008


      These were excellent Egg Rolls. Loved the oyster sauce in this. Other than using cooked shrimp, I followed the directions to the T. I will be making these again. Thanks for sharing

      people found this review Helpful. Was this review helpful to you? Yes | No


    Nutritional Facts for Shrimp Spring Roll

    Serving Size: 1 (86 g)

    Servings Per Recipe: 12

    Amount Per Serving
    % Daily Value
    Calories 111.0
    Calories from Fat 5
    Total Fat 0.5 g
    Saturated Fat 0.1 g
    Cholesterol 2.8 mg
    Sodium 329.9 mg
    Total Carbohydrate 22.4 g
    Dietary Fiber 1.7 g
    Sugars 1.7 g
    Protein 4.2 g

    The following items or measurements are not included:


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