Total Time
1hr 30mins
Prep 1 hr
Cook 30 mins

Crispy, savoury spring rolls with a colourful shrimp filling.

Ingredients Nutrition


  1. Filling: Mix 9 ingredients in small bowl.
  2. Set aside.
  3. Stir water into flour in small cup until smooth.
  4. Cut each wrapper in half into 2 rectangles.
  5. Keep wrappers covered with damp cloth to prevent drying out.
  6. Brush all four edges of 1 rectangle with flour paste.
  7. Place 2 tsp (10 mL) of filling across centre of 1 one short end.
  8. Roll up, tucking in sides to enclose filling, into small finger-sized cylinders.
  9. Hint: tuck in sides before rolling (or tuck sides half-way through rolling) to ensure enclosure of filling.
  10. Repeat with remaining filling and rectangles.
  11. Deep-fry spring rolls, in 3 batches, in hot 375 degree F (190 degree C) peanut oil for about 3 minutes, turning often, until crisp and golden.
  12. Remove to paper towels to drain.
  13. Note: to toast sesame seeds, place in single layer in ungreased shallow pan.
  14. Bake in 350 degree F (175 degree C) oven for 5 to 10 minutes, stirring or shaking often, until desired doneness.


Most Helpful

Family favorite, even for my picky eater that has always refused to try egg rolls.

kimemeki May 06, 2007

These are SO flavorful + fresh tasting! Plus they are the perfect size for appetizers or as a side dish. I had never made spring rolls before but it was much easier than I thought it would be. Thanks for the easy to follow directions. I'll be making these again.

B.B.Grimm October 27, 2006

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