Crispy on the outside and savory on the inside, these shrimp fried spring rolls are one of my go-to recipes when I want something comforting and full of flavor. I enjoy how the shrimp stays juicy while the glass noodles and vegetables absorb all the seasoning, making every bite balanced and satisfying.
Why You’ll Love This Recipe
I love this recipe because it’s crunchy, flavorful, and easy to prepare at home. I like how the filling comes together quickly and how flexible it is if I want to adjust vegetables or seasonings. These spring rolls are perfect as an appetizer, party snack, or even as part of a family meal.
Ingredients
(Tip: You’ll find the full list of Ingredients and measurements in the recipe card below.)
For the filling
½ lb raw shrimp, finely chopped
1 small onion, finely chopped
1 cup rice vermicelli, soaked and cut into short pieces
1 cup shredded cabbage
1 small carrot, grated
2 garlic cloves, minced
1 tablespoon soy sauce
1 tablespoon oyster sauce
1 teaspoon black pepper
½ teaspoon sugar
1 large egg
1 teaspoon sesame oil
For assembling and frying
12 spring roll wrappers
1 beaten egg, for sealing
Oil for deep frying
Directions
I begin by soaking the rice vermicelli in warm water until soft, then I drain it well and cut it into short strands. In a large bowl, I combine the chopped shrimp, onion, cabbage, carrot, garlic, and vermicelli.
I add the soy sauce, oyster sauce, black pepper, sugar, egg, and sesame oil, then I mix everything thoroughly until the filling is well combined.
I lay a spring roll wrapper flat, place about two tablespoons of filling near one corner, and roll it tightly while folding in the sides. I seal the edge with beaten egg and continue until all the filling is used.
I heat oil in a deep pan over medium heat and fry the spring rolls in batches until they turn golden brown and crispy. I remove them from the oil and let them drain on paper towels before serving.
Servings And Timing
This recipe makes about 12 spring rolls.
Preparation time: 30 minutes
Cooking time: 15 minutes
Total time: 45 minutes
Variations
I sometimes replace cabbage with wood ear mushrooms for a different texture. When I want a lighter option, I cook the spring rolls in an air fryer or oven instead of deep frying. I also enjoy adding extra vermicelli for a heartier filling.
Storage/Reheating
I store leftover cooked spring rolls in an airtight container in the refrigerator for up to 3 days. When reheating, I use an oven or air fryer to keep them crispy. If I freeze uncooked spring rolls, I fry them directly from frozen without thawing.
FAQs
Can I prepare the spring rolls in advance?
I often assemble them ahead of time and keep them covered in the refrigerator for up to one day before frying.
Can I freeze these spring rolls?
I freeze them uncooked, and they fry well straight from the freezer.
What oil works best for frying?
I usually use a neutral oil with a high smoke point, such as vegetable or canola oil.
How do I keep the spring rolls crispy?
I avoid overcrowding the pan and make sure the oil is hot before frying.
What can I serve with these spring rolls?
I like serving them with sweet chili sauce or a light soy-based dipping sauce.
Conclusion
I enjoy making these shrimp fried spring rolls because they’re crispy, flavorful, and always a crowd favorite. They’re simple to prepare and versatile enough for many occasions, making them a recipe I come back to again and again.
These no-bake peanut butter pretzel clusters are a quick and easy treat combining creamy peanut butter, crunchy pretzels, and smooth chocolate. Perfect for parties, snacking, or satisfying sweet cravings without using the oven.
Ingredients
½ cup creamy peanut butter
1 cup powdered sugar
1½ to 2 cups pretzel twists, slightly crushed
2 cups milk or dark chocolate melting wafers
1 tablespoon coconut oil
Instructions
In a bowl, mix creamy peanut butter and powdered sugar until smooth and thick.
Gently fold in crushed pretzels until well combined.
Scoop small portions and shape into clusters. Place on a parchment-lined baking sheet.
Melt chocolate wafers with coconut oil in the microwave or over a double boiler until smooth.
Dip each cluster into melted chocolate, letting excess drip off, and return to the parchment-lined sheet.
Let the clusters set at room temperature or refrigerate until chocolate is firm.
Notes
Add chopped nuts like peanuts or almonds for extra crunch.
Use white chocolate drizzle for decoration or extra sweetness.
Substitute pretzels with crushed crackers for a different texture.
Use crunchy peanut butter for added texture and flavor variation.
