Shrimp and mushroom spring rolls

Starter
Very Easy
50 min
156 Kcal

Tonight, we're making some Asian specialties. What better recipe than shrimp spring rolls?! We'll show you step by step how to make the filling and easily fold your rice wrappers to make perfect spring rolls. Follow our steps below in photos, in writing, and in video ↓ ↓

Ingredients

8

Materials

  • 1 fryer or deep-sided pan

Preparation

Preparation15 min
Waiting time25 min
Cook time10 min
  • Shrimp and mushroom spring rolls - Preparation step 1Soak the dried wood ear mushrooms in warm water for 25 minutes to rehydrate them. Meanwhile, peel the shrimp. Set 8 peeled shrimp aside.
  • Shrimp and mushroom spring rolls - Preparation step 2Shred the carrot and chop the onion. Cook the rice vermicelli for 4 minutes in boiling water. Drain and let cool. Cut the shrimp, mushrooms, and vermicelli into small pieces.
  • Shrimp and mushroom spring rolls - Preparation step 3The filling: Mix the shrimp pieces, vermicelli, mushrooms, carrot, onion, egg, and soy sauce.
  • Shrimp and mushroom spring rolls - Preparation step 4Soak a rice wrapper in cold water to soften it. Place the wrapper on your work surface. Add a generous tablespoon of filling in the center of one edge of the wrapper. Place a whole shrimp on top.
  • Shrimp and mushroom spring rolls - Preparation step 5Fold the bottom of the wrapper over the filling. Then fold the sides of the wrapper towards the center and roll the spring roll. Repeat until all the filling is used.
  • Shrimp and mushroom spring rolls - Preparation step 6Heat the oil (340-360°F). When it's hot, fry the spring rolls for about 6 minutes, turning them if necessary. Place the cooked spring rolls on paper towels.
  • Shrimp and mushroom spring rolls - Preparation step 7There you are, your shrimp spring rolls are ready!

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FAQ ❓

How do you make spring rolls crispy?

To make crispy spring rolls, make sure the oil is hot before adding them, and don't overcrowd the fryer.
To fold the rice wrappers, start by folding the bottom over the filling, then fold the sides toward the center before rolling up the spring roll.
Yes, you can prepare the spring rolls ahead of time and keep them in the refrigerator before frying them just before serving.
You can add vegetables such as bell peppers or zucchini, or even proteins such as chicken or tofu to vary the flavors.
The spring rolls are cooked through when they are golden and crispy on the outside, which takes about 6 minutes of frying at 170–180°C.

Nutrition

for 1 serving / for 100 g
Calories: 156Kcal
  • Carbo: 18.6g
  • Total fat: 2.7g
  • Saturated fat: 0.4g
  • Proteins: 13.6g
  • Fibers: 0.9g
  • Sugar: 0.6g
  • ProPoints: 4
  • SmartPoints: 4
Nutritional information for 1 serving (93g)

Cookware

burner

Attributes

Suitable for freezing
Keep refrigerated
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Questions

Photos of members who cooked this recipe

Juliette HessJuliette Hess
I have been creating culinary content for Petitchef since 2017.
I love travelling and discovering new dishes, trying out new food trends and exploring new restaurants.
I’m a huge fan of pasta and noodles in all their forms ❤ from udon noodles to tagliatelle, I love cooking them and even making them from scratch!
I’m currently preparing, filming and photographing your next recipe, and I hope you’ll enjoy it!

Comments

Rate this recipe:
3.67/5, 3 votes