Shrimp spring rolls with shrimp and mushrooms

Name: Shrimp spring rolls with shrimp and mushrooms
Prep time: 15 min
Cook time: 10 min
Total time: 50 min
Yield: 8
Cuisine: En
Ingredients: 8 rice wrappers; 400 g cooked fresh shrimp; 20 g rice vermicelli; 15 g dehydrated black mushrooms; 50 g carrot (1/2 carrot); 1/2 onion; 1 egg; 1 Tbsp soy sauce; vegetable oil (for frying)

Starter

Very Easy

50 min

156 Kcal

Tonight, we're preparing Asian specialties. What better recipe than shrimp spring rolls?! Step by step, we'll teach you how to make the filling and how to easily fold your rice wrappers to create perfect spring rolls. In images, in writing, and in video, follow our steps below ↓ ↓

Ingredients

8 rice wrappers
400 g cooked fresh shrimp
20 g rice vermicelli
15 g dehydrated black mushrooms
50 g carrot (1/2 carrot)
1/2 onion
1 egg
1 Tbsp soy sauce
vegetable oil (for frying)

Materials

1 fryer or deep-sided pan

Preparation

Preparation15 min

Waiting time25 min

Cook time10 min

Soak the dried mushrooms in warm water for 25 minutes. Shell the shrimp. Keep 8 shrimp aside for later.
Shred 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.
The filling: Mix the shrimp pieces, vermicelli, mushrooms, carrot, onion, egg, and soy sauce.
Soak a rice wrapper in cold water to soften it. Place the wrapper on your work surface. Add a generous tablespoon of filling to the center of the wrapper. Place a whole shrimp on top.
Fold 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.
Heat 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.
There you are, your shrimp spring rolls are ready!