Fried Shrimp Spring Rolls
Try these Asian-inspired shrimp spring rolls for lunch, or slice them in bite-sized pieces for a tasty, crunchy appetizer. It's best to resist using a food processor, because it will make the vegetables too watery.
- Serves: 20 persons
- 4ounces bean thread noodles
- 1ounce dried shiitake mushrooms
- 1cup finely chopped onion
- ¾cup finely chopped jicama
- 3green onions, thinly sliced
- 1pound uncooked medium shrimp, peeled and deveined
- 1egg, lightly beaten
- 1½ tablespoons fish sauce
- 1teaspoon salt, or to taste
- ½teaspoon ground black pepper, or to taste
- ½teaspoon garlic powder
- 10(8 inch) spring roll wrappers
- 2cups peanut oil for frying
- 1cup hot water
- ½cup white sugar
- ½cup fish sauce
- ¼cup fresh lime juice
- 1teaspoon sambal oelek (ground fresh chile paste), or more to taste
- 20leaves butter lettuce
- 4sprigs fresh mint
- 4sprigs cilantro
Step 1Soak bean thread noodles and shiitake mushrooms in warm water for 10 to 15 minutes until soft. Drain. Cut noodles into 1-inch pieces. Mince shiitake mushrooms.
Step 2Combine noodles, mushrooms, onion, jicama, and green onions in a large bowl.
Step 3Halve each shrimp lengthwise and cut each half into three 1-inch pieces. Lightly flatten each piece and add to the vegetables. Add egg, fish sauce, salt, pepper, and garlic powder. Use a large wooden spoon or your hands to mix together.
Step 4Cut each spring roll wrapper diagonally into 2 triangles. Separate the wrappers and cover them with plastic wrap to keep from drying out.
Step 5Place a small bowl of water near the work surface. Working quickly, lay a triangle-shaped spring roll wrapper on a work surface, with the longest side of the triangle closest to you. Place about 2 tablespoons of shrimp mixture in the middle of the triangle, about 1/2 inch from the bottom edge. Bring the left and right points of the triangle over the shrimp mixture, overlapping the points. Begin rolling the wrapper toward the remaining triangle point, tucking the wrapper around the shrimp mixture as you roll.
Step 6Dip the fingers of your working hand in the water and moisten the edges of the final point, then complete the roll. Set aside on a sheet of waxed paper, and continue forming the remaining spring rolls until you have completed about 15.
Step 7Pour enough oil in an 11-inch skillet to be 1/2-inch deep and heat over medium-high until shimmering. While the oil is heating, complete the remaining spring rolls.
Step 8Place 7 or 8 spring rolls into the hot oil and fry for 3 to 4 minutes per side. Space spring rolls about 1/2 inch apart to avoid overcrowding the skillet. Remove to a cooling rack placed over paper towels. Continue frying in batches until all the spring rolls are done.
Step 9To make the dipping sauce, combine hot water and sugar and stir until sugar has dissolved. Add fish sauce, lime juice, and sambal oelek and stir to combine. Pour dipping sauce into individual serving bowls.
Step 10Place each spring roll on a lettuce leaf. Add mint and cilantro leaves. Wrap up, creating a bundle. Serve with dipping sauce.