This is a recipe for easy and visually appealing shrimp spring rolls, perfect as an appetizer. They are healthy because they are pan-fried with minimal oil. They are perfect for home parties or as snacks, with an authentic flavor that both adults and children will love.
Ingredients
Main Ingredients (Serves 8 rolls)
- Shrimp 8 pcs
- Spring Roll Wrappers 2 sheets
- Shiso Leaves 8 pcs
- All-purpose Flour (for pasting) (as needed)
- Water (for pasting) (as needed)
- Oil for frying (as needed)
Seasonings
- Salt (a pinch)
- Black Pepper (a pinch)
- Melted Butter 2 tbsp
- Sichuan Pepper (Hua Jiao) (a pinch)
- [A] Mayonnaise 2 tbsp
- [A] Mustard (a pinch)
- [A] Chili Oil (as needed)
Steps
- Make shallow cuts on the back of 8 shrimp. This is the key! This prevents the shrimp from curling up during cooking.
- Place the shrimp in a bowl and season with a pinch of salt and a pinch of black pepper.
- Next, add 2 tbsp of melted butter and a pinch of Sichuan pepper, and mix well into the shrimp.
- Add water little by little to the all-purpose flour and mix to create a thick paste for sealing.
- Cut the 2 spring roll wrappers into 1/4 squares and trim the corners.
- Place a triangle of spring roll wrapper in front of you, lay down 1 shiso leaf, and then place 1 shrimp on top with the tail sticking out.
- Roll up tightly from the front, and seal with the flour paste you made. Roll the remaining shrimp in the same way.
- Heat about 1cm of oil for frying in a frying pan to 170℃ (340°F).
- Lightly fry the trimmed ends of the spring roll wrappers, drain the oil, and set aside as chips.
- Next, place the rolled shrimp spring rolls in the frying pan and fry until golden brown, flipping them over.
- Drain the oil from the fried spring rolls and arrange them on a plate.
- Scatter the reserved spring roll wrapper chips over the spring rolls and serve.
- In a small dish, combine 2 tbsp of mayonnaise, a pinch of mustard, and chili oil as needed, and mix well to create the dipping sauce.
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