These mini fried shrimp spring rolls are addicting and sure to be the hit of the party. Serve with sweet chili sauce for dipping.
Preparation Time
30 mins
Cooking Time
10 mins
Total Time
40 mins
Calories
64 Calories
Recipe Instructions
Step 1
Heat sesame oil in a large skillet over medium-high heat. Add shredded cabbage and carrot mixture and cook for 2 minutes. Add mushrooms, shrimp, green onions, and soy sauce; cook for 4 minutes. Remove from heat and stir in hoisin sauce. Let cool for 5 minutes. Fold in bean sprouts.
Step 2
Put 1 spring roll wrapper on a work surface with a point facing you, like a diamond. Put about 1 teaspoon of the shrimp mixture in the center of the wrapper. Fold the bottom of the wrapper over the filling. Roll up tightly to keep the spring roll firm. Fold the sides of the wrapper over the filling. Brush the top edge of the wrapper with water. Roll up tightly to the edge; seal. Put finished rolls, seam-side down, on a plate or baking sheet until ready to fry. Repeat with the remaining wrappers and filling.
Step 3
Fill a large heavy-bottomed pot with 2 inches of peanut oil and heat to 350 degrees F (175 degrees C).
Step 4
Fry 1/2 of the spring rolls until lightly golden, about 3 minutes. Remove with a slotted spoon to a paper towel-lined plate to absorb excess oil. Repeat with remaining spring rolls.
Ingredients
1 tablespoon soy sauce
2 green onions, chopped
2 cups peanut oil for frying
1 teaspoon hoisin sauce
2 tablespoons toasted sesame oil
3 cups coleslaw mix (shredded cabbage and carrots)
2 tablespoons chopped fresh shiitake mushrooms
25 mini spring roll wrappers
0.5 pound fresh shrimp - peeled, deveined, and chopped
