This mini fried shrimp spring rolls recipe yields bite-sized spring rolls that are sure to be the hit of the party. Serve with sweet chili dipping sauce.
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 coleslaw mix; cook 2 minutes. Add shrimp, green onions, mushrooms, and soy sauce; cook 4 minutes. Off heat, stir in hoisin sauce; cool 5 minutes. Fold in bean sprouts.
Step 2
Lay 1 spring roll wrapper on a work surface with a point facing you, like a diamond. Place about 1 teaspoon shrimp mixture in center of the wrapper; fold bottom of the wrapper over filling. Roll up tightly to keep spring roll firm. Fold sides of the wrapper over filling. Brush top edge of wrapper with water. Roll up tightly to the edge; seal. Place roll, seam-side down, on a plate or baking sheet until ready to fry. Repeat with remaining wrappers and filling.
Step 3
Heat 2 inches peanut oil in a large, heavy-bottomed pot to 350 degrees F (175 degrees C).
Step 4
Lower 1/2 spring rolls carefully into hot oil; fry until lightly golden, about 3 minutes. Transfer to a paper-towel-lined plated with a slotted spoon to drain. Repeat with remaining 1/2 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
