Mini Fried Shrimp Spring Rolls: A Crispy, Savory Delight!
Spring rolls are a universally loved appetizer, known for their crispy exterior and flavorful fillings. This recipe takes the classic spring roll to a new level by miniaturizing them and stuffing them with succulent shrimp. These mini fried shrimp spring rolls are perfect for parties, potlucks, or a fun weekend snack. They’re easy to make, incredibly delicious, and sure to be a crowd-pleaser.
## Why You’ll Love These Mini Shrimp Spring Rolls
* **Perfectly bite-sized:** The small size makes them ideal for appetizers and easy snacking.
* **Crispy and golden:** Deep frying creates a satisfyingly crunchy exterior.
* **Flavorful filling:** The combination of shrimp, vegetables, and seasonings provides a delightful taste experience.
* **Easy to make:** Despite their impressive presentation, these spring rolls are relatively simple to prepare.
* **Versatile:** You can customize the filling to your liking by adding different vegetables or sauces.
## Ingredients You’ll Need
Before you start, gather all your ingredients. This will make the cooking process much smoother.
* **Spring Roll Wrappers:** You’ll need mini spring roll wrappers, which can be found in the frozen section of most Asian grocery stores. Make sure to thaw them completely before using.
* **Shrimp:** Use small to medium-sized shrimp, peeled, deveined, and cooked. You can either buy cooked shrimp or cook them yourself. If cooking them yourself, boiling or sauteing works best. Aim for about 1 pound of cooked shrimp.
* **Carrot:** Finely shredded carrots add sweetness and a nice crunch to the filling. About 1 medium carrot should be sufficient.
* **Cabbage:** Shredded cabbage provides bulk and texture. Green cabbage is the most common choice, but you can also use red cabbage for a splash of color. You’ll need about 1 cup of shredded cabbage.
* **Green Onion:** Chopped green onions add a fresh, mild onion flavor. Use about 2-3 green onions.
* **Ginger:** Freshly grated ginger adds a warm, spicy note to the filling. A small piece of ginger, about 1 inch in size, is usually enough.
* **Garlic:** Minced garlic adds a pungent, savory flavor. Use 2-3 cloves of garlic.
* **Soy Sauce:** Soy sauce is the primary seasoning for the filling, adding umami and saltiness. Use low-sodium soy sauce to control the salt level.
* **Sesame Oil:** Sesame oil adds a nutty, aromatic flavor to the filling. Just a small amount is needed.
* **Cornstarch:** A small amount of cornstarch helps to bind the filling together and prevent it from becoming too watery. You’ll only need about 1 tablespoon.
* **Water:** Used for sealing the spring rolls.
* **Vegetable Oil:** For deep frying. Choose a neutral-flavored oil with a high smoke point, such as vegetable oil, canola oil, or peanut oil.
## Equipment You’ll Need
* **Large Bowl:** For mixing the filling ingredients.
* **Cutting Board:** For chopping vegetables.
* **Knife:** For chopping vegetables and shrimp.
* **Grater:** For grating ginger and carrot.
* **Small Bowl:** For mixing cornstarch with water (slurry).
* **Deep Fryer or Large Pot:** For deep frying the spring rolls.
* **Slotted Spoon or Spider:** For removing the spring rolls from the oil.
* **Paper Towels:** For draining the fried spring rolls.
## Step-by-Step Instructions
Now, let’s get to the fun part: making the mini fried shrimp spring rolls!
**1. Prepare the Shrimp:**
* If you’re using pre-cooked shrimp, simply chop them into small pieces, about ¼ inch in size. This will make them easier to incorporate into the filling.
* If you’re cooking the shrimp yourself, bring a pot of water to a boil. Add the shrimp and cook for 2-3 minutes, or until they turn pink and opaque. Drain the shrimp and let them cool slightly before chopping.
**2. Prepare the Vegetables:**
* Wash and peel the carrot. Use a grater or food processor to shred it finely. You should have about ½ cup of shredded carrot.
* Wash and shred the cabbage. You can use a knife or a mandoline slicer. You should have about 1 cup of shredded cabbage.
* Wash and chop the green onions into small pieces. You should have about ¼ cup of chopped green onions.
* Peel and mince the garlic. You should have about 2-3 cloves of minced garlic.
* Peel and grate the ginger. You should have about 1 teaspoon of grated ginger.
**3. Make the Filling:**
* In a large bowl, combine the chopped shrimp, shredded carrot, shredded cabbage, chopped green onions, minced garlic, and grated ginger.
* Add soy sauce, sesame oil, and cornstarch to the bowl.
* Mix all the ingredients thoroughly until they are well combined.
**4. Prepare the Cornstarch Slurry:**
* In a small bowl, mix the cornstarch with 2 tablespoons of water to create a slurry. This will be used to seal the spring rolls.
**5. Assemble the Spring Rolls:**
* Lay a spring roll wrapper on a clean, flat surface. Keep the remaining wrappers covered with a damp cloth to prevent them from drying out.
* Place a small spoonful (about 1 teaspoon) of the shrimp filling in the center of the wrapper.
* Fold the bottom corner of the wrapper over the filling.
* Fold in the two side corners of the wrapper.
* Roll the spring roll tightly towards the top corner.
* Dip your finger in the cornstarch slurry and brush it along the top corner of the wrapper. This will seal the spring roll.
* Repeat this process with the remaining wrappers and filling.
**6. Fry the Spring Rolls:**
* Heat vegetable oil in a deep fryer or large pot to 350°F (175°C). Use a thermometer to monitor the temperature of the oil.
* Carefully add the spring rolls to the hot oil in batches, being careful not to overcrowd the fryer. Overcrowding will lower the oil temperature and result in soggy spring rolls.
* Fry the spring rolls for 2-3 minutes per side, or until they are golden brown and crispy.
* Use a slotted spoon or spider to remove the spring rolls from the oil and transfer them to a plate lined with paper towels to drain excess oil.
**7. Serve and Enjoy:**
* Serve the mini fried shrimp spring rolls immediately while they are still hot and crispy.
* You can serve them with your favorite dipping sauce, such as sweet chili sauce, plum sauce, or soy sauce with a dash of sesame oil.
## Tips for Perfect Mini Shrimp Spring Rolls
* **Don’t overfill the wrappers:** Overfilling the wrappers will make them difficult to roll and they may burst open during frying.
* **Roll the spring rolls tightly:** Tightly rolled spring rolls will hold their shape better during frying and will be crispier.
* **Keep the wrappers moist:** Spring roll wrappers dry out quickly, so keep them covered with a damp cloth while you’re working.
* **Maintain the correct oil temperature:** The oil temperature should be around 350°F (175°C). If the oil is too hot, the spring rolls will burn on the outside before the inside is cooked. If the oil is too cold, the spring rolls will absorb too much oil and become soggy.
* **Don’t overcrowd the fryer:** Overcrowding the fryer will lower the oil temperature and result in soggy spring rolls. Fry the spring rolls in batches.
* **Drain the fried spring rolls well:** Use a slotted spoon or spider to remove the spring rolls from the oil and transfer them to a plate lined with paper towels to drain excess oil.
* **Serve immediately:** Spring rolls are best served immediately while they are still hot and crispy.
## Variations and Additions
The beauty of spring rolls is that they are incredibly versatile. You can easily customize the filling to your liking by adding different vegetables, proteins, or sauces. Here are a few ideas:
* **Add different vegetables:** Try adding bean sprouts, mushrooms, water chestnuts, or bamboo shoots to the filling.
* **Add other proteins:** You can substitute the shrimp with other proteins such as chicken, pork, or tofu.
* **Add noodles:** Add cooked rice noodles or cellophane noodles to the filling for extra texture and bulk.
* **Add spice:** Add a pinch of red pepper flakes or a dash of sriracha to the filling for a spicy kick.
* **Use different sauces:** Experiment with different sauces in the filling, such as oyster sauce, hoisin sauce, or teriyaki sauce.
* **Make vegetarian spring rolls:** Omit the shrimp and add extra vegetables or tofu to create vegetarian spring rolls.
* **Use different wrappers:** While this recipe calls for mini spring roll wrappers, you can also use regular-sized spring roll wrappers to make larger spring rolls. Just adjust the amount of filling accordingly.
## Dipping Sauce Suggestions
A good dipping sauce can elevate your mini fried shrimp spring rolls to a whole new level. Here are a few suggestions:
* **Sweet Chili Sauce:** A classic dipping sauce for spring rolls, sweet chili sauce provides a balance of sweetness, spice, and tanginess.
* **Plum Sauce:** Plum sauce is another popular choice, offering a sweet and slightly tart flavor.
* **Soy Sauce with Sesame Oil:** A simple yet delicious dipping sauce made with soy sauce and a dash of sesame oil. You can also add a few drops of rice vinegar or a pinch of sugar to customize the flavor.
* **Peanut Sauce:** Peanut sauce is a rich and creamy dipping sauce that pairs well with shrimp spring rolls. You can find peanut sauce in most Asian grocery stores or make your own.
* **Nuoc Cham:** A Vietnamese dipping sauce made with fish sauce, lime juice, sugar, water, and chili. Nuoc cham is a flavorful and refreshing dipping sauce that complements the shrimp filling perfectly.
## How to Store and Reheat
**Storing:**
* **Unfried Spring Rolls:** You can assemble the spring rolls ahead of time and store them in the refrigerator for up to 24 hours. Place the assembled spring rolls in a single layer on a baking sheet lined with parchment paper. Cover them loosely with plastic wrap to prevent them from drying out. When you’re ready to fry them, simply follow the frying instructions in the recipe.
* **Fried Spring Rolls:** Fried spring rolls are best served immediately, but you can store leftovers in the refrigerator for up to 2 days. Place the fried spring rolls in an airtight container.
**Reheating:**
* **Oven:** Preheat your oven to 350°F (175°C). Place the leftover spring rolls on a baking sheet lined with parchment paper. Bake for 5-10 minutes, or until they are heated through and crispy.
* **Air Fryer:** Preheat your air fryer to 350°F (175°C). Place the leftover spring rolls in the air fryer basket in a single layer. Air fry for 3-5 minutes, or until they are heated through and crispy.
* **Skillet:** Heat a small amount of oil in a skillet over medium heat. Add the leftover spring rolls to the skillet and cook for 2-3 minutes per side, or until they are heated through and crispy.
## Frequently Asked Questions (FAQs)
* **Can I use frozen shrimp?**
Yes, you can use frozen shrimp. Just make sure to thaw them completely before using and pat them dry with paper towels to remove any excess moisture.
* **Can I bake these instead of frying?**
While frying is the best way to achieve a crispy exterior, you can bake them as a healthier alternative. Brush the spring rolls with oil and bake at 400°F (200°C) for 15-20 minutes, flipping halfway through.
* **Can I make these ahead of time?**
Yes, you can assemble the spring rolls ahead of time and store them in the refrigerator for up to 24 hours. Follow the storage instructions above.
* **Why are my spring rolls soggy?**
Soggy spring rolls are usually caused by overcrowding the fryer, using oil that is not hot enough, or not draining the spring rolls properly after frying. Make sure to fry the spring rolls in batches, maintain the correct oil temperature, and drain them on paper towels.
* **What can I use instead of spring roll wrappers?**
While spring roll wrappers are the best option for this recipe, you can also use wonton wrappers as a substitute. Wonton wrappers are thicker than spring roll wrappers, so they will result in a slightly different texture.
## Mini Fried Shrimp Spring Rolls Recipe
**Yields:** Approximately 30 mini spring rolls
**Prep time:** 30 minutes
**Cook time:** 15 minutes
**Ingredients:**
* 30 mini spring roll wrappers
* 1 pound cooked shrimp, peeled, deveined, and chopped
* 1 medium carrot, finely shredded
* 1 cup shredded cabbage
* 2-3 green onions, chopped
* 2-3 cloves garlic, minced
* 1 teaspoon grated ginger
* 2 tablespoons soy sauce
* 1 teaspoon sesame oil
* 1 tablespoon cornstarch
* 2 tablespoons water
* Vegetable oil for deep frying
**Instructions:**
1. In a large bowl, combine the chopped shrimp, shredded carrot, shredded cabbage, chopped green onions, minced garlic, grated ginger, soy sauce, sesame oil, and cornstarch. Mix well.
2. In a small bowl, mix the cornstarch with water to create a slurry.
3. Lay a spring roll wrapper on a clean, flat surface. Keep the remaining wrappers covered with a damp cloth.
4. Place a small spoonful of the shrimp filling in the center of the wrapper.
5. Fold the bottom corner of the wrapper over the filling.
6. Fold in the two side corners of the wrapper.
7. Roll the spring roll tightly towards the top corner.
8. Dip your finger in the cornstarch slurry and brush it along the top corner of the wrapper to seal.
9. Repeat with remaining wrappers and filling.
10. Heat vegetable oil in a deep fryer or large pot to 350°F (175°C).
11. Fry the spring rolls in batches for 2-3 minutes per side, or until golden brown and crispy.
12. Remove the spring rolls from the oil and drain on paper towels.
13. Serve immediately with your favorite dipping sauce.
Enjoy your delicious Mini Fried Shrimp Spring Rolls! They are the perfect appetizer or snack for any occasion. With their crispy texture and flavorful filling, they are sure to be a hit with everyone.