Crispy Shrimp Spring Rolls

Yield

12–14 rolls

---

Ingredients

Filling

• 300 g raw shrimp, peeled & deveined, chopped

• 100 g ground pork (optional but recommended)

• 1 cup cabbage, finely shredded

• ½ cup carrot, julienned

• 2 green onions, finely chopped

• 2 cloves garlic, minced

• 1 tbsp oyster sauce

• 1 tbsp soy sauce

• 1 tsp sesame oil

• ½ tsp sugar

• ¼ tsp white pepper

• 1 egg white

• 1 tbsp cornstarch

Wrapping & Frying

• 12–14 spring roll wrappers

• 1 egg (for sealing)

• Oil for deep frying

Dipping Sauce (simple)

• Sweet chili sauce or fish sauce

---

Instructions

1. Prepare Filling

In a bowl, combine:

• chopped shrimp

• ground pork

• cabbage, carrot, green onion, garlic

Add oyster sauce, soy sauce, sesame oil, sugar, white pepper, egg white, and cornstarch.
Mix until sticky and well combined.

---

2. Wrap the Rolls

1. Place a wrapper in diamond shape.

2. Add 2 tbsp filling near the bottom corner.

3. Fold bottom over filling, fold sides in, roll tightly.

4. Seal edge with beaten egg.

Repeat until finished.

---

3. Fry

Heat oil to 170–175°C (340°F).
Fry rolls in batches for 4–5 minutes until golden and crispy.
Drain on paper towels.

---

4. Serve

Serve hot with sweet chili sauce or fish sauce.

---

Tips

• Do not overfill or rolls may burst.

• Double fry for extra crispiness (fry once, rest 5 min, fry again 1–2 min).

• Freeze uncooked rolls for quick future meals.