Shrimp and Vegetable Spring Rolls (虾仁蔬菜春卷)
虾仁蔬菜春卷 (Shrimp and Vegetable Spring Rolls) are a popular dish in Northeastern Chinese cuisine, known for their light and crispy texture. These spring rolls are filled with a delicious combination of shrimp and fresh vegetables, making them a perfect appetizer or snack.
Ingredients
- 12 spring roll wrappers
- 1/2 pound shrimp, peeled and deveined
- 1 cup shredded cabbage
- 1 cup shredded carrots
- 1/2 cup sliced mushrooms
- 2 cloves garlic, minced
- 1 tablespoon soy sauce
- 1 teaspoon sesame oil
- 1/2 teaspoon sugar
- 1/4 teaspoon black pepper
- 2 tablespoons vegetable oil for cooking
Instructions
- In a bowl, combine the shrimp, cabbage, carrots, mushrooms, garlic, soy sauce, sesame oil, sugar, and black pepper. Mix well to combine.
- Place a spring roll wrapper on a clean surface. Spoon about 2 tablespoons of the shrimp and vegetable mixture onto the wrapper.
- Roll the wrapper tightly around the filling, folding the sides in as you roll. Use a bit of water to seal the edge of the wrapper.
- Heat the vegetable oil in a pan over medium heat. Cook the spring rolls for 3-4 minutes on each side, or until golden and crispy.
- Remove the spring rolls from the pan and drain on paper towels. Serve hot with your favorite dipping sauce.
Cooking & Preparation
- Preparation time:
- 20 minutes
- Cooking time:
- 10 minutes
- Total time:
- 30 minutes
- Cooking method
- Stovetop
Nutritional facts per 1 serving
- Calories
- 150 per serving
- Protein
- 8g
- Carbohydrates
- 20g
- Fat
- 5g
Supplies
Cutting board Knife Bowl Frying pan Spatula Paper towels
Tools
Stovetop
Serving suggestions
Serve the shrimp and vegetable spring rolls with a side of sweet chili sauce or soy sauce for dipping.
Tips & tricks
For a vegetarian option, you can substitute the shrimp with tofu or additional vegetables.
Cost
$15