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.

Shrimp and Vegetable Spring Rolls (虾仁蔬菜春卷)

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

  1. In a bowl, combine the shrimp, cabbage, carrots, mushrooms, garlic, soy sauce, sesame oil, sugar, and black pepper. Mix well to combine.
  2. Place a spring roll wrapper on a clean surface. Spoon about 2 tablespoons of the shrimp and vegetable mixture onto the wrapper.
  3. 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.
  4. 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.
  5. 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