Shrimp Shanghai
Crispy, golden, and irresistibly savory, Shrimp Shanghai spring rolls are a true delight for seafood lovers and party food enthusiasts alike. This recipe pairs finely chopped shrimp with the vibrant crunch of carrots, the aromatic punch of garlic, and the mild zest of green onions, all seasoned with a tantalizing blend of soy sauce, oyster sauce, sesame oil, and freshly ground black pepper. Wrapped snugly in delicate spring roll wrappers and fried to perfection, these bite-sized treats boast a crispy exterior and a flavorful, juicy filling. Perfect as an appetizer, snack, or centerpiece for your next gathering, Shrimp Shanghai is best served warm with a side of tangy sweet chili sauce or zesty garlic vinegar for dipping. Simple to prepare yet packed with flavor, these spring rolls are sure to become a favorite in your repertoire of Asian-inspired recipes.
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Recipe Information
Ingredients
- 500 grams shrimp, peeled, deveined, and finely chopped
- 1 medium carrot, finely grated
- 3 cloves garlic, minced
- 2 stalks green onion, finely chopped
- 2 tablespoons soy sauce
- 1 tablespoon oyster sauce
- 1 teaspoon sesame oil
- 0.5 teaspoons black pepper, freshly ground
- 0.5 teaspoons salt
- 1 large egg, beaten
- 25 pieces spring roll wrappers (about 8x8 inches)
- 3 cups vegetable oil, for frying
- 2 tablespoons water, for sealing wrappers
Instructions
In a large mixing bowl, combine the chopped shrimp, grated carrot, minced garlic, and chopped green onions.
Add soy sauce, oyster sauce, sesame oil, black pepper, and salt. Mix well.
Add the beaten egg to the mixture to bind the filling. Stir until all ingredients are evenly incorporated.
To assemble each spring roll, take a wrapper and place it on a flat, dry surface in a diamond orientation (a corner facing you). Place about 1 heaping tablespoon of filling near the bottom corner of the wrapper.
Fold the bottom corner over the filling, tucking it snugly. Fold the left and right corners toward the center to create an envelope shape, then roll upward tightly.
Seal the top corner with a dab of water to ensure the roll stays closed. Repeat this process until all filling is used.
In a deep skillet or wok, heat the vegetable oil over medium heat to 350°F (175°C). Make sure the oil is hot enough to fry but not smoking.
Fry the spring rolls in batches, ensuring not to overcrowd the pan. Cook for 2-3 minutes per side or until golden brown and crispy all over.
Using a slotted spoon, remove the spring rolls and drain on paper towels to remove excess oil.
Transfer to a serving platter and serve warm with your choice of dipping sauce, such as sweet chili sauce or garlic vinegar.
Nutrition Facts
Calories |
312 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 29.5 g | 38% | |
| Saturated Fat | 4.2 g | 21% | |
| Polyunsaturated Fat | 0.2 g | ||
| Cholesterol | 45 mg | 15% | |
| Sodium | 154 mg | 7% | |
| Total Carbohydrate | 6.6 g | 2% | |
| Dietary Fiber | 0.4 g | 1% | |
| Total Sugars | 0.2 g | ||
| Protein | 6.0 g | 12% | |
| Vitamin D | 0.8 mcg | 4% | |
| Calcium | 20 mg | 2% | |
| Iron | 0.3 mg | 2% | |
| Potassium | 79 mg | 2% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
