Sort ingredients
kwizsard
QR Code
Listen
Pdf
Directions
Peel and devein shrimp, leaving the shell on the tails. Pat dry.
Using a small paring knife, cut 2-3 small diagonal slits on the shrimp underside so they lie straight.
Toss with salt, sesame oil and white pepper. Marinade for 15 minutes.
Cut spring roll wrappers into quarters. Cover with a dry kitchen towel to prevent edges from drying out.
To roll, place a cut spring roll wrapper oriented like a diamond with the four corners pointing north-east-south-west.
Fold the right corner partway in. Place a shrimp horizontally, about ⅓ up from the bottom of the wrapper, tail hanging off the folded straight edge.
Roll the wrapper up and around the shrimp once. Fold the left corner against the left side of the shrimp. Roll once more.
Dab a little water on the remaining (top) corner and fold down to seal. Place shrimp spring roll sealed-side down on a tray and repeat with remaining shrimp.
To shallow-fry, place enough oil in your cooking vessel (wok or skillet) to about ¾” deep. Heat until the oil shimmers.
Gently slide spring rolls into hot oil, in batches such as not to overcrowd, and fry for about 2-3 minutes per side or until golden brown.
Drain on a paper towel. Enjoy with your favourite dipping sauce!