The Local Palate Newsletter
Sign up to recieve news, updates, recipes, cocktails and web exclusives about food culture in the south

Share this article via email

Subscribe

Subscribe
Save 72% off of newsstand price now!

Subscribe to The Local Palate
Shop Marketplace Savor the South Newsletter Tableaux Newsletter Subscribe Digital Edition Customer Service Send a Gift Shop the South Marketplace Newsletter App Store Google Play

Get the latest from the Local Palate, straight to your inbox.

Sign up

Get the latest from the Local Palate, straight to your inbox.

Shrimp Spring Rolls

Ingredients

Oil for frying

2 pounds peeled and deveined shrimp, divided

2 tablespoons minced ginger

1 cup chopped scallions

1 teaspoon kosher salt

1 package (7x7-inch) soring roll wrapper

1 egg

Special equipment:

Deep-fry thermometer

Directions

  1. In a pot or wok fitted with deep-fry thermometer, heat about 3 inches of oil to 350 degrees.
  2. In a food processor (or by hand), chop half the shrimp until it forms a tacky paste. Roughly chop remaining shrimp.
  3. In a mixing bowl, combine all the shrimp with ginger, scallions, and salt. In a separate bowl, beat egg with 1 tablespoon of water to make an egg wash.
  4. Place about 3 tablespoons of mixture on each spring roll wrapper. Brush egg wash on one corner of the wrapper. Fold adjacent corners in to cover filling and roll the opposite end toward the egg washed side. Press seal. Repeat with remaining spring rolls.
  5. Gently lower spring rolls into oil, working in batches if necessary to not crowd the pan. Fry until crispy, 4 to 5 minutes, then remove to a paper towel-lined plate to drain.

 

Print Recipe