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Shrimp Spring Rolls

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Product Description

Shrimp Spring Rolls

 Serves: 8

Preparation Time: 30 minutes

Equipment: French chef knife, Cutting Board, Kitchen Machine food cutter, 11-Mini WOK, 2-QT stainless Mixing Bowl, stainless Cookie Sheet

  • 8              Spring Roll wrappers (available frozen at Oriental markets)
  • ½             cup dried black mushrooms (shitake or wood ear)
  • 3              tablespoons peanut oil
  • 1              pound (460 g) shrimp, peeled, deveined, and chopped
  • 3              shallots, minced
  • 1              clove garlic, mince
  • 1              teaspoon fresh ginger, grated #1 blade
  • 1              celery rib, minced
  • 1              Serrano chili, minced
  • 1              carrot, grated #1 blade
  • ½             pound (230 g) bean sprouts
  • 1              tablespoon soy sauce
  • 1              teaspoon sesame oil
  • 1              tablespoon sake or dry sherry
  • ½             teaspoon 5-spice mix (see recipe below)
  • 2              teaspoons cornstarch
  • ½             cup (120 ml) water
  • 1              tablespoon cornstarch

Soak dried mushrooms in hot water 10 minutes, drain, squeeze dry, chop fine and set aside.

Preheat WOK or Large Skillet over medium-high heat, add peanut oil and bring to temperature, add shrimp and sauté about 30 seconds. Add mushrooms and all vegetables, stir-fry 1-2 minutes, adding bean sprouts last.

In Mixing Bowl, combine soy sauce, sesame oil, sake, and 5-spice mix with 2 teaspoons cornstarch. Mix well and add to wok and toss to combine. Stir-fry until thickens (about 1 minute). Immediately spread mixture onto cookie sheet to cool.

Mix together water and 1 tablespoon cornstarch to seal edges. “Burrito” roll each wrapper by placing approximately 2 tablespoons of filling one-third the way up the wrapper. Fold corner over filling forming lightly packed log shaped roll. Fold side edges over and roll to end of wrapper. Seal edges with cornstarch, water mixture and finish rolling.

Heat 2-inches (5 cm) of peanut oil in bottom of WOK over medium or medium-high to 375°F (190°C)/ Fry 2 spring rolls at a time until golden brown. Drain and serve with soy dipping sauce. 

NUTRITIONAL BREAKDOWN PER SERVING: Calories 117; Fat Grams 2; Carbohydrate Grams 9; Protein Grams 14; Cholesterol mg 85; Sodium mg 563.

THE POINT SYSTEM: Calorie Points 2; Protein Points 2; Fat Grams 2; Sodium Points 24; Fiber Points 1; Carbohydrate Points  ½; Cholesterol Points 8.

Soy Dipping Sauce

Yields: 2 cups

Preparation Time: 10 minutes

Equipment: French chef knife, Cutting Board, 1-QT stainless Mixing Bowl

  • ½             cup (120 ml) water
  • ½             cup (120 ml) white distiller vinegar or rice vinegar
  • ½             cup (120 ml) soy sauce
  • ½             cup sugar
  • 1              teaspoon chili paste
  • 2              teaspoons garlic, minced fine

In the Mixing Bowl, combine all ingredients.

NUTRITIONAL BREAKDOWN PER SERVING: Calories 71; Fat Grams 0; Carbohydrate Grams 17; Protein Grams 2; Cholesterol mg 0; Sodium mg 538.

THE POINT SYSTEM: Calorie Points 1; Protein Points 1; Fat Grams 0; Sodium Points 23; Fiber Points 0; Carbohydrate Points  1; Cholesterol Points 0.

Vegetarian Spring Rolls Variation

Serves: 8

Preparation Time: 40 minutes

Equipment: French Chef Knife, Cutting Board, Kitchen Machine food cutter, 3-quart stainless Mixing Bowl, 1-quart stainless Mixing Bowl, 13-inch Chef Pan or 6-quart Stockpot with Steamer Rack, and 4 ½-quart Dutch oven cover

  • 2              ounces (60 g) bean sprouts or bean threads
  • 1              cup carrots, grated blade #1
  • 1              red onion, chopped blade #3
  • 1              small head green cabbage, chopped fine blade #2
  • 1              red pepper, chopped
  • 1½          tablespoons garlic, minced
  • 1              tablespoon soy sauce
  • 1              teaspoon fresh ginger, grated blade #1
  • 2              eggs, beaten
  • 1              tablespoon cornstarch
  • 1              package spring roll wrappers

Soak bean sprouts or bean threads in warm water for about 10 minutes. Drain and set aside.

Using the food cutter, cut carrots, red onion, and green cabbage into 3-quart Mixing Bowl, add chopped red pepper and minced garlic, soy sauce, ginger and beaten eggs. Mix well.

In the 1-quart Mixing Bowl, combine ½ cup (120 ml) water and 1 tablespoon cornstarch, mix well, (will be used to seal edges of spring rolls).

Place spring roll wrappers on cutting board; place about 2 tablespoons of vegetables mixture one-third the way up the spring roll wrapper. “Burrito” roll each wrapper, by folding corners over filling forming a lightly packed log shaped roll. Fold side edges over and roll to end of wrapper. Seal edges with cornstarch and water mixture.

NOTE: Keep wrappers moist prior to rolling, a damp paper towel place over wrappers before use will do the trick. If they should dry out, lightly dampen with a sprinkle of water prior to filling and rolling.

Spring Rolls may be deep fried or steamed.


In the 13-inch (33 cm) Chef Pan, heat 2-inches of oil on medium heat. Fry 2 to 3 rolls at a time until they are firm and golden brown.


In the 6-quart Stockpot, bring 2 to 3-inches of water to a boil. Spray Steamer Rack with cooking spray. Place wrapped Spring Rolls on Steamer Rack, cover with 4 ½-quart Dutch oven cover and steam to heat through. To keep hot leave Dutch oven cover on, turn off heat, and Spring Rolls will remain warm for 1 hour.

Serve with Soy Dipping Sauce: See recipe above under Shrimp Spring Rolls.  


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