Chinese Shrimp Spring Rolls

Chinese Shrimp Spring Rolls

chicken spring roll

Chinese Shrimp Spring Roll


  • Raw Shrimp - 12 nos cleaned & chopped
  • Garlic - 2 to 3 cloves minced
  • Ginger - 1/4 tsp
  • Cabbage - 1 1/2 cups finely shredded
  • Mushrooms - 1/2 cup thinly sliced
  • Carrot - 1/2 cup shredded
  • Lemon Zest - 1 tbs
  • Capsicum - 1/2 cup thinly sliced (2") or chilli (3 or 4) chopped
  • Green Onion - 1/4 cup thinly chopped
  • Coriander Leaves - 1 tbs
  • Cornstarch - 1 tsp
  • Sugar - 1/2 tsp
  • Salt - to taste
  • Soy Sauce - 1 1/2 tbs
  • Oil - 2 tbs + deep fry amount
  • Chinese Spring Roll - 10 (15cm)


  1. Take a glass or small bowl and combine cornstarch, sugar, salt and soy sauce until smooth
    Stir fry
  1. Heat a kadai or pan and add oil (1 tsp) and garlic saute for 2 sec. Add shrimp and fry until color turns pink and remove it to a plate
  2. In the same kadai, add some oil, cabbage, mushroom, green onion, carrot, capsicum and saute for 3 min. Add in lemon zest and combine well
  3. Now add in the cornstarch mix, combine and cook until thickened about 2 min or so
  4. Next, add the stir fried shrimp, green onion or coriander to this and mix well. Set aside to cool
    Prepare spring rolls
  1. Use one wrapper at a time. Cover the rest with damp paper or cotton towel. This is important!
  2. Add about 1 to 2 tbs of prepared masala to the wrapper and fold it spring roll style
    Deep Fry
  1. Heat oil in a kadai and when hot from spring rolls 3 -5 minutes turning occasionally until it turns golden brown.
  2. Serve hot with the accompanying sauce, soy sauce or ketchup. Enjoy the snack
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