Valentina Ablaev
Once you see how easy it is to make crispy shrimp spring rolls from scratch, you will never overpay for them at a restaurant again! Like our crispy fried shrimp, these shrimp spring rolls make a great appetizer! They are so simple to make and come together with just a few ingredients.
These crunchy shrimp spring rolls make the ideal finger food you can enjoy at home! They come together in less than 15 minutes and make the best appetizer or side.
Serve as an appetizer for your classic shrimp fried rice and simple homemade teriyaki chicken!
Why You’ll Love This Appetizer Recipe
Though we love a good takeout meal, these shrimp rolls are so simple you’ll never want to overpay for them again! This recipe uses just a few simple ingredients and makes a crowd-pleasing finger food!
Ingredients for Shrimp Spring Rolls
- Shrimp – large or jumbo shrimp makes for the best result.
- Wonton wrappers – most grocery stores carry them and can be found by the vegetables.
Substitute: You can substitute for spring roll wrappers for a thinner and crispier outside. - Seasoning – a simple mixture of salt, pepper, and garlic powder gives a great taste to the shrimp.
- Oil – a high-smoke-point oil is key for deep-frying the shrimp.
- Thai sweet chili sauce – serve alongside the shrimp for dipping, or use your favorite dipping sauce.
See the recipe card below for a complete list of ingredients and quantities.
How to Prep Shrimp:
Preparing the shrimp is key to the perfect spring rolls.
- Peel and devein the shrimp. Leave the tail on for easy handling.
- Use a knife to score the inside of the shrimp and lay it out flat.
How to Make Shrimp Spring Rolls
- Prep the shrimp and toss them in the seasoning.
2. Arrange the wonton wrapped in a diamond and put the shrimp in the center. Fold each side in and roll the shrimp. Wet your fingers and seal the edges.
3. Heat the oil and drop in a few shrimp at a time, 6-8 at a time. Fry for 1-2 minutes or until golden brown, flipping halfway.
4. Remove the cooked shrimp on a paper towel-lined plate to absorb excess grease. Repeat until all the shrimp are fried.
Other cooking methods:
- Air fryer – For a healthier alternative to frying, cook the spring rolls in the air fryer. Spray the spring rolls with oil and air-fry at 390°F for 5 minutes, or until golden brown. Check the rolls halfway through, as they can cook quickly.
- Oven – Arrange the spring rolls on a baking sheet with space between each roll, spray with baking spray. Bake in the oven at 375°F for 6-8 minutes or until golden brown.
Expert Tips:
- Heat the oil properly: Use a thermometer to check the oil’s temperature. For the best frying, heat the oil to 350°F.
- Fry in batches: Deep fry the shrimp in batches to prevent them from getting soggy.
How to Serve Spring Rolls
Here is our favorite way to serve spring rolls:
Appetizer: Serve these rolls alongside homemade chicken and broccoli for the perfect takeout meal at home!
Recipe FAQs
We recommend leaving the tail on for an easy way to hold them and for aesthetic appeal!
Shrimp cooks very quickly; once the outside is golden-brown, the shrimp is cooked through.
If your oil is not hot enough, the spring rolls will get soggy rather than crispy.
Store & Reheat
- Storage. Add the leftover spring rolls to an airtight container and store in the refrigerator for 3 days.
- Reheat. Warm the leftovers in the air fryer or the oven at 300° for 3 minutes or until warm.
- Freeze. Store the cooked spring rolls in the freezer for longer! Add the spring rolls to a freezer-safe bag and lay them out in one layer. Freeze and store for up to 3 months. Reheat: Add the frozen spring rolls to the air fryer or the oven and bake at 325°F for 7-10 minutes. Keep an eye on the spring rolls to prevent them from burning.
More Appetizer Recipes
If you enjoyed this chicken recipe, be sure to try our other asian appetizer recipes; here are some of our favorites:
If you’ve tried this shrimp spring roll recipe or any other recipe on my website, please leave a star rating and let us know how it went in the comments below – we appreciate it!
Crispy Shrimp Spring Rolls
Ingredients
- 1 pound jumbo shrimp peeled and deveined
- 20-25 count pack of wonton wrappers
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ¼ teaspoon garlic powder
- Oil for frying
- Thai sweet chili sauce for dipping
Instructions
- Peel and devein the shrimp, but leave the tail on. Then, score the shrimp to flatten it.
- Combine the salt, pepper, and garlic powder in a small bowl. Season the shrimp and toss.
- Place one wrapper on a work surface and shape it into a diamond.
- Place the shrimp into the center of the wrapper with the tail protruding outside the wrapper’s edge.
- Take a corner of the wrapper below the shrimp and fold it over the shrimp. Then, take one side of the wrapper and fold it over.
- Dip the finger in water and seal the edges, then wrap up the other side of the wrapper.
- Add the wrapped shrimp to a parchment-lined platter. Repeat with the remaining shrimp and wrappers.
- Heat a frying pan over medium-high heat with enough oil to submerge the shrimp.
- Place 6-8 wrapped shrimp into the oil. Do not overcrowd the pot. It will only take a minute or two to cook.
- Once the outside is slightly golden, they are ready.
- Use tongs to remove the shrimp from the oil and allow them to cool on a paper towel-lined plate.
- Serve with some sweet chili dipping sauce or peanut sauce.
Notes
- Properly heat the oil: Use a thermometer to ensure the oil reaches 350°F for optimal frying.
- Fry in small batches: Cook the shrimp in portions to maintain their crispiness and prevent them from becoming soggy.
- Air fryer method: For a healthier option, lightly spray the spring rolls with oil and air-fry them at 390°F for about 5 minutes, or until golden. Check midway through to avoid overcooking.
- Oven method: Space the spring rolls evenly on a baking sheet and bake at 350°F for 7– 10 minutes, or until golden brown.
- Storage: Store leftovers in an airtight container in the fridge for up to 3 days.
- Reheating: Reheat in the oven or air fryer at 300°F for 3–5 minutes or until heated through.
- Freezing: To store longer, place cooked spring rolls in a single layer in a freezer-safe bag and freeze for up to 3 months.
- Reheating from frozen: Reheat directly from frozen in the oven or air fryer at 300°F for 7–10 minutes, watching closely to prevent burning.
