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🍽️ Crispy Spring Rolls with Shrimp

285 kcal · 30 min · 4 servings

Ingredients

• 12 spring roll wrappers (frozen at the Asian market)
• 50 g glass noodles
• 50 g mung bean sprouts
• 3 spring onions
• 4 Napa cabbage leaves
• 100 g large carrots (1 large carrot)
• 300 g large shrimp (kitchen-ready, peeled and deveined)
• 1 piece ginger (walnut-sized)
• 2 garlic cloves
• 2 tbsp vegetable oil
• 2 tbsp soy sauce
• 3 tbsp rice wine
• 1 tsp cornstarch
• Lime juice
• Vegetable oil (for frying)

Instructions

1. 1. Place the spring roll wrappers on your work surface.
2. 2. Cover them with a damp cloth.
3. 3. Let the wrappers thaw.
4. 4. Put the glass noodles in a bowl.
5. 5. Pour boiling water over them.
6. 6. Let the noodles soak for about 10 minutes.
7. 7. Remove the noodles from the heat once they are soft.
8. 8. Drain the bean sprouts in a sieve.
9. 9. Rinse them briefly under cold water.
10. 10. Let the sprouts drain well.
11. 11. Wash the spring onions and Chinese cabbage.
12. 12. Remove the tough ends of the spring onions.
13. 13. Peel the carrots.
14. 14. Cut the spring onions into thin strips.
15. 15. Cut the Chinese cabbage into thin strips.
16. 16. Cut the carrots into thin strips.
17. 17. Make sure the strips are about 5 cm long.
18. 18. Drain the glass noodles in a sieve.
19. 19. Rinse the noodles with cold water.
20. 20. Cut the noodles into pieces using kitchen scissors.
21. 21. Make sure the noodle pieces are about 5 cm long.
22. 22. Wash the shrimp.
23. 23. Pat the shrimp dry with kitchen paper.
24. 24. Cut the shrimp into bite-sized pieces.
25. 25. Peel the ginger.
26. 26. Peel the garlic.
27. 27. Dice the ginger finely.
28. 28. Dice the garlic finely.
29. 29. Heat the oil in a wok or frying pan.
30. 30. Fry the shrimp, garlic, and ginger.
31. 31. Use medium to high heat for this.
32. 32. Fry the mixture for about 1 minute while stirring.
33. 33. Remove the shrimp from the wok.
34. 34. Fry the carrot strips in the remaining fat.
35. 35. Fry them for about 1 minute while stirring.
36. 36. Add the spring onions and Chinese cabbage.
37. 37. Mix the soy sauce with the rice wine.
38. 38. Stir the cornstarch into the sauce.
39. 39. Pour the sauce over the vegetables.
40. 40. Let the sauce boil briefly.
41. 41. Season the filling to taste with lime juice.
42. 42. Remove the wok from the heat.
43. 43. Add the prepared shrimp back into the wok.
44. 44. Add the glass noodles.
45. 45. Add the bean sprouts.
46. 46. Mix all ingredients well together.
47. 47. Place the thawed spring roll wrappers side by side.
48. 48. Align one corner of the wrappers pointing downwards.
49. 49. Place 1 to 2 tablespoons of filling on each wrapper.
50. 50. Shape the filling into a strip about 8 cm long.
51. 51. Place the filling strip about 10 cm away from the bottom corner.
52. 52. Fold the bottom corner over the filling.
53. 53. Fold the right corner towards the center.
54. 54. Fold the left corner towards the center.
55. 55. Roll the package tightly.
56. 56. Heat the frying oil in a deep fryer, wok, or pot.
57. 57. Test the oil temperature with a wooden skewer.
58. 58. The oil is ready when small bubbles form on the skewer.
59. 59. Fry the spring rolls in batches.
60. 60. Fry them for about 4 minutes.
61. 61. Remove the rolls when they are golden brown.
62. 62. Let the rolls drain on kitchen paper.
63. 63. Preheat the oven to 100 °C with top and bottom heat.
64. 64. Keep the finished rolls warm in the hot oven.
65. 65. Repeat the process until all rolls are done.

Nutrition per serving

• kcal: 285
• Protein: 23 g · Fett/Fat: 13 g · Carbs: 24 g