Appetizer: China – Guangdong – 蔬菜虾春卷 ➤ Shūcài xiā chūnjuǎn (Vegetable & Shrimp Spring Rolls)

Serving Size: 6

Approximate Time

Prep 25 min

Cook 8 min

Additional 10 min

Total 40 min

Ingredients

- 12 large shrimp, peeled and deveined, approx. 12 oz (340 g) total
- 2 cups (140 g) shredded napa cabbage
- 1 cup (110 g) julienned carrot
- 4 oz (115 g) fresh shiitake mushrooms, stemmed and thinly sliced
- 3 scallions, thinly sliced
- 2 cloves garlic, minced
- 1 tbsp (15 g) grated fresh ginger
- 12 spring roll wrappers
- 1 large egg, beaten (for sealing)
- 2 tbsp (30 ml) light soy sauce
- 1 tbsp (15 ml) oyster sauce
- 1 tsp (5 ml) sesame oil
- 1 tsp (4 g) granulated sugar
- 1 tbsp (8 g) cornstarch + 2 tbsp (30 ml) water (mixed to make slurry)
- Vegetable oil for deep-frying
- 1/3 cup (80 ml) sweet chili sauce (for dipping)
- 1 tbsp (15 ml) rice vinegar (for dipping)
- 1 tsp (5 ml) lime juice (optional, for dipping)

Instructions

1. Prepare ingredients: rinse and pat shrimp dry, then roughly chop into 1/4–1/2-inch pieces. Combine cornstarch and 2 tbsp (30 ml) water to make a slurry. Have wrappers and beaten egg ready.
2. Heat a wok or large skillet over medium-high heat and add 1 tbsp vegetable oil. Add shrimp and stir-fry 1–2 minutes until just pink and opaque. Transfer shrimp to a bowl and set aside.
3. In the same pan add another 1 tbsp oil if needed. Add garlic and ginger and stir 20–30 seconds until fragrant. Add shiitake, carrot, and cabbage and stir-fry 2–3 minutes until vegetables are just softened but not mushy.
4. Return shrimp to the pan, add scallions, light soy sauce, oyster sauce, sesame oil, and sugar. Toss to combine and heat through. Stir in cornstarch slurry and cook 30–60 seconds until mixture thickens and holds together. Remove from heat and spread filling on a tray to cool to room temperature (important so wrappers do not become soggy).
5. Place one spring roll wrapper on a clean work surface in a diamond orientation. Spoon about 2–3 tbsp of filling near the edge closest to you. Fold the bottom corner over the filling, fold the two side corners in, then roll tightly toward the top corner. Brush the top corner with beaten egg to seal. Repeat with remaining wrappers and filling.
6. Heat enough vegetable oil in a deep pot or wok for deep-frying to 350°F (175°C). Fry spring rolls in batches (do not overcrowd) for 3–4 minutes, turning occasionally, until evenly golden brown and crisp. Drain on a wire rack or paper towels.
7. While rolls fry, whisk together sweet chili sauce, rice vinegar, and lime juice (if using) in a small bowl to make the dipping sauce.
8. Serve spring rolls hot with the dipping sauce. They can be kept warm on a low oven rack (200°F / 95°C) for a short time before serving.