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Taiwanese Shrimp Rolls
Xia Juan
Crispy, golden-fried rolls filled with a savory mixture of shrimp, pork, and vegetables, often served with a sweet chili dipping sauce. These are a popular appetizer or snack in Taiwanese cuisine.
đ§ Ingredienser
- 200 g Shrimp(peeled, deveined, and finely chopped)
- 100 g Ground pork
- 50 g Water chestnuts(finely chopped)
- 2 stalks Scallions(finely chopped)
- 1 tsp Ginger(minced)
- 1 tbsp Soy sauce
- 1 tsp Sesame oil
- 0.5 tsp White pepper
- 1 large Egg(lightly beaten, for binding)
- 12 sheets Spring roll wrappers
- 2 tbsp Cornstarch(for sealing)
- for frying Vegetable oil
đšâđł Instruktioner
- 1
In a medium bowl, combine the chopped shrimp, ground pork, chopped water chestnuts, scallions, minced ginger, soy sauce, sesame oil, and white pepper. Mix well until all ingredients are evenly distributed.
- 2
Add the beaten egg to the mixture and stir until it binds the ingredients together. The filling should be cohesive.
- 3
Lay a spring roll wrapper flat on a clean surface. Place about 2 tablespoons of the filling near one corner. Fold the corner over the filling, then fold in the sides, and roll tightly to form a cylinder. Moisten the remaining corner with a little water or a cornstarch slurry (2 tbsp cornstarch mixed with 2 tbsp water) to seal the roll.
đĄ Proffstips: Ensure the rolls are tightly wrapped to prevent them from unraveling during frying. - 4
Repeat with the remaining wrappers and filling.
- 5
Heat about 2-3 inches of vegetable oil in a wok or deep pot over medium-high heat until it reaches around 350°F (175°C).
- 6
Carefully fry the shrimp rolls in batches, without overcrowding the pot, for about 4-6 minutes, or until they are golden brown and crispy. Turn them occasionally for even cooking.
đĄ Proffstips: Maintain a consistent oil temperature to ensure the rolls cook through without burning. - 7
Remove the fried rolls with a slotted spoon and place them on a wire rack or paper towels to drain excess oil.
- 8
Serve hot with your favorite dipping sauce, such as sweet chili sauce or a mixture of soy sauce and vinegar.
đĄ Proffstips: For best results, serve immediately after frying.
đĄ Proffstips
- âYou can prepare the filling a day in advance and refrigerate it.
- âIf you don't have water chestnuts, you can substitute with finely chopped jicama or bamboo shoots for a similar crunch.
- âFor a healthier option, these can be baked in an oven at 400°F (200°C) for 15-20 minutes, flipping halfway, until golden and crispy.
⚠Idéer för variationer
Inspiration till din egen version av detta recept
- Add shredded cabbage or carrots to the filling for extra vegetables.
- Incorporate a pinch of five-spice powder into the filling for a more complex flavor profile.