Fried Shrimp Spring Rolls

Fried Shrimp Spring Rolls

Pan-fry to reduce calories and keep deliciousness!

Cooking time
15min+
Calories
162kcal
Sodium
354mg
  • Nutrition facts are for one serving.
  • Time to cool is not included in the cooking time.
  • Nutritional values do not include celery leaves, other greens or cherry tomatoes.

Ingredients(Servings: 2)

Ingredients(Servings: 2)

80 g (2.8 oz.)

as needed

10 cm (4 in.)

1/2 tsp

2 tsp

4

(A)

1 & 1/2 Tbsp

1/2 Tbsp

a dash

2 tsp

Directions

  1. Devein the shrimp, rinse in the saltwater.
  2. Julienne the celery.
  3. Heat up 1 tsp of the vegetable oil in a fry pan, saute the long onion and ginger. Once fragrant, add in and saute (1).
  4. When the shrimps turn bright pink, season with (A). After diluting the starch with the water, stir in to thicken the cooking liquids, then allow to cool.
  5. Place equal portions of (4) and (2) onto the center of each spring roll wrapper, then roll up from the nearest edge.
  6. Coat a fry pan with half of the remaining 1 tsp of vegetable oil and pan-fry (5), then drizzle the other half onto the spring rolls, flip and cook further. Garnish with celery leaves or other greens.

Featured Contents

Healthy Shrimp Dishes; Three Delightful and Nourishing Creations!

Shrimp is an excellent ingredient for a nourishing meal. Let’s make low-calorie spring rolls, an umami-rich soup, and creamy gratin using shrimp!

Cooking Basics

Shrimp - deveining

Shrimp or prawns have a dark-colored intestinal tract (often called a vein) running down the length of their back, this needs to be removed. For shrimps in shells, before removing the shell, place a toothpick into the 2nd to 3rd abdominal segment from the head and gently remove this. By slightly bending the back this process is made easier. For headless shrimp, quite often the intestinal tract has been removed with the head.

Japanese long onion - finely chopped

Remove the roots of the Japanese long onion, and insert vertical cuts. Then chop up finely at right angles from end to end.


Ginger - mincing

Remove the skin of the ginger and thinly slice, gradually sliding and stacking the slices. Then mince the ginger into fine pieces, and slice again finely at right angles.


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