5-7 sheets large spring roll wrappers (8.5” x 8.5” square) (see head note re spring roll wrappers)
Worcestershire sauce, sweet and sour sauce, plum sauce, Thai sweet chili sauce, chili oil, sriracha, etc.
Peel and devein the shrimp, but leave the shell on the tails. This is just for looks, but you can take off all the shell if you’d rather. Pat dry. Using a small paring knife, cut 2-3 small diagonal slits on the shrimp underside so they lie straight. Toss with salt, sesame oil and white pepper. Marinade 15 minutes.
Meanwhile, cut spring roll wrappers into quarters. Cover with dry kitchen towel to prevent edges drying out.
To roll, put a cut spring roll wrapper in a diamond shape with the four points facing north, east, south, and west. Fold the right corner partway in. Lay a shrimp out flat on the wrapper, about one-third of the way up from the bottom. Let the tail hang off the straight edge that has been folded in half. Roll wrapper up and around the shrimp once. Fold left corner smugly against the left side of the shrimp. Roll once more. Dab a little water on the remaining (top) corner and fold down to seal. Place shrimp spring roll sealed-side down on a try and repeat with remaining shrimp. [Suggestion watch my IG reel for visual guidance!].
To shallow-fry, place enough oil in your cooking vessel (wok or skillet) to about ¾” deep. Heat until oil shimmers. If you have a thermometer, oil should be heated and maintained at about 350f throughout. Carefully add the spring rolls to the hot oil one at a time so they don’t crowd. Fry for two to three minutes on each side, or until golden brown. Adjust heat as needed to maintain a constant oil temperature. Drain on paper towel. Enjoy with your favourite dipping sauce!.
Shrimp rolls are a fantastic appetizer or light meal that can be enjoyed any time of year With fresh shrimp, crunchy veggies, and creamy sauce packed into a warm, buttery roll, they make for an incredibly tasty bite! This article will walk you through the entire process of making shrimp rolls from start to finish.
Ingredients You’ll Need
The great thing about shrimp rolls is they don’t require a lot of fancy ingredients, but getting the basics right is key for maximizing flavor. Here’s what you’ll need
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Shrimp – Medium or small shrimp work best You’ll want to use about 1 1/2 pounds of peeled and deveined shrimp
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Celery – 2 ribs, finely chopped
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Green onions – 2 stalks, thinly sliced
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Herbs – 2 tablespoons chopped chives or dill
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Mayonnaise – 5 tablespoons
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Lemon juice – 1 tablespoon
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Dijon mustard – 1 1/2 tablespoons
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Old Bay seasoning (optional but highly recommended) – 1/2 teaspoon
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Salt and pepper – 1/2 teaspoon kosher salt and freshly ground black pepper
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Split-top hot dog buns – 6 to 8 buns
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Butter – 2 tablespoons, melted
Cook the Shrimp
You can use raw or cooked shrimp for this recipe. If using raw, here are simple instructions for cooking the shrimp:
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Bring 2 quarts of salted water to a boil in a pot.
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Once boiling, add the raw peeled shrimp and cook for about 2 minutes, just until the shrimp are pink and cooked through.
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Drain the shrimp into a colander and immediately run under cold water or place in an ice bath to stop the cooking process. This helps keep the shrimp tender.
If using pre-cooked shrimp, simply thaw if frozen and chop into bite-sized pieces.
Make the Filling
Chop the cooked shrimp into bite-sized pieces and place in a medium bowl. Finely mince the celery and slice the green onions, adding them to the bowl. Add the chopped herbs, mayonnaise, lemon juice, Dijon, Old Bay, salt, and pepper.
Gently stir everything together until fully combined. You don’t want to over-mix, just bring the ingredients together. Taste and adjust seasoning if needed.
Toast the Buns
This is a crucial step for getting that signature shrimp roll taste and texture. Melt 2 tablespoons of butter in a skillet over medium heat. Add the split buns cut-side down and cook for 20-30 seconds until golden brown. Flip and brown the other side slightly too.
Assemble and Enjoy
Simply fill the warm toasted buns with the shrimp salad mixture, about 1/3 to 1/2 cup per bun. And that’s it – you now have delicious, restaurant-worthy shrimp rolls ready to enjoy! They’re fantastic on their own, but you can also serve them with fries, coleslaw, or lemon wedges on the side.
The leftover filling will keep refrigerated for 2-3 days, letting you get multiple meals out of one shrimp roll prep session. Just be sure to fill a fresh toasted bun each time for maximum enjoyment.
Variations to Try
Once you master the classic recipe, there are all kinds of ways to put your own unique twist on shrimp rolls:
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Use different herbs like cilantro, parsley, basil, or tarragon
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Add minced garlic, hot sauce, or horseradish for a kick
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Mix in diced avocado or mango for creaminess
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Top with shredded lettuce, tomato, or crispy bacon
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Swap in different sauces like ranch, chipotle mayo, or hummus
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Use alternative buns like pretzel, brioche, or slider buns
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Make lettuce wraps instead of buns for a lighter, low-carb option
Frequently Asked Questions
If you’re new to making shrimp rolls, chances are you have a few questions. Here are answers to some of the most common FAQs:
Why are the buns split on top instead of the side?
Traditional lobster and shrimp rolls call for “split-top” hot dog buns instead of the more common side-split buns. This allows you to load the seafood salad into the bun from the top down, keeping it neatly contained.
Can I use frozen shrimp instead of fresh?
Absolutely! Thaw frozen shrimp in the fridge overnight and pat dry well before using. The cooking method remains the same.
Is Old Bay seasoning necessary for flavor?
While not 100% required, Old Bay does add a signature seafood flair. If you don’t have it, increase the salt slightly or add a pinch of celery salt.
Can I make the filling ahead of time?
Yes, the shrimp filling can be made 1-2 days in advance. Just hold off on toasting the buns until ready to serve.
How long will leftover filling last?
Leftover filling will keep 3-4 days in the fridge. Re-toast the buns when ready to enjoy those leftovers!
Can I freeze fully assembled shrimp rolls?
It’s best not to freeze the assembled rolls, as the bun can get soggy. Freeze just the filling instead, then thaw overnight and fill fresh buns.
Enjoy the Simple Pleasures of Homemade Shrimp Rolls
Shrimp rolls strike the perfect balance between feeling like an indulgent special treat while still being easy and approachable to make at home. Following this straightforward recipe, you’ll wow your family and friends with your own fresh, delicious shrimp rolls. While restaurants serve them at a premium, you can enjoy high-quality shrimp rolls for a fraction of the cost right in your own kitchen. They’re a crowd-pleasing appetizer, a summery low-key dinner, or even packed for an on-the-go lunch. However you choose to enjoy your batch, homemade shrimp rolls are sure to become a new favorite recipe you’ll go back to again and again.
WHAT KIND OF WRAPPERS ARE USED FOR THESE EASY SHRIMP SPRING ROLLS?
These are Chinese style spring rolls which use wrappers made of wheat flour (see above). They come in packages and can be found in the freezer section of Chinese grocery stores and larger grocery stores that carry good international food. They come in a few different sizes. The ones I use are the largest 8. 5” x 8. 5” squares, which I cut into quarters for this recipe. There’s no need to use bigger spring roll wrappers; you can cut them to fit the size of your shrimp. There are important differences between egg roll wrappers and spring roll wrappers. Egg roll wrappers have the words “egg roll wrappers” on the package, while spring roll wrappers have the words “spring roll” (or “spring roll pastry”). However, if you can only find egg roll wrappers, you can substitute them in this recipe. They are similar enough and also made of wheat. The main difference is that when they are fried, they puff up on top, but when spring roll wrappers are done, the tops are smooth.
SHALLOW FRY vs DEEP FRY:
If you don’t want to deep fry at home, you can shallow fry these SHRIMP SPRING ROLLS instead. By “shallow fry”, I simply mean to use much less oil than you would for deep frying. If you use the right container, you only need enough oil so that it covers a little more than half of a spring roll. Fry one side, then flip and fry the other. I always shallow fry my spring rolls and the results are equally golden and crunchy.