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Deep-fried shrimp rolls


Prawn spring rolls:

  • 24 shrimp (size 21-25), raw and cut into 2 pieces each
  • 3 cloves garlic, chopped
  • 2 tablespoons (30 milliliters) ginger, peeled and grated
  • 1 cup (240 milliliters) carrots, julienned
  • 1/2 cup (120 milliliters) green onions, chopped
  • 1/2 cup (120 milliliters) enoki mushrooms
  • 1 tablespoon (15 milliliters) mirin
  • Salt and pepper, to taste
  • Canola oil, for frying
  • 8 sheets of spring roll wrappers

Dipping sauce:

  • 1/2 cup (120 milliliters) store bought plum sauce
  • 1 teaspoon (5 milliliters) Chinese 5 spice
  • 1 teaspoon (5 milliliters) fresh ginger, peeled and grated
  • 1 tablespoon (15 milliliters) yellow mustard
  • 1 teaspoon (5 milliliters) dried chili flakes


Prawn spring rolls:

  1. Heat a large wok over medium-high heat, and add canola oil.
  2. Add garlic, ginger, carrots, shrimp, mushrooms and green onions.
  3. Cook for four to five minutes, or until shrimp have turned pink.
  4. Remove from heat, and place shrimp mixture in the refrigerator to cool.
  5. Lay spring roll wrappers out two at a time.
  6. Place a proper amount of shrimp mixture over the first half of the spring roll wrapper.
  7. Fold left and right edges over the shrimp mixture, and the roll the spring roll from front to back.
  8. Repeat this process until all shrimp mix has been used.
  9. Heat frying oil to 375F (190F), and fry spring rolls for four to five minutes.
  10. Remove from oil, and place on a paper towel to drain any excess liquid.
  11. Serve with dipping sauce.

Dipping sauce:

  1. In a medium sized bowl, mix all ingredients together.

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