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Shrimp Spring Rolls

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“Crispy, savoury spring rolls with a colourful shrimp filling.”
1hr 30mins
18 spring rolls

Ingredients Nutrition


  1. Filling: Mix 9 ingredients in small bowl.
  2. Set aside.
  3. Stir water into flour in small cup until smooth.
  4. Cut each wrapper in half into 2 rectangles.
  5. Keep wrappers covered with damp cloth to prevent drying out.
  6. Brush all four edges of 1 rectangle with flour paste.
  7. Place 2 tsp (10 mL) of filling across centre of 1 one short end.
  8. Roll up, tucking in sides to enclose filling, into small finger-sized cylinders.
  9. Hint: tuck in sides before rolling (or tuck sides half-way through rolling) to ensure enclosure of filling.
  10. Repeat with remaining filling and rectangles.
  11. Deep-fry spring rolls, in 3 batches, in hot 375 degree F (190 degree C) peanut oil for about 3 minutes, turning often, until crisp and golden.
  12. Remove to paper towels to drain.
  13. Note: to toast sesame seeds, place in single layer in ungreased shallow pan.
  14. Bake in 350 degree F (175 degree C) oven for 5 to 10 minutes, stirring or shaking often, until desired doneness.

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