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Crispy Shrimp Fried Spring Rolls
A step‑by‑step guide to making 20 golden, crunchy shrimp spring rolls using rice paper, wood‑ear mushrooms, glass noodles and a two‑stage frying method that guarantees extra crispiness without sogginess.
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Cost Breakdown
Critical Success Points
- • Soak wood ear mushrooms for full rehydration
- • Remove excess water from grated carrots
- • Dry shrimp thoroughly
- • Mix stuffing with cornstarch and egg
- • Soften rice paper correctly
- • Roll tightly and eliminate air pockets
- • First fry at 150 °C for 5 minutes
- • Second fry at 180 °C until golden
Safety Warnings
- • Hot oil can cause severe burns – use a thermometer and never leave the pot unattended.
- • Keep children and pets away from the frying area.
- • Do not overfill the pot with oil; leave at least 2‑inch headspace.
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