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Bite-sized shrimp spring rolls that are addicting and sure to be the hit of the party. They also pair nicely with your favorite stir-fry. Serve with sweet chili sauce for dipping.

Recipe Summary

30 mins
10 mins
5 mins
45 mins
25 mini spring rolls


Original recipe yields 25 servings
The ingredient list now reflects the servings specified
Ingredient Checklist


Instructions Checklist
  • Heat sesame oil in a large skillet over medium-high heat. Add shredded cabbage and carrot mixture and cook for 2 minutes. Add mushrooms, shrimp, green onions, and soy sauce; cook for 4 minutes. Remove from heat and stir in hoisin sauce. Let cool for 5 minutes. Fold in bean sprouts.

  • Put 1 spring roll wrapper on a work surface with a point facing you, like a diamond. Put about 1 teaspoon of the shrimp mixture in the center of the wrapper. Fold the bottom of the wrapper over the filling. Roll up tightly to keep the spring roll firm. Fold the sides of the wrapper over the filling. Brush the top edge of the wrapper with water. Roll up tightly to the edge; seal. Put finished rolls, seam-side down, on a plate or baking sheet until ready to fry. Repeat with the remaining wrappers and filling.

  • Fill a large heavy-bottomed pot with 2 inches of peanut oil and heat to 350 degrees F (175 degrees C).

  • Fry 1/2 of the spring rolls until lightly golden, about 3 minutes. Remove with a slotted spoon to a paper towel-lined plate to absorb excess oil. Repeat with remaining spring rolls.

Editor's Note:

We have determined the nutritional value of oil for frying based on a retention value of 10% after cooking. Amount will vary depending on cooking time and temperature, ingredient density, and specific type of oil used.

Nutrition Facts

64 calories; protein 2.5g; carbohydrates 6g; fat 3.3g; cholesterol 15.2mg; sodium 103.5mg. Full Nutrition