Chef Bao

170 RECIPES

Simple recipes for everyday home cooking

Fried Shrimp Rolls

Not your ordinary deep-fried shrimp egg rolls! Everything is made from scratch including the wrapper. The four super-sized rolls are stuffed with their own pink shrimp.

Turn mealtime into a joyful experience
CUISINES: Chinese
LEVEL: EASY
TIME: 40 min
SERVING: 2 People
INGREDIENTS:
  • cup Flour [Egg Roll Wrap]
  • ½ cup Cold Water
  • 1 tbsp Olive Oil
  • 1 small Zucchini [Filling]
  • 1 large Carrot
  • 1 tsp Salt
  • cup White Shrimp
  • 1 tbsp Fresh Ginger
  • 4 large Pink Shrimp
  • 1 medium Shallots
  • ¼ tsp White Pepper
  • 2 tbsp Flour
  • 2 tbsp Cold Water
  • 3 cups Cooking Oil
  • 2 tbsp Yogurt [Garnish]
  • 2 tsp Chili Sauce
  • 3 slices Parmesan Cheese
  • 2 slices Cherry Belle Radish
  • 1 sprig Dill
LET'S START
Step 1
Step 1
Step 1
Mound the flour then hollow-out the center, pour water in center. Mix water and flour with fingers to get dough.
Step 2
Step 2
Step 2
Roll into a ball, then knead several times until dough until it springs back when lightly pressed, and does not tear when pulled. When done kneading, roll into a ball, set in a bowl, cover and let set for 15 minutes.
Step 3
Step 3
Step 3
Roll the dough out as a long tube, cut into about 3-inch small pieces. (It will make more wraps than will use for this recipe.)
Step 4
Step 4
Step 4
Apply olive oil to working surface, roll each piece into a ball, then slightly flatten.
Step 5
Step 5
Step 5
Add about 1/2 teaspoon of olive oil to the top of each piece, then roll out with a rolling pin to be very thin.
Step 6
Step 6
Step 6
Stack the dough on top each other while applying olive oil to each contact surface.
Step 7
Step 7
Step 7
Transfer to a plate that can be steamed. Lower the plate into a large pan with several inches of simmering water. Cover the pan, and simmer for 6 minutes on high heat.
Step 8
Step 8
Step 8
Use a grater to julienne the squash and carrot, season with salt.
Step 9
Step 9
Step 9
Grind the shrimp with a food processor.
Step 10
Step 10
Step 10
Squeeze out the water of the mixed vegetables, combine with shrimp, add shredded ginger and shallot, season with white pepper, mix well.
Step 11
Step 11
Step 11
After steaming, apply the vegetable shrimp mixture and a shrimp on each wrapper, keep the shrimp tail showing outside of the wrapper when wrapping.
Step 12
Step 12
Step 12
Combine water and flour in a bowl, place a small drop of the flour mixture on the edge of the wrapper and complete the roll.
Step 13
Step 13
Step 13
Repeat wrapping until all shrimp and wraps are done.
Step 14
Step 14
Step 14
Deep fry the shrimp rolls in the cooking oil at 160℃ / 320ºF for 3 minutes.
Step 15
Step 15
Step 15
Remove from pan, then heat pan to 200°C / 400°F and re-fry the wraps for 30 seconds.
Step 16
Step 16
Step 16
Cut the shrimp in half, add yogurt, chili sauce, and parmesan cheese on the plate.
Step 17
Step 17
Step 17
Garnish with sliced cherry belle radish, red sorrel, dill, edible flower petals, and serve.