Appetizers & Starters > Finger Foods > Wrapped Items > Spring Rolls

Crispy Shrimp Spring Rolls with Spicy Mango Salsa

Delightfully crispy shrimp spring rolls paired with a vibrant and spicy mango salsa. A perfect appetizer that's both refreshing and satisfying.

Prep Time
30 minutes
Cook Time
5 minutes
Servings
20 spring rolls
Ingredients
  • 1 lb Cooked Shrimp, peeled and deveined
  • 20 sheets Spring roll wrappers
  • 1/2 cup Shredded carrots
  • 1/2 cup Shredded red cabbage
  • 1/2 cup Bean sprouts
  • 1/4 cup Fresh cilantro, chopped
  • 2 cups Vegetable oil, for frying
  • 1 large Ripe mango, diced
  • 1/4 cup Red onion, finely diced
  • 1/2 Jalapeño, seeded and minced
  • 2 tablespoons Lime juice
  • 2 tablespoons Fresh mint, chopped
  • 1/4 teaspoon Salt

Prepare the Mango Salsa

First, prepare the spicy mango salsa. In a medium bowl, combine the diced mango, red onion, minced jalapeño, lime juice, fresh mint, and salt. Mix well and set aside in the refrigerator to allow the flavors to meld while you prepare the spring rolls. This salsa provides a delicious contrast to the crispy spring rolls.

Prepare the Spring Roll Filling

In a large bowl, combine the cooked shrimp, shredded carrots, shredded red cabbage, bean sprouts, and chopped cilantro. Mix thoroughly to ensure all ingredients are evenly distributed. This mixture forms the flavorful filling for your spring rolls.

Wrap the Spring Rolls

Lay a spring roll wrapper on a flat surface. Place about 2 tablespoons of the shrimp mixture in the center of the wrapper. Fold the sides of the wrapper inward, then tightly roll from the bottom up, like you would with an egg roll. Moisten the top edge of the wrapper with water to seal it completely. Repeat this process with the remaining wrappers and filling.

Fry the Spring Rolls

Heat the vegetable oil in a deep fryer or large pot to 350°F (175°C). Carefully place the spring rolls in the hot oil, being careful not to overcrowd the pot. Fry for 2-3 minutes, or until golden brown and crispy on all sides. Remove the spring rolls from the oil and place them on a paper towel-lined plate to drain excess oil.

Serve

Serve the crispy shrimp spring rolls immediately with the spicy mango salsa on the side for dipping. Garnish with extra cilantro or mint leaves, if desired. Enjoy this delightful appetizer while it's warm and crispy!

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FAQ

  • Can I use rice paper instead of spring roll wrappers?

    Rice paper wrappers are more delicate and are typically used for fresh, unfried spring rolls. Spring roll wrappers are designed to be fried and will give you the crispy texture you want for this recipe.
  • Can I prepare the spring rolls ahead of time?

    Yes, you can assemble the spring rolls ahead of time, but it's best to fry them just before serving to maintain their crispiness. You can store the assembled spring rolls in the refrigerator for up to 2 hours before frying.
  • What if I don't have jalapeños for the salsa?

    You can substitute with a pinch of red pepper flakes or a dash of your favorite hot sauce for a similar level of spiciness.