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Shrimp Spring Rolls
I began making these egg rolls in college in my Food Science course, and I have made them countless times since with my own student. For best results, make sure the filling is cool before placing it into wrappers and the oil is hot—the egg rolls should sizzle when put into oil. —Laura Bakker, Omaha, Nebraska
Reviews
lots of ingredients in these but once you have them all in front of you they go quickly. I made some without the shrimp for the people that are not shrimp fans - really good