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Fried Shrimp Spring Rolls

I'll be making spring rolls for Christmas Eve. I did them last year, but didn't write down the recipe (doh!). In looking around for inspiration, I see some recipes that call for cooking the shrimp first, and some that seem to use it raw. I'm concerned that 3 minutes in a deep fryer wouldn't be enough time to cook the shrimp inside the wrapper, but that cooking first would make them tough. Thoughts?

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  1. if you're using small or chopped shrimp keeping them raw is fine.

    if you're worried just steam them first and take care to not over-cook.

    either way will work.

    1. I looked at sites that had recipes for authentic Chinese dishes (written by Chinese people, not someone of another nationality posting their interpretation of 'Chinese' recipes). They all said the same thing. For about 1/4 pound of raw shrimp the instructions say - cut in bite size pieces, then marinate in 1 teaspoon Chinese cooking wine, 1/2 teaspoon oil, 1/2 teaspoon salt and pepper to taste. Let it marinate in the refrigerator for at least 1/2 hour.

      Assemble your roll with the shrimp and other ingredients you intend to use. It states in the recipes that none of the filling ingredients need to be pre-cook. Everything will cook during the frying process.

      If you are uncomfortable with this, perhaps you could partially cook your shrimp to give it a head start.

      10 Replies
      1. re: i_am_Lois

        so they "pre-cook" the shrimp with acid, like for ceviche. sounds tasty!

        1. re: hotoynoodle

          There is no Acid mentioned in the Shrimp marinade, so they are raw.

            1. re: hotoynoodle

              Chinese rice wine is not an acid and Western wines do not have enough acid to "cook" Proteins

              1. re: chefj

                http://www.jiangnan.edu.cn/zhgjiu/u3-...

                chinese rice wine is not as acidic as western wines, but it does present acidity.

                both are indeed used as "acids" in cooking -- enough to start affecting the protein structure of a protein in a marinade.

                i never said to make shrimp cocktail this way. jeebus.

                1. re: hotoynoodle

                  You said like Ceviche. The Acid is not strong enough to do that.
                  Shrimp Cocktails are made with cooked Shrimp. Duh

                  1. re: chefj

                    boy, could you be more persnickety? The acid is breaking down the proteins, "like" ceviche -- not "exactly as".

                    referring to shrimp cocktail was hyperbole. jeebus.

                    i hadn't considered marinating shrimp before putting it in spring rolls, so this was a happy discovery for me.

                    enjoy your evening.

                    1. re: hotoynoodle

                      Keep your "jeebus"s
                      I am not being persnickety. There is a differance between simply marinading and "cooking" something in an Acid. You said "so they "pre-cook" the shrimp with acid, like for ceviche" and that is not what is happening.

                      1. re: chefj

                        you also said there is "no acid" in the recipe which is incorrect. shall we call this a draw?

      2. I make a little app with a whole shrimp wrapped in a wonton wrapper and deep fried. By the time the wrapper is brown the shrimp is done.

        1. Thanks, gang! Made them yesterday with uncooked filing and they turned out perfectly :)

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