Chinese spring rolls with shrimp and bean sprouts
4 servings
15 minutes
Chinese spring rolls with shrimp and bean sprouts are a true embodiment of freshness and lightness in Chinese cuisine. Their history traces back to traditional spring feasts when fresh vegetables and seafood were used in light dishes. The crispy rice paper shell gently encases a flavorful filling of sautéed shrimp, cabbage, and mushrooms, complemented by spicy notes of cilantro, basil, and chili pepper. Fried in a thin egg batter, the rolls acquire a golden crust that crunches with every bite. The sweet-salty flavor of soy sauce adds an Eastern sophistication to the dish. These rolls are perfect for festive gatherings or a light dinner and can be served with spicy sauce to enhance the rich flavor experience.
1
In a pan, sauté garlic, add finely chopped cabbage, shrimp, and mushrooms. Add soy sauce and sauté to ensure the cabbage doesn't turn to mush. Remove from heat and add bean sprouts, coriander, basil, and finely chopped chili pepper.
- Garlic: 3 cloves
- White cabbage: 150 g
- Cooked peeled prawns: 200 g
- Fresh mushrooms: 150 g
- Soy sauce: 5 tablespoon
- Bean sprouts: 150 g
- Fresh cilantro (coriander): to taste
- Green basil: to taste
- Chili pepper: 1 piece
2
Wrap the filling in rice paper (moistened in hot water beforehand to soften it a bit).
- Rice paper: 10 pieces
3
Mix the egg, flour, salt, pepper, and a tablespoon of soy sauce. Fry the rolls on all sides after dipping them in the egg mixture.
- Chicken egg: 1 piece
- Wheat flour: 2 tablespoons
- Soy sauce: 5 tablespoon
