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Crispy Sambal Dried Shrimp Spring Rolls

Spicy Finger Food: Sambal Dried Shrimp Spring Rolls Recipe

Deep-fried shrimp spring rolls are one of the popular crispy snacks. Besides the common Crispy Chicken Floss Spring Rolls, you may fill the spring roll with sambal dried shrimp too to make it into Crispy Sambal Dried Shrimp Spring Rolls.

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5 from 3 votes
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Prep Time 2 hours 30 minutes
Cook Time 1 hour 15 minutes
Total Time 3 hours 45 minutes
Course Chinese New Year, Festivities, Snack
Cuisine Asian, Southeast Asia
Servings 160 pieces
Calories 48 kcal

Ingredients
 
 

For sambal dried shrimp: (Yields: about 310 g)

  • 110 g dried shrimp soak for 30 minutes, drained
  • 70 g shallot
  • 15 g garlic
  • 120 ml cooking oil
  • 30 g dried chilies remove seeds, rinsed & drained
  • 3 tbsps fine sugar
  • ½ tsp salt

For spring rolls:

  • 18 sheets spring roll pastry 215 mm x 215 mm
  • 600 ml cooking oil

Instructions
 

Preparing sambal dried shrimp:

  • Pound soaked dried shrimp with mortar and pestle.
    Sambal Dried Prawn
  • Put shallot and garlic into blender, add in cooking oil, blend until smooth.
    Sambal Dried Prawn
  • Add dried chilies in 2 batches, blend until smooth.
    Sambal Dried Prawn
  • Pour chili paste into frying pan, heat over medium heat until boiling, reduce to medium-low heat, continue stir cooking for 7-8 minutes until the chili paste starts to have fragrance.
    Sambal Dried Prawn
  • Turn to low heat, add in sugar and salt, mix well.
    Sambal Dried Prawn
  • Add in dried shrimp, mix until well blended.
    Sambal Dried Prawn
  • Increase to medium-low heat, continue stir cooking for 6-7 minutes. Set aside to cool.
    Sambal Dried Prawn

Making sambal dried shrimp spring rolls:

  • Cut each sheet of spring roll pastry into 9 small sheets.
    Crispy Sambal Dried Prawn Spring Rolls
  • Put the cut spring roll pastry on a plate and cover (to prevent them becoming dry).
    Crispy Sambal Dried Prawn Spring Rolls
  • Put some sambal dried shrimp on 1 small sheet, wrap the dried shrimp up, brush the pastry end with some water, seal the spring roll properly.
  • Preheat cooking oil to 150°C/300°F, put in a piece of spring roll to test the heat of the oil (divide the spring rolls into 3 batches).
  • Add in 1/3 portion of spring rolls, reduce to medium-low heat, fry for about 6 minutes, stir occasionally so that the heat is evenly distributed. (Reminder: The oil might be hotter when frying the 2nd and 3rd batch. To prevent spring rolls from browning too fast, reduce to low heat for about 1 minute first after adding in the spring rolls, then only increase to medium-low heat.)
    Crispy Sambal Dried Prawn Spring Rolls
  • After frying for 6 minutes, spring rolls are lightly browned (refer to picture below), turn to medium-high heat, continue frying for about 1 minutes 30 seconds until golden brown before removing from heat.
    Crispy Sambal Dried Prawn Spring Rolls
  • Put spring rolls on a strainer ladle to strain the oil.
    Crispy Sambal Dried Prawn Spring Rolls
  • Put the fried spring rolls on kitchen towels to absorb the oil.
    Crispy Sambal Dried Prawn Spring Rolls
  • Store the sambal dried shrimp spring rolls in an airtight container when they have fully cooled down.
    Crispy Sambal Dried Prawn Spring Rolls

Video

Notes

This recipe yields 160 pieces of shrimp spring rolls.
The nutritional value for reference is for 1 piece of shrimp spring roll. 

Nutrition (per serving)

Calories: 48kcalCarbohydrates: 2gProtein: 1gFat: 4gSaturated Fat: 0.3gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 0.02gCholesterol: 8mgSodium: 44mgPotassium: 7mgFiber: 0.1gSugar: 0.3gVitamin A: 50IUVitamin C: 0.1mgCalcium: 4mgIron: 0.1mg
Keyword dried sambal shrimp, mini spring rolls with chicken floss, shrimp spring rolls
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