Appetizer

Shrimp Spring Roll with Onion and Garlic

Prep

30 minutes

Cook

15 minutes

Servings

BurmeseIntermediateLunchPescatarianDairy Free

About this dish

I learned this method from an elder in Mandalay who guards her recipe like a temple secret. The onion and garlic are not just aromatics here: they are slowly coaxed into sweetness until they practically melt into the shrimp filling.

Wrapped in rice paper and fried to a shattering crisp, these spring rolls reveal a fragrant, juicy center that speaks of Burma's love for bold yet balanced flavors. Serve them with a simple sweet chili dip and watch them vanish.

Ingredients

UK and US measurements are both included for every recipe.

shrimp

protein

300 g

Imperial: 10 oz

yellow onion

vegetable

1 large (200 g)

Imperial: 7 oz

garlic

vegetable

4 cloves (20 g)

Imperial: 0.7 oz

oil

fat

2 tbsp (30 ml)

Imperial: 2 tbsp

soy sauce

seasoning

1 tbsp (15 ml)

Imperial: 1 tbsp

sesame oil

liquid

1 tsp (5 ml)

Imperial: 1 tsp

cornstarch

grain

2 tbsp (16 g)

Imperial: 2 tbsp

salt

spice

0.5 tsp (3 g)

Imperial: 0.5 tsp

white pepper

spice

0.25 tsp (0.5 g)

Imperial: 0.25 tsp

rice paper wrappers

other

12 sheets

oil for frying

fat

500 ml (2 cups)

Imperial: 2 cups

Method

Prepare the shrimp

15 mins

Pat the shrimp dry with paper towels and chop coarsely. In a bowl, mix the shrimp with soy sauce, sesame oil, cornstarch, salt, and white pepper. Set aside for 10 minutes.

Cook the onion and garlic

8 mins

Heat 2 tablespoons of oil in a skillet over medium heat. Add the finely diced onion and sauté until soft and translucent, about 5 minutes. Add the minced garlic and cook for another minute until fragrant. Do not brown the garlic.

Combine filling

3 mins

Remove the skillet from heat and let the onion mixture cool slightly. Add the shrimp mixture to the skillet and stir until evenly combined.

Assemble spring rolls

30 mins

Fill a shallow dish with warm water. Dip one rice paper sheet into the water for about 5 seconds until pliable. Lay it flat on a clean work surface. Place about 2 tablespoons (30 g) of filling in a log shape near the bottom edge. Fold the bottom edge over the filling, fold in the sides, and roll tightly. Repeat with remaining sheets and filling. Keep assembled rolls covered with a damp cloth.

Heat the oil

5 mins

Heat oil in a deep skillet or wok to 175°C (350°F). Use a thermometer if available.

Fry the rolls

10 mins

Fry the spring rolls in batches of 4-5, turning occasionally, until golden brown and crispy, about 3-4 minutes. Do not overcrowd the pan. Drain on paper towels.

Serve immediately

2 mins

Arrange the spring rolls on a platter and serve hot with sweet chili sauce or a lime dipping sauce.

Equipment

Large skillet or wok
Shallow dish for soaking wrappers
Mandoline (optional)
Paper towels
Thermometer (optional)

Nutrition facts

420 kcal

Calories

16 g

Protein

24 g

Carbohydrates

14 g

Fat

1 g

Fiber

480 mg

Sodium

Tips

The cornstarch in the filling helps absorb moisture and keeps the interior juicy.
If you have time, refrigerate the filled rolls for 15 minutes before frying—this helps the wrappers hold together.
Adjust the salty touch to your liking: fish sauce can replace half the soy sauce for a more Burmese nuance., Do not oversoak the rice paper.
5 seconds is enough, as it continues to soften while you work.

Serving suggestions

Serve as an appetizer with sweet chili sauce or a simple dip of lime juice, fish sauce, and a touch of sugar. They are also wonderful wrapped in lettuce and herbs for a fresh crunch.

Rate this recipe

No ratings yet. Be the first to rate it.

Recipe by

Thiri Tun

Specialises in Burmese cuisine

Thiri is a tea leaf salad master who ferments her own tea leaves in a clay pot. She will not tell you the recipe.

Describe yourself in three words: Mysterious, secretive, delicious.