Sorry, you need to enable JavaScript to visit this website.
Thai Shrimp Rolls

Thai Shrimp Rolls

Enjoy a tasty brunch with a touch of Asian flavours with this shrimp recipe: deep-fried Thai rolls with shrimp filling

13 July, 2012
Average: 3.3 (4 votes)


serves for


total time

0 HR 30 MIN


Wonton wrappers
24, frozen (or spring roll wrappers)
1 bunch
250 g, cooked (or prawns)
15 ml
80 g, tinned
1 bunch
2 each
1 - 2 cloves
Glass noodles
30 - 50 g, cooked
Red chilli peppers
1, small
Soy sauce
15 ml, dark
Oyster water
30 ml
Fish sauce
5 ml
Oil for frying
As needed


Wash and dry the chives, and set aside the 24 best and longest stalks for tying the purses.

Snip the rest.

Peel and finely chop the shallots.

Trim the spring onions and cut into thin rings.

Peel the garlic and slice very finely.

Wash, dry and finely chop the shrimps.

Drain and chop the water chestnuts.

Heat the butter in a frying pan and sweat the shallots, spring onions and garlic.

Add the shrimps and the water chestnuts, fry briefly and season with soy sauce, oyster sauce and fish sauce.

Finally mix in the snipped chives and glass noodles.

Check the seasoning and set aside to cool.

Thaw the pastry wrappers under a damp tea towel.

Separate the wrappers and lay side by side, then put a small amount of filling in the centre of each one.

Gather the edges up over the centre, pinch together and tie firmly with the reserved chives.

Heat the oil in a wok or a deep fryer and deep-fry the purses, a few at a time, until golden-brown.

Serve with sweet and sour sauce or another Asian dipping sauce of your choice.


Search Recipes

Focaccia Bread With Tomatoes

Focaccia Bread With Tomatoes

Next Recipe