4 Serves
62 Mins
42 g
51 g
24 g
Finely chop the shrimp and prepare the filling ingredients using a chef's knife and cutting board.
Ingredients, vitamins, and health benefits
Shrimp
Spring Roll Wrappers
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Vitamin E
3 mg / 15 mgVitamin K
4 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
7 mg / 16 mgVitamin B5
1 mg / 5 mgVitamin B6
0 mg / 1.7 mgVitamin B12
3 µg / 2.4 µgFolate
74 µg / 400 µgCalcium
181 mg / 1,300 mgIron
4 mg / 18 mgMagnesium
120 mg / 420 mgPhosphorus
506 mg / 1,250 mgPotassium
554 mg / 4,700 mgSodium
1189 mg / 2,300 mgZinc
4 mg / 11 mgCopper
1 mg / 0.9 mgManganese
2 mg / 2.3 mgSelenium
101 µg / 55 µgFiber
5 g / 28 gSugar
6 g / 50 gSaturated Fat
4 g / 20 gCholesterol
235 mg / 300 mgCaffeine
0 mgNet Carbs
45 gAlcohol
0 g
Place a portion of the shrimp filling onto each spring roll wrapper, fold the edges, and roll tightly to seal.
Heat the vegetable oil in a deep-frying pot over medium-high heat until shimmering.
Carefully add the spring rolls to the hot oil using tongs and fry until golden brown, then remove and drain on paper towels.
Season the hot spring rolls with salt and pepper before serving immediately.
Salt
Black Pepper
Vitamin A
95 µg / 900 µgVitamin C
3 mg / 90 mgVitamin D
0 µg / 20 µgVitamin E
3 mg / 15 mgVitamin K
4 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
7 mg / 16 mgVitamin B5
1 mg / 5 mgVitamin B6
0 mg / 1.7 mgVitamin B12
3 µg / 2.4 µgFolate
74 µg / 400 µgCalcium
181 mg / 1,300 mgIron
4 mg / 18 mgMagnesium
120 mg / 420 mgPhosphorus
506 mg / 1,250 mgPotassium
554 mg / 4,700 mgSodium
Fiber
5 g / 28 gSugar
6 g / 50 gSaturated Fat
4 g / 20 gCholesterol
235 mg / 300 mgCaffeine
0 mgNet Carbs
20
g55
g25
g
Zinc
4 mg / 11 mgCopper
1 mg / 0.9 mgManganese
2 mg / 2.3 mgSelenium
101 µg / 55 µgAlcohol
0 g