Cook’s notes
Know that there’s more than shrimps and cheese in the filling. If limited to those two, even if both ingredients are delicious on their own, the flavor of the spring rolls would lack depth.
Chopped scallions, garlic and chilies go into the filling too. Bird’s eye chili is our default at home because they grow in the garden. It’s a very hot chili. If you prefer a milder variety, feel free to substitute. Feel free as well to use more chilies if your tolerance for heat is higher than ours.
If you can get fully cleaned shrimps, the prep time will be short. If you prefer to buy the shrimps whole (you may use the heads, tails and shells to make broth anyway), see full instructions on cleaning and prepping fresh shrimps.
The variety of cheese you can use for the filling is entirely up to you. While mozzarella will turn beautifully gooey, it is also bland. For better flavor, sharp cheddar is recommended.
How much salt you need depends on how salty the cheese is. If using a bland cheese like mozzarella, you’ll need about three-quarters teaspoon of salt.
Because there are cheese cubes in the filling, it is imperative that the frying time is as short as possible. Shrimps take such a short time to cook anyway. Ideally, by the time the cheese gets all melty, the wrapper should have browned and turned crisp. If you need a visual guide and detailed instructions on wrapping spring rolls, please refer to my guide on how to wrap spring rolls.
Shrimp and cheese spring rolls
Ingredients
- ¼ cup chopped scallions
- 1 bird’s eye chili finely chopped
- 2 cloves garlic finely chopped
- 1½ cups chopped shrimps
- ½ cup chopped cheese
- salt
- 1 pinch black pepper
- 20 six-inch spring roll wrappers
- 1 small egg beaten with one tablespoon water
- cooking oil
Instructions
- Place the scallions, chili and garlic in a bowl. Toss.
- Add the shrimps and cheese.
- Sprinkle in salt and pepper. Toss well.
- Lay a spring roll wrapper and spread a tablespoon of the shrimp-cheese mixture at the center.
- Moisten the edges of the wrapper with egg wash, roll and seal the spring roll.
- Repeat to use up all the filling and wrappers.
- Heat enough cooking oil to reach a depth of at least two inches. Fry the spring rolls in batches until lightly browned and crisp.
- Serve the shrimp cheese fried spring rolls with Japanese mayo topped with chili flakes.
Chashu (Japanese braised pork belly for ramen)
