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Jan 15, 2021

Crispy Shrimp Triangle Spring Rolls

These crispy shrimp triangle spring rolls are an elegant and delicious appetizer that your guests will love. Pass these crispy shrimp triangle appetizers and watch them disappear.

Triangle crispy shrimp

 

 


These crispy shrimp triangles are a wonderful "company worthy" appetizer. They are also amazing served as part of a dim sum feast. 

Triangle spring rolls? I just couldn't decide what to call these! They are like the ultra crispy deep fried spring rolls with the super thin crispy wrapper that practically shatters when you bite into it, but they are shaped into triangles. 

They look like samosas or rangoon, but the filling is what you would expect in a spring roll... only in a smaller package.... shaped into a triangle! 


Shrimp spring rolls shaped into triangles




These shrimp triangle spring rolls are actually pretty easy to make. 


Tips for making fabulous triangle spring rolls:


First, be sure to find authentic spring roll wrappers, but not the Vietnamese rice paper spring roll wrappers. It can be confusing. The Vietnamese spring rolls begin with a rice paper that is dipped in water and wrapped around ingredients without cooking. 

Chinese spring rolls begin with a super thin pastry, usually found in the freezer section of an Asian grocery store. Unlike egg roll wrappers, they are super thin and do not get bubbly when deep fried. They are almost like phyllo dough, only stretchier and much easier to handle. 

One of these days I'd like to try substituting these wrappers in a phyllo recipe and see what happens. 

My favorite wrappers are the 8 inch square ones from TYJ. I found these in the freezer section of HMart, but I'm sure you can find them in most well-stocked Asian supermarkets. 



My favorite spring roll wrappers




They are shatteringly crisp when deep fried at the right temperature. 

Another tip is to wrap these as tightly as you can to eliminate any air. Otherwise, the crisps will burst open when you flip them over in the hot oil after frying one side. 

One trick I've learned through trial and error is to flip the triangles early and often so that one side doesn't get so hot that the other side has a "blow out" when you flip it over. The other trick is to use a deep frying thermometer to keep a close eye on the temperature of the oil. 




Crispy shrimp triangles




The filling for these shrimp crisps is very easy to assemble. Just chop up some raw shrimp, celery, and scallions, and mix it with a teaspoon of sugar, and 1/4 teaspoon of salt. 


How to wrap the crispy triangle spring rolls:


First, cut the 7 1/2 to 8 inch square wrappers into two even strips. Be sure to keep the strips you are not working with with a damp towel so that they don't dry out. 

Working with one strip at a time, place a tablepoon of the filling on the lower left corner of the strip and fold the lower right corner over the filling to form a triangle. The bottom of the strip should be parallel to the left edge of the strip. 

Continue to fold, as if you are folding a flag. When you reach the end of the strip, brush a small amount of a flour/water mixture on the end to seal up the triangles. 



Shrimp spring rolls before frying




This month the Fish Friday Foodies are sharing recipes for company worthy dishes. Our host is Rebekah from Making Miracles and our fearless leader is Wendy of A Day in the Life on the Farm

Be sure to check out everyone's "company worthy" seafood recipes. 



Crispy Shrimp Triangle Spring Rolls




I made a dipping sauce of 2 tablespoons of Chinese vinegar, 1/3 cup of soy sauce, and 2 teaspoons of sesame oil. You can also serve these with any dipping sauce of your choice, such as Chinese mustard or a sweet plum sauce. 

For the vinegar, I used Zhenjiang Vinegar, which is a dark rice wine vinegar. You can substitute either balsamic or a mixture of balsamic and rice vinegar. 

If you want to dress up the dipping sauce, add some crushed red peppers, crushed sesame seeds, ground scallions, a little garlic and ginger, and maybe some sugar or honey. It's up to you! 


What to do with leftover crispy shrimp triangle spring rolls:


Leftovers can easily be recrisped by baking them in a convection oven or air fryer at 350 degrees F for about 2 to 3 minutes. 






    Crispy Shrimp Triangle Spring Rolls

    Crispy Shrimp Triangle Spring Rolls
    Yield: 16 servings
    Author: Karen Kerr
    These crispy shrimp triangle spring rolls are an elegant and delicious appetizer that your guests will love. Pass these crispy shrimp triangle appetizers and watch them disappear.

    Ingredients

    • 1 pound raw extra shrimp, peeled and deveined, and cut into 1/2 inch pieces. 
    • 3 to 4 celery stalks, sliced in half lengthwise, and then thinly sliced widthwise. 
    • 1/2 cup thinly sliced scallions. 
    • 1 teaspoon sugar
    • 1/4 teaspoon salt
    • 2 tablespoons all purpose flour
    • 2 tablespoons water
    • 8 - 7 1/2 inch to 8 inch square spring roll wrappers (not Vietnamese rice paper wrappers), cut in half
    • 3 cups vegetable or peanut oil
    • Dipping sauce of your choice (see note)

    Instructions

    1. Toss the shrimp, celery, scallions, sugar, and salt together in a bowl.
    2. In another small bowl, mix the flour and the water and set aside.
    3. Working with one wrapper strip at a time, and covering the rest with a damp paper towel, place a tablepoon of the filling on the lower left corner of the strip and fold the lower right corner over the filling to form a triangle. The bottom of the strip should be parallel to the left edge of the strip.
    4. Continue to fold, as if you are folding a flag. When you reach the end of the strip, brush a small amount of the flour/water mixture on the end to seal up the triangles.
    5. Place the triangle, seam side down, on a plate. 
    6. Complete with filling the rest of the triangles. 
    7. Heat the oil in a 14 inch flat-bottomed carbon steel wok with a candy thermometer attached. The oil should reach 325 degrees F. 
    8. Add 4 to 5 of the triangles to the oil and cook, flipping every 30 seconds or so, until golden brown, about 2 to 3 minutes total. 
    9. Remove with a slotted spoon or spider strainer and place on a paper towel lined plate. 
    10. Repeat with the rest of the triangles. 
    11. Serve with your favorite dipping sauce. 

    Notes:

    I made a dipping sauce of 2 tablespoons of Chinese vinegar, 1/3 cup of soy sauce, and 2 teaspoons of sesame oil. For the vinegar, I used Zhenjiang Vinegar. You can substitute either balsamic or a mixture of balsamic and rice vinegar. If you want to dress up the dipping sauce, add some crushed red peppers, crushed sesame seeds, ground scallions, a little garlic and ginger, and maybe some sugar or honey.

    Calories

    84.20

    Fat (grams)

    1.67

    Sat. Fat (grams)

    0.35

    Carbs (grams)

    9.49

    Fiber (grams)

    1.33

    Net carbs

    8.16

    Sugar (grams)

    1.55

    Protein (grams)

    7.62

    Sodium (milligrams)

    353.34

    Cholesterol (grams)

    59.98
    spring rolls, shrimp, sea food
    Appetizers
    Chinese
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    Would you like to comment?

    1. I can almost feel that crispy shell shattering when you bite into it - these sound amazing!

      ReplyDelete
    2. My mom used to use wonton skins in a similar manner, filling them with shrimp and green onions before frying. Whatever you call them, I want the whole plate!

      ReplyDelete
    3. Yes I love wonton skins,I love that you made shrimp in that I usually make nutella wonton fries.

      ReplyDelete
    4. These shrimp triangles are so addictive, I wouldn't be able to stop at one!

      ReplyDelete

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