Shrimp Spring Rolls (makes 12 spring rolls)

1 min read

Shrimp Spring Rolls (makes 12 spring rolls)


  • 12, 8 inch spring roll wraps
  • 36 small shrimp (21-25 work well)
  • 4 cups shredded green and red cabbage
  • 1 red bell pepper julienned
  • 2 garlic cloves minced
  • 1 carrot thinly julienned
  • 4 tbsp. Sesame oil
  • 3 oz. Cilanktro Hank Sauce
  • Salt and Pepper
  • 2 eggs
  • Water


  1. Preheat oven to 400ºF
  2. In a saucepan heat 2 tbsp sesame oil and then add all 36 shrimp to the pan.
  3. When the shrimp are almost done cooking, add 3oz. Cilanktro Hank Sauce and turn off heat. Set aside for later.
  4. Combine the cabbage, red bell peppers, garlic, carrots, the rest of the sesame oil, extra Cilanktro, and salt & pepper in a mixing bowl. Mix thoroughly and let sit in the refrigerator for 10 minutes to soften cabbage.
  5. Scramble 2 eggs in a bowl to use as egg wash.
  6. On a cutting board place 1 spring roll wrap and in the center place an appropriate amount of cabbage slaw. Top with 3 shrimp.
  7. Around the perimeter of the wrap saturate with water, to help the wrap stick together when rolled
  8. Roll up cabbage and shrimp inside the spring roll wrap
  9. Lightly coat the entire wrap with egg wash
  10. Place on a baking sheet with parchment paper (repeat for the rest of the rolls)
  11. Bake until the outside of the wrap is crispy and lightly browned