Fried rolls with vegetables and prawns
- Lactose Free
- Energy Kcal 303
- Carbohydrates g 35.1
- of which sugars g 2
- Protein g 6.8
- Fats g 15
- of which saturated fat g 2.05
- Fiber g 1.6
- Cholesterol mg 9
- Sodium mg 386
- Difficulty: Easy
- Prep time: 30 min
- Cook time: 20 min
- Makes: 16 pieces
PRESENTATION
From Asian street food stalls to party buffets, fried shrimp rolls are a go-to when you’re craving something tasty and fun. And you know what? These vegetable shrimp rolls are packed with a mix of crunchy carrots, cabbage, and sweet peppers alongside tender prawns. That thyme seasoning? Gives it that herby kick. Once these rolls hit the hot oil, they come out with a crispy golden shell that’s super hard to resist. Really really good. The combination of moist seafood with the crackly exterior makes each bite pretty amazing, especially if you’re hanging out with friends or setting up a buffet where finger foods are the highlight. Seriously, you can't go wrong with these. It’s no surprise people keep reaching for these crispy shrimp rolls—they’re so convenient, you don’t even need a fork.
These fried prawn rolls shine because of their simple yet satisfying nature. Fresh veggies keep things light and a bit tangy, while the prawns add a sweet, soft flavor that never feels too heavy. I mean, when you're putting together a spread, adding these shrimp spring rolls brings instant color and a burst of crispy texture. And look, for those who like a bit of a kick, a dipping sauce or two can be added, but really, the balance of flavors inside does most of the work. Using thin pastry ensures a golden, delicate bite every time, and the mix of seafood and veggies feels special without being fussy. Whether you call them crispy seafood rolls or just a really good snack, these rolls have a way of bringing people together and keeping the mood upbeat. They’re the kind of food that disappears quickly—so it might be wise to make a few extra if you’re hosting! Pretty simple. These little bites are perfect for any gathering, and their savory flavor is sure to be a hit with everyone at the table.
INGREDIENTS
- Ingredients for 16 rolls
- Pasta disks 16
- Carrots 2.8 oz (80 g)
- White zucchini 3 oz (80 g)
- Eggplant 3 oz (80 g) - long
- Artichokes 2
- Leeks ½
- Shrimp 7.1 oz (200 g)
- Thyme 2 sprigs
- Extra virgin olive oil 1 ⅓ tbsp (20 g)
- Egg whites 2 tbsp (30 g)
- Fine salt to taste
- Black pepper to taste
- for frying
- Vegetable oil 4 ¼ cups (1 l)
How to prepare Fried rolls with vegetables and prawns
To make the fried rolls with vegetables and prawns, start by washing the vegetables, then peel and trim the carrots, cut them first into sticks and then into cubes 1, trim the zucchini and cut them the same way 2, continue with the eggplants: trim them and cut them into small cubes 3.
Slice the chicken into rounds 4. Move on to the artichokes: cut off the spiny tip, peel the artichoke by removing the tougher outer leaves 5, continue until you reach the more tender ones, cut off the end of the stem and use a paring knife to remove the fibrous outer layer 6.
Now cut the artichoke in half and then slice it 7. In a pan, heat 2 tsp of olive oil, add the leek 8, let it soften for 5 minutes, then add the carrots 9 and cook them for 2-3 minutes,
then add the eggplants 10 and continue cooking for another 2-3 minutes, then incorporate the artichokes 11 and let it go for another 2-3 minutes, finish with the zucchini 12
flavor with thyme 13, season with salt and pepper, and cook for 2 more minutes. Once everything is ready, turn off the heat and let it cool. Clean the prawns: remove the head, legs, and shell of the prawns (14-15) to gently extract the meat.
Cut the prawn tails in half by slicing the back 16, remove the intestine. In a large pan, pour a drizzle of oil, the peeled garlic clove, and sauté the prawns (17-18)
for a minute, then place the vegetables in a bowl 19 and add the prawns 20, removing the garlic clove. Take the dough discs 21
place them on a cutting board, fill them with 2 teaspoons of filling, brush the edge of the disc with egg white 22 and close the sides 23 and roll it up 24
to give it the shape of a roll 25. Cook the rolls: in a large pot, heat the vegetable oil, when it reaches 340°F, fry 2-3 rolls at a time 26 until they are golden. Drain the rolls and place them on a tray covered with paper towels to dry 27. Your fried rolls with vegetables and prawns are ready to be enjoyed hot.