Shrimp Spring Rolls
Crispy and savory, these golden spring rolls are packed with seasoned plant-based shrimp, cabbage, and fresh vegetables. They’re perfect as an appetizer or small plate, paired with dipping sauces like sweet chili or spicy chutney.
Equipment Needed
Knife • Cutting board • Skillet • Tongs • Mixing bowls • Gas/electric burner or fryer • Spider strainer or fry baskets • Measuring spoons and cups • Thermometer • Parchment paper • Salad spinner
Ingredients
Yield: 4 portions (about 12 spring rolls)
2 tablespoons oil (for sautéing)
1 pound Bayou Best Plant-Based Shrimp, small dice
2 cups green cabbage, minced
1 cup red cabbage, minced
½ cup carrot, minced
1 tablespoon garlic, minced (about 3 cloves)
¼ cup scallions/green onions, sliced thin
½ cup bean sprouts, chopped
1 tablespoon soy sauce
2 teaspoons sesame oil
1 teaspoon chili crunch (optional)
12 spring roll wrappers
1 quart oil (for frying)
Yield: 25 portions (about 75 spring rolls)
¾ cup + 1 tablespoon oil (for sautéing)
6 pounds 4 ounces Bayou Best Plant-Based Shrimp, small dice
13 cups green cabbage, minced
6 cups red cabbage, minced
3 cups carrot, minced
¼ cup + 2 tablespoons garlic, minced (about 20 cloves)
1 ½ cups scallions/green onions, sliced thin
3 ¼ cups bean sprouts, chopped
¼ cup + 3 tablespoons soy sauce
3 tablespoons sesame oil
2 tablespoons + 1 teaspoon chili crunch (optional)
75 spring roll wrappers
1 gallon oil (for frying)
Directions
1. Cook the Shrimp
Heat a skillet over medium heat. Add oil, then sauté diced shrimp for 3 minutes until lightly browned.
2. Sauté the Vegetables
Add green cabbage, red cabbage, carrot, and garlic. Cook for 5 minutes to soften.
3. Finish the Filling
Add scallions, bean sprouts, soy sauce, sesame oil, and chili crunch (if using). Cook for 2 minutes until the mixture is dry. Cool completely on a sheet pan. Use a salad spinner if the filling is too wet.
4. Wrap the Rolls
Place a wrapper in front of you with the points facing up and down. Add ½ cup filling across the lower third in a 4-inch strip. Fold up the bottom, then fold in the sides, rolling tightly into a 5-inch tube. Seal with a trace of water. Place seam-side down on a parchment-lined pan. (Rolls can be frozen at this stage for storage.)
5. Fry the Rolls
Heat oil to 325°F. Fry rolls 2–3 minutes until golden brown. Drain well.
6. Serve
Serve hot with sweet chili sauce, chili crunch, nuoc cham, or spicy chutney.
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About Bayou Best Foods
Bayou Best Foods utilizes proven technology to provide a growing range of delicious animal-free alternatives comparable in taste, texture, and performance to animal-based seafood. Our seafood products are allergy-friendly, affordable, and accessible to mass markets — from fast casual to fine dining restaurants. Bayou Best Foods is dedicated to addressing global food industry and environmental challenges, as well as supporting economic growth in underserved areas.
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