Crispy Thai Shrimp Spring Rolls with Sweet Chili Dipping Sauce
Golden fried spring rolls filled with seasoned shrimp and vegetables, served alongside a tangy and sweet chili sauce for dipping. This thai-inspired seafood ready in about 35 minutes blends medium, grated carrot, thinly sliced green onions, chopped cilantro leaves into a versatile sauce that lifts everything from grain bowls and roasted vegetables to grilled proteins — a small-batch staple worth keeping in the fridge. Each serving lands at about 290 calories and feeds 4, so a small batch covers several meals across the week without taking over the fridge. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 12, peeled, deveined, and chopped large shrimp
- 1 medium, grated carrot
- 3, thinly sliced green onions
- 1/4 cup, chopped cilantro leaves
- 2, minced garlic cloves
- 1 tbsp fish sauce
- 1 tbsp soy sauce
- 12 sheets spring roll wrappers
- for frying, about 2 cups vegetable oil
- 1/2 cup, for serving sweet chili sauce
Instructions
- Step 1: In a medium bowl, combine 12 chopped large shrimp, 1 grated medium carrot, 3 thinly sliced green onions, 1/4 cup chopped cilantro leaves, and 2 minced garlic cloves. Stir in 1 tbsp fish sauce and 1 tbsp soy sauce until well mixed.
- Step 2: Lay one spring roll wrapper on a clean flat surface. Place about 2 tbsp of the shrimp mixture near the bottom edge. Fold the bottom edge over the filling, fold in the sides, then roll tightly to seal. Repeat with remaining wrappers and filling.
- Step 3: Heat 2 cups vegetable oil in a deep skillet over medium-high heat until it reaches 350°F. Fry the spring rolls in batches for 3-4 minutes each, turning occasionally, until golden brown and crispy.
- Step 4: Transfer the fried spring rolls to a paper towel-lined plate to drain excess oil. Serve warm with 1/2 cup sweet chili sauce for dipping.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Crispy Thai Shrimp Spring Rolls with Sweet Chili Dipping Sauce take to make?
Total time is about 35 minutes (20 min prep + 15 min cook). A small batch typically covers several meals in the week — store as the recipe directs.
How do I store leftover Crispy Thai Shrimp Spring Rolls with Sweet Chili Dipping Sauce?
Transfer to an airtight jar and refrigerate for up to 5–7 days. Most sauces freeze well for up to 2 months — portion into small containers or freezer bags so you can thaw only what you need. Stir before serving; cream- or yogurt-based sauces may separate on standing.
Can I substitute ingredients in Crispy Thai Shrimp Spring Rolls with Sweet Chili Dipping Sauce?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Crispy Thai Shrimp Spring Rolls with Sweet Chili Dipping Sauce for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with Crispy Thai Shrimp Spring Rolls with Sweet Chili Dipping Sauce?
Thai seafood like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
