Japanese Tempura Shrimp and Vegetable Spring Rolls

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

Crispy tempura bites filled with shrimp and seasonal vegetables, wrapped in a rice paper wrapper and dipped in a zesty soy-ginger sauce. This japanese-inspired snacks ready in about 55 minutes turns shrimp, stalks broccolini stalks, carrot strips into a satisfying snack for between meals, packed lunches, or game-day spreads — minimal active time and easy to scale up for a crowd. Each serving lands at about 180 calories and feeds 8, so it fits into lunchboxes, road trips, or an afternoon-energy gap without derailing the day. 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.

★ 3.9 (13 ratings) Prep: 30 min Cook: 25 min Serves 8 Japanese cuisine 180 cal/serving
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Ingredients

Instructions

  1. Step 1: In a shallow bowl, mix 1/2 cup tempura flour with 1 beaten egg. Set aside.
  2. Step 2: Cut broccolini stalks into 1-inch pieces and carrots into 1/4-inch strips. Dip each vegetable piece into the flour-egg mixture, then coat in 2 tbsp vegetable oil.
  3. Step 3: Heat 2 tbsp vegetable oil in a deep skillet over medium heat. Fry the coated vegetables in batches for 2-3 minutes until golden and crispy, then drain on paper towels.
  4. Step 4: In a separate bowl, whisk together 2 tbsp soy sauce, 1 tsp ginger paste, and 1 tsp sugar until the sugar dissolves.
  5. Step 5: Wrap 1/4 cup cooked shrimp and 1/4 cup fried vegetables in each rice paper wrap, securing with a bit of the soy-ginger sauce.

Equipment for this recipe

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Frequently asked questions

How long does Japanese Tempura Shrimp and Vegetable Spring Rolls take to make?

Total time is about 55 minutes (30 min prep + 25 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Japanese Tempura Shrimp and Vegetable Spring Rolls?

Store in an airtight container at room temperature for crisp items, or in the fridge for anything dairy- or produce-based, for up to 3–5 days. Re-crisp baked snacks in a 300°F oven for 5 minutes if they soften.

Can I substitute ingredients in Japanese Tempura Shrimp and Vegetable Spring Rolls?

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 Japanese Tempura Shrimp and Vegetable Spring Rolls for a different number of people?

The recipe is written for 8 servings. Multiply each ingredient by (your serving target / 8). 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 Japanese Tempura Shrimp and Vegetable Spring Rolls?

Japanese snacks 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.

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