Spring’s Essence: Fried Spring Rolls with Mugwort and Shrimp
Crispy Fried Spring Rolls featuring Aromatic Mugwort and Plump Shrimp!
When thinking of spring, the first herb that comes to mind is often the fragrant mugwort! Among vegetables, mugwort boasts a high protein content and is rich in vitamins A, C, and calcium, making it an excellent choice for boosting energy during the languid spring season. Its low calorie count also makes it a guilt-free option for those managing their weight. Mugwort, a delicacy only available in season, is packed with nutrients and a delightful aroma. Don’t miss out on experiencing its goodness before spring passes, transformed into these delightful fried spring rolls! The crispy wrapper encasing the flavorful mugwort and shrimp will bring the taste of spring to your palate! ^^
Ingredients- Fresh Shrimp 250g
- Fragrant Mugwort 1 handful (approx. 50g)
- Spring roll wrappers for frying 6 sheets
- A splash of lemon juice (to remove shrimp’s odor)
- Salt to taste
- Black pepper to taste
- Grated Parmesan cheese 1 tsp
- Cooking oil for frying 500ml
Cooking Instructions
Step 1
First, meticulously prepare the fresh ingredients that will define the flavor of your fried spring rolls. Wash the mugwort thoroughly and set it aside.
Step 2
Also, have the grated Parmesan cheese ready. This will add a delicious savory note to the spring roll filling.
Step 3
Peel the plump shrimp and devein them carefully. Removing the dark line along the shrimp’s back will result in a cleaner taste and improved texture.
Step 4
Finely mince the prepared shrimp using a knife. Avoid making it too paste-like; leaving some texture will enhance the eating experience.
Step 5
Finely chop the cleaned mugwort to a similar size as the shrimp. Ensure you use the entire plant, including the roots, to maximize its unique spring aroma. It will feel like you’re capturing the essence of spring!
Step 6
In a bowl, combine the minced shrimp and mugwort. Add the seasoning ingredients: lemon juice to neutralize any potential shrimp odor, salt and pepper for basic seasoning, and finally, the grated Parmesan cheese for a rich, nutty flavor.
Step 7
Mix all the ingredients thoroughly using a spatula or spoon. Press the mixture together as if kneading dough; this helps the filling hold its shape inside the wrapper when fried.
Step 8
Place a portion of the prepared filling onto a spring roll wrapper. Be careful not to overfill, as this can cause the wrapper to burst during frying. Distribute the filling evenly according to the wrapper size.
Step 9
Moisten the edges of the spring roll wrapper with a little water to help seal it. Fold the sides inward, then tightly roll the wrapper around the filling. This technique ensures the filling stays securely inside. It’s like wrapping a present snugly!
Step 10
Heat a generous amount of cooking oil in a deep pan or wok to approximately 170°C (340°F). Carefully place the rolled spring rolls into the hot oil. Fry them over medium heat, turning occasionally, until they are golden brown and crispy. Be mindful to prevent them from burning. Golden perfection means they’re ready!
Step 11
Once fried to a beautiful golden hue, transfer the spring rolls to a wire rack or paper towels to drain excess oil. I tried them with various dipping sauces like tartar, kiwi, and chili sauce, and personally found the sweet and spicy chili sauce to be the best complement, beautifully enhancing the delicate flavors of the mugwort and shrimp. Enjoy them with your favorite sauce! These mugwort and shrimp spring rolls are a simple yet delicious way to savor the taste of spring right at home. Don’t hesitate to try making them! ^^
