Golden spicy shrimp tempura spring rolls arranged on a wooden board with spicy mayo in a bright kitchen.

Spicy Shrimp Tempura Spring Rolls

LEVEL Advanced
PREP TIME 25 minutes
TOTAL TIME 45 minutes
SERVINGS 2 to 3 (makes 6 rolls)
JUMP TO RECIPE

Your Spring Roll Just Got a Tempura Upgrade.

Rice paper + tempura = a whole lot of crunch. These spicy shrimp tempura spring rolls wrap juicy shrimp and spicy mayo in rice paper, then dip the whole thing in tempura batter before frying it golden and crisp. These aren’t your standard spring rolls. They’re crispy, spicy, a little unexpected, and exactly the kind of mashup we love.

INGREDIENTS

SHRIMP FILLING

  • 1 pound raw shrimp, peeled, deveined, tails removed, and finely chopped
  • 2 green onions, thinly sliced
  • ½ teaspoon chili flakes
  • ¼ teaspoon salt
  • 1 tablespoon cornstarch

SPICY MAYO

  • ½ cup mayonnaise
  • 3 tablespoons Sriracha
  • ½ teaspoon lime juice

FOR WRAPPING AND FRYING

  • 12 rice paper sheets, for 6 double-wrapped rolls
  • 1 bag Ms. Wong’s Tempura Mix
  • ½ cup ice-cold water
  • 60 ounces vegetable oil, for frying in a 6-quart pot

SHOP NOW

Directions

STEP 1: Heat the Oil
Pour 2 to 3 inches of vegetable oil into a 6-quart pot, keeping it no more than halfway full. Heat to 360°F.

Vegetable oil heating to 360°F in a deep pot for spicy shrimp tempura spring rolls.

STEP 2: Make the Spicy Mayo
Stir together the mayonnaise, Sriracha, and lime juice. Reserve ¼ cup for the filling and set the rest aside for dipping.

Mayonnaise, Sriracha, and lime juice mixed into spicy mayo for shrimp spring rolls.

STEP 3: Mix the Shrimp Filling
Combine the shrimp, green onions, chili flakes, salt, cornstarch, and ¼ cup spicy mayo.

Chopped shrimp, green onions, chili flakes, salt, cornstarch, and spicy mayo mixed for rice paper rolls.

STEP 4: Fill and Double Wrap
Soften one rice paper sheet in cold water for 30 to 45 seconds. Add a thin strip of filling, fold in the sides, and roll tightly. Soften a second sheet and wrap it around the first roll with the seams offset. Repeat to make 6 rolls.

⭐ Pro tip: Keep your rolling surface damp to prevent sticking.

Spicy shrimp filling rolled tightly in two softened rice paper sheets.

STEP 5: Mix the Tempura Batter
Mix 1 bag of Ms. Wong’s Tempura Mix with ½ cup ice-cold water until just combined. Keep cold.

Ms. Wong’s Tempura Mix combined with ice-cold water for coating shrimp spring rolls.

STEP 6: Dip and Fry
Dip one roll in the batter and gently drop it into the oil. Fry at 360°F for 3 to 4 minutes, or until the internal temperature reaches 145°F. Fry in batches, leaving space between them to prevent sticking. Let the oil return to 360°F between batches.

Double-wrapped spicy shrimp spring rolls dipped in tempura batter and fried until golden.

STEP 7: Rest and Serve
Transfer to a wire rack and rest for 1 to 2 minutes. Slice diagonally and serve hot with the reserved spicy mayo.

Golden shrimp tempura spring rolls draining on a rack before slicing and serving.

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