Snow Peas and Gulf Shrimp Spring Roll

Chef Minh Le

A great spring roll recipe that uses fresh Louisiana shrimp.


7 spring roll wrappers
1 cup snow peas, julienned
½ pound fresh Louisiana shrimp, peeled and deveined, minced
1 cup Shitake mushrooms, sliced  
1/3 cup carrots, julienned
2 teaspoon olive oil
2 teaspoon sea salt
2 pinches of black pepper
1 egg, scrambled
1qt peanut oil


Preheat peanut oil to 350 degrees in 2qt pot or fry daddy.
Sauté sliced mushrooms in olive oil until lightly brown. Set aside to cool.
Mix all vegetables and shrimp together and add seasoning.
Lay spring roll wrapper on flat surface with a corner pointing toward you and place 3 tablespoon of stuffing in center.  Do not overstuff wrapper.  Pull the corner closest to you over stuffing and roll one time. Then pull the two side corners in can continue to roll. 
Brush the edges of the wrapper with egg wash and finish rolling making sure edges are sealed. 
Fry in peanut oil for 2-3 minutes.  Remove and place on paper towel to drain. 

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