Shrimp Spring Rolls


Preparation info

  • Makes


    • Difficulty


    • Ready in

      35 min

Appears in

Madhouse Cookbook: Delicious Recipes for the Busy Family Kitchen

Madhouse Cookbook

By Jo Pratt

Published 2013

  • About

Get the kids involved in making these. They are fun and packed with flavor. Phyllo pastry dough is a great standby, and here I use it to wrap up a rice, shrimp and vegetable filling, but you can use your imagination to add other ingredients, depending on what you have in the cupboard or the refrigerator. Flaked canned tuna also works well, as does shredded cooked chicken or extra vegetables.


For the Shrimp Filling

  • cups cooked basmati rice (use bought cooked, leftovers or freshly cooked)
  • ounces cooked shelled shrimp
  • 1 cup peeled and coarsely grated carrot
  • ½ red bell pepper, seeded and diced
  • 1 to 1½ teaspoons sweet chili dipping sauce, plus extra to serve (or ketchup, if preferred)


    1. Heat the oven to 425°F.
    2. Mix together all the filling ingredients in a bowl. Lay a sheet of phyllo pastry dough on a cutting board or the countertop and brush lightly with oil. Put another sheet of dough on top and brush lightly with oil. Turn the square so one corner of the dough is pointing toward you.
    3. Spoon about one-sixth of the filling onto the corner nearest you. Fold this corner toward the middle and tuck it under the filling. Fold the two outside corners into the middle so the package looks like an envelope. Brush lightly with oil, then roll up to look like a thick link sausage shape. Brush once more and put it on a nonstick cookie sheet. Repeat until you have made the remaining spring rolls. (Cook straightaway or chill until needed.)
    4. Bake the spring rolls 15 to 18 minutes until they are light golden and crisp. Leave them to cool slightly, then serve with extra sweet chili dipping sauce or ketchup.