Shrimp Spring Rolls and Doily

Pat Duran


This recipe was given to me by a friend who made this with her friend when her husband was stationed in Japan just as
World War II was ending. This is a true Japanese recipe as are the Doily Wrappers.

★★★★★ 1 vote
about 25
20 Min
30 Min
Deep Fry



1/2 lb
baby shrimp, cleaned and deveined
1 Tbsp
soy sauce
1 Tbsp
1 Tbsp
1 tsp
2 tsp
chopped fine onion
1/2 c
fresh mushrooms, cut into strips
3 c
fresh bean sprouts
3 Tbsp
soy sauce
2 small
bamboo shoots, cut lengthwise and shredded
1 Tbsp
ginger, chopped fine
3 Tbsp
cooking oil


1dredge shrimp in a mixture of 1 Tablespoon of soy sauce, wine, cornstarch and salt.
Soak strips of mushrooms in water for 15 minutes. Set aside.
2In 1 Tablespoon of oil sauté slightly the bamboo shoots, add the bean sprouts and heat throughly. Add 3 Tablespoons soy sauce and continue to sauté the sprouts and shoots. Remove from pan.
3Add 1 Tablespoon oil and sauté throughly the dredged shrimp, until they turn pink. Add vegetables and ginger. Cool. Make Doily(see below).
Spread 1 1/2 teaspoon of cooled shrimp and vegetable mixture on each doily, fold sides in and roll up.(moisten the edges to hold the roll together by mixing 1 Tablespoon cornstarch and 1/2 cup water). Heat up to 2 inches of oil and fry rolls until brown on all sides. Drain.
4Doily for Shrimp Rolls:
2 cups all purpose flour
2 eggs
2 3/4 cups water
Beat eggs with water and gradually add the flour to make a smooth thin batter. Oil a 7-inch skillet with a small amount of oil. Heat pan and then add a small amount of batter (a very thin layer;as for crepes). Leave it only long enough to set. Remove from pan and continue to make the next doily. Makes about 25.

About this Recipe

Course/Dish: Fish, Seafood
Main Ingredient: Seafood
Regional Style: Japanese
Other Tag: Quick & Easy