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

How to Make Shrimp Spring Rolls and Doily


  1. dredge 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.
  2. In 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.
  3. Add 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.
  4. Doily 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.

Printable Recipe Card

About Shrimp Spring Rolls and Doily

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

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