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Fried Shrimp Spring Roll
Lunch • Singapore
How to Make Fried Shrimp Spring Roll (Traditional & Healthy Version)
Fried Shrimp Spring Roll is an iconic dish found in many Singapore kopitiams and hawker centres, blending local flavours with fusion influences. Singapore’s vibrant food scene thrives on such creations, where East meets West in every crispy bite. These spring rolls, known locally as 'popiah goreng udang', showcase succulent shrimp wrapped in delicate pastry and fried to golden perfection. Singaporeans love munching on these during lunch breaks, sharing plates at communal tables, or grabbing them as afternoon snacks. The taste is a delightful balance of savoury shrimp, crunchy vegetables, and aromatic spices, making it a crowd favourite. Originating from Singapore’s rich hawker culture, Fried Shrimp Spring Rolls have evolved with healthier adaptations to fit modern dietary needs. Today, many health-conscious diners opt for spring rolls with lighter fillings and less oil, reflecting a fusion style that respects tradition while embracing wellness. This recipe offers a healthy twist on the classic, ensuring you can enjoy the authentic taste of Singaporean Fried Shrimp Spring Roll without compromising your nutritional goals. Perfect for lunch, these rolls are a satisfying, protein-packed option that fits seamlessly into calorie tracking routines.
Ingredients(for 2 rolls per person, typical kopitiam portion)
- 150g Fresh shrimp (peeled and diced)
- 8 sheets Spring roll wrappers (popiah skin)
- 1/2 cup Carrot (julienned)
- 1/2 cup Cabbage (shredded)
- 1/4 cup Bean sprouts (taugeh)
- 1 Egg white (for sealing rolls)
- 2 cloves Garlic (minced)
- 1 tbsp Light soy sauce (reduced sodium)
- 1/4 tsp White pepper
- 2 tbsp Olive oil (for shallow frying)
Instructions
- 1
Prepare all vegetables: julienne the carrot, shred the cabbage, rinse bean sprouts, and mince garlic.
5 minutes
Keep vegetables dry to avoid soggy filling.
- 2
Heat 1 tbsp olive oil in a pan. Stir-fry garlic until fragrant, then add shrimp. Cook for 2-3 minutes until opaque.
5 minutes
Avoid overcooking shrimp for juicy texture.
- 3
Add carrot, cabbage, and bean sprouts. Season with soy sauce and pepper. Stir-fry for 2 minutes until just tender.
3 minutes
Keep veggies crisp for extra crunch.
- 4
Remove filling from heat and let it cool. Lay out one spring roll wrapper. Place 2 tbsp filling in the center.
2 minutes
Cool filling prevents soggy wrappers.
Why This Dish is Healthy
By using fresh ingredients, minimal oil, and plenty of vegetables, this Singaporean spring roll is lighter than typical deep-fried versions. The focus on lean shrimp and fibre-rich veggies supports satiety and metabolic health, making it a smart choice for calorie counters. The shallow frying method ensures a crispy finish without excess calories, ideal for those seeking nutritious local food options.
This Fried Shrimp Spring Roll recipe is packed with lean protein from shrimp, fibre from cabbage and carrot, and beneficial vitamins like A and C. Using olive oil for shallow frying keeps the fat content moderate, while egg whites and reduced-sodium soy sauce reduce cholesterol and sodium. The dish delivers important minerals such as potassium and magnesium from the vegetables, and the bean sprouts add a touch of plant-based protein.
Pro Tips
- 💡Tip 1: Use fresh shrimp for best flavour and texture.
- 💡Tip 2: Don’t overfill wrappers to avoid bursting during frying.
- 💡Tip 3: Shallow frying reduces oil absorption compared to deep frying.
Storage & Serving
Store cooled spring rolls in an airtight container in the fridge for up to 2 days. Reheat in oven or air fryer for crispiness. Avoid microwaving to prevent sogginess.
Best served: Breakfast or Lunch
Nutrition Facts
| Nutrient | Per 100g |
|---|---|
| Energy | 140.0 kcal |
