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
Step-by-step instructions
Step 1 · Prepare all vegetables: julienne the carrot
Prepare all vegetables: julienne the carrot, shred the cabbage, rinse bean sprouts, and mince garlic.
Step 2 · Heat 1 tbsp olive oil in a pan
Heat 1 tbsp olive oil in a pan. Stir-fry garlic until fragrant, then add shrimp. Cook for 2-3 minutes until opaque.
Step 3 · Add carrot
Add carrot, cabbage, and bean sprouts. Season with soy sauce and pepper. Stir-fry for 2 minutes until just tender.
Step 4 · Remove filling from heat and let it cool
Remove filling from heat and let it cool. Lay out one spring roll wrapper. Place 2 tbsp filling in the center.
Step 5 · Fold sides over filling
Fold sides over filling, roll up tightly, and seal edge with egg white. Repeat for all wrappers.
Step 6 · Heat remaining olive oil in a pan over medium heat
Heat remaining olive oil in a pan over medium heat. Shallow fry spring rolls until golden brown on all sides, turning occasionally.
Step 7 · Drain on paper towels
Drain on paper towels. Serve immediately with homemade chilli dip or light soy sauce.
Why this recipe 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.
A note on tradition
Fried Shrimp Spring Rolls are a staple in Singapore’s hawker centres and kopitiams, often enjoyed as a quick lunch or snack. They reflect the multicultural blend of Chinese, Malay, and Peranakan influences unique to Singapore. Popular during gatherings and festive occasions, these spring rolls are especially sought after during Lunar New Year and family reunions, representing prosperity and togetherness.