Justin Chapple wraps a quick shrimp filling in white sandwich bread, then fries them up into adorable crispy little rolls that are perfect for serving with cocktails. Slideshow:  More Shrimp Recipes 

April 2016


Credit: © John Kernick

Recipe Summary

45 mins
Makes 14


Ingredient Checklist


Instructions Checklist
  • In a large skillet, heat the 2 tablespoons of oil. Add the cabbage, carrot and ginger and cook over moderate heat until softened, 3 to 5 minutes. Add the shrimp and cook until just white throughout, 3 minutes. Stir in the chopped scallions, vinegar, cornstarch and sesame oil and cook for 1 minute. Scrape into a bowl; let cool. Season with salt and pepper and mix in the egg. Refrigerate for 15 minutes.

  • Using a rolling pin or wine bottle, flatten each slice of bread; arrange with the long sides facing you. Spoon 1 heaping tablespoon of the filling on the lower half of each slice. Brush the edges with water and roll up the bread around the filling; press the seams and open ends to seal the rolls.

  • In a large, deep skillet, heat 1 inch of oil to 350°. Fry the rolls in batches, turning occasionally, until crisp, about 2 minutes per batch. Transfer to paper towels to drain. Sprinkle with scallions and serve with sambal oelek and Kewpie mayonnaise.

Make Ahead

The filling can be refrigerated overnight.

Suggested Pairing

Medium-bodied Riesling