We like to eat shrimp during Lunar New Year because of its symbolic meaning of happiness, laughter and good fortune. The word shrimp in Chinese is “xia,” which sounds similar to the word for laughter, “xiao.” Eating seafood is an important part of Lunar New Year celebrations because seafood symbolizes abundance, prosperity and renewal.
Ingredients
- 1 packet spring roll wrappers
- 1/2 pound shrimp, deveined, cleaned
- 1/8 teaspoon salt
- 1/8 teaspoon sugar (or a pinch)
- 1/4 teaspoon cornstarch
- 1/4 teaspoon Shaoxing wine
- 1/8 teaspoon white pepper (or finely ground black pepper if you don't have white)
- 1/2 teaspoon oyster sauce
- 1/8 teaspoon garlic or onion powder, optional
- 2-3 spring onions, diced
- Oil, for frying
Instructions
If frozen, thaw spring roll wrappers on the counter for 20-30 minutes.
Fill a heavy pot halfway with oil. Heat over medium-low heat to 350°. Place shrimp and all seasonings in a food processor and pulse a few times until they are combined. Don’t overmix – a few tiny pieces of shrimp are okay.
Take 5 sheets of spring roll wrappers and roll into a log shape. Cut horizontally into thin slices, about ½-inch wide. Continue cutting the remaining wrappers. Unroll all the sliced wrappers and cut into short strips about 2 inches long. Place all cut wrapper pieces into a bowl and mix into a pile.
Use your hand or a small ice cream scoop to measure equal dollops of shrimp mixture. Drop each dollop into the pile of cut wrappers and fully coat the shrimp.
When oil is 350°, use a slotted spoon or metal mesh skimmer to slowly drop each coated shrimp into oil and fry until golden. Use the spoon or skimmer to move the blossoms around to make sure they are fried evenly. When evenly browned, remove from oil and place on a sheet pan. Continue cooking remaining shrimp blossoms. Serve immediately. To make ahead of time, reheat in oven for 5 minutes at 350° or in an air fryer at 315° for 3 minutes.
