Sambal Shrimp Rolls 叁巴虾米卷
Prep time
Cook time
Total time
Recipe type: Snack
Cuisine: Chinese
Serves: 40pcs
  • Some spring roll skin (measures 12.5cmx12.5cm, cut into ¼)
  • 15 dried chillies
  • 5 pips garlics
  • 5 shallots
  • one small piece of belachan
  • 50g dried shrimps
  • 1 tsp sugar (adjust according to taste)
  • 1 tbsp cooking oil
  • 1 egg, lightly beaten
  1. Combine all the dried chillies, garlics, shallots, belachan and dried shrimps in a food processor.
  2. Blend the mixture till it's fine.
  3. In a deep frying pan, add the cooking oil and add the sambal mixture from above.
  4. Add the sugar, taste and adjust accordingly. Keep stirring on low-medium heat till the mixture is dry.
  5. Wrap the sambal shrimp mixture in a spring roll skin like how you would wrap a spring roll and seal the edges with some egg wash.
  6. Place the wrapped shrimp rolls in the wire rack of the air fryer and air fried at 180 degrees for 12 minutes.
  7. Allow the shrimp rolls to be cooled before storing in air tight containers.
Fret not if you realise that your sambal paste mixture is not dried enough whilst wrapping. This can be rectified by using 2 layers of spring roll skin and wrapping it together. But be sure to finish the shrimp rolls fast as the excess moist will make the shrimp rolls less crunchy faster too.
Using 2 layers of spring roll skin can enable the shrimp roll to be more crunchy after air frying too.
You can always replace the sambal shrimp filling with chicken or pork floss as to your liking.
Recipe by Eat What Tonight at