While it may depend on the size of the shrimp, I use about 30 medium-sized shrimp. Remove the shells, devein, rub in salt, then rinse.
Chop the asparagus into 1.5-2 cm lengths. If they are too long, they will pop out of the spring rolls from the first bite! Also chop the shrimp into bite-sizes if they are too big.
Pat dry excess moisture from the shrimp with a paper towel, season lightly with salt and pepper, then wrap the shrimp and asparagus in the spring roll wrappers. Seal them with a slurry made from white flour dissolved in water.
Fry in oil, then serve!! To fry, just fill a frying pan with about 5 mm oil. Transfer to a serving dish, and serve with salt for dipping.
Story Behind this Recipe
I based this recipe on a dish I had at an izakkaya (Japanese gastro pub). My shrimp-hating husband became a shrimp lover after eating these.
I tried making these with cheese or shiso leaves, but this simple recipe turned out to be the best.
Serve them with your favorite salt.
These are perfect for serving guests or as a snack! We often make these for celebrations.