4 to 5tablespoonspeanut oil(or vegetable oil for baking)
Chop the shrimps to 1-cm (1/2-inch) pieces. Transfer to a bowl. Add Shaoxing wine, soy sauce, ginger and white pepper powder. Mix well and let marinate for 15 minutes.
Preheat the oven to 200 degrees C (400 F).
Set up all the ingredients before assembling the spring roll. Drain the shrimp thoroughly and discard the marinade. This is very important, so the shrimp won’t be too wet to cause the wrapper to break apart during baking.
Wrap the spring rolls one by one. Spray or brush a thin layer of oil onto the top of the spring roll wrapper (*footnote 2). Place 4 to 5 pieces of shrimp, about 1 tablespoon mozzarella cheese and 1 teaspoon green onion on the lower third of the wrappers (*footnote 3). Fold the bottom to cover the filling. Then fold both side of the wrapper towards the center. Tuck and roll the filling upward to seal the wrapper until it forms the spring roll. Place each spring rolls onto the lined baking sheet, seam side down, with about 2 fingers apart in between.
Bake for 9 minutes, or until the bottom turns to a golden color. Flip the spring rolls and put them back in the oven. Bake for another 6 to 8 minutes, until the other side looks golden too.
To preheat any leftover spring rolls, bake at 180 degrees C (350 F) until warmed through, or for about 10 minutes or so. The rolls will remain crispy.
I used Wild Caught Gulf Shrimp from SizzleFish in this recipe. These shrimps are much more flavorful, have a firmer texture, and are a better mouthfeel. The shrimps are peeled, deveined, and packaged into serving sizes that are ready to cook.
This step helps the spring rolls become even more crisp and it gives them a better color. If this is too much oil for you, you can skip this step and only brush oil onto the spring rolls after putting them together.
Just like pizza toppings, the rule “less is more” applies here too. Keep the filling small so the ingredients won’t leak during baking.