Description
These crispy shrimp spring rolls are perfect as an appetizer or a main dish, paired with sweet chili sauce.
Ingredients
Scale
- 25 count Jumbo Shrimp (Peeled, de-veined, and tails left on)
- 25 count Spring Roll Wrappers (Small size enhances the crunch)
- Salt (To taste)
- White Pepper (To taste)
- 2 Tablespoon All Purpose Flour (Acts as a glue to seal the wrappers)
- 2 Tablespoon Water (Combine with flour to create a glue-like consistency)
- Oil for Frying (High smoke point oil like vegetable or peanut)
- Sweet Chili Sauce (Perfect companion for the shrimp)
Instructions
- Thaw the spring roll wrappers by removing them from the freezer and letting them sit on the counter for 30 minutes. Cover with a clean kitchen towel to keep them moist.
- Separate each layer of the wrappers carefully and keep them covered.
- Combine flour and water in a small bowl, mixing until you reach a smooth, glue-like consistency.
- Prepare the shrimp by peeling and de-veining them, leaving the tail intact. Make small incisions on the underside.
- Dry and season the shrimp lightly with salt and white pepper.
- Shape one spring roll wrapper in a diamond position. Fold a third of the right side over.
- Position a prepared shrimp in the middle of the wrapper.
- Fold the bottom of the wrapper up and tuck it under the shrimp. Then, fold over the left side and roll tightly.
- Seal the wrapper using your flour and water mixture as glue.
- Wrap all the shrimp with the remaining wrappers.
- Heat the oil in a heavy pot or fryer to 350°F.
- Fry the wrapped shrimp a few at a time until golden brown and crispy.
- Remove the shrimp using tongs and place them on a paper towel-lined plate.
- Serve warm with sweet chili dipping sauce.
Notes
- Keep the spring roll wrappers covered while assembling to prevent them from drying out.
- Make sure the oil is hot enough before frying to ensure crispy results.
- Prep Time: 30 minutes
- Cook Time: 15 minutes
- Category: Appetizer
- Method: Frying
- Cuisine: Asian
Nutrition
- Serving Size: 1 spring roll