Description
Crispy and flavorful Firecracker Shrimp wrapped in spring roll wrappers and fried to golden perfection, served with sweet and sour sauce for a delicious appetizer or snack.
Ingredients
Scale
Shrimp and Marinade
- 1 lb large shrimp (21/25 count), peeled with tail left on
- 1 cup sweet and sour sauce (for marinade and dipping)
- Salt & Pepper to taste
Wrapper
- 20 spring roll/egg roll wrappers
For Frying
- Canola oil (enough for 1 inch depth in pan for frying)
Instructions
- Prepare Wrappers: Cut 10 spring roll sheets in half diagonally so you end up with 20 triangles. Keep them in their container until ready for use to prevent drying out.
- Prep Shrimp: Pat dry the shrimp thoroughly. Using a knife, make a few nicks on the inside curve of each shrimp to help them lay flat when rolling.
- Marinate Shrimp: Lightly season the shrimp with salt and pepper. Brush both sides of each shrimp with sweet and sour sauce and let them sit for 10 minutes to absorb the flavors.
- Wrap Shrimp: Place a shrimp with the tail towards you on each spring roll triangle. Cover the shrimp with the right corner and roll tightly to the center; fold down the top corner and continue rolling. Moisten the last corner with water using your finger to seal the roll. Keep the finished shrimp rolls under a damp towel to prevent drying, or proceed to frying immediately.
- Fry Shrimp Rolls: Heat about 1 inch of canola oil in a sauté pan over medium-high heat. Once the oil is hot, fry the shrimp rolls in batches, avoiding overcrowding to maintain oil temperature. Fry each batch until golden brown, approximately 3 minutes. Remove and drain on paper towels before serving.
Notes
- Make sure to pat the shrimp completely dry before marinating to help the sauce adhere better.
- Do not overcrowd the pan during frying to keep the oil temperature steady and ensure even crispiness.
- Use fresh spring roll wrappers and keep unused ones covered to prevent drying out.
- Serve immediately for best texture, with extra sweet and sour sauce for dipping.
