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Ingredients
- marinade:
- 25 large shrimp, deveined and scored (see below)
- 15 eggroll/springroll wrappers, cut in half diagonally (2 triangles)
- oil for frying
- Sweet chili sauce, to taste
- 1 tsp minced garlic
- 1/2 tsp grated ginger
- 1/2 tsp sesame oil
- 1 tsp soy sauce
- 1 tsp sweet chili sauce
- 1 tsp cornstarch
- cornstarch "paste":
- 1 Tb cornstarch
- 1/4 cup water
Details
Servings 25
Adapted from cookthink.com
Preparation
Step 1
1. Prep the shrimp: Devein, and taking a cue from Japanese shrimp tempura, score or nick the shrimp several times along the inside of the "curve." This lets you straighten out the shrimp so you don't get a short, curly roll. Just be sure not to cut to far; three little nicks is good.
2. Whisk together marinade ingredients in bowl and marinate shrimp for 20 minutes.
3. Pat the shrimp dry with a paper towel. Wrap each shrimp in an eggroll/springroll wrapper half, placing the shrimp along the side of the triangle and rolling towards the point. When you roll, try to make the roll tight and compact, like a cigar -- you don't want the shrimp falling out when you put it in the fryer. See that pointed wrapper corner? That is where you need to brush your cornstarch "paste." Not too much though! Just enough to keep the wrapper in place to seal.
4. Heat the oil to 375F. Fry rolls for 3 minutes, until golden brown and shrimp is cooked through. Serve with sweet chili sauce for dipping.
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