Firecracker Shrimp

Firecracker Shrimp Rolls are a handheld appetizer with a sweet and spicy flavor and crunchiness that keeps you coming back for more!

Course Appetizer, Snack

Cuisine Asian

Keyword chili flakes, chili pepper, eggroll, fried rice, lime, prawns, shrimp, wonton

Prep Time 1 hour

Cook Time 15 minutes

Total Time 1 hour 15 minutes

Servings servings

Calories 194kcal

Author Tristin Rieken

Mix lime juice, sugar, sesame oil, chili peppers, red pepper flakes and seasoned rice wine vinegar in a medium bowl. Divide into two smaller bowls and mix one part with chili onion jam to make marinade. To make the dipping sauce mix remaining with cold water and store for later.
Peel and devein shrimp if necessary, leaving the tail on. Then nick the inside curve of each shrimp cutting shallow cuts with a sharp knife which will allow shrimp to lay straight instead of curling when cooked. Then toss shrimp in marinade and refrigerate no longer than 20 minutes.
When ready to assemble discard marinade and lightly pat shrimp dry. Prepare wraps by slicing egg roll wrapper in half to make two triangles, then follow the video to fold. Start by slightly folding one edge in and placing shrimp on folded edge with tail sticking out. Roll once then fold the top of the wrapper down over shrimp. Fold again then moisten edge with a bit of water and continue tightly rolling until sealed. Place seam side down and continue until all shrimp are rolled.
Heat canola oil in a large pan until 375 degrees and carefully add firecracker shrimp to oil in a single layer to not reduce the temperature of oil. Fry until golden brown and crispy, about 4 minutes total, turning as needed. Drain on rack or towel lined plate and serve with reserved dipping sauce.