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Prepare the shrimp paste filling: In a food processor, combine the peeled and deveined raw shrimp, egg white, chopped green onions, cornstarch, soy sauce, grated fresh ginger, granulated sugar, salt, and white pepper. Pulse until a smooth, thick paste forms. Do not over-process; a few small chunks of shrimp are acceptable for texture.

Prepare the coating: Stack the egg roll wrappers neatly. Using a sharp knife, cut the stack into very thin strips, about 1/8-inch wide. Gently separate and fluff the strips on a large plate or shallow dish to prevent them from sticking together.

Form the shrimp balls: Lightly wet your hands to prevent sticking. Take about 1 tablespoon of the shrimp paste and roll it into a ball, approximately 1 1/2 inches in diameter. Repeat with the remaining shrimp paste.

Coat the shrimp balls: Roll each shrimp ball in the shredded egg roll wrapper strips, gently pressing the strips onto the ball to ensure it is fully coated. The strips should adhere and create a spiky, textured exterior. Place the coated shrimp balls on a clean plate or baking sheet.

Heat the oil: Pour the vegetable oil into a deep pot or Dutch oven, ensuring it is at least 3 inches deep. Heat the oil over medium-high heat until it reaches 350°F (175°C). Use a kitchen thermometer to monitor the temperature.

Fry the shrimp balls: Carefully lower 3-4 shrimp balls into the hot oil, being careful not to overcrowd the pot. Fry for 3 to 4 minutes, turning occasionally, until they are golden brown and crispy. The internal temperature of the shrimp should reach 165°F (74°C).

Drain and serve: Using a slotted spoon or spider, remove the fried shrimp balls from the oil and transfer them to a wire rack set over a baking sheet lined with paper towels to drain excess oil. Repeat with the remaining shrimp balls. Serve immediately with Thai sweet chili sauce for dipping.


Prepare the shrimp paste filling: In a food processor, combine the peeled and deveined raw shrimp, egg white, chopped green onions, cornstarch, soy sauce, grated fresh ginger, granulated sugar, salt, and white pepper. Pulse until a smooth, thick paste forms. Do not over-process; a few small chunks of shrimp are acceptable for texture.

Prepare the coating: Stack the egg roll wrappers neatly. Using a sharp knife, cut the stack into very thin strips, about 1/8-inch wide. Gently separate and fluff the strips on a large plate or shallow dish to prevent them from sticking together.

Form the shrimp balls: Lightly wet your hands to prevent sticking. Take about 1 tablespoon of the shrimp paste and roll it into a ball, approximately 1 1/2 inches in diameter. Repeat with the remaining shrimp paste.

Coat the shrimp balls: Roll each shrimp ball in the shredded egg roll wrapper strips, gently pressing the strips onto the ball to ensure it is fully coated. The strips should adhere and create a spiky, textured exterior. Place the coated shrimp balls on a clean plate or baking sheet.

Heat the oil: Pour the vegetable oil into a deep pot or Dutch oven, ensuring it is at least 3 inches deep. Heat the oil over medium-high heat until it reaches 350°F (175°C). Use a kitchen thermometer to monitor the temperature.

Fry the shrimp balls: Carefully lower 3-4 shrimp balls into the hot oil, being careful not to overcrowd the pot. Fry for 3 to 4 minutes, turning occasionally, until they are golden brown and crispy. The internal temperature of the shrimp should reach 165°F (74°C).

Drain and serve: Using a slotted spoon or spider, remove the fried shrimp balls from the oil and transfer them to a wire rack set over a baking sheet lined with paper towels to drain excess oil. Repeat with the remaining shrimp balls. Serve immediately with Thai sweet chili sauce for dipping.
