Crispy Firecracker Shrimp Rolls
Crispy Firecracker Shrimp Rolls
Ingredients
For the Shrimp Rolls
- 1 pound large shrimp, peeled, deveined, tails on
- 24 square wonton wrappers
- 1 large egg, whisked
- 1/4 teaspoon salt
- 1/8 teaspoon black pepper
- 3 cups vegetable oil, for deep frying
For the Firecracker Sauce
- 1/4 cup ketchup
- 2 tablespoons sambal oelek
- 2 garlic, minced
- 1 tablespoon rice vinegar
- 1 tablespoon soy sauce
- 1 teaspoon brown sugar
- 1/2 teaspoon fresh ginger, grated (optional)
For Garnish
- 2 tablespoons green onions, chopped
- 1 teaspoon sesame seeds
Instructions
- 1
Pat the 1 pound of large shrimp dry with paper towels. Lightly season them with 1/4 teaspoon salt and 1/8 teaspoon black pepper.
⏱️ 5 min
- 2
In a small bowl, combine 1/4 cup ketchup, 2 tablespoons sambal oelek, 2 minced cloves of garlic, 1 tablespoon rice vinegar, 1 tablespoon soy sauce, and 1 teaspoon brown sugar. If desired, add 1/2 teaspoon of grated fresh ginger. Whisk all ingredients together until well combined and set aside for dipping.
⏱️ 5 min
- 3
In a separate small bowl, whisk 1 large egg until smooth. This egg wash will be used to seal the wonton wrappers.
⏱️ 2 min
- 4
Lay one square wonton wrapper on a clean work surface so that a corner points towards you (forming a diamond shape). Place one seasoned shrimp near the bottom corner of the wrapper, ensuring the tail extends slightly beyond the top edge of the wrapper. Fold the bottom corner of the wonton wrapper over the shrimp. Next, fold in both the left and right side corners towards the center, making sure the wrapper is snug against the shrimp. Roll the shrimp tightly upwards towards the top corner of the wrapper. Dab the remaining top corner with a small amount of the whisked egg to securely seal the roll. Repeat this process for all remaining shrimp and wonton wrappers.
⏱️ 15 min
- 5
In a deep pot or Dutch oven, pour approximately 3-4 cups of vegetable oil, or enough to reach a depth of about 2-3 inches. Heat the oil over medium-high heat until it reaches a temperature of 350°F (175°C). Use a kitchen thermometer to monitor the oil temperature accurately.
⏱️ 5 min•🌡️ 350
- 6
Carefully place 3-4 assembled shrimp rolls into the hot oil at a time, being careful not to overcrowd the pot, which can lower the oil temperature. Fry the rolls for 2-3 minutes per side, or until they turn golden brown and become crispy. The shrimp inside should be fully cooked and opaque.
⏱️ 8 min•🌡️ 350
- 7
Using a pair of tongs or a spider strainer, carefully remove the fried shrimp rolls from the hot oil. Transfer them to a wire rack that has been lined with paper towels to drain any excess oil.
⏱️ 3 min
- 8
For an appealing presentation and added flavor, garnish the crispy firecracker shrimp rolls with 2 tablespoons of chopped green onions and 1 teaspoon of sesame seeds, if desired. Serve the rolls hot with the prepared firecracker sauce on the side for dipping.
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
Crispy Firecracker Shrimp Rolls
For the Shrimp Rolls
- 1 pound large shrimp, peeled, deveined, tails on
- 24 square wonton wrappers
- 1 large egg, whisked
- 1/4 teaspoon salt
- 1/8 teaspoon black pepper
- 3 cups vegetable oil, for deep frying
For the Firecracker Sauce
- 1/4 cup ketchup
- 2 tablespoons sambal oelek
- 2 garlic, minced
- 1 tablespoon rice vinegar
- 1 tablespoon soy sauce
- 1 teaspoon brown sugar
- 1/2 teaspoon fresh ginger, grated (optional)
For Garnish
- 2 tablespoons green onions, chopped
- 1 teaspoon sesame seeds
Instructions
- 1
Pat the 1 pound of large shrimp dry with paper towels. Lightly season them with 1/4 teaspoon salt and 1/8 teaspoon black pepper.
⏱️ 5 min - 2
In a small bowl, combine 1/4 cup ketchup, 2 tablespoons sambal oelek, 2 minced cloves of garlic, 1 tablespoon rice vinegar, 1 tablespoon soy sauce, and 1 teaspoon brown sugar. If desired, add 1/2 teaspoon of grated fresh ginger. Whisk all ingredients together until well combined and set aside for dipping.
⏱️ 5 min - 3
In a separate small bowl, whisk 1 large egg until smooth. This egg wash will be used to seal the wonton wrappers.
⏱️ 2 min - 4
Lay one square wonton wrapper on a clean work surface so that a corner points towards you (forming a diamond shape). Place one seasoned shrimp near the bottom corner of the wrapper, ensuring the tail extends slightly beyond the top edge of the wrapper. Fold the bottom corner of the wonton wrapper over the shrimp. Next, fold in both the left and right side corners towards the center, making sure the wrapper is snug against the shrimp. Roll the shrimp tightly upwards towards the top corner of the wrapper. Dab the remaining top corner with a small amount of the whisked egg to securely seal the roll. Repeat this process for all remaining shrimp and wonton wrappers.
⏱️ 15 min - 5
In a deep pot or Dutch oven, pour approximately 3-4 cups of vegetable oil, or enough to reach a depth of about 2-3 inches. Heat the oil over medium-high heat until it reaches a temperature of 350°F (175°C). Use a kitchen thermometer to monitor the oil temperature accurately.
⏱️ 5 min•🌡️ 350 - 6
Carefully place 3-4 assembled shrimp rolls into the hot oil at a time, being careful not to overcrowd the pot, which can lower the oil temperature. Fry the rolls for 2-3 minutes per side, or until they turn golden brown and become crispy. The shrimp inside should be fully cooked and opaque.
⏱️ 8 min•🌡️ 350 - 7
Using a pair of tongs or a spider strainer, carefully remove the fried shrimp rolls from the hot oil. Transfer them to a wire rack that has been lined with paper towels to drain any excess oil.
⏱️ 3 min - 8
For an appealing presentation and added flavor, garnish the crispy firecracker shrimp rolls with 2 tablespoons of chopped green onions and 1 teaspoon of sesame seeds, if desired. Serve the rolls hot with the prepared firecracker sauce on the side for dipping.
⏱️ 2 min