Ingredients

The following ingredients have 2 Servings
  • 6 shrimp
  • 3 egg roll wrappers / wonton wrappers (sliced diagonally)
  • 1/4 cup soy sauce
  • 5 tablespoons sriracha
  • 3 tablespoons spicy ginger sauce
  • 1 tablespoons white sugar
  • 2 tablespoons ginger (minced)
  • 3 cloves garlic (minced)
  • 2 tablespoons parsley
  • 2 tablespoons lemon juice
  • 2 tablespoons lime juice
  • 1 cup vegetable oil (for frying)
  • 1 tablespoon cornstarch + 2 tablespoons water (for sealing the wraps)

Instruction

  • Begin by cleaning and deveining your shrimp, leaving the tails intact. Mix together all of the ingredients, except for the egg rolls, sesame oil, and cornstarch.
  • Let the shrimp marinate for at least 15-30 minutes. Heat a shallow pot with 1 inch of sesame oil OR heat up your fryer while the shrimp marinades.
  • Slice each wrapped in half from corner to corner. Remove the shrimp from the marinade and allow the excess to drip off before placing the shrimp in the corner of the wrap.
  • Fold one corner under the shrimp and roll once, then fold down the top corner of the wrap and seal with the water and cornstarch mix. Finish the roll and seal.
  • Drop each wrapped shrimp one by one into the hot oil for about 1 minute or until the wrapper is puffed, crispy, and just turning brown.
  • Remove with a slotted spoon from the oil and transfer onto a plate lined with paper towels.
  • Serve immediately alongside a small bowl of spicy dipping sauce. Enjoy!