You guys, I really wanted sit down and write this post about the spicy, deep-fried shrimp rolls I made but then I got distracted with a phone app called Pair. Have you ever used it? If not, IT’S GREAT! Great at sucking up all of my time that is. So basically, you pair up with ONE person…and only that person. (If you change your mind and want to pair with someone else, you pretty much have to break up with your pair via the app.) Then when you have your pair, you can send each other private messages, share photos, record short little video clips, send drawings, and…are you ready for this? You can even THUMB KISS.
Obviously, this app is meant for romantic couples that can’t always spend time together but let me tell you something…pairing up with your best friend is EVEN BETTER! I’m paired with Megan, and we basically spent a couple HOURS the first night playing with it and now use it almost every day to stay in touch. She’s been in Switzerland all summer so it’s perfect.
Anyway, long story short…give Pair a try. Or not. Or just make these shrimp rolls, yes?
These shrimp rolls are super easy. Plus, sriracha is involved. And you get to dip them in this Thai Sweet Chili Sauce. What’s not to love???
Here’s what you do:
Cut an egg roll wrapper in half and place a marinated shrimp on it.
Roll, fold, roll.
Fry, dip, eat.
Roll, fold, roll, brush, fry, dip, eat.
That’s ALL. :)
I adapted this firecracker shrimp roll recipe (as well as the sweet chili sauce recipe) from Noreen over at Picture the Recipe. I mean, the two recipes just go perfectly together! She has great photos on her blog too so be sure to check it out!
- 16 raw shrimp, peeled with tails on
- 8 egg roll wrappers
- Oil for frying
- 1 egg + 1 Tbsp water (for egg wash)
- 2-3 tbsp of Siracha (depending on how spicy you want the rolls)
- 1 tbsp soy sauce
- 1/2 tbsp rice vinegar
- 1 tsp sesame oil
- 3 cloves of garlic, grated or very finely chopped
- 1 tbsp of sugar
- zest & juice of 1/2 a lime
- salt and pepper to taste
- Combine the ingredients for the marinade and mix together thoroughly in a bowl.
- Then add the shrimp to the bowl and coat well. Stick the bowl in the fridge and let the shrimp marinate for 15-30 minutes.
- While the shrimp are marinating, take the egg roll wrappers and cut them in half diagonally. In a separate small bowl, whisk the egg and 1 tb of water to create the egg wash.
- Then when the shrimp are ready, take an egg roll wrapper, and place one shrimp on the bottom left corner with the tail outside of the wrapper (see picture above). Fold the left corner over the shrimp, and then fold the top part of the wrapper down.
- Roll the shrimp up tightly in the wrapper leaving about 1/4 of the wrapper open.
- Brush a little bit of the egg wash on the wrapper and then roll it up completely. This will seal the shrimp roll.
- Repeat until all of the shrimp are rolled up.
- Fill a pan or pot with oil so that the oil will cover about 3/4 of the shrimp. Heat the oil over medium-high heat. (To test the oil, use extra scraps of the egg roll shells and put them in the oil when you think it is hot enough. If the wrapper doesn’t cook fast enough, turn the heat up. If it cooks too quickly and burns, turn the heat down).
- Place the shrimp in the oil and cook on each side for about 2 minutes or until the shrimp is cooked through and the wrapper is golden brown (you can test one roll and then adjust your time for the remaining rolls).
- Once cooked, place the shrimp to cool for a little bit on a plate lined with paper towels.
- Serve with Thai Sweet Chili Sauce (link above) and enjoy!