Shrimp Roll
This quick and easy shrimp roll appetizer will be one of your go-to's after your first try! Not to mention its easy enough for the kids to help with. Less than 25 minutes and a few common ingredients and you will have one of the best appetizers you've ever tried. I like to serve this with a sweet Thai chili sauce jazzed up with some citrus and garlic. You'll almost be upset when they run out!
Equipment
- 1 Deep fryer
- 1 Microplane
Ingredients
- 2 lbs Colossal shrimp tail on
- 1 green onion minced
- 4 cloves garlic minced
- 1 egg
- 2 tbsp Chinese five spice
- 1 tbsp white pepper
- 2 tbsp All purpose seasoning
- egg roll wrappers cut in half diagonally
- Vegetable oil for frying
- 1 lime zested and juiced
Instructions
- Rinse your shrimp and pat dry. Take one shrimp at a time and cut shallow slits across the belly and straighten the shrimp out so it can be flatly rolled in the wrapper. Place all straightened shrimp in a bowl.
- Season shrimp and add green onion. Toss until all shrimp are nicely seasoned.
- Take an eggroll wrapper that's been cut and lay it like a sideways triangle. Lay the shrimp at the end of the triangle and roll halfway. Tuck in the pointed end, and continue to roll. Right before you get to the end, brush with a bit of egg wash and seal closed.
- Heat your oil to 350℉ and fry the shrimp rolls 10 at a time for about 2-2.5 minutes.
- For serving, add sweet Thai chili sauce, garlic, lime zest, and lime juice to a bowl and stir. Serve immediately.