Crispy Fried Firecracker Shrimp Rolls
These crispy fried firecracker shrimp rolls are fun, delicious snacks with that satisfyingly crunchy snap and crackle that are commonly served as appetizers or "small chops" in weddings and parties.
- Prep time
- 30 min
- Cook time
- 15 min
- Yield
- 24 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 2 lbs of large deveined tail on shrimp (about 25 shrimp)
- 15 sheets of thawed spring roll wraps
- 2 tbsp cornstarch plus 2 tbsp water
- 2 tsp onion salt or any all purpose seasoning of your choice
- 1 tsp black pepper
- Optional: 3 tbsp Nigerian spicy peanut butter plus 1 tsp honey
Instructions
- 1
Season the shrimp with the onion salt or all purpose seasoning and black pepper and set aside for about 30 minutes to marinade.
- 2
After 30 minutes, prep the shrimp by simply scoring them lightly on two sides on the inner curve of the shrimp as seen above to straighten the shrimp and prevent them from curling up while cooking.
- 3
Cut the sheets of spring roll wraps to form triangles as shown above. While the spring roll wraps are not in use, be sure to cover them with a damp cloth to prevent them from drying out.
- 4
To assemble the shrimp rolls, simply roll up the shrimp in the spring roll wraps following the steps above, and seal with corn starch.
- 5
Again, make sure the shrimp rolls are covered with with a damp cloth so they do not dry out once they have been prepped.
- 6
You may freeze the shrimp rolls on a single layer and store, or deep fry them right away.
- 7
Fry the shrimp rolls in a deep pan in oil (about 350 Fahrenheit) until golden brown. It should take about 10 minutes. If they are fried from frozen, fry them for about 15 minutes.
- 8
Drain the shrimp once they are golden brown and serve alone or with a dip. I used a Nigerian spicy peanut butter and honey dip.