Ingredients
Shrimp and Seasoning
- 2 pounds jumbo shrimp, peeled and deveined
- ½ teaspoon kosher salt
- ¼ teaspoon black pepper
- ½ teaspoon garlic powder
Wrapping
- 1 (50 count) pack spring roll pastry sheets
- 1 large egg white, lightly beaten
Frying
- Oil for frying (enough to fill pan about halfway)
Serving
- Thai sweet chili sauce for dipping
Instructions
- Clean: Peel the shrimp if needed and remove the vein running through the back. Using a paring knife or shrimp deveiner makes this process easier and ensures clean shrimp ready for cooking.
- Score: Using a paring knife, carefully score the underside of each shrimp to prevent curling during frying. This step helps the shrimp maintain a flat shape for even cooking and better presentation.
- Season: In a mixing bowl, lightly season the shrimp with kosher salt, black pepper, and garlic powder. Toss gently to evenly coat all the shrimp with the seasoning.
- Wrap: Place one spring roll wrapper sheet on a flat surface diagonally. Fold the bottom corner up to the center. Lay one shrimp along the tip with the tail hanging over the wrapper’s edge. Fold one side over the shrimp, then fold the center and tuck in the sides as you roll towards the other end. Brush the edge with beaten egg white to seal the wrap. Repeat this process for all shrimp, placing them on a parchment-lined baking sheet.
- Fry: Heat oil in a frying pan over medium-high heat until it reaches 350ºF. Carefully add 6 to 8 wrapped shrimp, making sure not to crowd the pan. Fry for 1 to 2½ minutes, turning halfway through so the spring roll wrappers become evenly golden and crispy.
- Serve: Remove the fried shrimp on a paper towel-lined plate to drain excess oil. Allow them to cool slightly before serving. Serve warm with Thai sweet chili sauce for dipping.
Notes
- Use jumbo shrimp for the best size and texture.
- Spring roll wrappers should be kept covered with a damp cloth to prevent drying out while wrapping.
- Maintain oil temperature at 350ºF to ensure a crispy exterior without absorbing too much oil.
- For an easier sealing method, use a small bowl of water instead of egg white if preferred, but egg white provides a better adhesive hold.
- Serve immediately for best texture and flavor.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Appetizer
- Method: Frying
- Cuisine: Thai
