Thai Firecracker Shrimp (Shrimp Egg Roll)

Crisp golden shrimp spring rolls bursting with hearty shrimp filling and cooled by a sweet & spicy Thai peanut dipping sauce – say hello to your new favorite appetizer! These Thai Firecracker Shrimp (Shrimp Egg Roll) have a flavor-packed filling that’s a cinch to make. Meal prep them ahead to have an easy high protein bite ready anytime.

What is firecracker shrimp made of?

Similar to my pork spring roll, the Thai Firecracker Shrimp is simply made of shrimp and a spring roll wrapper. You can season the shrimp with any spices you like. However, I’ve found this recipe tastes amazing without any added seasonings. Somehow the subtle saltiness of the wrapper and the crisp texture create the perfect balance of flavors and textures. Additionally, the sweet and spicy Thai peanut dipping sauce enhances the shrimp, taking this appetizer to another level of deliciousness. The crispy spring roll contrasted by the cool dipping sauce makes for an incredible flavor and texture experience in each bite. Letting the quality shrimp and wrapper ingredients shine makes this a stellar appetizer.

Firecracker Shrimps Main Steps
frying firecracker shrimp

Spring Roll VS Egg Roll

Once again, these two rolls share great similarities, with the main differences being the wrapper and occasionally the fillings. The egg roll wrapper is thicker than the spring roll wrapper. The egg roll wrapper shows bubbles around the roll while the spring roll wrapper is smooth. Also, I use the term “Shrimp Egg Roll” in the title to avoid confusion. This distinguishes it from another Chinese-inspired recipe also called firecracker shrimp. That dish leaves the shrimp exposed without any wrapping, as you can read more about it on

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How do you fold shrimp rolls?

You will need to cut the shell or the wrapper diagonally. Then make sure to cut some slits on the shrimp stomach to straighten the back out. Place the shrimp in the middle and only left the tail outside of the shell. If you leave the meat part outside the shell, the shrimp and the rolls will curl. Then as usual, seal the end with flour- water mixture. I learned it a hard way and wen through that so that don’t have to!

wrapping firecracker shrimp
wrapping firecracker shrimp
Thai Firecracker Shrimp

Thai Firecracker Shrimp (Shrimp Egg Roll)

Mary Thatcher
Crisp golden shrimp spring rolls bursting with hearty shrimp filling and cooled by a sweet & spicy Thai peanut dipping sauce – say hello to your new favorite appetizer! These Thai Firecracker Shrimp (Shrimp Egg Roll) have a flavor-packed filling that's a cinch to make. Meal prep them ahead to have an easy high protein bite ready anytime.
5 from 2 votes
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Course Appetizer, Snack
Cuisine asian, thai
Servings 5 servings
Calories 87 kcal



  • 10 shells spring roll wrapper
  • 20 shrimp
  • oil for frying
  • salt to taste and optional
  • pepper to taste and optional
For the Dipping Sauce
  • ¼ cup water
  • ¼ cup white vinegar
  • ¼ cup sugar
  • 1 tsp salt
  • 1 Thai chili chopped
  • 1 clove garlic
For the Firecrackers Shrimp Glue


Make the Peanut Sauce
  • Use medium heat. In a sauce pan, combine water, white vinegar, sugar, and salt together. Stir until all the sugar and salt dissolved.
  • Add minced garlic and Thai chili. Let the mixture boiled for 2-3 minutes.
  • Turn off the heat and add shredded daikon or carrot and crushed roasted peanut. Put the sauce in a small bowl to let it cool. You can make the dipping sauce while frying the shrimp rolls to save time as well.
Make the Glue for the Thai Firecracker Shrimp (Shrimp Egg Roll)
  • In a small bowl, mix flour and water together. Stir and set it aside.
Make the Thai Firecracker Shrimp (Shrimp Egg Roll)
  • Make sure to use shrimps that are peeled and deveined. Then cut a few slits at the bottom (the shrimp's stomach). This will help straighten the shrimp out.
  • Use the kitchen scissors to cut the spring roll shells diagonally into triangles.
  • Place the shrimp in the middle of the wrapper. Do you best to move the shrimp toward the corner at the top and only let the tail to go over the base of the wrap. Try not to have the meat part stick out as it will curl when the rolls get fried.
  • Fold the top corner down. Then fold the corner from one side to the other. Start rolling to close and seal the roll with water/flour glue paste.
Fry and Assemble
  • Use medium heat. In a frying pan or your choice of frying vessel (pot or wok), add the vegetable oil at least 2 inches from the bottom. Check to see if the oil is hot enough by feeling the air temperature above the wok and sticking a chop stick into the oil. If the oil is hot enough, you will see some bubbles around the chop stick. Or throw a small bit of the spring roll wrapper in a pan. If it starts frying and surrounded by bubbles, it's hot enough. Or measure with thermometer at 350 -375 degrees.
  • Depends on the size of your frying vessel, drop shrimp rolls or the Firecracker Shrimp into hot oil to fry. Please, make sure not to over crowd the pan. Fry the Firecracker shrimp about 3- 5 minutes or until golden brown. Using medium or medium-low heat will help to ensure that the shrimp is cooked through without burning the wrapper.
  • Meanwhile, line paper towels over a baking sheet or big plates to put your shrimp rolls once cooked.
  • You can have the Firecracker shrimp as is or use it as part of the lettuce wrap. Then add some cilantro and more shredded carrots. Drizzle with peanut sauce or the Thai sweet chili sauce. Enjoy!


Note 1: HOW  AIR FRY Firecracker Shrimp 

Besides deep frying these Firecracker shrimps, I personally love the air fry version too. Simply brush or spray the air fry basket with oil and the Firecracker shrimps. Then air fry them at 400 degrees Fahrenheit for 5 -6  minutes (3 minutes on each side). They will be light and crispy and very delightful to eat. 


Serving: 4pieceCalories: 87kcalCarbohydrates: 13gProtein: 8gFat: 0.3gSaturated Fat: 0.05gPolyunsaturated Fat: 0.1gMonounsaturated Fat: 0.04gTrans Fat: 0.002gCholesterol: 65mgSodium: 525mgPotassium: 114mgFiber: 0.1gSugar: 10gVitamin A: 7IUVitamin C: 2mgCalcium: 30mgIron: 0.4mg
Keyword shrimp egg roll, Thai Firecracker shrimp
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