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.

Course Appetizer, Snack

Cuisine asian, thai

Keyword shrimp egg roll, Thai Firecracker shrimp

Prep Time 10

Cook Time 15

Total Time 25

Servings servings

Calories 87

Author Mary Thatcher

Equipment

1 wok
1 cutting board

Ingredients

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

1 tbsp all purpose flour
1½ tbsp water room temperature

Instructions

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!

Notes

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.

Nutrition