Firecracker Shrimp Rolls with Cilantro

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Shrimp and cilantro are wrapped inside spring roll wrappers, and fried until super crispy. It’s bouncy, aromatic, and so crispy! Let’s get started with Firecracker Shrimp Rolls with Cilantro!


Serving: 12 pieces
Prep time: 30 minutes
Cook time: 5 minutes

For the shrimp rolls:
12 large shrimp, peeled, deveined, tail-on
Pinch of salt
Pinch of white pepper
6 spring roll wrappers
1 cup cilantro
1 large egg, beaten
4 cups oil


To prepare:
  • Make small incisions along the bottom of the shrimp to straighten its natural curve, but do not cut through.
  • Season the shrimp with salt and white pepper.
  • Cut the spring roll wrappers in half diagonally.
  • In a bowl, crack the egg and whisk. (This will be our wrapping glue.)
To assemble:
  • Lay one piece of wrapper flat with a corner pointing toward the top. Then, place one piece of shrimp at the bottom, and the tail on the outside. Add some cilantro over the wrapper (or replace it with other herbs or vegetables).
  • Fold the top corner down, and the left corner to the right. Brush the beaten egg at the right corner, and roll it up all the way from the left to the right. Repeat with the rest.
To deep fry:
  • In a large pot over high heat, pour the oil inside, and heat it to 325°F or 163°C.
  • Carefully place the firecracker shrimp rolls inside, a few at a time. Deep fry until golden brown for about 3 minutes, and turn them frequently so that they brown evenly.
  • Remove and drain on a paper towel-lined plate. Repeat with the remaining.

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