Firecracker Shrimp Rolls with Wonton Wrappers

Firecracker Shrimp Rolls are crispy, savory, and addictive. While most recipes use sliced spring roll wrappers, we’re saving time with whole wonton wrappers—no cutting needed! These rolls come together fast and fry up golden and crunchy, wrapped around juicy shrimp and paired with a tangy-sweet chili dipping sauce. It’s the ultimate appetizer or party snack that delivers serious flavor in every bite.

Recipe

Serves: 24 Firecracker Shrimp Rolls
Prep time: 45 minutes
Cook time: 15 minutes

For the Firecracker Shrimp Rolls:
¾ pound large shrimp, peeled, deveined, tail-on
Pinch of salt
Pinch of pepper
24 wonton wrappers
1 egg
3 cups avocado oil, for frying, or replace it with another high-smoking-point oil

For the sweet and sour chili sauce:
1 cup water
2 tablespoons rice vinegar
3 tablespoons ketchup
5 tablespoons sugar
1 tablespoon sambal oelek
3 cloves garlic, minced
1 tablespoon cornstarch
3 tablespoons water

Instructions

1. Make the sweet and sour chili sauce

• In a pot over medium heat, combine water, rice vinegar, ketchup, sugar, sambal oelek, and garlic.
• Whisk and bring to a simmer. Add the cornstarch slurry (1 tablespoon cornstarch mixed with 3 tablespoons water).
• Stir until thickened. Set aside.

2. Prepare the shrimp

• Pat the shrimp dry to remove excess moisture.
• Make shallow cuts along the inside curve of each shrimp to help straighten them out—do not cut all the way through.
• Place on a plate and season with salt and pepper.

3. Assemble the firecracker shrimp rolls

• Crack the egg into a bowl and whisk to use as wrapping glue.
• Lay a wonton wrapper like a diamond (corner pointing toward you).
• Fold the left corner toward the center, then place a shrimp across the center, tail extending out the left side.
• Fold the bottom corner up, then fold in the right corner. Roll tightly upward until only the top corner remains.
• Brush the top corner with egg, then finish rolling to seal. Repeat with the remaining wrappers and shrimp.

4. Fry the firecracker shrimp rolls

• Heat 3 cups of avocado oil in a large pot over high heat to 325°F (163°C).
• Carefully add shrimp rolls in batches. Fry for about 3 minutes, turning frequently until golden brown and crispy.
• Remove and drain on a paper towel-lined plate. Repeat with the rest.

5. To freeze for later

• Place uncooked rolls in a single layer on a tray and cover with plastic wrap.
• When ready to cook, fry directly from frozen—no thawing needed.

Tips & notes

• Straighten the shrimp: Small incisions help prevent curling, making rolling and frying easier.
• Use high-smoke-point oil: Avocado oil is ideal, but peanut or grapeseed oil work as well.
• Fry in batches: Overcrowding the pot lowers the oil temperature and results in soggy rolls.
• To freeze: Assemble, freeze in a single layer, then transfer to a bag. Cook directly from frozen—no thawing needed.
• Air frying: Spray with oil and cook at 375°F (190°C) for 8–10 minutes, flipping halfway. Great for a lighter version!
• To reuse oil: If it’s still light in color and clear, strain and store in a glass jar in a cool, dry place.
• To discard oil: Let it cool, pour into a non-breakable sealed container, and dispose in the trash. Never pour it down the drain.