Firecracker Shrimp Rolls with Wonton Wrappers
Firecracker Shrimp Rolls are crispy fried shrimp appetizers wrapped in wonton wrappers and served with a sweet and spicy chili dipping sauce.
Ingredients
For the Firecracker Shrimp Rolls
- ¾ pound large shrimp, peeled, deveined, tail-on
- Pinch of salt
- Pinch of pepper
- 24 sheets wonton wrappers
- 1 large egg
- 3 cups avocado oil, for frying, or another high-smoking-point cooking 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, for slurry
- 3 tablespoons water, for slurry
Instructions
- To make the sweet and sour chili sauce, in a pot over medium heat, combine the water, rice vinegar, ketchup, sugar, sambal oelek, and garlic. Whisk well and bring to a simmer. In a small bowl, combine the cornstarch and water to make a slurry. Stir the slurry into the sauce and cook until thickened. Set aside.
- To prepare the shrimp, pat the shrimp dry thoroughly with paper towels. Make shallow cuts along the inside curve of each shrimp to help straighten them out, being careful not to cut all the way through. Place the shrimp on a plate and season with the salt and pepper.
- To assemble the firecracker shrimp rolls, crack the egg into a bowl and whisk well. Lay a wonton wrapper like a diamond with one corner pointing toward you. Fold the left corner toward the center, then place a shrimp across the center with the tail extending out the left side. Fold the bottom corner upward, 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 shrimp and wrappers.
- To fry the firecracker shrimp rolls, in a large pot over high heat, heat the cooking oil to 325°F (163°C). Carefully add the shrimp rolls in batches and fry for about 3 minutes, turning frequently until golden brown and crispy. Transfer to a paper towel-lined plate and repeat with the remaining rolls.
Video
Notes
- Straighten the shrimp: Small shallow cuts help prevent curling and make the rolls easier to wrap and fry evenly.
- Pat dry thoroughly: Removing excess moisture helps the wrappers stay crispy and reduces oil splatter.
- Roll tightly: Tight rolls help prevent oil from entering the wrappers during frying.
- Use high-smoking-point oil: Avocado oil works especially well, but peanut or grapeseed oil is also a great option.
- Fry in batches: Overcrowding the pot lowers the oil temperature and can make the rolls greasy instead of crispy.
- Air fryer option: Lightly spray the shrimp rolls with cooking oil and air-fry at 375°F (190°C) for 8–10 minutes, flipping halfway through.
- Freezer-friendly: Freeze the uncooked rolls in a single layer first before transferring to a freezer-safe bag.
- Reuse frying oil safely: If the oil remains light in color and smells clean, strain and store it in a sealed glass jar in a cool, dry place.
- Discard oil properly: Let the oil cool completely, pour it into a sealed non-breakable container, and dispose of it in the trash. Never pour oil down the drain.
- Protein swap: This same method also works beautifully with crab sticks, chicken, tofu, or fish.