10 pieces Asian spring roll wrappers, defrosted, cut in half diagonally (make triangles)
20 pieces raw tail-on shrimp, the larger the better, deveined and peeled
1 tsp garlic, minced
1/2 tsp ginger, minced
1/2 tsp sesame oil
1 tsp soy sauce
1 tsp sweet chili sauce
1 tsp cornstarch
1/4 cup water + 1 tsp cornstarch (for sealing the wrapper)
oil for deep frying
Sweet Chili Sauce for dipping
Note: If you want the marinade to be simple, just season the shrimp with salt and pepper. Or you can also just marinate the shrimp in prepared sauce like Pad Thai Sauce or just use sweet chili sauce.
HOW TO COOK SHRIMP ROLL:
Nick the shrimp (cut small incisions) several times along the inside of the "curve. This will help keep the shrimp nice and straight when frying.
Combine garlic, ginger, sesame oil, soy sauce, sweet chili sauce and cornstarch.
Marinate shrimp for 30 minutes.
Wrap each shrimp in an spring roll wrapper by placing the shrimp along the side of the triangle and rolling towards the point.
When you roll, try to make the roll tight and compact.
Brush the end of the wrapper with cornstarch paste.
Repeat wrapping until all shrimp and wraps are done.
Heat oil in wok, deep fryer or pot to 375 deg F.
Fry the wrapped shrimps until golden brown, about 3 minutes.
Remove from pan and place on paper towel to catch any excess oil.