Crispy Shrimp Rolls
Ingredients
- 16 oz jumbo shrimps raw (from freezer) — peel, but leave the tail on!
- Spring roll wrapper
- 1 quart vegetable oil (peanut oil or other high smoke point oil)
Instructions
- Depending on the size of your shrimps, slice your spring roll wrapper in half or thirds. Roll the shrimps in the pastry, letting the tails stick out.
- Deep fry the rolls in the oil, until golden brown.
- Serve with Nuoc Cham dipping sauce, and/or Hoisin dipping sauce