Shrimp in a Blanket
Ingredients
- 25 Jumbo Shrimp peeled and deveined tail left on
- Spring Roll Wrappers cut into quarters 25
- Salt to taste
- 1 teaspoon white pepper
- 1/4 teaspoon five spice powder
- 2 Tablespoon All Purpose flour
- 2 Tablespoon Water
- Canola Oil for Frying
- Sweet Chili Sauce For Dipping
Instructions
- Defrost the package of spring roll wrappers and allow to thaw. It doesn't take more than 20 minutes.
- Peel and devein shrimp, to straighten out the shrimp cut several slits on the curved side of the shrimp (do not cut deeply) until just above tail. Gently bend the shrimp to make them straight, you will feel little pops.
- Lie on a paper towel and pat dry.
- Separate the amount of layers of wrappers you'll need and cover with a clean kitchen towel (they dry our quickly).
- In a small bowl, mix the flour and water until combined. Set aside.
- Season the shrimp all around lightly with salt, white pepper, and five spice powder.
- Cut wrappers into quarters. Place one wrapper on a work surface in a diamond shape. Then fold over about a 1/4 of one side to make a straight edge.
- Place the shrimp in the middle on the straight edge with the shrimp tail on the outside of the wrapper edge. Begin to tightly roll, fold edge over the fat end of the shrimp.
- Dip your finger in the flour and water mixture, and add it to the edge of the wrapper and finish the rolling to seal. Set rolled shrimp aside until you are finished with them all (don't stack them).
- Heat cooking oil over a medium high heat. You can choose to deep fry or pan fry. Once oil is hot, add the shrimp, do not overcrowd the pan. Once the outside is golden brown, turn, repeat until both sides are golden. Remove from pan onto a paper towel.
- Serve hot with sweet chili dipping sauce
Notes
You can purchase the Spring Roll Pastry at Veranda Asian Market in their freezer section on Forest Avenue in Portland.