Crispy Shrimp Rolls
Vietnamese-style fried spring rolls, each wrapped around a single shrimp and fried until golden and crisp.
Ingredients
small shrimp (41/50 count, with tails on, peeled and deveined)
25 (about ½ pound)
Salt (liberally sprinkled)
Freshly ground black pepper (liberally sprinkled)
square spring roll wrappers or wonton skins
25 (4- by 4-inch)
vegetable oil (for deep-frying)
2 cups (or as needed)
Instructions
1
Step 1
Season the shrimp on all sides with salt and pepper.
2
Step 2
Prepare a small bowl of water. Carefully peel off one sheet from the stack of wrappers (keep the rest covered with a damp cloth to prevent them from drying out). Place the wrapper on a dry work surface with one corner pointing toward you to form a diamond. Fold the diamond in half vertically (right corner over left corner) to form a triangle. Lay one shrimp parallel to your body, about an inch from the bottom corner, with the shrimp tail extending past the edge. Fold the bottom corner over the shrimp and roll one or two times. Fold in the left corner and continue rolling the shrimp into a tight tube until you reach the end of the wrapper. Before reaching the end, dab a little water along the top edge to seal the roll. You will end up with a mini spring roll with the shrimp tail poking out. Place the roll seam-side down on a lightly floured plate or baking sheet. Repeat with the remaining shrimp and wrappers.
3
Step 3
Line a plate with paper towels. In a large wok, heavy-bottomed skillet, or Dutch oven, heat the oil over high heat until a deep-fry thermometer registers 350°F (see page xiii for deep-frying tips).
