(Masters Sunday) Spicy Shrimp Rolls

So it is a big day on sally cooks because there is a new recipe taking the title of Joe’s favorite dinner.  That’s right, I’ve finally come up with something to knock off reigning champ: Coco-Loco Chicken Strips with Sweet and Spicy Sauce.  This recipe for Spicy Shrimp Rolls was born on a lazy Sunday afternoon spent watching the Masters and not wanting to leave the house for dinner.

I had some egg roll wrappers and frozen shrimp and the desire to fry! IMG_5977

If you’ve never played with egg roll wrappers, I would recommend you track some down at your local grocery store (the Safeway in VA has them.)  You can bake or fry with them, having done both I recommend frying (southern woman at heart.)

I didn’t worry too much about how pretty they looked – the goal is to get the shrimp rolled up and tightly sealed.  I served these puppies with sauteed spinach (to assuage my guilt over frying) and a spicy dipping sauce.

What to buy (serves 2):

  • 15-20 medium to large shrimp
  • 10 egg roll wrappers
  • 1/2 cup canola oil  to 1 cup depending on how big your skillet is

for the marinade/sauce: IMG_5976

  • 4 tablespoons Siracha or Hot Sauce
  • 2 tablespoons soy sauce
  • 2 tablespoons lime juice
  • 2 tablespoons rice vinegar
  • 2 tablespoons ketchup
  • 2 tablespoons ginger paste
  • 1 tablespoon brown sugar
  • 1 tablespoon olive oil
  • 3 cloves of garlic, minced
  • salt and pepper to taste

What to do:

  • prepare marinade for the shrimp – just add everything under marinade/sauce list to a bowl and throw in the shrimp, stirring to coat
  • allow the shrimp to soak in the marinade for 15-30 minutes
  • while they’re marinating, make a sauce with the same ingredients and heat it over medium heat in a sauce pot
  • cut the egg roll wrappers in half to form triangles
  • place a shrimp on left side of the wrapper and spoon about a teaspoon of marinade on top(if yours have tails on, leave the tail sticking out and fold over the left corner wrapping the shrimp as tightly as you can) if you don’t have tails like mine didn’t just roll up the shrimp into a tight ball – (shape doesn’t matter too much, you just want the ends secured and sticking to one another)
  • in a pan, add about an inch or so of oil to fry the shrimp
  • heat the oil on medium-high
  • fry  shrimp  rolls in small batches depending on the size of your pan and cook them for 2-3 minutes on each side till golden brown
  • allow them to drain on a plate with paper towels and serve while they’re still hot!

IMG_5975 IMG_5973 IMG_5957 IMG_5959 IMG_5967 IMG_5972 IMG_5971 IMG_5970


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