Shrimp In A Blanket Shrimp Firecrackers Recipe

I absolutely love this recipe because it’s the perfect blend of vibrant flavors and crispy goodness, making it a total crowd-pleaser whenever I have friends over. Plus, there’s something so satisfying about creating my own perfectly rolled parcels and watching them turn golden brown in the pan—it’s like my own little cooking show moment!

I adore cooking eye-catching dishes, and my Shrimp Firecrackers are just that. A vibrant, savory, and satisfying nest of flavor awaits just beneath the crispy exterior of these light appetizers.

Who doesn’t love a good spring roll? The wrappers encasing the shrimp are made with rice flour, an ingredient that bestows a kind of perfumed crispness upon the rolls.

The rolls will sing with flavor whether or not you take the time to venture into making the dipping sauce.

Ingredients

Shrimp:
An excellent source of protein, low in fat, and rich in omega-3 fatty acids.

Spring Roll Wrappers:
A base of carbohydrates that is light and crispy when it is fried.

Soy Sauce:
Contributes umami, depth, and saltiness.

Fish Sauce:
The intense umami flavor enhances the savory taste.

Lime Juice:
Illuminates the plate, provides liveliness and zest.

Ginger:
Spicy warmth, helps digestion, reduces inflammation.

Garlic:
The flavor is improved, and the aroma is intensified.

Antioxidants are plentiful.

Red Chili:
Adds warmth and zest, accelerates metabolism.

Green Onions:
Softly flavored onion; adds brightness and color.

Cilantro:
Herbal freshness and detoxifying nuances.

Ingredient Quantities

• 1 pound large shrimp, peeled and deveined
• 24 spring roll wrappers
• 2 tablespoons soy sauce
• 1 tablespoon fish sauce
• 1 tablespoon lime juice
• 1 teaspoon grated ginger
• 1 clove garlic, minced
• 1 small red chili, finely chopped
• 2 green onions, finely sliced
• 2 tablespoons fresh cilantro, chopped
• 1 egg, beaten
• Vegetable oil, for frying
• Sweet chili sauce, for dipping

Instructions

1. In a mixing bowl, combine the soy sauce, fish sauce, lime juice, ginger, garlic, red chili, green onions, and cilantro. Stir well to create the marinade.

2. Combine the shrimp, which have been peeled and deveined, with the marinade in the bowl. Make sure they are well coated. Cover the bowl and put it in the refrigerator for no less than 15 minutes.

3. Set a spring roll wrapper on a clean surface. At one end of the wrapper, position a shrimp that has been marinated.

4. Tightly roll the wrapper around the shrimp, folding the sides in as you go, to create a neat parcel.

5. Use the beaten egg to brush the end of the wrapper to seal the edge securely.

6. With the remaining shrimp and wrappers, carry out the wrapping routine again.

7. In a deep frying pan or wok, heat around 1 inch of vegetable oil to medium heat. You’ll know it’s ready when a small piece of spring roll wrapper sizzles upon contact.

8. Fry the shrimp rolls in batches, being careful not to crowd the pan, for about 3–4 minutes or until golden brown and crispy. Turn these works of art occasionally to ensure even cooking and to make sure they look good on all sides.

9. Using a slotted spoon, remove the shrimp rolls from the oil and let them drain on paper towels. This will soak up the excess oil and leave you with crispy, cooked shrimp rolls.

10. Warm the servings and dip them in sweet chili sauce. Then, enjoy!

Equipment Needed

1. Mixing bowl
2. Grater (for ginger)
3. Knife
4. Cutting board
5. Spoon (for stirring)
6. Whisk or fork (for beating egg)
7. Deep frying pan or wok
8. Slotted spoon
9. Paper towels
10. Small bowl (for egg)

FAQ

• Q: Can I use a different type of wrapper for this recipe?
  
  A: Yes, you can substitute spring roll wrappers with wonton wrappers if needed, though they may be smaller.
• Q: Is it possible to bake these instead of frying?
  
  A: Yes, you can bake them at 400°F (200°C) for 15-20 minutes, or until golden and crispy, turning once halfway through.
• Q: Can I prepare these ahead of time?
  
  A: Yes, you can assemble the shrimp firecrackers in advance and refrigerate them for up to a day before frying.
• Q: What other dipping sauces work well with this dish?
  
  A: Besides sweet chili sauce, try serving with a tangy tamarind sauce or spicy sriracha mayonnaise.
• Q: How can I make this recipe spicier?
  
  A: Increase the amount of red chili or add a pinch of cayenne pepper to the marinade for more heat.

Substitutions and Variations

Soy Sauce: For a gluten-free option, substitute with tamari or coconut aminos.
Fish Sauce: Substitute with Worcestershire sauce or soy sauce if a less intense flavor is preferred.
Lemon juice or rice vinegar can be used as an alternative to lime juice.
Ground Ginger: If using ground ginger in place of fresh, use a 5:1 ratio. For every one part fresh ginger, use 1/5 part ground ginger.
Red chili: For heat, use red pepper flakes or a small amount of cayenne pepper.

Pro Tips

1. Chill the Wrappers Keep the spring roll wrappers covered with a damp cloth to prevent them from drying out while you’re preparing the rolls. This will make them easier to handle and less likely to tear.

2. Even Marination Ensure the shrimp are evenly marinated by occasionally stirring them while they are resting in the refrigerator. This helps infuse the flavors more consistently throughout the shrimp.

3. Uniform Frying Fry the rolls in batches and avoid overcrowding the pan, as this can lower the oil’s temperature and lead to greasy rolls. Maintain the oil at a consistent medium heat for optimal crispiness.

4. Egg Seal Technique Use a small brush or your fingers to apply the beaten egg to the edges of the wrapper for a tight seal. This will prevent the rolls from opening while frying.

5. Make-ahead Option Prepare the shrimp rolls up to the frying step and freeze them in a single layer on a baking sheet. Once frozen, transfer them to a freezer bag. They can be fried directly from frozen, adding a couple of extra minutes to the cooking time.