12 frozen jumbo/large shrimp, defrosted
6 egg roll wrappers
Oil for frying
1 tbsp of flour with a little water
(make a paste of this to help seal the wrapping)
For the Marinade
3 tbsp of Sriracha or Hot Sauce
1 tbsp Soy Sauce
1/2 tbsp Rice Vinegar
1 tsp Seasame Oil
3 cloves of garlic
zest & juice of 1/2 a lime
1 tbsp of sugar
Salt and pepper to taste
Check the spicy taste!
Firstly we should prepare marinade. Mix the siracha/hot sauce, seasame oil, rice vinegar, soy sauce in a shallow vessel
Grate garlic cloves, add juice (0,5 lime), pepper, salt, 1T sugar. Stir everything.
Put the shrimp in the marinade. Coat it, cover, place somewhere cold for 15-30 min.
Place an egg/spring roll wrapper on a cutting surface diagonally (it has to look like a diamond shape). Cut it in half. Put a shrimp on the wrapper’s left side, wrapp it maximal tightly.
Then bend the top corner down, covering the shrimp’s top end, roll the shrimp diligently. Seal the corner of wrapper (smearing it with flour paste). Repeat this to all shrimps.
Heat oil in a skillet, cook each shrimp for 2-3 min. per side (on medium heat).
Serve hot! Enjoy!