Shrimp Wrapped in a Blanket Recipe
If you’re anything like me, you’re constantly on the lookout for finger foods that feel indulgent but aren’t complicated to make. That’s exactly why I adore this Shrimp Wrapped in a Blanket Recipe — it hits every note: crispy, flavorful, and perfectly snackable. It’s just the kind of appetizer that works for casual get-togethers or a special weeknight treat when you want something that feels a little extra without hours in the kitchen.
What makes this Shrimp Wrapped in a Blanket Recipe stand out is the savory pork filling paired with tender shrimp, all wrapped in delicate spring roll wrappers that fry up golden and crispy. Honestly, the blend of garlic, cilantro root, and a touch of white pepper gives it this subtle Asian twist that keeps me coming back for more. If you haven’t tried making these yourself, I promise you’ll be pleasantly surprised by how easy and impressive they are!
Ingredients You’ll Need
Choosing the right ingredients is key to nailing the balance of flavors and textures in this recipe. I find that fresh herbs and quality shrimp make all the difference, plus a good spring roll wrapper that crisps without breaking.
- Garlic: Fresh cloves are best here to really punch up the aroma and flavor.
- Cilantro root: If you can find this, it adds an amazing earthy note quite different from just cilantro leaves.
- White pepper powder: Offers a mild heat with a slightly different kick than black pepper.
- Salt: Just enough to season the filling but not overpower.
- Sugar: Balances the savory and rounds out the flavors in the pork mixture.
- Pork minced: Go for fresh, finely minced pork to mix easily with the seasonings and bind everything together.
- Egg: Helps bind the filling and adds a nice richness.
- Spring roll wrappers (8 inch): These provide the perfect structural crunch once fried; keep them covered with a damp cloth to prevent drying out.
- Shrimp (peeled, deveined, tail on): Keeping the tail on makes for a fun handle and adds a nice presentation touch.
- Canola oil: Ideal for frying because of its neutral taste and high smoke point.
Variations
I love that this Shrimp Wrapped in a Blanket Recipe is so versatile — you can easily tweak it to suit your mood, dietary preferences, or what you have on hand. Don’t be afraid to make it your own!
- Ground chicken or turkey instead of pork: I’ve made this swap when I wanted a leaner option, and it still tastes great when you season it well.
- Adding chopped water chestnuts: For a lovely crunch inside the filling, I sometimes toss in finely chopped water chestnuts—it adds a nice texture contrast.
- Using wonton wrappers: They work well too and give an even crispier finish, though they’re smaller so you might need to adjust the shrimp size.
- Spicy kick: If you like heat, add some finely chopped fresh chili or chili flakes into the pork mixture—I do this when I want a fiery twist!
- Fresh herbs alternative: If cilantro root isn’t available, mixing some finely chopped cilantro leaves with a dash of lime zest brightens things up nicely.
How to Make Shrimp Wrapped in a Blanket Recipe
Step 1: Prepare the Flavorful Pork Filling
Start by finely mincing garlic and cilantro root — the aromatic backbone of this recipe. Combine these with the ground pork, white pepper powder, salt, sugar, and an egg in a bowl. Using your hands, mix everything thoroughly until it becomes a sticky, cohesive filling. This step is where you create the perfect savory base for your mound of shrimp—don’t rush it, and taste a tiny bit of the filling uncooked flavor by cooking a small piece in a pan if you want to adjust the seasoning.
Step 2: Assemble Your Blankets
Lay out one spring roll wrapper at a time on a clean surface. Place about a tablespoon of the pork mixture in the center, then gently lay a shrimp on top with the tail sticking out slightly. Roll the wrapper tightly around the shrimp and filling, tucking in the edges to ensure none of the pork escapes during frying. This rolling technique takes a bit of practice, but once you get the hang of it, you’ll find it’s quite fun — just keep your wrappers covered with a damp towel to stop them from drying out while you work.
Step 3: Fry Until Golden and Crispy
Heat canola oil in a deep pan or wok until it reaches about 350°F (175°C). Fry the wrapped shrimp in batches for about 3-4 minutes, turning occasionally to get a golden, even crust. The shrimp inside should be opaque and cooked through. Be careful not to overcrowd the pan as this will lower the oil temperature and make the blankets greasy instead of crisp. Use a slotted spoon to transfer them onto a paper towel-lined plate to drain excess oil.
How to Serve Shrimp Wrapped in a Blanket Recipe
Garnishes
I love serving these with a sprinkle of finely chopped fresh cilantro and a few lime wedges on the side—that citrus cut really balances the rich, savory flavors. Sometimes I add a dash of toasted sesame seeds on top for a little extra nuttiness and visual appeal. Fresh chili slices or a drizzle of sweet chili sauce are also fantastic if you want to spice things up.
Side Dishes
For a complete snack or light meal, I usually pair this Shrimp Wrapped in a Blanket Recipe with a crisp Asian slaw or a simple cucumber salad tossed in rice vinegar and a pinch of sugar. Sometimes, steamed jasmine rice on the side feels just right to soak up any dipping sauce you choose. And speaking of that—I’m a fan of classic sweet chili sauce or a tangy soy-ginger dip.
Creative Ways to Present
If you’re making these for a party, try arranging them on a platter with the tails facing outward like little shrimp bouquets—that always gets a nice reaction! You can also serve them in mini bamboo steamers or on banana leaves for a fun, restaurant-style presentation. Adding colorful dipping bowls with different sauces encourages guests to mix and match flavors, which I find makes the experience more interactive and enjoyable.
Make Ahead and Storage
Storing Leftovers
If you happen to have leftovers (they don’t last long in my house), store them in an airtight container in the fridge for up to two days. I recommend placing a layer of paper towels beneath and above to absorb moisture and keep the wrappers from becoming soggy. When ready, reheat in an oven or air fryer to retain that crispy texture.
Freezing
Freezing this Shrimp Wrapped in a Blanket Recipe is definitely doable and comes in handy if you want to prep in advance. I freeze the uncooked, assembled wraps on a baking tray in a single layer first, then transfer them into freezer bags once solid. When you want to enjoy them, just fry straight from frozen, adding an extra minute or two to the cooking time. It’s a great way to have a delicious snack ready in a pinch.
Reheating
To bring back that freshly fried crispiness, I reheat leftovers in a preheated oven at 375°F (190°C) for about 8-10 minutes or pop them in the air fryer for a few minutes. Microwaving tends to make them soggy, so I avoid that whenever possible. Trust me, that extra step really makes a difference in texture.
FAQs
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Can I use frozen shrimp for this recipe?
Absolutely! Just make sure to fully thaw and pat dry the shrimp to avoid excess moisture, which can affect the crispiness when frying. I usually thaw them overnight in the fridge or under cold running water if I’m short on time.
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What can I use if I can’t find cilantro root?
If cilantro root isn’t available, substitute with finely chopped cilantro leaves combined with a little lime zest or a small pinch of ground coriander. It won’t be exactly the same but still delivers a fresh, herbal note to the filling.
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How can I keep my spring roll wrappers from tearing?
Make sure to keep your wrappers covered with a damp kitchen towel while you work; this prevents them from drying out and becoming brittle. Also, handle them gently when wrapping and avoid overfilling, which can cause tearing during frying.
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Is there a dipping sauce you recommend?
Sweet chili sauce is my go-to because it complements the savory pork and shrimp beautifully. Alternatively, a soy-ginger dipping sauce or even a tangy lime and fish sauce dip works wonderfully depending on your taste preference.
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Can I bake instead of fry these shrimp wraps?
You can bake them at 400°F (200°C) for about 15-20 minutes, turning halfway through. While the texture will be slightly less crispy than frying, brushing them lightly with oil before baking helps achieve a golden finish.
Final Thoughts
This Shrimp Wrapped in a Blanket Recipe is one of those gems I keep coming back to because it’s truly a crowd-pleaser yet straightforward to make. I hope you enjoy wrapping, frying, and sharing these as much as I do. Next time you need a recipe that feels special without fuss, you’ll be glad to have this in your culinary toolkit—trust me, your friends and family will be asking for seconds!
Print
Shrimp Wrapped in a Blanket Recipe
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Total Time: 35 minutes
- Yield: 10 servings (2 shrimp wraps per serving) 1x
- Category: Appetizer
- Method: Frying
- Cuisine: Asian
Description
Shrimp Wrapped in a Blanket is a delightful Asian-inspired appetizer featuring succulent shrimp encased in a flavorful pork mixture and crispy spring roll wrappers, then perfectly fried to golden perfection. This recipe balances aromatic garlic and cilantro root with a hint of spice and sweetness, creating a crispy and juicy bite-sized treat ideal for parties or as a savory snack.
Ingredients
Filling
- 1 Tablespoon garlic (2 cloves), minced
- 1 Tablespoon cilantro root (2 stems), finely chopped
- ½ teaspoon white pepper powder
- ¼ teaspoon salt
- ¼ teaspoon sugar
- 1 cup minced pork
- 1 egg, beaten
Assembly
- 10 spring roll wrappers (8-inch size)
- 20 shrimp, peeled, deveined, tail on
For Frying
- Canola oil, enough for deep frying
Instructions
- Prepare the filling: In a mixing bowl, combine the minced garlic, chopped cilantro root, white pepper powder, salt, sugar, minced pork, and beaten egg. Mix thoroughly until all ingredients are well incorporated, forming a smooth and fragrant pork mixture.
- Prepare the wrappers: Lay out each spring roll wrapper on a clean surface. Ensure they are separate and ready for assembly to prevent sticking.
- Assemble shrimp wraps: Place about a tablespoon of the pork mixture onto the center of each spring roll wrapper. Position two shrimp tail side out on top of the pork mixture. Carefully wrap the spring roll, folding in the sides and rolling tightly to secure the filling and shrimp inside the wrapper, forming a neat parcel.
- Heat the oil: Pour canola oil into a deep skillet or wok to a depth suitable for deep frying (around 2 inches). Heat the oil to 350°F (175°C). You can test the temperature by dropping a small piece of wrapper into the oil; it should sizzle and rise to the surface immediately.
- Fry the shrimp wraps: Carefully lower the wrapped shrimp parcels into the hot oil in batches, avoiding overcrowding the pan. Fry each batch for about 3-4 minutes, turning occasionally, until the wrappers are golden brown and crispy and the filling is cooked through.
- Drain and serve: Using a slotted spoon, remove the fried shrimp wraps and place them on a plate lined with paper towels to drain excess oil. Allow them to cool slightly before serving.
Notes
- For best results, ensure the pork mixture is well seasoned before wrapping.
- Do not overfill the wrappers to prevent tearing during frying.
- Keep the wrappers covered with a damp cloth to avoid drying out while assembling.
- Serve hot with your favorite dipping sauce such as sweet chili, soy sauce, or a tangy lime dressing.
- If shrimp sizes vary, adjust the amount of pork filling accordingly for even wrapping.
Keywords: shrimp appetizer, fried shrimp wrap, Asian snack, spring roll shrimp, pork shrimp wraps, crispy shrimp bites
