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
Scale
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