Easy to assemble and cook, Firecracker Shrimp is perfect for Chinese New Year or any time of year when you want good luck!
12shelledtail left intact and deveined large raw shrimp*
4spring roll wrappers
1large carrot cut into 3"x1/4"7.5 x 6 mm matchsticks
Oil for deep-frying
2tablespoonsSriracha or other chili sauce
Cut each spring roll wrapper into thirds to make 12 long narrow strips.
Place the carrot matchsticks in a small bowl. Sprinkle with 1/4 teaspoon garlic salt and set aside. Sprinkle the shrimp with the remaining garlic salt.
Brush the top third of each spring roll strip with egg. Place a piece of shrimp at the bottom of the strip. Place a carrot slice on top of the shrimp. Roll each shrimp and carrot up tightly in the spring roll strip, with the egg holding it together. The shrimp and carrot should be protruding from one end to resemble a firecracker. Repeat the process until all the wrappers are filled with shrimp and carrots.
Make the dipping sauce. In a small bowl, mix the mayonnaise and Sriracha sauce together. Set aside.
In a large wok or deep skillet, heat 2 to 3 inches (5 to 7.5 cm) of the oil to 350 degrees (175 C). Fry the shrimp rolls until golden brown, about 2 minutes, turning 2-3 times. Drain on a sheet pan lined with paper towels. Serve with the dipping sauce.