Every now and then JC cooks something up that just gets the taste buds overly excited. Tonight’s appetizer was shrimp rolls. Little tidbits of happiness wrapped with love, lightly fried and dipped in sriracha sauce. You can just hear the heavens open as you bite into it’s delicious thin crust and sink your teeth into a tender roll of shrimp goodness.
Here’s the recipe:
- Some very large shrimp (deveined and headless)
- Spring roll wraps
- Egg whites
- Salt & Pepper for taste
- Sriracha for an added kick
Wrap the shrimp, leaving the tail exposed. Use the egg whites as a sealer to hold the wrap in place.
In a small skillet, add enough oil so that half the shrimp is covered. Heat to medium temperature. Cook till both sides are lightly browned (approximately 2.5 mins on each side).
Let it cool for a few minutes. Dip in sriracha and enjoy. Simple as that.
Man, I am drooling just reading this…