Name: Shrimp in a Blanket with Sweet Chili Dipping Sauce Recipe
Prep time: 40 min
Cook time: 10 min
Total time: 50 min
Cuisine: Asian
Ingredients: 25 Jumbo Shrimp, peeled, de-veined, tails left on; 25 Small Spring Roll Wrappers; Salt, to taste; White Pepper, to taste; 2 Tablespoons All Purpose Flour; 2 Tablespoons Water; Oil for frying (Canola oil recommended); Sweet Chili Sauce, for dipping

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Introduction

Shrimp in a Blanket is a delightful appetizer featuring jumbo shrimp wrapped in crispy spring roll wrappers. This easy-to-make recipe offers a satisfying crunch paired with tender, flavorful shrimp, perfect for parties or a tasty snack.

A white round plate on a white marbled surface holds eight golden-brown fried shrimp rolls, each wrapped in a crispy light brown shell with shrimp tails peeking out on one side. Next to the rolls is a small white bowl filled with glossy orange-red sweet chili dipping sauce, showing small red chili pieces floating inside. The shrimp rolls are arranged casually but close together, with the shrimp tails all facing the same direction, creating a neat stack. photo taken with an iphone --ar 4:5 --v 7

Ingredients

25 jumbo shrimp, peeled, de-veined, with tails left on
25 small spring roll wrappers

Salt and white pepper to taste
2 tablespoons all-purpose flour

2 tablespoons water
Oil for frying (canola oil recommended)

Sweet chili sauce for dipping

Instructions

Step 1: Remove the spring roll wrappers from the freezer and let them thaw on the counter for 30 minutes. Separate each wrapper as they thaw and keep covered with a clean, slightly damp kitchen towel to prevent drying.
Step 2: In a small bowl, mix the flour and water until you achieve a glue-like consistency. Set aside.

Step 3: Prepare the shrimp by peeling and de-veining, leaving the tails intact. Make small incisions along the underside of each shrimp so they can lay flat, being careful not to cut all the way through.
Step 4: Pat the shrimp dry with paper towels and season lightly with salt and ground white pepper.
Step 5: Place one spring roll wrapper on a work surface in a diamond shape. Fold over the right third to create a straight edge. Position a shrimp in the center with the tail extending just past the edge of the wrapper.

Step 6: Fold the bottom corner over the shrimp, tuck it underneath, then fold over the left side and roll tightly toward the top corner until the shrimp is fully wrapped.
Step 7: Dip your finger in the flour mixture and use it to seal the top edge of the wrapper, securing the shrimp inside. Repeat with all shrimp.
Step 8: If not cooking immediately, store the wrapped shrimp in a zip-top bag in the freezer. To cook, heat oil in a heavy pot or fryer to 350°F (175°C).

Step 9: Fry a few shrimp at a time without overcrowding until the wrappers turn golden, about 1-2 minutes.
Step 10: Remove with tongs and drain on a paper towel-lined plate. Serve warm with sweet chili sauce for dipping.

Tips & Variations

For extra flavor, marinate shrimp briefly in garlic and lemon juice before seasoning.

If spring roll wrappers feel dry, keep them covered with a damp towel to prevent cracking while wrapping.
Try serving with different dipping sauces like spicy mayo or soy-sesame sauce for variety.
Use vegetable or peanut oil for frying if canola oil is unavailable.

Storage

Store any leftover cooked shrimp in an airtight container in the refrigerator for up to 2 days. Reheat gently in an oven or air fryer to maintain crispiness. Uncooked wrapped shrimp can be frozen in a sealed bag for up to 1 month; fry directly from frozen, adjusting cooking time if needed.

How to Serve

The image shows a white plate with nine fried shrimp spring rolls arranged in a semi-circle. Each roll is golden brown and crispy, with the orange shrimp tails sticking out from the open ends on one side. To the right side of the plate is a small white bowl filled with a bright, orange-red sweet chili dipping sauce that has visible chili flakes. The plate rests on a white marbled surface with part of a white and black striped cloth visible in the top right corner. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use smaller shrimp for this recipe?

Yes, smaller shrimp can be used, but jumbo shrimp work best because they hold their shape and provide a good balance with the wrapper size.

What if I don’t have spring roll wrappers?

Phyllo dough or wonton wrappers can be used as substitutes, though cooking times may vary slightly. Make sure to keep them covered and handle gently to avoid drying.