Crispy, crunchy, and so good! These wrapped shrimp in a blanket, aka Thai Goong Hom Pha, aka crispy firecracker shrimp are the perfect appetizer for any party. If you’re hosting a New Year’s shindig, make these. If you’re in charge of Christmas appetizers, make these. Do you run the big game food list? Assign them or make them! They are going to fly off the plate in no time! We start with a base of Vietnamese egg roll wrappers or spring roll wrappers and roll up fresh, cleaned, and seasoned shrimp in the center. Then it’s as simple as frying them up! We’ll serve this easy snack with Thai sweet chili sauce. Your guests will have their taste buds tingling with excitement! The combination of flavors is incredible. The dipping sauce is tangy and sweet, with succulent shrimp, and a crispy outer shell. Have mercy! This is one delicious dish!
Ingredients for shrimp in a blanket:
Jumbo shrimp: I like to use this size because there are typically 21-25 shrimp per pound. Size wise they work well in the wrappers. But also, since our shrimp roll wrappers have 50 sheets, we want to be able to use up all of them without having leftover spring roll wrappers. Seasonings: You can play around with the seasonings on this Thai appetizer. I like to let the shrimp and the sauce do all the talking. I use a bit of kosher salt, black or white pepper, and some garlic powder. You can skip these if you’d like. The Thai shrimp rolls turn out fine without them too!Spring roll wrappers or pastry: If you’ve had crispy Vietnamese egg rolls or spring rolls, that’s exactly the pastry you need for these easy appetizer of whole shrimp! This recipe won’t work as well if you use the thicker egg roll wrappers. We need something thin and crispy for this. You can typically find spring roll wrappers in the freezer section of most Asian grocery stores. They are commonly used in Pakistani and Indian cooking as well, so don’t be afraid to check a local South Asian grocery store too. I use these for my mom’s samosa recipe!Large egg white: Just like for my mom’s samosa recipe, I use lightly beaten egg white as ‘glue’ to seal the firecracker shrimp rolls. the egg whites just pin one side of the spring roll wrapper to the other and keep it from coming apart in the fryer.Oil for frying: You can use any oil that has a high smoke point for this recipe. I typically don’t deep fry anything, nor do I own a deep fryer. I just add oil to a skillet until it’s about halfway full and gently lay the shrimp rolls away from me. They fry up in no time!Sweet Chili Sauce: this is the perfect dipping condiment for this recipe. I buy it from my local Asian grocery store but most mainstream grocery stores carry this sauce in the international aisle. Or purchase it here.
How to make firecracker shrimp:
If you like this recipe, you might also like:
Chicken Satay with Peanut Dipping SauceGarlic Parmesan Chicken WingsSweet and Tangy Thai Cucumber SaladChicken Puff Pastry (mouthwatering filling!)Fresh Ginger Sesame Tofu and Veggie Stir Fry
Spring roll wraps: There are various sizes and names for these. You want something about a spring roll size. I Use Spring Home TYJ brand but several others make them as well. You can also use Lumpia wrappers.
