Makes around 30
30 medium pre-cooked or raw, about 1/2 pound cleaned shrimp with tail on
8 eggroll wrappers, each one cut into 1/4ths
2 teaspoons sweet chili sauce
1 1/2 teaspoons minced garlic
1 1/2 teaspoon squeezed ginger (ginger in a squeeze bottle)
1 1/2 teaspoons cornstarch
1 teaspoon soy sauce
1/2 teaspoon sesame oil
2 Tablespoons water
1/2 Tablespoon corn starch
In a medium bowl whisk together cornstarch, chili sauce, soy sauce, sesame seed oil, garlic and ginger. Mix well with whisk. Add shrimp and and mix the shrimp in making sure all shrimp get some marinade. Cover bowl with plastic wrap and place in refrigerator for 20-25 minutes.
While the shrimp is marinating in the refrigerator get a couple of inches of vegetable oil in a medium pot and bring to 375 degrees Fahrenheit.
Make a few cuts into the curled part of each shrimp to straighten them out a bit. Wrap each shrimp in on of the cut eggroll wrappers leaving tail out.
Fry until gold brown, remove to cooling rack and serve with additional chili sauce. Enjoy.