Shrimp Roll with Sweet Chili Sauce

Name: Shrimp Roll with Sweet Chili Sauce
Prep time: 10 min
Total time: 16 min
Yield: 6
Cuisine: Chinese
Ingredients: 30 pieces lumpia wrapper, cut into 5-inch squares; 30 cilantro (wansoy), (leaves), picked; 30 fresh basil leaves, piced; 30 pieces prawns (sugpo), peeled and deveined but with tail left on; thai sweet chili sauce, for dripping

This dish is a true crowd pleaser, and you can make it ahead of time and freeze into little bags

by: Carina Guevara | Feb 21, 2014

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IMAGE David Hanson

This shrimp roll with sweet chili sauce dish is a true crowd pleaser, and you can make it ahead of time and freeze into little bags. Just pop out anytime you want some restaurant-quality but easy-prep appetizers or even main course.

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Prep Time

10 mins

Cooking Time

6 mins

Ready In

16 mins

Yield

Cuisine

Chinese

Cooking Method

deep fry

Shrimp Roll with Sweet Chili Sauce Ingredients

30 pieces lumpia wrapper, cut into 5-inch squares

30 cilantro (wansoy), (leaves), picked

30 fresh basil leaves, piced

30 pieces prawns (sugpo), peeled and deveined but with tail left on

thai sweet chili sauce, for dripping

How to make Shrimp Roll with Sweet Chili Sauce

Place the lumpia squares flat on the counter. Line each one with cilantro leaves, basil leaves, and top with shrimp. Wrap tightly into rolls with the tail of the prawns sticking out.

Deep-fry on preheated fryer until crispy and tails have turned pink around 2 minutes. Do not overcook to keep prawns from turning rubbery.

Serve with sweet chili sauce.

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