Cut a 1/4-inch-deep slit lengthwise into inner curved side of each shrimp using a small knife, being careful not to cut through shrimp. (This keeps shrimp from curling during frying.) Place in a medium bowl.
Using your hands, combine pork, ginger, garlic, scallion, chile, egg white, 2 tablespoons of the soy sauce, and 1 tablespoon of the cornstarch in a separate medium bowl.
Whisk together water and remaining 1 tablespoon cornstarch to make a thin paste. Stack 12 spring-roll wrappers, and cut them in half diagonally to make 24 triangles; cover wrappers with a damp kitchen towel to keep them from drying out.
Working with 1 triangular wrapper at a time, place 1 shrimp on 1 narrower corner of wrapper, with tail of shrimp extending beyond edge. Top shrimp with 1/2 tablespoon pork mixture. Brush opposite corner with cornstarch mixture. Tightly roll wrapper once over shrimp and pork. Fold the middle point of the triangle over shrimp and pork; finish rolling to seal. Repeat procedure with remaining wrappers, shrimp, and pork mixture.
Pour oil to depth of 2 inches into a 6-quart Dutch oven. Heat oil over medium-high to 350°F.
Meanwhile, stir together chili sauce, lime juice, remaining 1 tablespoon soy sauce, and cilantro in a small bowl.
Fry shrimp, 5 or 6 at a time, in hot oil until golden brown, about 5 minutes. Using chopsticks or long tongs, transfer shrimp to wire rack set on a rimmed baking sheet. Let drain 1 minute. Serve hot with chili sauce mixture.
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