Jumbo Shrimp Rolls with Sweet Soy Sauce

Recipe from

Southern Living


28 unpeeled jumbo shrimp
1/4 cup minced fresh cilantro
2 garlic cloves, minced
2 teaspoons red curry paste
28 won ton wrappers
1 egg white, lightly beaten
Vegetable oil


Peel shrimp, leaving tails on; devein, if desired, and set aside.

Combine cilantro, garlic, and red curry paste.

Brush 1 side of each won ton wrapper with egg white. Spoon 1/4 teaspoon cilantro mixture in center of each wrapper. Top with one shrimp. Fold wrapper around shrimp; leave tail exposed, and press wrapper to seal.

Pour oil to a depth of 3 inches in a Dutch oven; heat to 350°. Fry won tons in small batches 2 to 3 minutes or until golden, turning once. Drain on wire racks over paper towels. Serve with Sweet Soy Sauce.

November 2003
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