Jumbo Shrimp Rolls with Sweet Soy Sauce

Recipe from Southern Living

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  • 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
  • Sweet Soy Sauce


  1. Peel shrimp, leaving tails on; devein, if desired, and set aside.
  2. Combine cilantro, garlic, and red curry paste.
  3. 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.
  4. 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.
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