Fried Shrimp Rolls | Vietnamese Recipe | Easy Holiday Appetizer Hors D'oeuvres

For this recipe, I'm going to make 25 shrimp rolls. Sometimes the wrappers come in packs of 50, so you can definitely double this recipe if you need to. Make sure your shrimp are peeled and deveined. You can leave the tail on or just remove it. Add about a quarter of a sliced onion, 3 tablespoons of oyster sauce, 2 teaspoons of chicken bouillon, 1 teaspoon sugar, and then add a generous amount of black pepper. Mix and let it sit in the fridge for at least an hour. We'll be using these spring roll pastry wrappers for our shrimp rolls. If you've seen my egg rolls video, then you'll recognize these. These wrappers come in different sizes. The 5-inch ones would be ideal for this recipe. I was only able to find these 8-inch ones, so I had to trim them down a little bit. Add some water to a bit of flour to create a paste to seal our rolls. You can also beat an egg and use that instead. Break your shrimp to prevent them from curling when you fry them. Don't be afraid, just snap that baby in half. Then add a couple slices of onion, and place your shrimp with the tail out over the edge of the wrapper. Fold up the bottom to cover the shrimp, and then fold in the right side, followed by the left, and roll upwards, leaving the tail exposed. No reason to do this really, it's just visually appealing. And seal with your flour paste or egg wash. You can make these in advance and freeze them. Just pull them out of the freezer to defrost, and then fry them up. Fill your pot with about 1 1⁄2 inches of a neutral oil, such as vegetable or canola. Heat your oil up to 350°F. You can do the chopstick test. If your wooden chopstick bubbles steadily, then the oil is ready. Fry your rolls for 3-4 minutes, or until lightly golden brown. Then remove onto a tray lined with paper towels. I stand them up to drain the remaining oil. And that's it! You can serve it as is, or with some sweet chili sauce.