Fried Shrimp Rolls

Ingredients:

50 pieces of raw shrimp, Size 26-30 Preferred but Size 31-40 is fine
1 package of eggroll wrapper
1 Tablespoon of corn starch
Sweet Chili sauce for dipping
Salt & Garlic Powder

Directions:

Thaw, wash and drain the raw shrimp. 
Add salt, garlic powder to taste.

Mix the cornstarch and two tablespoons of water. Cook the mixture in the microwave for 20 seconds. This will be the "glue" to bind the wrapper together.

Cut the square sheets in half from corner to corner to create two triangles. Peel off one triangle of wrap and place on work surface. The top of the triangle should be on the side.

Place shrimp on the bottom of the sheet with the tail sticking slightly off the sheet. Fold the wrapper an inch above the shrimp. Start rolling the sheet upwards. Try to be as tight as possible. If the shrimp is too big, you might have to snap it in half carefully so that the shrimp still remains as one piece and not two but just more flexible. This helps with the natural curve of the shrimp and makes it easier to roll the shrimp.

Once you roll to the middle, fold the side triangle to meet the shrimp. Continue to roll to the top. Once you are almost at the top, moisten your index finger with the cornstarch mixture and rub it onto the top of the egg roll paper.

Continue to roll the shrimp up until it attached itself to the cornstarch mixture and is complete. Plate on a cooksheet to let the cornstarch set.

If you are not going to fry them all right away, place the rolls in freezer bags and freeze immediately.

After all the shrimp roll have been prepared, heat a wok with frying oil.

Do not heat the oil on high heat, it will burn the oil and the rolls will be burned. Heat the oil on medium heat for two minutes. Add the shrimp rolls and cook until they are golden brown. This should not take more than 10 minutes.

Serve with sweet chili sauce.