Crispy Shrimp and Shiso Leaf Gyoza Rolls

• 10 Gyoza skins (or wonton skins)
• 10 Shrimp
• 10 Shiso leaves (or basil leaves)
• 1 Oil for deep frying
• 1 Sweet chili sauce (bottled)

1. Take the shells and digestive tracts from the shrimp, leaving the tails on.
2. Put 2 small cuts into the inner side of the shrimp and straighten them out.
3. Wrap each shrimp with a shiso leaf.
4. Moisten the edge of a gyoza skin, and wrap each shrimp with the tail sticking out.
5. Press tightly to seal the edge and the tail side.
6. Deep fry the rolls in oil until golden brown, and they're done.
7. Eat dipped in sweet chili sauce.

skins, shrimp, basil, oil, sweet chili sauce

Taken from cookpad.com/us/recipes/168510-crispy-shrimp-and-shiso-leaf-gyoza-rolls (may not work)