Firecracker Shrimp

• 12 large shrimp, cleaned
• 6 egg roll wraps, halved on the diagonal
• oil (for frying)
• 1 tablespoon flour, mixed with a little water (for sealing the wrappers)
• marinade
• 3 tablespoons sriracha sauce
• 1 tablespoon soy sauce
• 1/2 tablespoon rice vinegar
• 1 teaspoon sesame oil
• 3 garlic cloves, minced
• 1 lime, juiced & the zest
• 1 tablespoon sugar
• salt & pepper

1. Combine all marinade ingredients in a shallow bowl or zip lock bag.
2. Add the shrimp tossing to coat.
3. place in fridge for 15-30 minutes.
4. Lay out your wrappers.
5. Place one shrimp on each wrapper, fold 1 corner over the shrimp & roll,wrapping tightly, moisten remaining point with flour/water mixture & seal it over the roll.
6. Repeat with remaining shrimp wraps.
7. Heat about 1 inch of oil in a cast iron frying pan over medium high heat.
8. Fry a few rolls at a time turning once till golden brown, this only takes a couple of minutes as shrimp cook quickly.
9. Serve hot with sweet & sour sauce.
10. Can be made with smaller shrimp & wonton wrappers.

shrimp, egg roll wraps, oil, flour, marinade, sriracha sauce, soy sauce, rice vinegar, sesame oil, garlic, lime, sugar, salt

Taken from www.food.com/recipe/firecracker-shrimp-490779 (may not work)