Firecracker Shrimp With Sweet Chili–Lime Dipping Sauce

• 24 peeled and deveined jumbo raw shrimp, tails on (about 1 1/2 lb.)
• 2/3 pound ground pork
• 1 1/2 teaspoons grated fresh peeled ginger
• 1 1/2 teaspoons grated garlic (about 3 garlic cloves)
• 1 scallion, finely sliced (about 1/4 cup)
• 1 red Fresno chile, seeded and minced
• 1 large egg white, lightly beaten
• 3 tablespoons soy sauce, divided
• 2 tablespoons cornstarch, divided
• 3 tablespoons water
• 1 (11-oz.) pkg. 8-inch thin wheat-flour spring-roll wrappers
• Peanut oil
• 1/2 cup sweet chili sauce (such as Mae Ploy)
• 3 tablespoons fresh lime juice (from 3 limes)
• 1 tablespoon chopped fresh cilantro

1. Cut a 1/4-inch-deep slit lengthwise into inner curved side of each shrimp using a small knife, being careful not to cut through shrimp. (This keeps shrimp from curling during frying.) Place in a medium bowl.
2. Using your hands, combine pork, ginger, garlic, scallion, chile, egg white, 2 tablespoons of the soy sauce, and 1 tablespoon of the cornstarch in a separate medium bowl.
3. Whisk together water and remaining 1 tablespoon cornstarch to make a thin paste. Stack 12 spring-roll wrappers, and cut them in half diagonally to make 24 triangles; cover wrappers with a damp kitchen towel to keep them from drying out.
4. Working with 1 triangular wrapper at a time, place 1 shrimp on 1 narrower corner of wrapper, with tail of shrimp extending beyond edge. Top shrimp with 1/2 tablespoon pork mixture. Brush opposite corner with cornstarch mixture. Tightly roll wrapper once over shrimp and pork. Fold the middle point of the triangle over shrimp and pork; finish rolling to seal. Repeat procedure with remaining wrappers, shrimp, and pork mixture.
5. Pour oil to depth of 2 inches into a 6-quart Dutch oven. Heat oil over medium-high to 350u0b0F.
6. Meanwhile, stir together chili sauce, lime juice, remaining 1 tablespoon soy sauce, and cilantro in a small bowl.
7. Fry shrimp, 5 or 6 at a time, in hot oil until golden brown, about 5 minutes. Using chopsticks or long tongs, transfer shrimp to wire rack set on a rimmed baking sheet. Let drain 1 minute. Serve hot with chili sauce mixture.

shrimp, ground pork, ginger, garlic, scallion, red, egg white, soy sauce, cornstarch, water, wrappers, peanut oil, sweet chili sauce, lime juice, fresh cilantro

Taken from www.myrecipes.com/recipe/firecracker-shrimp-with-sweet-chili-lime-dipping-sauce (may not work)