Crispy Shrimp Balls
There is no better way to eat shrimp than wrapped up in a ball and fried to crispy golden perfection! This popular Chinese appetizer is absolutely addicting especially when dipped in a sweet chili sauce. Now these shrimp balls are actually really easy to make and utilize a secret ingredient for the crispiest exterior crunch – EGG ROLL WRAPPERS!
Ingredients
- 1 pound raw shrimp, peeled, de-veined, tail-off finely minced
- 10 egg roll wrappers cut into small strips
- 1/4 cup cream cheese softened
- 1 tablespoon low sodium soy sauce
- 1 to 2 whole green onions thinly sliced
- 1 tablespoon cilantro finely chopped
- 2 teaspoons garlic finely minced
- 1 teaspoon ginger paste
- 2 to 3 tablespoons cornstarch
- 1/2 teaspoon black pepper more to taste
- 1/2 teaspoon salt more to taste
- 1/2 teaspoon red pepper flakes
- 1 egg, optional, if mixture is sticky don't add
- vegetable oil for frying
- sweet chili sauce for dipping
Instructions
- To a mixing bowl, combine the minced shrimp with the cream cheese, soy sauce, green onions, cilantro, garlic, ginger, cornstarch, black pepper, salt, red pepper flakes, and egg if needed. The consistency should be sticky and easily shapeable.
- Shape the shrimp into a small ball with about 1 to 2 tablespoons of filling.
- Coat each ball in the egg roll wrappers and press tightly so it adheres well.
- Heat oil in a deep pan until it reaches 350°F.
- Place the shrimp balls in the hot oil and fry until beautifully golden brown and cooked in the center. Make sure the heat is not too high or else the outside will brown before the center cooks.
- Transfer to a wire rack to let any excess oil drain and then enjoy with sweet chili dipping sauce!
Notes
- Next time I make these, I will omit the egg as I find it did not need it. The mixture is already sticky as is.
Did You Make This Recipe?
If you make this recipe, leave a comment below and let me know how it turns out. I love hearing from you!