Crispy Shrimp Wraps Recipe

Prepare filling

Pat the shrimp dry with paper towels, then chop coarsely into small pieces that will easily fit inside a wonton wrapper while still leaving texture.

In a medium bowl combine the chopped shrimp, chopped cilantro (2 tbsp), sliced green onion, minced garlic (1 tsp), grated ginger (1 tsp), soy sauce (1 tsp), sesame oil (1 tsp), cornstarch (1 tsp), and a pinch each of salt and black pepper. Mix until everything is evenly distributed and the cornstarch helps bind the filling.

Lay out a clean surface and place 6 wonton wrappers in a single layer. Keep wrappers you are not using covered with a damp towel so they don’t dry out.

Place about 1 tablespoon of the shrimp mixture in the center of each wonton wrapper. Gently brush the wrapper edges with the 2 teaspoons of water to moisten and fold the wrapper over the filling, forming a small parcel around the shrimp. You can either fold into a triangle and bring the corners together to encase the shrimp or simply bring opposing edges together to form a sealed pillow. Make sure seams are pressed firmly to prevent opening during frying.

If you prefer the shrimp whole visible, place one whole shrimp (untossed) on top of the shrimp-filled parcel before sealing so the shrimp silhouette shows through the wrapper—this is optional but attractive.

Heat a medium sauté pan or a shallow pot with about 1 cup vegetable oil over medium-high heat until the oil reaches 350°F (175°C) or a small piece of wrapper sizzles and browns in about 20–30 seconds.

Fry the wontons in batches, careful not to overcrowd the pan. Cook 2–3 minutes per side until golden brown and crispy, turning carefully with tongs. Total fry time is about 4–6 minutes per wonton depending on size and oil temperature. Shrimp inside should be opaque and cooked through.

Use a slotted spoon to transfer cooked wontons to a paper towel–lined plate to drain. Keep warm in a low oven (200°F / 95°C) if making multiple batches.

In a small bowl combine 1/2 cup sweet chili sauce, 1 tsp rice vinegar, 1 tsp lime juice and 1/2 tsp soy sauce. Whisk until smooth. Taste and adjust: add a bit more lime for brightness or more chili sauce for sweetness/heat.

If using, stir in 1/2 tsp toasted sesame seeds for texture. Transfer to serving bowls.

Place shredded lettuce or cabbage on a serving platter as a bed (about 1 cup). Arrange the hot crispy shrimp wontons on top.

Garnish with extra cilantro leaves and lime wedges. Serve immediately with the sweet chili dipping sauce on the side.