Deluxe Gingered Shrimp In A Blanket Recipe

Soak noodles

Place glass noodles in a medium bowl and cover with hot (not boiling) water. Soak 6–8 minutes until soft but still slightly firm. Drain and cut into 1–1.5 inch (2.5–4 cm) lengths with kitchen scissors. Set aside to cool.

Mince aromatics

Peel and finely grate or mince the ginger to measure 2 tablespoons. Finely mince the 3 garlic cloves. Thinly slice the green onions, separating white and green parts; reserve greens for garnish if desired.

Prepare shrimp

Pat the shrimp dry, then roughly chop each shrimp into 3 pieces (bite-size) so the filling can be packed into the wrapper. Place chopped shrimp in a mixing bowl.

Marinate mixture

Add the drained, chopped glass noodles, grated ginger, minced garlic, sliced white part of green onions, 2 tbsp light soy sauce, 1 tbsp rice wine, 1 tsp sesame oil, 1 tsp sugar, 1 tsp kosher salt, and 1 tsp freshly ground black pepper to the shrimp. Mix thoroughly until evenly combined. Taste a small piece by cooking quickly in a nonstick pan if desired, adjust seasoning. Cover and chill 15–20 minutes to let flavors meld.

While the filling chills, lay out bacon slices and spring roll wrappers. If bacon slices are long, cut each in half crosswise so you have 24 shorter strips.

Make cornstarch slurry by stirring 2 tsp cornstarch with 2 tsp water until smooth; this will be the glue for sealing wrappers.

Lightly dust each spring roll wrapper with the optional 2 tsp flour (this helps absorb moisture if wrappers are very thin). Place one wrapper on your work surface. Spoon about 1 tablespoon of the shrimp mixture onto the center of the wrapper (amount may vary slightly depending on wrapper size).

Place one bacon half-strip (or full slice if wrappers are small) over the top of the shrimp mound so the bacon will wrap around when rolled. Fold the bottom edge of the wrapper up over the filling, fold the two sides in toward the center to enclose, then roll tightly away from you so bacon is wrapped around the shrimp inside. Dab the final edge with the cornstarch slurry to seal. Repeat until all 24 parcels are assembled. Keep assembled parcels on a tray lined with parchment in the refrigerator for 10 minutes to firm up.

Heat oil

Pour 1 liter of neutral oil into a deep pot or heavy-bottomed skillet to a depth of about 2–3 inches (5–8 cm). Heat over medium-high until the oil reaches 350°F (175°C). If you don't have a thermometer, test with a small piece of wrapper: it should sizzle and float up immediately and become golden in about 30–45 seconds.

Make a thin batter for extra crispness: whisk 1 tablespoon all-purpose flour with 2 tablespoons cold water until smooth. Keep chilled. Lightly brush or dip the bottom edge of each parcel into the batter to help seal and create a bit of extra crunch (optional).

Fry in batches of 4–6 parcels, avoiding overcrowding. Gently lower parcels into the hot oil with a slotted spoon or spider. Fry 3–4 minutes, turning occasionally, until wrappers are puffed and deep golden brown and bacon is crisp. Internal shrimp should be opaque and reach 120–140°F (49–60°C). Adjust time as needed depending on parcel size and oil temperature.

Remove parcels with a slotted spoon, drain on a wire rack set over a baking sheet or on paper towels for 1–2 minutes. Keep warm on a low oven (200°F / 95°C) if frying multiple batches.

Mix store-bought sweet chili sauce with 1 teaspoon lime juice and chopped cilantro if using. Taste and adjust.

Arrange the hot gingered shrimp in a blanket on a platter, garnish with sliced green onion greens and extra cilantro. Serve immediately with sweet chili dipping sauce.