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Mini Spicy Dry Shrimp Rolls

Mini Spicy Dry Shrimp Rolls

Mini Spicy Dry Shrimp Rolls 迷你卷 (make as much or as little as you please)


large sheets of spring roll pastry wrap
spicy ground dried shrimps
cornstarch water (mixture of 1 tsp cornstarch + 2 tsp water)


  1. Cut each pastry sheets into 9 little squares. Loose up pork floss with a fork or a spoon. Spoon 1/2 tsp spicy dried shrimps onto each small square, roll it up like a egg roll. Dip finger with cornstarch water and seal the end. Press the end down a little to make sure it seals well. Repeat this step until all are finished.
  2. Lay mini rolls on a baking pan, bake them at preheated 375° oven for 10-15 minutes or until golden brown. Stir a couple time to ensure even browning. Remove from the oven and drain on paper towel to absorb excess oil. Store in air tight container when they are cooled.

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