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Shrimp Firecrackers

Shrimp Firecrackers

Chef Jack Flaws

Max's Downtown, www.maxdowntown.com, Hartford, CT


  • 1 package Spring Roll wrappers
  • 4 oz egg whites
  • 2 lbs 16/20 shrimp, poached and sliced
  • 4 oz sweet chili sauce
  • 2 each scallions, chopped
  • 10 oz sweet chili sauce
  • flesh of 2 mangoes
  • oil for frying


Blanch the shrimp and shock in iced water. Chop shrimp and place in a bowl with 4 oz sweet chili sauce and 2 chopped scallions. Mix well to combine.

Lay out the spring roll wrappers. Brush one whole side with beaten egg white. Spoon approximately one tablespoon of the shrimp mix into the corner of the wrapper and roll diagonally, folding the wrapper edges inside as you go. Press firmly to seal.

Deep fry in vegetable oil for 2 minutes, or until golden brown. Remove from oil, drain on kitchen paper, and salt if desired. Place firecrackers on long skewer sticks to serve.

To make the accompanying sauce, blend together the 10 oz sweet chili sauce and the flesh of the mangoes. Serve this puree on the side.