These are easy and perfect anytime.

By Siam Rimmer


  • 12 Large Wonton Wrappers
  • 12 – 31 / 20 Devein and Shelled Shrimp
  • 1 Cup of Canola Oil
  • 2 Lemons for Lemon Wedges



In a large skillet add your oil.  Devein and remove your shell from the shrimp and rinse clean and pat dry.  Take a wonton wrap and place your shrimp on the edge and bring left end over on Shrimp and roll the rest of the Wonton around the Shrimp. Until complete.  Bring your Oil to Temp on High Heat. Add the Shrimp Wonton folded end down into the pan.  Turn over when start to float. Cook until Wonton Brown and remove to a paper towel to rest. Serve with Sweet & Sour Chili Sauce.


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