Directions 13 steps | 40 Minutes
Prepare the spicy sweet chili sauce. In a small saucepan, combine the unseasoned rice vinegar, ½ cup of water, granulated sugar, minced garlic, sambal oelek, soy sauce and crushed red pepper flakes.
Bring the mixture to a boil and stir constantly until the sugar dissolves. Lower the heat to a simmer.
In a small bowl combine the cornstarch and the remaining 1 tablespoon of water. Stir until combined.
Add the cornstarch mixture to the sauce and stir until the sauce is thickened and glossy. Taste and adjust seasoning, if desired.
Prepare the crunchy shrimp roll. In a large bowl, combine the garlic powder, onion powder, black pepper and salt. Set aside.
Prepare the shrimp. Make three to four shallow cuts on the inner curve of the shrimp. Straighten the shrimp by flattening the shrimp with your fingers. Repeat with the remaining shrimp.
Add the straightened shrimp into the bowl with the garlic powder mixture. Toss to combine. Set aside.
In a small bowl, whisk together the cornstarch and water. Set aside.
Wrap the shrimp. Place one shrimp on one end of the spring roll wrapper. Cover the remaining spring roll wrappers with a damp cloth or paper towel while you work.
Roll the shrimp in the spring roll wrapper three to four times. Trim the leftover wrapper with a paring knife. Use a finger or a small basting brush to brush the cornstarch mixture and seal the shrimp roll. Cover with a damp cloth or paper towel. Repeat with the remaining shrimp.
Fill a heavy-bottomed pot with three to four inches of oil. Heat over medium-high heat until 350°F. Line a sheet pan with a wire rack. Fry the shrimp in batches until golden brown, about 8-9 minutes.
Drain the shrimp on the prepared wire rack.
Garnish with parsley or cilantro. Serve with the spicy sweet chili sauce. Enjoy!