Firecracker Shrimp

1. 1

   Cut the egg roll wrappers on the bias to create triangles of pastry

2. 2

   Combine the rest of the ingredients and let the shrimp marinate 1/2 to 2 hours

3. 3

   Drain the shrimp and pat dry

4. 4

   Nik the shrimp on the inside of the curl to prevent curling-do not cut through

5. 5

   Roll the shrimp in the wrapper, with the tail exposed, sealing the edges of the wrapper with a corn starch slurry

6. 6

   deep fry until golden brown and serve with dipping sauces, I used sweet and sour strawberry, apricot, and wasabi

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