1 package of small “TYJ Spring Roll Pastry” wrapper (50 qty)

2 pounds of medium size headless shrimp

2 egg yolks

1/8 teaspoon salt

vegetable oil for deep frying

Thai sweet chili sauce or Vietnamese sweet and sour fish sauce

1.  Crack the eggs and get the yolks out.  Stir the yolk.

2.  Peel and devein the shrimp but leave the tail on. Rub shrimp with a little salt.

3.  Roll shrimp on wrapper and start exploring how many ways you and your little chef can roll it.  Don’t stress. Have fun! Sealed the end of each roll with the egg yolk. I’m very proud of my little chef for trying her best to roll her first shrimp roll!

4.  Fill frying pan about one to two inch high with vegetable oil.  Heat up oil and fry the shrimp rolls to a golden color.

Serve it with Sweet Thai Chili Sauce or Vietnamese sweet and sour fish sauce.

Chef Grace was in charge of getting the paper towels for mama to wipe her hands from the sticky egg yolk and placing a wrapper on the cutting board as soon mama finished wrapping a shrimp roll.   She attempted to make one the best she could.