Firecracker Shrimp

Prepare the shrimp by peeling and deveining them, leaving the tails intact. A toothpick can be used to easily pull out the vein.

To prevent the shrimp from curling during frying, cut a few small slits along the underside (the inner curve) of each shrimp.

Pat the shrimp completely dry with a paper towel.

In a bowl, season the shrimp with baking soda, garlic powder, black pepper, salt, and sesame oil.

Mix well to ensure all the shrimp are evenly coated.

In a small bowl, create a sealing paste by mixing the all-purpose flour and water until it forms a thick, smooth paste.

Lay a spring roll wrapper on a flat surface. Place one seasoned shrimp near the bottom edge, making sure to leave the tail sticking out.

Tightly roll the wrapper over the shrimp once, then fold in both sides over the shrimp.

Brush a small amount of the flour paste along the top edge of the wrapper.

Continue rolling tightly to seal the wrapper. Repeat with the remaining shrimp.

Heat a generous amount of frying oil in a large pan or pot over medium-high heat.

Carefully place the wrapped shrimp into the hot oil, frying in batches to avoid overcrowding the pan.

Fry for 2-3 minutes, or until the wrappers are golden brown and crispy.

Remove the cooked shrimp from the oil and let them drain on a wire rack or paper towel-lined plate.

Serve hot with your favorite sweet and sour dipping sauce.