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Jennifer Spraggins: "Turned out great! Already had bang bang sauce and…" Read More
14Ingredients
35Minutes
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Ingredients
US|METRIC
4 SERVINGS
- 1 lb. shells (small/medium pre-cooked shrimp, and tails removed, devained, can buy already like this, defrosted)
- 3 Tbsp. cornstarch
- 2 cups canola oil (for frying-optional)
- 1/4 cup mayonnaise
- 1 Tbsp. Sriracha
- 1 Tbsp. rice vinegar
- 1 Tbsp. sugar
- 12 rolls (wrappers)
- 2 cups shredded cabbage (pre-)
- 12 slices pepper jack cheese
- sauce (bang bang, from above)
- shrimp (from above)
- 4 cups canola oil
- 2 stalks green onions (chopped)
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Reviews(7)
Jennifer Spraggins 2 years ago
Turned out great! Already had bang bang sauce and didn’t use pepper Jack cheese. Great recipe.
Mothering up 5 years ago
I made with rice spring roll wrappers and served Vietnamese style rather than frying. They were a huge hit and very easy to make.
Shaylah Brown 6 years ago
Making them was so easy & it all turned out great! Definitely making it again when I have friends & family over.