| 1. | Rinse shrimp, shell and leave the tail. |
2. | Cut spring roll paper into half to make it 12 slices | | 3. | Put shrimp in middle of spring roll paper and roll up. Seal with cornstarch water. |
4. | Heat Wok, add in 2 cups of oil, turn into medium heat after oil boils. Fry shrimp spring rolls until golden brown and serve. |
