Shrimp Wrapped with Spring Roll Wrappers

Everyone will love this finger food. I often have to double the quantity, since everyone will ask for more. Serve it with tartar sauce or with your favorite dip.

Ingredients:

16 medium-sized shrimp, deveined with tails left intact
8 spring roll wrappers, cut in half diagonally, to create 2 triangles
A pinch of salt
A dash of freshly grated white pepper

For the paste:

¼ cup flour
¼ cup water

Canola oil, for deep frying

Directions:

Lightly pound inside the curve of each shrimp with a meat mallet to straighten it a bit.
Season the shrimp with salt and pepper.
Lay a shrimp in the middle of each wrapper (triangle).
Mix the paste ingredients in a small bowl.
Smear the edges of the triangle with the flour paste.
Wrap the triangle tightly around the shrimp, with the tail outside the wrapper.
Heat the oil, in a deep fryer, to an adequate frying temperature. Fry in batches to a golden color. Serve with your favorite dip