Linda's Dy-No-Mite Thai Shrimp Appetizers

Step 1: Marinade: Combine marinade ingredients in a large bowl. Add shrimp to marinade for 30 minutes.

Step 2: Assembling Shrimp: Pat shrimp as dry as you can with a paper towel. Don't worry about the marinade falling off, as the flavor is on the inside of the shrimp, from marinating.

Step 3: Using scissors, make 3 or 4 small snips on the inside of each shrimp where it curves, so the shrimp won't curl while frying. Make sure you don't snip too far through the shrimp, or it may break apart.

Step 4: To Start Wrapping: Place an eggroll or springroll wrapper on the bench with the long end of the wrapper closest to you and the point of the triangle at the top.

Step 5: Start wrapping each shrimp, making sure the shrimp tail is sticking out of the bottom of each wrapper. When rolling the wrappers roll tight, so the shrimp won't fall out when you are frying them.

Step 6: When you get to the middle of the wrapper, pull down the point of the wrapper and then continue rolling until there is only the tip left to seal with the cornstarch paste.

Step 7: Seal the corner tip of each wrapper with cornstarch paste, and press together. Don't use too much paste, just enough to make it stick together.

Step 8: Heat oil to 375 degrees, and fry in batches for 3 minutes, until golden brown and shrimp are cooked through. Don't put too many in at a time or the oil will cool down too much.

Step 9: When done, remove from the pan and drain on paper towels. Cover the shrimp with paper towels to keep warm while you fry up the rest.

Step 10: Serve hot with a dish of Sweet Chili Sauce on the side for dipping.