Thai Shrimp in a Blanket (Goong Hom Pha)

Thai Shrimp in a Blanket or Goong Hom Pha is an easy appetizer of whole shrimp wrapped in spring roll wrappers and deep fried until crispy.

Reader Michele Says: “I love these! So good and easy to prepare, I only had wonton sheets but they worked very well. Thank you!”★★★★★

This appetizer seems to go by different names in English, including firecracker shrimp or fried shrimp rolls. I’m making a really easy but delicious version of this dish and I promise it won’t lack in flavor! Serve it with some Thai sweet chili sauce for a tasty appetizer.

What Type of Wrappers to Use

We’re using Spring Roll wrappers that can be found in the freezer section of most Asian Grocery stores. These are the same wrappers I use for my Fried Spring Rolls and Cheese Rolls.

I don’t recommend using egg roll wrappers, as they will be too thick. If you cannot find the frozen spring roll wrappers, then try using wonton skins.

Start by removing the spring roll wrappers from the freezer and allow to thaw at room temperature for 30 minutes. Then peel apart each wrapper and place them in a clean kitchen towel so they don’t dry out.

If the wrappers feel dry, get a slightly damp paper towel and wrap them to keep them moist. Leftover spring roll wrappers can be kept in the refrigerator up to 3 days in an air tight zip bag.

How to Prepare the Shrimp

I’m using jumbo size shrimp that has been peeled, deveined, but with the tail left on. This will make it easier to roll and serve the shrimp in a blanket.

To make the shrimp lay straight, we’re going to score the underside with a small knife. Do not slice all the way through, just make small incisions across the shrimp and it should un-curve.

Pat the shrimp completely dry with paper towels and lightly season with salt and ground white pepper. Feel free to add any additional seasoning if you like, but the salt and pepper will give it enough flavor.

How to Roll the Shrimp in a Blanket

Start by making a ‘glue’ by combining equal parts of all purpose flour and water in a small bowl. Stir until completely smooth.

Place one wrapper on a work surface and have it in a diamond shape. Then fold over a third of the right side to make a straight edge.

If you are a visual learner, check out the YouTube Video for more tips.

Then place the shrimp in the middle with the shrimp tail on the outside of the wrapper edge. Then bring up the bottom, tuck it under tightly, fold over the left side, and roll up to the top. It should be nice and tight, if it feels loose, re-roll it again.

Dip your finger in the ‘glue’ and add it to the top of the wrapper to seal the shrimp in a blanket. Continue wrapping all the shrimp.

How to Deep Fry

Once all the Shrimp in a blanket are wrapped, you can either place them in the freezer to fry at another time, or begin frying them now.

Add a high heat oil to a small pot or deep fryer and heat to 350 degrees F. I’m using canola oil. Once the oil is hot, place a few shrimp in, but don’t overcrowd the pot.

Don’t over cook the shrimp in a blanket. It should only take about 2 minutes or until the outside is golden brown. Remove with tongs and place on a paper towel lined plate to cool.

I haven’t tested this recipe in the air fryer, so I can’t provide specific cooking times, but if you make them this way, please leave me a comment below.

How to Serve and Store

Shrimp in a blanket are best serve right after cooking them. If you need to make them ahead of time, wrap all the shrimps and place in the freezer until you are ready to fry them.

Serve with a bottled sweet chili dipping sauce or plum sauce. These are great as an appetizer with a Asian meal or for get togethers and parties.

If you have leftovers store them in the refrigerator and reheat in the oven or air fryer. You can also re-fry them if you have leftover oil. Microwaving them will make them soggy and it’s not recommended. 

For a dessert option try these Fried Banana Spring Rolls.

More Thai Appetizers