2. Remove the head of the fresh shrimp, shell only the tail, remove the intestines and shrimp lines, and use toothpicks to pass through the middle of the shrimp until the tail, so that the cooked shrimp will not bend;
3. Put a small amount of water in the pot, boil it, add shrimp and cook it, then take it out and soak it in ice water, then take it out and drain it;
4. Take the toothpick out of the cooked shrimp;
5. Cut the potatoes into large pieces, steam them (chopsticks can pass through), peel them and grind them into mashed potatoes. Add 40 grams of salad dressing, 65,438+0 tablespoons (65,438+05 ml) of olive oil, a little black pepper, a proper amount of salt and a proper amount of water, and stir well to make fine mashed potatoes. Removing leaves from celery, washing, and cutting into fine powder;
6. Take a wonton skin, spread a layer of mashed potatoes, put a shrimp in the middle, put the tail of the shrimp outside the wonton skin, sprinkle celery powder and squeeze some salad dressing;
7. Wrap the shrimp rolls, put some water at the closing position to facilitate adhesion, and wrap them tightly at the closing position, and make 12 shrimp rolls in turn;
8. Pour the olive oil into the pot and heat it. When the oil temperature is 80% hot (slightly smoky), fry the prepared shrimp rolls in the oil until golden brown, take them out and put them on kitchen paper to absorb oil. Eat directly or dip in ketchup, sweet and sour sauce, garlic hot sauce and so on. Eat early, and it won't be crisp after a long time.