- Place shrimp in a large zip lock bag, add one package of Kara-Áge mix, close bag and toss to coat the shrimp.
- Add the oil to a large skillet over medium heat, and pan fry the shrimp in batches until they are browned on both sides, drain.
- Spread sriracha mayo on all 4 rolls. Top with shrimp, followed by shredded lettuce and tomato.