Crispy Shrimp Rice Paper Rolls

Ingredients

• 1 lb Shrimp (peeled, cleaned, and finely chopped)
• 1 medium Onion (finely chopped)
• 0.25 cup Chives (roughly chopped, bright green)
• 5 cloves Garlic (minced)
• 0.5 cup Heavy Cream (adds richness and helps bind the filling)
• 1 tsp Salt (to taste)
• 0.5 tsp Black Pepper (freshly ground, to taste)
• 2 tbsp Cornstarch (light coating for extra crispness)
• 8 pieces Rice Paper Sheets (round, 8‑inch diameter)
• 2 cups Vegetable Oil (for shallow frying; use a neutral oil with high smoke point)
• 1 cup Water (warm, for softening rice paper)

Instructions

1. Prepare Shrimp

   Peel, clean, and finely chop the shrimp into small pieces.

   Time: PT5M

2. Dice Onion

   Finely dice one medium onion.

   Time: PT2M

3. Chop Chives

   Roughly chop a handful of chives (about ¼ cup).

   Time: PT1M

4. Mince Garlic

   Mince five to six garlic cloves.

   Time: PT1M

5. Combine Filling Ingredients

   In a mixing bowl, combine the chopped shrimp, onion, chives, garlic, ½ cup heavy cream, 1 tsp salt, and ½ tsp black pepper. Mix until evenly distributed.

   Time: PT3M

6. Prepare Rice Paper

   Fill a shallow dish with warm water. Submerge one rice paper sheet for 2–3 seconds until pliable, then place on a clean work surface.

   Time: PT5M

7. Assemble Rolls

   Spoon a generous portion of the shrimp mixture onto the center of the softened rice paper. Fold the sides inward, then roll tightly like a spring roll.

   Time: PT10M

8. Light Cornstarch Coating

   Place 2 tbsp cornstarch in a shallow dish. Lightly dust each assembled roll with a thin layer of cornstarch, shaking off excess.

   Time: PT2M

9. Heat Oil

   Add 2 cups vegetable oil to a skillet and heat over medium heat until the oil shimmers and a small piece of rice paper sizzles on contact.

   Time: PT3M

   Temperature: 350°F

10. Fry Rolls

    Carefully place the rolls in the hot oil, leaving space between them. Fry for 3–4 minutes, turning occasionally, until the exterior is golden brown and crisp.

    Time: PT6M

    Temperature: 350°F

11. Drain and Serve

    Remove the rolls with tongs and place on paper towels to drain excess oil. Serve immediately while hot and crunchy.

    Time: PT2M

Nutrition Facts

Calories

250

Protein

15g

Carbohydrates

20g

Fat

12g

Fiber

1g

Ingredient Substitutions

• Instead of Shrimp: Prawns
• Instead of Onion: Shallot
• Instead of Chives: Green onions
• Instead of Garlic: Garlic paste
• Instead of Heavy Cream: Half-and-half, Whole milk
• Instead of Salt: Sea salt
• Instead of Black Pepper: White pepper
• Instead of Cornstarch: Potato starch
• Instead of Rice Paper Sheets: Spring roll wrappers
• Instead of Vegetable Oil: Canola oil, Peanut oil

Equipment Needed

• Chef's Knife
• Cutting Board
• Mixing Bowl
• Wooden Spoon
• Shallow Dish or Plate
• Skillet (non‑stick or cast iron)
• Tongs
• Paper Towels
• Measuring Cups and Spoons

Critical Steps — Do Not Skip

• Finely chopping shrimp to achieve proper texture
• Softening rice paper just enough to roll without tearing
• Applying a thin cornstarch coating for extra crispness
• Maintaining oil temperature around 350°F for even frying

Chef Tips from the Video

• Use fresh, high‑quality shrimp for the best flavor and texture.
• Keep the oil temperature steady; adjust the burner as needed.
• For extra flavor, add a pinch of smoked paprika to the filling.

Troubleshooting

Storage

Refrigerator: Store unfried rolls in an airtight container for up to 2 days; reheat in a hot oven to regain crispness.

Freezer: Not recommended; the rice paper becomes soggy after thawing.

Room temperature: Best served immediately; will lose crunch within 30 minutes.

Make-Ahead Tips

• Prepare the shrimp filling up to step 5 and refrigerate for up to 24 hours.
• Assemble rolls and keep them covered with a damp kitchen towel to prevent drying; fry just before serving.

Frequently Asked Questions