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