Name: Crispy Seafood Rice Paper Rolls with Shrimp and Chives are a must-try!
Prep time: 30 min
Cook time: 15 min
Total time: 45 min
Cuisine: Asian
Ingredients: 12 ounces raw shrimp, peeled, deveined, and finely chopped; ½ cup finely chopped fresh chives; ½ cup finely shredded green cabbage; 2 cloves garlic, minced; 1 teaspoon freshly grated ginger; 1 tablespoon soy sauce; 1 teaspoon oyster sauce; 1 teaspoon toasted sesame oil; ½ teaspoon ground black pepper; 1 teaspoon cornstarch; 1 large egg white; 12 round rice paper wrappers, about 8 inches in diameter; 2 tablespoons cornstarch, for dusting if needed; ¼ cup neutral cooking oil, such as vegetable or canola oil, for shallow-frying; 3 tablespoons soy sauce (for dipping sauce); 1 tablespoon rice vinegar (for dipping sauce); 1 tablespoon water (for dipping sauce); 1 teaspoon honey or brown sugar (for dipping sauce); 1 teaspoon sesame oil (for dipping sauce); 1 clove garlic, finely minced (for dipping sauce); 1 teaspoon chili oil or chili crisp (optional, for dipping sauce); 1 teaspoon toasted sesame seeds (optional, for dipping sauce)

Description

Crispy Seafood Rice Paper Rolls with Shrimp and Chives are a must-try! These delicious rolls are filled with shrimp, chives, and cabbage, then fried until golden and crispy, served with a savory dipping sauce.

Ingredients

12 ounces raw shrimp, peeled, deveined, and finely chopped
½ cup finely chopped fresh chives
½ cup finely shredded green cabbage
2 cloves garlic, minced
1 teaspoon freshly grated ginger
1 tablespoon soy sauce
1 teaspoon oyster sauce
1 teaspoon toasted sesame oil
½ teaspoon ground black pepper
1 teaspoon cornstarch
1 large egg white
12 round rice paper wrappers, about 8 inches in diameter
2 tablespoons cornstarch, for dusting if needed
¼ cup neutral cooking oil, such as vegetable or canola oil, for shallow-frying
3 tablespoons soy sauce (for dipping sauce)
1 tablespoon rice vinegar (for dipping sauce)
1 tablespoon water (for dipping sauce)
1 teaspoon honey or brown sugar (for dipping sauce)
1 teaspoon sesame oil (for dipping sauce)
1 clove garlic, finely minced (for dipping sauce)
1 teaspoon chili oil or chili crisp (optional, for dipping sauce)
1 teaspoon toasted sesame seeds (optional, for dipping sauce)

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Instructions

Prepare the Shrimp: Pat the shrimp dry, finely chop, and mix with garlic, ginger, soy sauce, oyster sauce, sesame oil, black pepper, cornstarch, and egg white. Fold in chives and cabbage.
Prepare the Rice Paper: Fill a shallow dish with room-temperature water and dip one rice paper wrapper for 3–5 seconds until softened. Lay it on a damp surface.
Fill and Roll: Place 1½ tablespoons of shrimp filling on the wrapper, fold the bottom edge over, fold in the sides, and roll tightly. Repeat with remaining wrappers.
Prepare the Dipping Sauce: Whisk together soy sauce, rice vinegar, water, honey or brown sugar, sesame oil, garlic, and optional chili oil in a small bowl.
Heat the Oil: Pour cooking oil into a skillet to a depth of ¼ inch and heat to 325–350°F.
Fry Until Golden and Crispy: Place rolls seam-side down in the skillet and fry for 3–4 minutes per side until golden and crisp. Ensure shrimp filling reaches 145°F.
Serve: Allow rolls to rest for 2–3 minutes, arrange on a platter, and serve with dipping sauce.

Notes

Do not overfill the wrappers to prevent splitting during frying.
Ensure rolls are not excessively wet before frying to avoid splattering.
Cook in batches to avoid crowding the pan.

Prep Time: 30 minutes
Cook Time: 15 minutes
Category: Appetizer
Method: Frying
Cuisine: Asian

Nutrition

Serving Size: 1 roll
Calories: 150
Sugar: 1g
Sodium: 300mg
Fat: 7g
Saturated Fat: 1g
Unsaturated Fat: 5g
Trans Fat: 0g
Carbohydrates: 15g
Fiber: 1g
Protein: 8g
Cholesterol: 70mg