Description
Crispy Shrimp and Chive Rice Paper Rolls are a delicious fusion appetizer made with juicy shrimp, fresh chives, and light rice paper wrappers. Unlike traditional deep-fried spring rolls, these are typically oven-baked or air-fried for a lighter, crispier finish. They’re perfect as a party snack, side dish, or light meal served with your favorite dipping sauce. Crunchy on the outside and savory on the inside, these rolls are easy to make and full of flavor.
Ingredients
- 12–15 rice paper sheets
- 250g raw shrimp (peeled, deveined, finely chopped)
- 1 cup fresh chives (finely chopped)
- 2 cloves garlic (minced)
- 1 tablespoon soy sauce
- 1 teaspoon sesame oil
- ½ teaspoon black pepper
- 1 teaspoon cornstarch
- 1 egg (optional, for binding)
- Cooking spray or 2 tablespoons oil (for brushing)
Instructions
- Prepare the Filling:
In a bowl, combine chopped shrimp, chives, garlic, soy sauce, sesame oil, black pepper, cornstarch, and egg (if using). Mix well until combined. - Soften the Rice Paper:
Dip one rice paper sheet into warm water for about 5–10 seconds until soft but not too mushy. Lay it flat on a clean surface. - Fill and Roll:
Place 1–2 tablespoons of shrimp mixture near the edge of the rice paper. Fold the sides inward and roll tightly like a spring roll. - Repeat:
Continue with remaining rice papers and filling. - Cook:
- Air Fryer: Lightly spray rolls with oil and air fry at 180°C (350°F) for 8–10 minutes, turning halfway until golden and crispy.
- Oven: Place on lined baking tray, brush lightly with oil, and bake at 200°C (400°F) for 15–20 minutes until crispy and cooked through.
- Serve:
Serve hot with sweet chili sauce, soy dipping sauce, or garlic mayo.
Tips
- Do not oversoak rice paper; it continues softening after dipping.
- Finely chop shrimp for better texture and even cooking.
- Add grated carrots or cabbage for extra crunch.
- Ensure rolls are spaced apart while baking or air-frying for maximum crispiness.
- Serve immediately for best texture.