Crispy Shrimp and Chive Rice Paper Rolls are a flavorful, crunchy twist on traditional rice paper rolls, perfect as an appetizer or light meal. Here’s a recipe to guide you through making them:
🦐 Crispy Shrimp and Chive Rice Paper Rolls
Ingredients:
For the rolls:
- 12 rice paper wrappers
- 12 medium raw shrimp (peeled and deveined)
- 1 bunch garlic chives (or substitute with green onions if unavailable), cut into 4-inch lengths
- 1 cup vermicelli noodles (cooked according to package instructions)
- 1 medium carrot, julienned
- 1 cucumber, julienned
- Fresh mint or cilantro leaves (optional)
For the crispy shrimp:
- ½ cup all-purpose flour
- ½ cup cornstarch
- ½ tsp baking powder
- ½ tsp garlic powder
- Salt and pepper, to taste
- ½ cup cold sparkling water (or regular cold water)
- Oil, for frying
For dipping sauce (optional):
- 3 tbsp fish sauce
- 2 tbsp lime juice
- 1 tbsp sugar
- 1 garlic clove, minced
- 1 small chili, finely chopped
🔪 Instructions:
1. Prepare the Crispy Shrimp:
- In a mixing bowl, combine flour, cornstarch, baking powder, garlic powder, salt, and pepper.
- Add sparkling water gradually, whisking until you get a smooth batter.
- Heat oil in a pan over medium-high heat (about 350°F / 175°C).
- Dip each shrimp in the batter, then fry until golden and crispy (2–3 minutes per side).
- Drain on paper towels and set aside.
2. Set Up for Rolling:
- Fill a large bowl with warm water.
- Soak one rice paper wrapper for 5–10 seconds until just pliable.
- Lay the wrapper on a clean, damp surface or towel.
3. Assemble the Rolls:
- Place a small amount of vermicelli noodles in the center of the wrapper.
- Add a few chive pieces, julienned carrot, cucumber, and herbs.
- Place one crispy shrimp on top.
- Fold in the sides, then roll tightly from the bottom like a burrito.
- Repeat with remaining ingredients.
Optional: For extra crunch, you can lightly pan-fry the assembled rolls in a bit of oil for 1–2 minutes per side, though this is non-traditional.
🌶️ Dipping Sauce:
- Mix fish sauce, lime juice, sugar, garlic, and chili until sugar dissolves.
- Taste and adjust seasoning as needed.
✅ Tips:
- Don’t overfill the wrappers—less is more for tight, clean rolls.
- Use a sharp knife to cut rolls in half cleanly (wet the blade slightly).
- These are best eaten fresh while the shrimp is still crispy.
Would you like a vegan version or a visual step-by-step guide next?