Of course! Crispy Shrimp and Chive Rice Paper Rolls are a fantastic appetizer or light meal. They combine the fresh, soft texture of a summer roll with the irresistible crunch of a deep-fried spring roll.
The key is using rice paper as the wrapper, which blisters and becomes incredibly light and crispy when fried.
Here’s a detailed recipe to help you master them.
Crispy Shrimp and Chive Rice Paper Rolls
This recipe makes about 12-15 rolls.
Ingredients:
For the Filling:
· 8 oz raw shrimp, peeled, deveined, and finely chopped
· 2 cloves garlic, minced
· 1 teaspoon fresh ginger, grated
· 1 tablespoon soy sauce
· 1 teaspoon oyster sauce
· 1 teaspoon cornstarch
· 1 cup chives, cut into 1-inch lengths
· 1 cup bean sprouts
· 1 small carrot, julienned or grated
· 2 oz rice vermicelli noodles, soaked in hot water until soft, then drained
· Salt and white pepper to taste
· 1 tablespoon neutral oil (for cooking)
For Assembly and Frying:
· 1 package (12-15 sheets) round rice paper wrappers (22cm size is ideal)
· Warm water (for dipping the wrappers)
· Neutral oil for frying (like vegetable, canola, or peanut oil)
For Serving (Optional):
· Sweet chili sauce
· Nuoc Cham (Vietnamese dipping sauce)
Step-by-Step Instructions
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