Crispy Shrimp and Chive Rice Paper Rolls

Step 1: Prepare the Filling

1. Cook the Shrimp Mixture: Heat 1 tablespoon of oil in a wok or skillet over medium-high heat. Add the garlic and ginger and stir-fry for 30 seconds until fragrant.
2. Add the chopped shrimp and cook for 1-2 minutes until they turn pink and are just cooked through.
3. Add the soy sauce and oyster sauce. Stir to combine.
4. In a small bowl, mix the cornstarch with a tablespoon of water to create a slurry. Add this to the shrimp and stir until the mixture thickens slightly. Remove from heat and let it cool completely.

Step 2: Combine the Filling Ingredients

1. In a large bowl, combine the cooled shrimp mixture, chives, bean sprouts, carrot, and softened rice vermicelli.
2. Toss everything together gently. The filling is now ready.

Step 3: Assemble the Rolls (The Key Step!)

This technique is crucial for preventing the rolls from bursting while frying.

1. Set up your workstation: Have a large plate or cutting board ready for assembling, a bowl of warm water, the rice paper wrappers, and the filling.
2. Soften the wrapper: Dip one rice paper wrapper into the warm water for about 5-10 seconds. It should still feel a bit firm; it will continue to soften on the plate. Lay it flat on your work surface.
3. Add the filling: Place about 2 tablespoons of the filling in a line just below the center of the wrapper. Leave about 1.5 inches of space on the left and right sides.
4. Fold and roll tightly:
   · Fold the sides: Fold the left and right sides of the wrapper over the filling.
   · Fold the bottom: Lift the bottom flap (the part closest to you) up and over the filling, tucking it in tightly.
   · Roll it up: Continue rolling tightly away from you until the roll is sealed. The rice paper is sticky and will seal itself.
5. Repeat: Continue with the remaining wrappers and filling. Don’t let the finished rolls touch each other for too long, or they might stick together.

Step 4: Frying to Crispy Perfection

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