Crispy Shrimp Rice Paper Rolls

These rice paper rolls come out golden and crunchy without a drop of deep frying. Filled with juicy shrimp, crisp cabbage, and carrots, then baked until crispy, they’re paired with a creamy garlic sriracha crema for dipping. It’s a fresh, lighter way to enjoy that crispy roll flavor, perfect as an appetizer or a light dinner.

Why You’ll Love This Recipe

• Crispy without deep frying. Baking the rolls gives you that satisfying crunch with far less oil.
• Fresh, crunchy filling. Cabbage, carrots, cilantro, and shrimp create a vibrant, textured bite.
• That garlic sriracha crema. Tangy, spicy, and a little sweet, it’s the perfect dipping sauce.
• Great as an appetizer or light meal. Versatile enough to serve however you need.

Ingredients

Shrimp Rolls

• 1 lb medium shrimp, peeled and deveined
• 12 rice paper wrappers
• 1 cup shredded cabbage
• 1 cup shredded carrots
• ⅓ cup fresh cilantro, chopped
• 2 green onions, sliced
• 2 tbsp avocado oil spray
• ½ tsp salt

Garlic Sriracha Crema

• 1 cup plain Greek yogurt
• 3 tbsp sriracha
• 2 garlic cloves, minced
• Juice of 1 lime
• 1 tbsp honey

How to Make Crispy Shrimp Rice Paper Rolls

1. Cook the shrimp. Season the shrimp with salt. Heat a skillet over medium-high heat and cook the shrimp for 2 to 3 minutes per side until pink. Chop into bite-size pieces.

2. Prepare the wrappers. Dip each rice paper wrapper in warm water for 2 to 3 seconds until just pliable, then place it on a clean work surface.

3. Fill and roll. Add chopped shrimp, cabbage, carrots, cilantro, and green onions to the center of each wrapper. Fold in the sides and roll tightly like a burrito.

4. Arrange the rolls. Place the rolls seam side down on a parchment-lined baking sheet. Spray the tops generously with avocado oil.

5. Bake until crispy. Bake at 425°F (220°C) for 18 to 22 minutes, turning halfway through, until the shrimp rolls are crispy and golden brown.

6. Make the crema. Whisk together the Greek yogurt, sriracha, garlic, lime juice, and honey until smooth and creamy.

7. Serve and enjoy. Slice the crispy shrimp rice paper rolls in half, if desired, and serve warm with the garlic sriracha crema for dipping.

Tips for the Best Crispy Shrimp Rice Paper Rolls

• Don’t over-soak the rice paper. A quick 2 to 3 second dip is enough; over-soaking makes the wrappers too sticky and hard to work with.
• Roll tightly like a burrito. A snug roll helps the wrapper crisp evenly and holds the filling in place while baking.
• Spray generously with oil. This is what helps the rolls crisp up nicely in the oven without deep frying.
• Turn halfway through baking. This ensures both sides get evenly golden and crispy.

What to Serve with Crispy Shrimp Rice Paper Rolls

These rolls are a great light meal on their own with the garlic sriracha crema, but they also pair nicely with a simple cucumber salad or steamed rice if you want to round out the meal.

Frequently Asked Questions