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Crispy Shrimp Rice Paper Rolls

These crispy shrimp rice paper rolls are filled with seasoned shrimp, cabbage, carrots, cilantro, and green onions, then baked until golden and crunchy without deep frying. Served with a creamy garlic sriracha yogurt sauce, they make an easy seafood appetizer or light dinner.
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Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings: 4 persons
Course: Appetizer, Main Course
Cuisine: Asian-Inspired, Fusion
Calories: 365
Ingredients Equipment Method Notes

Ingredients
  

  • 1 lb medium shrimp, peeled and deveined
  • 12 rice paper wrappers
  • 1 cup cabbage, shredded
  • 1 cup carrots, shredded
  • 1/3 cup fresh cilantro, chopped
  • 2 green onions, sliced
  • 2 tbsp avocado oil spray
  • 1/2 tsp salt
  • 1 cup plain Greek yogurt
  • 3 tbsp sriracha
  • 2 cloves garlic, minced
  • 1 lime, juiced
  • 1 tbsp honey

Equipment

  • large skillet
  • Large rimmed baking sheet
  • parchment paper
  • mixing bowl
  • whisk
  • knife and cutting board

Method
 

  1. 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. 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. 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. Place the rolls seam side down on a parchment-lined baking sheet. Spray the tops generously with avocado oil.
  5. Bake at 425°F (220°C) for 18 to 22 minutes, turning halfway through, until the shrimp rolls are crispy and golden brown.
  6. Whisk together the Greek yogurt, sriracha, garlic, lime juice, and honey until smooth and creamy.
  7. Slice the crispy shrimp rice paper rolls in half if desired and serve warm with the garlic sriracha crema for dipping.

Notes

Dip the rice paper wrappers in warm water only briefly so they become pliable without turning too soft or sticky.
Roll each wrapper tightly and place it seam side down on the baking sheet to help keep it closed.
Spray the rolls generously with avocado oil so they crisp and brown evenly in the oven.
Turn the rolls halfway through baking for more even browning.
Allow a little space between the rolls on the baking sheet so the surfaces can crisp properly.
Adjust the amount of sriracha in the crema to suit your preferred spice level.
Serve the rolls warm for the crispiest texture.