Crispy Shrimp and Chive Rice Paper Rolls

 

Ingredients 

Shrimp & Filling
• 1 lb (≈ 450 g) shrimp, peeled and deveined, finely chopped or roughly chopped
• ¾ cup Chinese chives / garlic chives, chopped small (or substitute regular chives or green onion)
• 1 clove garlic, minced
• 1 tbsp fresh ginger, minced (optional)
• 1 tbsp cornstarch (or tapioca starch)
• 1 tbsp soy sauce
• 1 tbsp sesame oil
• Pinch salt & pepper
• (Optional) a little white pepper or chili flakes for heat

Rice Paper & Wrapping
• 12‑14 sheets rice paper wrappers (round or square)
• Water (warm) for softening
• (Optional) a thin brush of oil for outer surface

For Cooking
• Neutral oil (vegetable, canola, peanut) for frying or shallow pan‑frying
• Or use small amount of oil + baking sheet (for oven method)

Dipping Sauce
You can serve these rolls with a dipping sauce. Suggestions:
• A simple sauce of lime juice, fish sauce, sugar, garlic, chili (Vietnamese style)
• Sweet chili sauce
• Soy sauce + vinegar + sesame oil + chili
• Sesame paste / tahini variant
• Garlic chile dipping sauce

Yield & Portion Size
This makes approx 12‑14 rolls (depending on wrapper size & how much filling you use). Each roll is a small appetizer portion.

Instructions

Step 1: Prepare the Shrimp Filling
Pat the shrimp dry with paper towels. Chop into small pieces (either finely minced or roughly chopped, depending on texture preference). In a bowl, combine shrimp, chopped chives, garlic, ginger (if using), cornstarch, soy sauce, sesame oil, salt, pepper. Mix well until the mixture is uniform and slightly sticky (the cornstarch helps bind). Let this rest for a few minutes while you prepare wrappers.

Step 2: Soften the Rice Paper
Fill a shallow bowl or pie dish with warm water (not too hot). Take one rice paper sheet and dip it into the water for ~5‑10 seconds (just until it softens and becomes pliable). Be careful not to soak too long, or it will become gummy and tear. Lay the softened sheet flat on a cutting board or clean work surface. If wrappers are large, you may cut them in half or quarters depending on your roll size.

Step 3: Add Filling & Wrap
Place a small spoonful (e.g. 1 tbsp or appropriate for wrapper size) of the shrimp‑chive mixture near one edge (bottom third) of the rice paper. Fold the bottom edge over the filling, then fold the two sides inwards (like an envelope), then roll upward tightly to enclose. The technique is similar to rolling burritos or spring rolls. Make sure edges are sealed. Repeat for all sheets until the filling is used up.

Step 4: Prepare for Crisping
If frying: heat oil in a skillet or pan to medium heat (about 325–350°F / ~160–180 °C). Use enough oil to cover bottom or shallow fry.
If baking / oven method: preheat oven to ~400°F (200 °C). Grease a baking sheet or line with parchment and lightly brush or spray a thin layer of oil.

Step 5A: Frying Method
Once oil is heated, carefully place rolls seam side down in the pan (do not overcrowd). Fry on one side until golden and crisp, about 2‑3 minutes, then gently flip and fry the other side until crisp and golden. Use tongs or spatula carefully. Once done, transfer to a wire rack or paper towel‑lined plate to drain excess oil.

Step 5B: Oven / Bake Method
Place rolls on the prepared baking sheet. Brush lightly with oil on the surface. Bake for about 12‑15 minutes, then optionally broil 1‑2 minutes to crisp top. Flip if needed to crisp all sides. The oven method yields a less oily version, although crispness may be slightly more delicate.

Step 6: Serve & Garnish
Serve the rolls while still hot or warm, paired with your chosen dipping sauce. Garnish with chopped fresh chives, sesame seeds, or cilantro if desired.