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
Step 1: Prepare the Filling
- 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.
- Add the chopped shrimp and cook for 1-2 minutes until they turn pink and are just cooked through.
- Add the soy sauce and oyster sauce. Stir to combine.
- 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
- In a large bowl, combine the cooled shrimp mixture, chives, bean sprouts, carrot, and softened rice vermicelli.
- 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.
- 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.
- 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.
- 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.
- 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. - 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
- Heat the oil: Pour oil into a heavy-bottomed pot or wok to a depth of about 2 inches. Heat the oil to 350°F (175°C). If you don’t have a thermometer, test by sticking a wooden chopstick into the oil; if bubbles form around it steadily, the oil is ready.
- Fry in batches: Carefully slide a few rolls into the hot oil. Do not overcrowd the pot, as this will lower the oil temperature and make the rolls greasy.
- Fry until golden: Fry for 3-4 minutes, turning occasionally, until they are uniformly golden brown, puffed, and incredibly crispy.
- Drain: Remove the rolls with a slotted spoon or spider strainer and place them on a wire rack set over a baking sheet. This keeps them crispy. Avoid using paper towels, as they can trap steam and make the bottom soggy.
Step 5: Serve Immediately
· Serve the rolls hot and crispy with your choice of dipping sauce. Sweet chili sauce is a classic and easy pairing. For an authentic touch, serve with Nuoc Cham.
Pro-Tips for Success:
· Cool the Filling: This is non-negotiable. A hot filling will make the rice paper too soft and gummy, leading to tearing.
· Don’t Over-Soak the Wrapper: The wrapper should be pliable but still have some stiffness. It will soften completely as you assemble the roll. An over-soaked wrapper is very difficult to handle.
· Roll Tightly: A loose roll can allow steam to build up inside and cause it to burst during frying. Roll them as snugly as possible.
· Maintain Oil Temperature: Keeping the oil at a steady 350°F is the secret to a non-greasy, crispy result. Fry in small batches.
· Work Quickly: If you’re slow to assemble, the wrappers can become too sticky. Have all your ingredients prepped and ready to go (this is called mise en place).
Enjoy your homemade, restaurant-quality crispy rolls! They are absolutely worth the effort.