Ingredients:

  • 1 lb (450g) raw shrimp, peeled and deveined
  • 3 tbsp (30g) fresh garlic chives, finely minced
  • 1 tbsp (15ml) soy sauce
  • 1 tsp (5ml) toasted sesame oil
  • 1 tsp (5g) cornstarch
  • ½ tsp (2g) ground white pepper
  • 1 clove (5g) garlic, grated
  • 12-15 sheets (approx. 150g) circular rice paper wrappers
  • 3 tbsp (45ml) avocado oil
  • Warm water

Instructions:

  1. Finely chop 2/3 of the shrimp into a coarse paste (or pulse in a food processor). Combine the paste, whole shrimp pieces, minced chives, soy sauce, sesame oil, cornstarch, white pepper, and garlic. Mix vigorously in one direction for 2 minutes until the mixture becomes tacky and cohesive.
  2. Dip one sheet of rice paper into warm water for 5-10 seconds until flexible but not overly soggy. Lay it flat and place a tablespoon of filling in the center. Fold the sides inward and roll tightly, ensuring there are no air pockets.
  3. Heat oil in a skillet over medium-high heat until shimmering. Carefully place the rolls in the pan and fry for 1-2 minutes per side until the exterior is mahogany-colored and rigid. Remove immediately and drain on a wire rack.