Ingredients:

  • 8 oz raw shrimp, peeled, deveined, and finely chopped
  • 1/2 cup carrots, julienned or shredded
  • 1/2 cup green cabbage, finely shredded
  • 1 clove garlic, minced
  • 1 tsp fresh ginger, grated
  • 1 tbsp soy sauce
  • 1/2 tsp toasted sesame oil
  • 1/4 tsp black pepper
  • 5 sheets 8-inch rice paper
  • 3 tbsp neutral oil
  • 2 tbsp sweet chili sauce
  • 1 tsp lime juice
  • 1/2 tsp Sriracha

Instructions:

  1. In a small mixing bowl, combine the chopped shrimp, carrots, cabbage, garlic, ginger, soy sauce, sesame oil, and pepper. Mix vigorously until the shrimp becomes slightly tacky.
  2. Fill a shallow bowl with lukewarm water. Dip one sheet of rice paper for 2-3 seconds until slightly moistened but still stiff.
  3. Lay the rice paper flat on a clean surface. Place 2 tablespoons of filling in the lower center. Fold the bottom edge over the filling, tuck in the sides tightly, and roll upward snugly.
  4. Heat neutral oil in a skillet over medium-high heat until shimmering.
  5. Carefully place the wraps in the pan and fry until golden brown and shatter-crisp.
  6. Combine sweet chili sauce, lime juice, and Sriracha in a small bowl for the dipping sauce.