Ingredients:

  • 1 lb raw shrimp, peeled, deveined, and roughly chopped
  • 1 tbsp fresh ginger, minced
  • 2 cloves garlic, minced
  • 1 tsp toasted sesame oil
  • 1 tbsp soy sauce
  • 1/2 tsp white pepper
  • 1 stalk green onion, finely sliced
  • 15 sheets round rice paper wrappers
  • 2 large eggs, beaten
  • 3 tbsp neutral oil
  • 1/4 cup rice vinegar
  • 2 tbsp soy sauce
  • 1 tbsp honey
  • 1 tsp sriracha

Instructions:

  1. Combine the chopped shrimp, ginger, garlic, sesame oil, soy sauce, white pepper, and green onions in a bowl. Stir vigorously in one direction until the mixture becomes a tacky, paste-like consistency.
  2. Dip a sheet of rice paper into the beaten egg for 2-3 seconds. Lay it flat on a clean surface.
  3. Place 1-2 tablespoons of the shrimp mixture in the center of the rice paper. Fold the sides in and roll tightly, pressing firmly to eliminate air pockets and seal the seam.
  4. Heat neutral oil in a non-stick skillet over medium-high heat. Once the oil shimmers, place the bites seam-side down.
  5. Fry for 2-3 minutes per side until they reach a deep golden-brown hue and feel rigid to the touch.
  6. Whisk together rice vinegar, soy sauce, honey, and sriracha in a small bowl to create the dipping sauce.