Crispy Shrimp Rice Paper Rolls recipe - ingredients, nutrition and when to eat it
These Korean snack-shop-style bites are shrimp and vegetables wrapped in rice paper and fried until crisp.
These Korean snack-shop-style bites are shrimp and vegetables wrapped in rice paper and fried until crisp. They’re crunchy outside and springy inside, perfect for a snack or as a side for a meal.
Street food · 25 minutes to cook
Nutrition (per 425.7g serving): 2673.9 kcal · protein 15.2g · carbohydrate 15.9g · fat 276.5g · sodium 277.1mg
Nutrition source: one serving calculated from an ingredient table verified against "National Integrated Food Nutrient Database (standard data)" (Korea MFDS, RDA and Ministry of Oceans and Fisheries via the Public Data Portal).
Tips: Rice paper can get sticky when soaked too long, so dip it briefly and let it soften on a cutting board.
Tips: Don’t overfill the wrappers, and fold the edges in tightly so the shrimp won’t slip out while frying.
Tips: Add the rolls to the oil one at a time without letting them touch, so the wrappers crisp evenly.
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Ingredients (1 serving)
- Shrimp — 70 g
- Rice paper — 2 sheet
- Cabbage — 25 g
- Carrot — 15 g
- Scallion — 8 g
- Egg white — 15 g
- Salt — 0.5 g
- Ground black pepper — 0.2 g
- Cooking oil — 300 ml