Ingredients
Equipment
Method
Mix the filling:
- Finely chop the shrimp and mix with the green onions, cornstarch, salt, and pepper until well combined and slightly sticky.1 cup shrimp, 2 tablespoons green onions, 1 teaspoon cornstarch, Salt and pepper
Assemble:
- Spread the shrimp mixture evenly over a dry rice paper sheet, leaving a small border. Top with a second dry rice paper sheet and press gently to flatten.4 rice paper sheets
Pan fry:
- Spray a skillet with a little oil and heat to medium. Add the pancake and cook until golden and crisp, then flip and cook the other side until the shrimp is cooked through.Oil
Make the sauce:
- Whisk together the chili crunch, soy sauce, rice vinegar, and sesame oil.1 tablespoon chili crunch, 1 tablespoon soy sauce, 1 tablespoon rice vinegar, 1 tablespoon sesame oil
Serve:
- Cut each pancake into quarters and serve hot with the dipping sauce.
Notes
Storage: These are a make-and-eat-right-away situation. Rice paper turns chewy once it cools, so they are best straight from the pan. Make the filling then pan fry when you're ready to eat.
Top Tips
- Chop the shrimp fine. The smaller the pieces, the better the pancake holds together and cooks evenly.
- Use the rice paper dry, do not soak it. The moisture from the shrimp softens it as it cooks, and that is what keeps it crispy instead of gummy.
- Keep the heat at medium. Too high and the rice paper scorches before the shrimp is cooked through.