About the Recipe
There’s something deeply satisfying about food that crackles the moment it hits the pan. These rice paper parcels are exactly that kind of pleasure: light, shatteringly crisp on the outside, juicy and aromatic inside. They feel a little playful, a little indulgent, and yet surprisingly unfussy — the kind of dish you make when you want dinner to feel special without turning it into a project.
Ingredients
(for 2 people)
7 oz raw shrimps (200 g), peeled, deveined and roughly chopped
2 spring onions, finely sliced
1 small garlic clove, finely grated
1 small piece fresh ginger (about ¾ inch / 2 cm), finely grated
1 tablespoon soy sauce
1 teaspoon toasted sesame oil
Freshly ground black pepper
Salt
8 rice paper sheets (medium size)
Neutral oil, for frying
To serve (optional)Fresh herbs such as cilantro or dill
Chili crisp or chili oil
Steamed rice or a simple green salad
Preparation
Prepare the fillingIn a bowl, combine the chopped shrimps, spring onions, garlic, ginger, soy sauce and sesame oil. Season lightly with salt and black pepper. Mix gently until just combined — the texture should stay slightly chunky, not pasty.
Soften the rice paperFill a wide, shallow dish with warm water. Dip one rice paper sheet into the water for a few seconds until it becomes flexible but not too soft. Lay it flat on a clean work surface.
Fill and foldPlace about 1½ tablespoons of the shrimp mixture in the center of the rice paper. Fold the bottom edge over the filling, then fold in the sides and roll up tightly into a small parcel. Repeat with the remaining rice paper sheets and filling.
Fry until crispyHeat a thin layer of neutral oil in a non-stick pan over medium heat. Place the parcels seam-side down into the pan, leaving space between them. Fry for 2–3 minutes per side, turning carefully, until golden brown and audibly crisp all over.
Finish and serveTransfer the parcels to a plate lined with kitchen paper. Serve hot, sprinkled with fresh herbs and a spoonful of chili crisp if you like. Best eaten straight from the pan, while they’re still crackling.