Rice Paper Shrimp Pancakes
Rice Paper Shrimp Pancakes
Ingredients
For the Shrimp Pancakes
- 10 medium shrimp, peeled, deveined, and chopped
- 1/4 cup green onions, finely chopped
- 1 tablespoon soy sauce
- 1 teaspoon sesame oil
- 1/2 teaspoon ginger, grated
- 1/4 teaspoon white pepper
- 10 rice paper sheets, 8.5-inch diameter
- 3 tablespoons cooking oil, as needed for frying
For the Dipping Sauce
- 2 tablespoons soy sauce
- 1 tablespoon rice vinegar
- 1 tablespoon chili oil
- 1 teaspoon sugar
- 1 clove garlic, minced
Instructions
- 1
In a medium-sized bowl, combine the chopped shrimp, finely chopped green onions, 1 tablespoon of soy sauce, 1 teaspoon of sesame oil, 1/2 teaspoon of grated ginger, and 1/4 teaspoon of white pepper. Mix all ingredients thoroughly until well combined.
⏱️ 5 min
- 2
Fill a shallow dish or pan with warm water. Dip one sheet of 8.5-inch rice paper into the warm water for approximately 15-20 seconds, or until it becomes soft and pliable.
⏱️ 1 min
- 3
Carefully lay the softened rice paper flat on a clean cutting board or work surface. Place a small amount, roughly 1 1/2 tablespoons, of the prepared shrimp mixture onto one half of the rice paper sheet, leaving some space around the edges.
⏱️ 1 min
- 4
Fold the empty half of the rice paper over the shrimp filling to create a semi-circle or half-moon shape. Gently press down on the edges to seal, forming a flat pancake.
⏱️ 1 min
- 5
Continue this process with the remaining rice paper sheets and shrimp mixture until all the filling is used. This step will take the longest during preparation.
⏱️ 15 min
- 6
Heat 2-3 tablespoons of cooking oil in a non-stick pan over medium heat. Ensure the oil is hot before adding the pancakes.
⏱️ 2 min
- 7
Carefully place the assembled rice paper shrimp pancakes into the hot pan. Do not overcrowd the pan; cook in batches if necessary.
⏱️ 1 min
- 8
Fry the pancakes for 2-3 minutes on each side, or until they turn golden brown and crispy, and the shrimp inside is fully cooked through. This will take about 4-6 minutes per batch.
⏱️ 10 min
- 9
Once cooked, remove the pancakes from the pan and place them on a wire rack to drain any excess oil.
⏱️ 1 min
- 10
While the pancakes are frying or cooling, prepare the dipping sauce. In a small bowl, combine 2 tablespoons of soy sauce, 1 tablespoon of rice vinegar, 1 tablespoon of chili oil, 1 teaspoon of sugar, and 1 clove of minced garlic. Stir well until the sugar is completely dissolved.
⏱️ 3 min
- 11
Serve the crispy rice paper shrimp pancakes immediately with the prepared soy chili dipping sauce.
Kitchen Tools
Nutrition Facts (per serving)
Rice Paper Shrimp Pancakes
For the Shrimp Pancakes
- 10 medium shrimp, peeled, deveined, and chopped
- 1/4 cup green onions, finely chopped
- 1 tablespoon soy sauce
- 1 teaspoon sesame oil
- 1/2 teaspoon ginger, grated
- 1/4 teaspoon white pepper
- 10 rice paper sheets, 8.5-inch diameter
- 3 tablespoons cooking oil, as needed for frying
For the Dipping Sauce
- 2 tablespoons soy sauce
- 1 tablespoon rice vinegar
- 1 tablespoon chili oil
- 1 teaspoon sugar
- 1 clove garlic, minced
Instructions
- 1
In a medium-sized bowl, combine the chopped shrimp, finely chopped green onions, 1 tablespoon of soy sauce, 1 teaspoon of sesame oil, 1/2 teaspoon of grated ginger, and 1/4 teaspoon of white pepper. Mix all ingredients thoroughly until well combined.
⏱️ 5 min - 2
Fill a shallow dish or pan with warm water. Dip one sheet of 8.5-inch rice paper into the warm water for approximately 15-20 seconds, or until it becomes soft and pliable.
⏱️ 1 min - 3
Carefully lay the softened rice paper flat on a clean cutting board or work surface. Place a small amount, roughly 1 1/2 tablespoons, of the prepared shrimp mixture onto one half of the rice paper sheet, leaving some space around the edges.
⏱️ 1 min - 4
Fold the empty half of the rice paper over the shrimp filling to create a semi-circle or half-moon shape. Gently press down on the edges to seal, forming a flat pancake.
⏱️ 1 min - 5
Continue this process with the remaining rice paper sheets and shrimp mixture until all the filling is used. This step will take the longest during preparation.
⏱️ 15 min - 6
Heat 2-3 tablespoons of cooking oil in a non-stick pan over medium heat. Ensure the oil is hot before adding the pancakes.
⏱️ 2 min - 7
Carefully place the assembled rice paper shrimp pancakes into the hot pan. Do not overcrowd the pan; cook in batches if necessary.
⏱️ 1 min - 8
Fry the pancakes for 2-3 minutes on each side, or until they turn golden brown and crispy, and the shrimp inside is fully cooked through. This will take about 4-6 minutes per batch.
⏱️ 10 min - 9
Once cooked, remove the pancakes from the pan and place them on a wire rack to drain any excess oil.
⏱️ 1 min - 10
While the pancakes are frying or cooling, prepare the dipping sauce. In a small bowl, combine 2 tablespoons of soy sauce, 1 tablespoon of rice vinegar, 1 tablespoon of chili oil, 1 teaspoon of sugar, and 1 clove of minced garlic. Stir well until the sugar is completely dissolved.
⏱️ 3 min - 11
Serve the crispy rice paper shrimp pancakes immediately with the prepared soy chili dipping sauce.