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Chili Oil Shrimp wrapped in Crispy Rice Paper Recipe (with Video)

Gluten-free, Egg-free, Grain
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Discover our Chili Oil Shrimp wrapped in Crispy Rice Paper Recipe, a International recipe perfect as a main course recipe. Download the Flavrs app for 1000+ free food videos and recipes!

Serving size

Prep 10min | Cook 20min


Crispy Rice Paper
- 10 rice paper wrappers
- 1 Avocado, sliced
- Vegetable oil, for frying
Chili Oil Shrimp
- 0.5 lb Shrimp, peeled and deveined
- 2 tbsp chili crisp oil
- 2 Scallions, finely chopped
- 0.25 c Panko breadcrumbs
- 2 tbsp Kewpie mayo
- Salt, to taste
- Pepper, to taste
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Prepare the Shrimp
1. Begin by heating a bit of oil over medium heat in a skillet.
2. Add shrimp and cook until they turn pink and opaque.
3. Place the cooked shrimp on a cutting board and chop into small pieces.
Prepare the Mixture
1. In a medium bowl, combine shrimp, chili crisp oil, chopped scallions, panko breadcrumbs, and Kewpie mayo.
Prepare the Rice Paper
1. Remove the rice paper from their wrapper and place two in a warm and shallow bowl of water to help make them pliable.
2. Lay both wrappers on top of each other on a clean work space then fill the middle of the wrapper with about 1/4 cup of the shrimp mixture then top it with a piece of avocado.
3. Wrap the rice paper up ensuring it’s well sealed.
Fry the Bites
1. Heat oil in a pan, over medium heat. Once hot, add your wrapped bites.
2. Fry on each side for about 3-4 mins until crispy and brown.

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