Rice Paper Shrimp Rolls

Ingredients

• 6 Rice paper (Soaked for 2-3 seconds)
• 12 Shrimp (Cleaned and deveined)
• 1 tbsp Light soy sauce (light soy sauce)
• 1 tbsp Oyster sauce (oyster sauce)
• Black pepper (a pinch)
• Sugar (a pinch)
• Sesame oil (a few drops for aroma)
• Water (a splash for the sauce)
• Green onions (chopped for garnish)
• Cooking oil (for greasing the plate)

Steps

1. 1

   Prepare the rice paper by soaking each sheet in water for 2 to 3 seconds until just softened.

2. 2

   Lay the softened rice paper flat and arrange the shrimp in the center.

3. 3

   Fold the rice paper like a spring roll, tucking in the left and right sides, then rolling from the top and bottom to seal.

4. 4

   Grease a heatproof plate with a little cooking oil to prevent sticking, then arrange the shrimp rolls on the plate.

5. 5

   Prepare a steamer (or a wok with water and a rack). Steam the rolls for 10 to 15 minutes until the shrimp are fully cooked and pink.

6. 6

   While the rolls are steaming, prepare the sauce by mixing 1 tablespoon of light soy sauce, 1 tablespoon of oyster sauce, a pinch of sugar, a few drops of sesame oil, a pinch of black pepper, and a splash of water. Whisk until well combined.

7. 7

   Once the shrimp rolls are done, pour the prepared sauce over them.

8. 8

   Garnish with chopped green onions and serve immediately.

Notes

For an extra kick, you can add chili oil when serving. Ensure the rice paper is not over-soaked or it will become too fragile to roll.

Nutrition per serving

• appetizer
• seafood
• steamed
• healthy
• shrimp
• rice paper
• pescatarian